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Polenta and Grilled Vegetables With Roasted Red Pepper Sauce

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)21.874
Energy (kCal)998.7807
Carbohydrates (g)127.1165
Protein (g)90.0085
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    polenta 1 cup uncooked 201.7333 0.0 44.88 1.1333
    parmesan cheese 2/3 cup grated divided 197.3333 21.3333 21.3333 2.6667
    cayenne pepper 1/8 - 1/4 teaspoon 0.0 0.0 0.0 0.0
    vegetable oil cooking spray 201.7333 0.0 44.88 1.1333
    garlic clove 2 chopped 201.7333 0.0 44.88 1.1333
    thyme 2 tablespoons chopped 4.848 1.1736 0.2669 0.0806
    lemon juice 1/4 cup 13.42 4.209 0.2135 0.1464
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    asparagus spear 8 trimmed 201.7333 0.0 44.88 1.1333
    scallion 8 trimmed 256.0 58.72 14.64 1.52
    eggplant 2 trimmed halved - - - -
    yellow squash 1 cut - - - -
    cherry tomato 1 cup 201.7333 0.0 44.88 1.1333
    red pepper 12 ounces roasted drained 136.0776 29.9711 6.3616 1.4969
    vegetable broth 1/3 cup 54.12 8.774 1.9844 1.2792
    garlic clove 1 chopped 201.7333 0.0 44.88 1.1333
    basil 3 tablespoons chopped 1.8285 0.2107 0.2504 0.0509
    basil 1.8285 0.2107 0.2504 0.0509
    balsamic vinegar 1 tablespoon 14.08 2.7248 0.0784 0.0

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



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