RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	101.3104
Energy (kCal)	1335.2208
Carbohydrates (g)	82.1319
Total fats (g)	68.1577
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.7026
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1824
Fatty acids, total saturated 4:0 (g)	2.5801
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	1.9247
Tocopherol, beta (mg)	0.0306
Lactose (g)	9.2415
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0239
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)	6.6119
Tocopherol, delta (mg)	0.0300
Arginine (g)	3.7489
Proline (g)	5.5920
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	4.6504
Adjusted Protein (g)	0.0000
Cystine (g)	0.8586
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	114.6986
Copper, Cu (mg)	1.0343
Maltose (g)	0.0000
Zinc, Zn (mg)	9.1508
Total lipid (fat) (g)	68.1577
Vitamin K (phylloquinone) (g)	67.1951
Cholesterol (mg)	506.1736
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	1.8300
Phytosterols (mg)	22.5000
Folate, total (g)	213.8070
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	47210.0823
Energy (kcal)	1335.2208
Fatty acids, total saturated 16:1 undifferentiated (g)	2.3966
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.6247
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0391
Sugars, total (g)	39.8637
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1156
Vitamin C, total ascorbic acid (mg)	94.8084
Lutein + zeaxanthin (g)	912.8600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0851
Vitamin B-12, added (g)	0.0000
Valine (g)	4.0613
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)	183.8957
Fatty acids, total saturated 16:0 (g)	20.2444
Carbohydrate, by difference (g)	82.1319
Vitamin D (IU)	87.1842
Fructose (g)	3.3430
Fluoride, F (g)	10.3920
Aspartic acid (g)	6.5154
Tyrosine (g)	3.2455
Potassium, K (mg)	2810.4692
Fatty acids, total saturated 12:0 (g)	0.8133
Vitamin A, RAE (g)	2953.4277
Serine (g)	3.5532
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	3.2964
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	6.3697
Histidine (g)	2.4622
Isoleucine (g)	3.4514
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	6.6653
Water (g)	1293.4851
Fatty acids, total saturated 8:0 (g)	0.6452
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	22297.9731
Sodium, Na (mg)	842.0086
Iron, Fe (mg)	7.5491
Energy (kJ)	5585.9964
Ash (g)	12.6870
Caffeine (mg)	0.0000
Glycine (g)	1.8400
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	2.7506
Fatty acids, total polyunsaturated (g)	3.8111
Vitamin E (alpha-tocopherol) (mg)	4.7160
Sucrose (g)	10.6754
Vitamin B-6 (mg)	1.3124
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.5327
Vitamin D (D2 + D3) (g)	2.0335
Vitamin D3 (cholecalciferol) (g)	2.0335
Lysine (g)	7.0893
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	2.5600
Starch (g)	3.6608
Pantothenic acid (mg)	4.6463
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.7701
Folate, food (g)	213.8070
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	19.0307
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	412.9048
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	40.7131
Vitamin B-12 (g)	4.4143
Calcium, Ca (mg)	1476.1867
Fatty acids, total saturated 10:0 (g)	1.1140
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	3.1221
Glutamic acid (g)	15.1011
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	9111.6148
Vitamin E, added (mg)	0.0000
Retinol (g)	710.8836
Leucine (g)	6.7280
Folate, DFE (g)	213.8070
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	12.9345
Tryptophan (g)	0.7682
Threonine (g)	3.3345
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.9119
Protein (g)	101.3104
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	15.6630
Betaine (mg)	2.4220
Phosphorus, P (mg)	1455.1852
Tocopherol, gamma (mg)	0.2500

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 oven to 400°F. | 2. On a cookie sheet, place sliced eggplant, zucchini and carrots.Drizzle with olive oil and salt, bake until veggies get some color. | 3. Sauté onions & garlic in butter until garlic is fragrant and onions are semi-translucent. | 4. Add zucchini, carrots and eggplant to onions. | 5. Also add canned mushrooms, drained spinach & tomatoes to veggies. | 6. Mix corn starch and water, add to veggies over heat. | 7. Mix ricotta, milk and egg together. | 8. Grease pan. | 9. Pour a little Alfredo sauce on bottom of pan. | 10. Press one layer lasagna noodles into sauce. | 11. Layer 1/3 veggies, 1/3 cheese and more sauce. | 12. Repeat twice more, until at the top of the pan. | 13. Sprinkle 1-2 cups mozzarella cheese on top. | 14. Cover and bake 30 minutes. | 15. Remove cover, bake until cheese is browned. | 16. Serve with garlic bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lasagna noodle	6	ounces	cooked	151.3	0.0	33.66	0.85
alfredo sauce	16	ounces		-	-	-	-
spinach	1	frozen	drained frozen	-	-	-	-
mushroom	2	cans	drained	-	-	-	-
zucchini	1		sliced	3.36	0.4976	0.4336	0.064
eggplant	1		sliced	-	-	-	-
carrot	2		sliced	104.96	24.5248	2.3808	0.6144
onion	1		diced	60.0	14.01	1.65	0.15
garlic clove	3		pressed	151.3	0.0	33.66	0.85
tomato	1	can	diced drained	62.068999999999996	13.7631	3.2384	0.5397
ricotta cheese	15	ounces		739.9218	12.9274	47.8823	55.1965
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
egg	1			71.5	0.36	6.28	4.755
mozzarella cheese	1 -2	cup		-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
water	2	tablespoons		0.0	0.0	0.0	0.0

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

Cooking in progress....

White Vegetable Lasagna