RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.7236
Energy (kCal)	355.5566
Carbohydrates (g)	21.1795
Total fats (g)	29.8664
Fatty acids, total saturated 20:0 (g)	0.1099
Fatty acids, total saturated 18:3 undifferentiated (g)	0.7297
Fatty acids, total polyunsaturated 17:1 (g)	0.0253
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)	0.1090
Tocopherol, beta (mg)	0.0571
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)	0.7442
Tocopherol, delta (mg)	1.3659
Arginine (g)	0.1148
Proline (g)	0.0339
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.3391
Adjusted Protein (g)	0.0000
Cystine (g)	0.0087
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.5133
Copper, Cu (mg)	0.0613
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3527
Total lipid (fat) (g)	29.8664
Vitamin K (phylloquinone) (g)	70.3185
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)	52.4325
Folate, total (g)	48.1203
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2349.9429
Energy (kcal)	355.5566
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2554
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0083
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	8.7077
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0389
Vitamin C, total ascorbic acid (mg)	5.6135
Lutein + zeaxanthin (g)	387.1942
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0526
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)	22.1927
Fatty acids, total saturated 16:0 (g)	3.2212
Carbohydrate, by difference (g)	21.1795
Vitamin D (IU)	0.0000
Fructose (g)	1.7613
Fluoride, F (g)	5.1200
Aspartic acid (g)	0.2285
Tyrosine (g)	0.0240
Potassium, K (mg)	450.0154
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	29.3260
Serine (g)	0.0434
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0471
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)	0.0522
Fatty acids, total saturated 14:0 (g)	0.0030
Histidine (g)	0.0278
Isoleucine (g)	0.0396
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.4458
Water (g)	999.8607
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)	359.4772
Sodium, Na (mg)	2037.9127
Iron, Fe (mg)	0.6183
Energy (kJ)	1489.9277
Ash (g)	5.5742
Caffeine (mg)	0.0000
Glycine (g)	0.0483
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)	6.2629
Fatty acids, total polyunsaturated (g)	6.9926
Vitamin E (alpha-tocopherol) (mg)	3.8466
Sucrose (g)	0.8071
Vitamin B-6 (mg)	0.2755
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)	0.0682
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)	0.4654
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)	0.0697
Folate, food (g)	48.1203
Fatty acids, total saturated 20:1 (g)	0.0891
Fatty acids, total monounsaturated (g)	16.7170
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)	0.0045
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	13.5742
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	4.1351
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	69.5842
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.6156
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0474
Glutamic acid (g)	0.3348
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)	0.0627
Folate, DFE (g)	46.3803
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)	3.5341
Tryptophan (g)	0.0239
Threonine (g)	0.0435
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.2256
Protein (g)	1.7236
Cryptoxanthin, beta (g)	0.2032
Fatty acids, total saturated 18:1 undifferentiated (g)	16.3469
Betaine (mg)	0.2370
Phosphorus, P (mg)	59.6773
Tocopherol, gamma (mg)	5.0756

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 350°. | 2. Rub off some of the papery outer skins of the garlic heads but do not peel them or separate the cloves, leave the heads intact. | 3. Slice 1/4" off the top of each garlic head. | 4. Place the heads, cut side up, in a lightly sprayed or oiled baking dish. | 5. Drizzle 1/2 teaspoons oil over each head. | 6. Bake, uncovered, until golden, about 1 hour. | 7. Cool slightly then press the whole head with your hand all at once to release the garlic pulp. | 8. Place the pulp in a bowl and set aside. | 9. In a large soup pot over medium heat, warm the remaining oil. | 10. Add onion and celery and saute until tender, about 5 minutes. | 11. Add reserved garlic pulp, stock, beans, basil salt, pepper and bay leaf. | 12. Bring to a boil; reduce heat to medium-low and simmer, uncovered, 15 minutes. | 13. Remove bay leaf and discard. | 14. In a food processor or blender (or better yet, an immersion blender, which is what I used), puree soup in batches. | 15. Return to pot and stir in half-and-half. | 16. Simmer until flavors are blended, about 5 minutes. | 17. Ladle into bowls and sprinkle with Parmesan cheese and parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
head garlic	4			-	-	-	-
olive oil	1 1/2	1/2		179.01	0.0	0.0	20.25
yellow onion	1	cup	chopped	114.84	6.8382	0.8265	9.396
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
broth	3 1/2	cups		41.125	10.527999999999999	0.0	0.0
cannellini bean	1	can	drained rinsed drained	-	-	-	-
basil	1/2	teaspoon	dried	0.1016	0.0117	0.0139	0.0028
salt	3/4	teaspoon		-	-	-	-
black pepper			ground	-	-	-	-
bay leaf	1			-	-	-	-
half	1/2	cup	used used	-	-	-	-
parmesan cheese			grated	-	-	-	-
parsley			chopped	-	-	-	-

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

Cooking in progress....

Italian Roasted Garlic Soup