RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.5473
Energy (kCal)	203.2445
Carbohydrates (g)	50.4811
Total fats (g)	0.641
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0112
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)	0.0922
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)	0.0049
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0171
Proline (g)	0.0322
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	9.2711
Adjusted Protein (g)	0.0000
Cystine (g)	0.0035
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.3691
Copper, Cu (mg)	0.1913
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2515
Total lipid (fat) (g)	0.6410
Vitamin K (phylloquinone) (g)	23.7442
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)	0.0014
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	11.2000
Folate, total (g)	20.8320
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	381.7025
Energy (kcal)	203.2445
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0028
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0038
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	33.7976
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0280
Vitamin C, total ascorbic acid (mg)	12.3988
Lutein + zeaxanthin (g)	345.4525
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0272
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)	22.7110
Fatty acids, total saturated 16:0 (g)	0.0266
Carbohydrate, by difference (g)	50.4811
Vitamin D (IU)	0.0000
Fructose (g)	19.4563
Fluoride, F (g)	3.0800
Aspartic acid (g)	0.1550
Tyrosine (g)	0.0048
Potassium, K (mg)	433.1250
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	18.6960
Serine (g)	0.0236
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0188
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)	0.0003
Histidine (g)	0.0042
Isoleucine (g)	0.0182
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.5228
Water (g)	310.1085
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)	224.5555
Sodium, Na (mg)	3.7185
Iron, Fe (mg)	0.6572
Energy (kJ)	849.4885
Ash (g)	1.1169
Caffeine (mg)	0.0000
Glycine (g)	0.0214
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)	0.1339
Fatty acids, total polyunsaturated (g)	0.1451
Vitamin E (alpha-tocopherol) (mg)	0.5829
Sucrose (g)	5.0354
Vitamin B-6 (mg)	0.1279
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)	0.0267
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)	0.1030
Pantothenic acid (mg)	0.2095
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)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0605
Folate, food (g)	20.8320
Fatty acids, total saturated 20:1 (g)	0.0014
Fatty acids, total monounsaturated (g)	0.1208
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0018
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)	15.2238
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0380
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	28.5055
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0072
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0231
Glutamic acid (g)	0.0493
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	1.4000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0317
Folate, DFE (g)	14.6520
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)	10.1962
Tryptophan (g)	0.0038
Threonine (g)	0.0182
Fatty acids, total polyunsaturated 18:1 c (g)	0.0006
Manganese, Mn (mg)	0.1900
Protein (g)	1.5473
Cryptoxanthin, beta (g)	8.7490
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1163
Betaine (mg)	0.2906
Phosphorus, P (mg)	44.2240
Tocopherol, gamma (mg)	0.0462

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. Note: if you wish, line the salad plates with mixed greens. | 2. Cut the apple and pear into thin matchsticks. | 3. Place the fruit in a bowl and add the olive oil and lemon juice. Toss to coat. | 4. Season with salt and pepper. | 5. Divide the fruit mixture onto 4 salad plates. | 6. Break the cheese into about 8-12 equal chunks. | 7. For each salad plate, place 2-3 chunks of the Parmigiano-Reggiano cheese. | 8. Garnish with the fresh basil. | 9. Drizzle the vinegar around the cheese, then sprinkle salad lightly with cracked black pepper. | 10. Serve at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
granny smith apple	1		cored unpeeled	119.48	28.0366	0.9064	0.3914
pear	1		firm cored unpeeled	79.8	21.322	0.504	0.196
extra virgin olive oil	1	tablespoon		0.0	0.0	0.0	0.0
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
kosher salt black pepper				0.0	0.0	0.0	0.0
parmigiano reggiano cheese	6 -8	ounces		0.0	0.0	0.0	0.0
basil	1	tablespoon	sliced	0.6095	0.0702	0.0835	0.017
dark balsamic vinegar	1	tablespoon	aged	0.0	0.0	0.0	0.0
green			mixed	-	-	-	-

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

Cooking in progress....

Parmigiano Regianno With Fruit and Aged Balsamic