RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.2579
Energy (kCal)	169.133
Carbohydrates (g)	40.032
Total fats (g)	0.7936
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1049
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)	0.0010
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1322
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0005
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)	0.0252
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3728
Proline (g)	0.2736
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.0289
Adjusted Protein (g)	0.0000
Cystine (g)	0.0032
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.9850
Copper, Cu (mg)	0.3723
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9640
Total lipid (fat) (g)	0.7936
Vitamin K (phylloquinone) (g)	14.2936
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)	0.0041
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	44.7680
Folate, total (g)	90.6180
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	81.9530
Energy (kcal)	169.1330
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0021
Fatty acids, total saturated 14:1 (g)	0.0009
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0448
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	17.3485
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0320
Vitamin C, total ascorbic acid (mg)	38.6440
Lutein + zeaxanthin (g)	22.8625
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1928
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)	61.3730
Fatty acids, total saturated 16:0 (g)	0.1444
Carbohydrate, by difference (g)	40.0320
Vitamin D (IU)	0.0000
Fructose (g)	1.5352
Fluoride, F (g)	0.8800
Aspartic acid (g)	0.4424
Tyrosine (g)	0.1264
Potassium, K (mg)	718.9625
Fatty acids, total saturated 12:0 (g)	0.0005
Vitamin A, RAE (g)	3.6120
Serine (g)	0.1976
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1496
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)	0.0046
Histidine (g)	0.0800
Isoleucine (g)	0.1808
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.7908
Water (g)	284.4664
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)	48.8855
Sodium, Na (mg)	1234.4255
Iron, Fe (mg)	2.9863
Energy (kJ)	705.5685
Ash (g)	5.8047
Caffeine (mg)	0.0000
Glycine (g)	0.2184
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)	0.1324
Fatty acids, total polyunsaturated (g)	0.2425
Vitamin E (alpha-tocopherol) (mg)	0.6027
Sucrose (g)	0.9887
Vitamin B-6 (mg)	0.6809
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)	0.2312
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)	0.6362
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)	0.0005
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1531
Folate, food (g)	90.6180
Fatty acids, total saturated 20:1 (g)	0.0005
Fatty acids, total monounsaturated (g)	0.0680
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0055
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)	28.6472
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1993
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	100.9850
Fatty acids, total saturated 10:0 (g)	0.0092
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1976
Glutamic acid (g)	1.0336
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)	0.2584
Folate, DFE (g)	90.6180
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)	8.2684
Tryptophan (g)	0.0560
Threonine (g)	0.1736
Fatty acids, total polyunsaturated 18:1 c (g)	0.0018
Manganese, Mn (mg)	0.6161
Protein (g)	6.2579
Cryptoxanthin, beta (g)	1.8300
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0640
Betaine (mg)	0.0800
Phosphorus, P (mg)	128.0200
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. Preheat the oven to 350 degrees F. | 2. Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes. | 3. Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside. | 4. Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
artichoke heart	4	boxes	defrosted frozen	-	-	-	-
olive oil				-	-	-	-
kosher salt				-	-	-	-
black pepper			ground	-	-	-	-
shallot	1		minced	115.2	26.88	4.0	0.16
lemon juice	3	tablespoons	squeezed	10.065	3.1568	0.1601	0.1098
dijon mustard	1	teaspoon		-	-	-	-
white wine vinegar	5	tablespoons	divided	-	-	-	-
basil leaf	1/2	cup	chopped	-	-	-	-
caper	6	tablespoons	drained	11.868	2.5232	1.2178	0.4438
red pepper	2	jars	roasted sliced	-	-	-	-
red onion	1/2	cup	minced	32.0	7.472	0.88	0.08
parsley leaf	1/2	cup	chopped	-	-	-	-
hot red pepper flake	2	pinches		-	-	-	-

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

Cooking in progress....

Roasted Artichoke Salad