RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.0584
Energy (kCal)	1.25
Carbohydrates (g)	0.2753
Total fats (g)	0.0138
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0003
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)	0.0027
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)	0.0002
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0030
Proline (g)	0.0027
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0012
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0156
Copper, Cu (mg)	0.0040
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0081
Total lipid (fat) (g)	0.0138
Vitamin K (phylloquinone) (g)	0.4375
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)	0.7188
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	29.7500
Energy (kcal)	1.2500
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0000
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0008
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.1656
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	4.4906
Lutein + zeaxanthin (g)	22.1562
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0026
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)	0.7188
Fatty acids, total saturated 16:0 (g)	0.0010
Carbohydrate, by difference (g)	0.2753
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0089
Tyrosine (g)	0.0013
Potassium, K (mg)	10.0625
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	1.5000
Serine (g)	0.0025
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0019
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)	0.0001
Histidine (g)	0.0013
Isoleucine (g)	0.0020
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0389
Water (g)	2.7506
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)	16.6875
Sodium, Na (mg)	0.2812
Iron, Fe (mg)	0.0322
Energy (kJ)	5.1875
Ash (g)	0.0272
Caffeine (mg)	0.0000
Glycine (g)	0.0023
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)	0.0071
Fatty acids, total polyunsaturated (g)	0.0075
Vitamin E (alpha-tocopherol) (mg)	0.0216
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0158
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)	0.0028
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)	0.0000
Pantothenic acid (mg)	0.0063
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)	0.0023
Folate, food (g)	0.7188
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0008
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)	0.3406
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0013
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	0.4375
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0026
Glutamic acid (g)	0.0082
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	1.1250
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0033
Folate, DFE (g)	0.7188
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)	0.0469
Tryptophan (g)	0.0008
Threonine (g)	0.0023
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0058
Protein (g)	0.0584
Cryptoxanthin, beta (g)	1.2500
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0008
Betaine (mg)	0.0000
Phosphorus, P (mg)	1.3438
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. Season chicken breasts with salt and pepper and cook in broiler or grill 3-4 minutes per side until cooked through. Set aside and cover with foil to keep warm. | 2. Slice panini and place in heated broiler with outsides up. Broil 1-2 minutes until outside is warm and firm. | 3. Flip panini over. Place slices of red pepper and goat cheese on top slice. Place cheddar cheese on bottom slice. Return to broiler for 1-2 minutes until cheese is melted and bread is crusty. | 4. Take out of broiler. Place basil on top of cheddar cheese and chicken on top of basil. Put the top slice of bread on top of chicken. | 5. Place sandwich on cutting board. Put clean dishtowel on top of sandwich and a heavy fry pan on top of that to "squish" the sandwich. Let sit for 2 minutes. | 6. Slice the sandwich. Serve with a salad or a vegetable side (pan seared asparagus would be good). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
panini bread	1	loaf		-	-	-	-
chicken breast	2 -3		sliced boneless	0.0	0.0	0.0	0.0
red pepper	1		roasted	1.25	0.2753	0.0584	0.0138
basil leaf	5 -6			-	-	-	-
cheddar cheese	2 -3	slices		-	-	-	-
goat cheese	1	tablespoon	crumbled	-	-	-	-

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

Cooking in progress....

Chicken, Basil, Roasted Red Pepper Panini