RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.1593
Energy (kCal)	193.1284
Carbohydrates (g)	13.3832
Total fats (g)	14.5548
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1143
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)	0.1716
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)	0.6084
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.8540
Proline (g)	0.2610
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3020
Adjusted Protein (g)	0.0000
Cystine (g)	0.1143
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.3211
Copper, Cu (mg)	0.5237
Maltose (g)	0.0000
Zinc, Zn (mg)	1.5536
Total lipid (fat) (g)	14.5548
Vitamin K (phylloquinone) (g)	62.4730
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)	0.0027
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.1900
Folate, total (g)	41.7889
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	343.3378
Energy (kcal)	193.1284
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0435
Fatty acids, total saturated 14:1 (g)	0.0006
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1848
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.9461
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	20.8359
Lutein + zeaxanthin (g)	217.5759
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3312
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)	34.9567
Fatty acids, total saturated 16:0 (g)	1.3031
Carbohydrate, by difference (g)	13.3832
Vitamin D (IU)	0.0000
Fructose (g)	0.3355
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.5511
Tyrosine (g)	0.2342
Potassium, K (mg)	215.8045
Fatty acids, total saturated 12:0 (g)	0.0003
Vitamin A, RAE (g)	16.9201
Serine (g)	0.3136
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3052
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)	0.0369
Histidine (g)	0.1697
Isoleucine (g)	0.2538
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.9204
Water (g)	39.6248
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)	192.8732
Sodium, Na (mg)	26.2072
Iron, Fe (mg)	1.1792
Energy (kJ)	807.7351
Ash (g)	1.7892
Caffeine (mg)	0.0000
Glycine (g)	0.3895
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)	6.2263
Fatty acids, total polyunsaturated (g)	6.3472
Vitamin E (alpha-tocopherol) (mg)	0.0848
Sucrose (g)	0.1312
Vitamin B-6 (mg)	0.1751
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)	0.2028
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)	0.3212
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)	0.0003
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4144
Folate, food (g)	41.7889
Fatty acids, total saturated 20:1 (g)	0.0201
Fatty acids, total monounsaturated (g)	5.4523
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0037
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)	4.2425
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.0427
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	149.9382
Fatty acids, total saturated 10:0 (g)	0.0063
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2986
Glutamic acid (g)	1.2735
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0221
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.4447
Folate, DFE (g)	41.7889
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)	3.2577
Tryptophan (g)	0.1246
Threonine (g)	0.2404
Fatty acids, total polyunsaturated 18:1 c (g)	0.0012
Manganese, Mn (mg)	0.5981
Protein (g)	6.1593
Cryptoxanthin, beta (g)	1.6617
Fatty acids, total saturated 18:1 undifferentiated (g)	5.3824
Betaine (mg)	0.0000
Phosphorus, P (mg)	244.3673
Tocopherol, gamma (mg)	0.0201

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. In a large sauce pan, add 1 tbls parsley, lemon peel and 1 inch of water. | 2. Place cauliflower in a steamer basket and put basket in saucepan. | 3. Bring water to a boil, cover, reduce heat to medium and steam 15 minutes or until cauliflower is crisp tender. | 4. With a slotted spoon, remove to a serving bowl, keep warm. | 5. Reserve 1/2 cup of cooking liquid. | 6. Melt butter in a small saucepan, add garlic and cook over low heat 3 minutes. | 7. Increase heat to medium, add lemon juice and cooking liquid and stir to combine. | 8. Pour over cauliflower, top with cheese and sprinkle with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
lemon	1/2	teaspoon	grated rind	0.6404	0.2058	0.0243	0.0066
cauliflower floret	6	cups		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
asiago cheese	1/4	cup	shredded	-	-	-	-
parsley	3	tablespoons	chopped	1.368	0.2405	0.1129	0.03

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

Cooking in progress....

Italian Lemon Cauliflower