RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.6069
Energy (kCal)	1022.799
Carbohydrates (g)	5.8544
Total fats (g)	109.6041
Fatty acids, total saturated 20:0 (g)	0.4471
Fatty acids, total saturated 18:3 undifferentiated (g)	0.8436
Fatty acids, total polyunsaturated 17:1 (g)	0.1350
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)	0.0341
Tocopherol, beta (mg)	0.1188
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)	2.1455
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0106
Proline (g)	0.0487
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0083
Adjusted Protein (g)	0.0000
Cystine (g)	0.0048
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.5602
Copper, Cu (mg)	0.1192
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4052
Total lipid (fat) (g)	109.6041
Vitamin K (phylloquinone) (g)	71.7103
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)	0.0052
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	246.6810
Folate, total (g)	2.1405
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	469.5615
Energy (kcal)	1022.7990
Fatty acids, total saturated 16:1 undifferentiated (g)	1.3730
Fatty acids, total saturated 14:1 (g)	0.0006
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0033
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.2502
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0293
Vitamin C, total ascorbic acid (mg)	2.0458
Lutein + zeaxanthin (g)	160.9560
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0189
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)	36.3975
Fatty acids, total saturated 16:0 (g)	12.3010
Carbohydrate, by difference (g)	5.8544
Vitamin D (IU)	0.0000
Fructose (g)	0.0079
Fluoride, F (g)	1.1799
Aspartic acid (g)	0.0487
Tyrosine (g)	0.0167
Potassium, K (mg)	242.2440
Fatty acids, total saturated 12:0 (g)	0.0046
Vitamin A, RAE (g)	23.5005
Serine (g)	0.0141
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0154
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)	0.1393
Fatty acids, total saturated 14:0 (g)	0.0029
Histidine (g)	0.0055
Isoleucine (g)	0.0126
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.3924
Water (g)	170.3235
Fatty acids, total saturated 8:0 (g)	0.0035
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)	252.9750
Sodium, Na (mg)	27.5400
Iron, Fe (mg)	5.7982
Energy (kJ)	4278.7515
Ash (g)	0.9712
Caffeine (mg)	0.0000
Glycine (g)	0.0152
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)	10.8225
Fatty acids, total polyunsaturated (g)	11.6712
Vitamin E (alpha-tocopherol) (mg)	16.0022
Sucrose (g)	0.0007
Vitamin B-6 (mg)	0.0581
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0004
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0084
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0052
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.6900
Starch (g)	0.0000
Pantothenic acid (mg)	0.0483
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)	0.0444
Folate, food (g)	2.1405
Fatty acids, total saturated 20:1 (g)	0.3486
Fatty acids, total monounsaturated (g)	79.6906
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)	0.0238
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	2.6593
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	15.0820
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	84.3105
Fatty acids, total saturated 10:0 (g)	0.0026
Galactose (g)	0.0052
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0213
Glutamic acid (g)	0.0487
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.4140
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0350
Folate, DFE (g)	2.1405
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)	1.7476
Tryptophan (g)	0.0020
Threonine (g)	0.0084
Fatty acids, total polyunsaturated 18:1 c (g)	0.0223
Manganese, Mn (mg)	0.7405
Protein (g)	1.6069
Cryptoxanthin, beta (g)	57.1305
Fatty acids, total saturated 18:1 undifferentiated (g)	77.8325
Betaine (mg)	0.4150
Phosphorus, P (mg)	52.3680
Tocopherol, gamma (mg)	1.1227

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. Position rack in top third of the oven and preheat to 450 degrees. | 2. Spray large heavy baking sheet with cooking spray. | 3. Combine the eggplant, peppers, garlic and olive oil in a large bowl. Toss well. | 4. Transfer to the prepared sheet. Bake until eggplant is brown and the peppers are tender, stirring every 10 minutes. | 5. Scape vegetables and pan juices into a bowl, saving the garlic for the dressing. | 6. Combine the vinegar, cumin, salt, pepper and cayenne in a food processor. | 7. Peel the roasted garlic, add to the food processor. Puree until smooth. | 8. Toss the vegetables with 1/4 cup of the dressing. | 9. Cool, and let sit for a while to let the flavors develop. | 10. To serve: Bring to room temperature. Mound salad in center of large platter. | 11. Serve with the pita wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2		cut	-	-	-	-
green bell pepper	2		cut	-	-	-	-
red bell pepper	2		cut	-	-	-	-
garlic clove	8		unpeeled	-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
red wine vinegar	3/4	cup		34.0575	0.484	0.0717	0.0
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
salt	1 1/2	1/2		-	-	-	-
pepper	1 1/2	1/2		8.6595	2.2063	0.3585	0.1125
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
pita bread	8		cut round	-	-	-	-

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

Cooking in progress....

Roasted Eggplant (Aubergine) and Pepper Salad