RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.5725
Energy (kCal)	100.3053
Carbohydrates (g)	19.3297
Total fats (g)	1.0454
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0548
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)	0.0981
Tocopherol, beta (mg)	0.0447
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)	0.0438
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1149
Proline (g)	0.1120
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	5.5926
Adjusted Protein (g)	0.0000
Cystine (g)	0.0468
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.1487
Copper, Cu (mg)	0.3464
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9020
Total lipid (fat) (g)	1.0454
Vitamin K (phylloquinone) (g)	88.8365
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)	0.0035
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	33.3904
Folate, total (g)	75.5675
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	4367.2302
Energy (kcal)	100.3053
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0063
Fatty acids, total saturated 14:1 (g)	0.0004
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0333
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	11.8009
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0642
Vitamin C, total ascorbic acid (mg)	63.6672
Lutein + zeaxanthin (g)	1237.9772
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1082
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)	63.1484
Fatty acids, total saturated 16:0 (g)	0.1060
Carbohydrate, by difference (g)	19.3297
Vitamin D (IU)	0.0000
Fructose (g)	6.1285
Fluoride, F (g)	11.0625
Aspartic acid (g)	0.6717
Tyrosine (g)	0.0828
Potassium, K (mg)	1148.1301
Fatty acids, total saturated 12:0 (g)	0.0021
Vitamin A, RAE (g)	219.9472
Serine (g)	0.1375
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1465
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)	0.0007
Histidine (g)	0.0723
Isoleucine (g)	0.1013
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.7884
Water (g)	490.0729
Fatty acids, total saturated 8:0 (g)	0.0023
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)	2390.1970
Sodium, Na (mg)	28.0588
Iron, Fe (mg)	2.0789
Energy (kJ)	413.2472
Ash (g)	2.6176
Caffeine (mg)	0.0000
Glycine (g)	0.1096
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)	0.3822
Fatty acids, total polyunsaturated (g)	0.4405
Vitamin E (alpha-tocopherol) (mg)	2.5325
Sucrose (g)	0.0005
Vitamin B-6 (mg)	0.3827
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0003
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1394
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0035
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	11496.0222
Starch (g)	0.0000
Pantothenic acid (mg)	0.4549
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)	0.1719
Folate, food (g)	75.5675
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.1661
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)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	31.5619
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1620
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	79.6917
Fatty acids, total saturated 10:0 (g)	0.0008
Galactose (g)	0.0358
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1506
Glutamic acid (g)	1.9913
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	451.5204
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1579
Folate, DFE (g)	75.5675
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)	6.1352
Tryptophan (g)	0.0328
Threonine (g)	0.1387
Fatty acids, total polyunsaturated 18:1 c (g)	0.0149
Manganese, Mn (mg)	0.9679
Protein (g)	4.5725
Cryptoxanthin, beta (g)	6.0950
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1595
Betaine (mg)	0.6995
Phosphorus, P (mg)	122.3604
Tocopherol, gamma (mg)	0.7062

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. Preparation: | 2. Slice the bread into 1 inch slices. Soak the bread in cold water to cover for about ten minutes. | 3. Remove, squeezing out as much moisture as you can. | 4. Cut into 1 inch cubes. Layer one-quarter of the basil leaves on top of each other and roll into a tight bunch. Thinly slice the bunch of leaves cross-wise to create long strips of basil approximately 1/8-inch thick. | 5. Cube the tomatoes. | 6. Add the tomatoes and the whole and sliced basil. | 7. Add the oil, vinegar, salt and pepper. | 8. Toss. | 9. Optional: Add sliced red onion. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baguette	1			-	-	-	-
extra virgin olive oil	1/2	cup		-	-	-	-
extra virgin olive oil	3	tablespoons		-	-	-	-
tomato	2			80.4198	17.3796	3.9316	0.8936
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
salt	2	teaspoons		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
basil	1/2	cup		2.76	0.318	0.37799999999999995	0.0768

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

Cooking in progress....

Bread Salad With Fresh Tomatoes (panzanella)