RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	31.7874
Energy (kCal)	203.1253
Carbohydrates (g)	13.7
Total fats (g)	2.5762
Fatty acids, total saturated 20:0 (g)	0.0023
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1045
Fatty acids, total polyunsaturated 17:1 (g)	0.0011
Fatty acids, total trans-monoenoic (g)	0.0114
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0329
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0148
Riboflavin (mg)	0.2702
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0034
Fatty acids, total polyunsaturated 24:1 c (g)	0.0011
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1290
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.6609
Proline (g)	1.4755
Fatty acids, total polyunsaturated 18:1 t (g)	0.0114
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.0835
Adjusted Protein (g)	0.0000
Cystine (g)	0.2642
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	29.0136
Copper, Cu (mg)	0.8881
Maltose (g)	0.0000
Zinc, Zn (mg)	2.0237
Total lipid (fat) (g)	2.5762
Vitamin K (phylloquinone) (g)	338.7280
Cholesterol (mg)	65.2951
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0103
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	8.2500
Folate, total (g)	87.7300
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0057
Vitamin A, IU (IU)	4820.1801
Energy (kcal)	203.1253
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0456
Fatty acids, total saturated 14:1 (g)	0.0011
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.7159
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	3.7040
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0220
Vitamin C, total ascorbic acid (mg)	65.4140
Lutein + zeaxanthin (g)	3939.1600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0023
Vitamin B-12, added (g)	0.0000
Valine (g)	0.9083
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)	63.6101
Fatty acids, total saturated 16:0 (g)	0.3398
Carbohydrate, by difference (g)	13.7000
Vitamin D (IU)	5.7000
Fructose (g)	0.7095
Fluoride, F (g)	0.6050
Aspartic acid (g)	2.2656
Tyrosine (g)	0.8188
Potassium, K (mg)	693.5306
Fatty acids, total saturated 12:0 (g)	0.0044
Vitamin A, RAE (g)	246.8400
Serine (g)	1.1026
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.9056
Fatty acids, total trans-polyenoic 22:4 (g)	0.0103
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0023
Fatty acids, total saturated 14:0 (g)	0.0114
Histidine (g)	0.7520
Isoleucine (g)	0.8066
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	12.6436
Water (g)	210.7215
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)	0.0034
Carotene, beta (g)	2846.1100
Sodium, Na (mg)	346.9153
Iron, Fe (mg)	1.9864
Energy (kJ)	852.4312
Ash (g)	3.0993
Caffeine (mg)	0.0000
Glycine (g)	1.1892
Fatty acids, total trans-polyenoic (g)	0.0034
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.3919
Fatty acids, total polyunsaturated (g)	0.5649
Vitamin E (alpha-tocopherol) (mg)	0.8314
Sucrose (g)	0.6015
Vitamin B-6 (mg)	1.2774
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.1140
Vitamin D3 (cholecalciferol) (g)	0.1140
Lysine (g)	2.2795
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0057
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.1026
Pantothenic acid (mg)	1.0789
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)	0.0023
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1519
Folate, food (g)	87.7300
Fatty acids, total saturated 20:1 (g)	0.0066
Fatty acids, total monounsaturated (g)	0.4825
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2234
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0034
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.1254
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	79.3662
Fatty acids, total polyunsaturated 16:1 c (g)	0.0262
Fatty acids, total saturated (g)	0.5046
Vitamin B-12 (g)	0.7812
Calcium, Ca (mg)	120.8000
Fatty acids, total saturated 10:0 (g)	0.0048
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.4855
Glutamic acid (g)	3.8968
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	25.9200
Vitamin E, added (mg)	0.0000
Retinol (g)	6.8400
Leucine (g)	1.9204
Folate, DFE (g)	87.7300
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0034
Fiber, total dietary (g)	2.9150
Tryptophan (g)	0.3029
Threonine (g)	1.0097
Fatty acids, total polyunsaturated 18:1 c (g)	0.2576
Manganese, Mn (mg)	0.6634
Protein (g)	31.7874
Cryptoxanthin, beta (g)	38.8800
Fatty acids, total saturated 18:1 undifferentiated (g)	0.4227
Betaine (mg)	2.9050
Phosphorus, P (mg)	326.5105
Tocopherol, gamma (mg)	0.0114

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. Heat the chicken broth in a 9-10 inch non-stick skillet. | 2. Saute the onion in the broth over medium heat for approximately 3 minutes, stirring frequently. | 3. Add garlic, chopped turkey and cook for an additional 3 minutes on medium heat. | 4. Add kale and reduce heat to low. | 5. Continue to cook covered for approximately 5 minutes. | 6. Beat egg substitute with salt and freshly ground black pepper. | 7. Pour evenly over kale mixture. | 8. Cover and cook on low heat until almost set, approximately 5 minutes more. | 9. Sprinkle with mozzarella cheese. | 10. Allow cheese to melt. | 11. Cut in half and serve with muffins and fresh fruit for a very filling brunch. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1/2		minced	22.0	5.1370000000000005	0.605	0.055
garlic	4	cloves	minced	17.88	3.9672	0.7632	0.06
turkey breast	1/4		chopped	129.9603	0.1596	26.9725	1.6872
chicken broth	2	tablespoons		9.765	0.2362	1.3923	0.3276
kale	3	cups	rinsed chopped	23.52	4.2	2.0544	0.4464
egg substitute	1	cup		-	-	-	-
part mozzarella cheese	1/4	cup	shredded part-skim	-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-

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

Cooking in progress....

Healthy Kale Breakfast Frittata