RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.3452
Energy (kCal)	45.15
Carbohydrates (g)	10.202
Total fats (g)	0.091
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0064
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0255
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0018
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0948
Proline (g)	0.0325
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2438
Adjusted Protein (g)	0.0000
Cystine (g)	0.0150
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.4160
Copper, Cu (mg)	0.0803
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2378
Total lipid (fat) (g)	0.0910
Vitamin K (phylloquinone) (g)	0.8890
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	8.5500
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	4.4900
Energy (kcal)	45.1500
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0005
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0188
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.6190
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	6.9940
Lutein + zeaxanthin (g)	7.4200
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0648
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	11.9100
Fatty acids, total saturated 16:0 (g)	0.0152
Carbohydrate, by difference (g)	10.2020
Vitamin D (IU)	0.0000
Fructose (g)	0.1564
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.2239
Tyrosine (g)	0.0252
Potassium, K (mg)	223.3100
Fatty acids, total saturated 12:0 (g)	0.0014
Vitamin A, RAE (g)	0.0000
Serine (g)	0.0452
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0469
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0005
Histidine (g)	0.0231
Isoleucine (g)	0.0443
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.5534
Water (g)	42.7990
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	2.7500
Sodium, Na (mg)	8.8900
Iron, Fe (mg)	0.3922
Energy (kJ)	188.5500
Ash (g)	0.5674
Caffeine (mg)	0.0000
Glycine (g)	0.0392
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0353
Fatty acids, total polyunsaturated (g)	0.0422
Vitamin E (alpha-tocopherol) (mg)	0.0118
Sucrose (g)	0.1288
Vitamin B-6 (mg)	0.2046
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0646
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	6.2054
Pantothenic acid (mg)	0.1829
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0507
Folate, food (g)	8.5500
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0019
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	7.1480
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0200
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	20.4300
Fatty acids, total saturated 10:0 (g)	0.0007
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0354
Glutamic acid (g)	0.2040
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0645
Folate, DFE (g)	8.5500
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	1.2930
Tryptophan (g)	0.0137
Threonine (g)	0.0394
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.2172
Protein (g)	1.3452
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0015
Betaine (mg)	0.0920
Phosphorus, P (mg)	42.2900
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 400°F. | 2. Put the potatoes into a large bowl. | 3. In a small bowl, whisk the herbs, garlic, and oil together until blended. | 4. Pour over the potatoes. Sprinkle generously with salt and pepper, then toss to coat. | 5. Transfer the potatoes to a large heavy baking dish, spacing them evenly apart. | 6. Roast the potatoes until they are tender and golden, turning them occasionally with tongs for approx 1 hour. | 7. Transfer the roasted potatoes to a platter | 8. Optional: Drizzle with additional extra-virgin olive oil and herbes de Provence. Serve warm or hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red potato	1/2		scrubbed	-	-	-	-
white potato	1/2		scrubbed	31.74	7.2266	0.7728	0.046
herbes de provence	1	tablespoon		-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
extra virgin olive oil	1/4	cup		-	-	-	-
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Roasted Baby Potatoes With Herbs