RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.4605
Energy (kCal)	49.141
Carbohydrates (g)	5.3988
Total fats (g)	1.5534
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0172
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)	0.1203
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)	0.0722
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0154
Proline (g)	0.0257
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0022
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.6592
Copper, Cu (mg)	0.0912
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3164
Total lipid (fat) (g)	1.5534
Vitamin K (phylloquinone) (g)	187.4234
Cholesterol (mg)	3.6000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.5700
Folate, total (g)	24.2274
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1039.3699
Energy (kcal)	49.1410
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1077
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0052
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.0726
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	21.1123
Lutein + zeaxanthin (g)	646.4821
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0246
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)	12.8106
Fatty acids, total saturated 16:0 (g)	0.3157
Carbohydrate, by difference (g)	5.3988
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0380
Tyrosine (g)	0.0100
Potassium, K (mg)	201.7765
Fatty acids, total saturated 12:0 (g)	0.0005
Vitamin A, RAE (g)	52.9719
Serine (g)	0.0167
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0175
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)	0.0108
Histidine (g)	0.0076
Isoleucine (g)	0.0179
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.0872
Water (g)	122.7311
Fatty acids, total saturated 8:0 (g)	0.0005
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)	620.8524
Sodium, Na (mg)	178.2014
Iron, Fe (mg)	1.1870
Energy (kJ)	206.0994
Ash (g)	1.0546
Caffeine (mg)	0.0000
Glycine (g)	0.0177
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)	0.2605
Fatty acids, total polyunsaturated (g)	0.2778
Vitamin E (alpha-tocopherol) (mg)	0.1323
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0920
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)	0.0235
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)	0.0515
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)	0.0538
Folate, food (g)	24.2274
Fatty acids, total saturated 20:1 (g)	0.0048
Fatty acids, total monounsaturated (g)	0.7332
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)	12.6726
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.4061
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	24.4732
Fatty acids, total saturated 10:0 (g)	0.0003
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0235
Glutamic acid (g)	0.0325
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.3594
Vitamin E, added (mg)	0.0000
Retinol (g)	1.2000
Leucine (g)	0.0280
Folate, DFE (g)	24.2274
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)	0.5676
Tryptophan (g)	0.0069
Threonine (g)	0.0169
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0425
Protein (g)	3.4605
Cryptoxanthin, beta (g)	0.7812
Fatty acids, total saturated 18:1 undifferentiated (g)	0.6147
Betaine (mg)	0.0000
Phosphorus, P (mg)	41.0028
Tocopherol, gamma (mg)	0.0604

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 oven to 350. | 2. Drizzle the bottom of a 13x9 baking dish with 1 tablespoon of the olive oil. | 3. Cut the peppers in half, removing stems, seeds and ribs. | 4. Arrange peppers in dish and drizzle them with the remaining oil. | 5. Stir together the crumbs, 2 tablespoons of the parsley, thyme and hot pepper. | 6. Divide the crumb mixture amongst the pepper halves. | 7. Pour the stock around the peppers. | 8. Cover dish tightly with aluminum foil. | 9. Bake until peppers are tender, around 20 minutes. | 10. Remove foil and continue baking until the crumbs are lightly browned, about 10 minutes. | 11. Transfer the peppers to a serving dish. | 12. Add the remaining parsley to the cooking juice and spoon it over the peppers. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic infused olive oil	5	tablespoons	garlic-infused	-	-	-	-
red bell pepper	3			-	-	-	-
salt				-	-	-	-
fine breadcrumb	1/2	cup		-	-	-	-
parmigiano reggiano cheese	3	tablespoons	grated	-	-	-	-
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
thyme	1 1/2	1/2	chopped	1.212	0.2934	0.0667	0.0202
hot pepper	1/2	teaspoon	crushed	0.625	0.1478	0.0312	0.0031
chicken stock	1/2	cup		43.2	4.236000000000001	3.0239999999999996	1.44

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

Cooking in progress....

Peperoni Arrostiti