RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.7258
Energy (kCal)	104.2099
Carbohydrates (g)	23.6338
Total fats (g)	0.6068
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0131
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)	0.0856
Tocopherol, beta (mg)	0.0223
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)	0.0243
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2133
Proline (g)	0.0527
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	5.9444
Adjusted Protein (g)	0.0000
Cystine (g)	0.0265
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.8000
Copper, Cu (mg)	0.1942
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6518
Total lipid (fat) (g)	0.6068
Vitamin K (phylloquinone) (g)	18.2877
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)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	39.6372
Folate, total (g)	63.9082
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1864.0246
Energy (kcal)	104.2099
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0022
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0166
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	12.6591
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0863
Vitamin C, total ascorbic acid (mg)	42.4442
Lutein + zeaxanthin (g)	281.1676
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0738
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)	40.5727
Fatty acids, total saturated 16:0 (g)	0.0991
Carbohydrate, by difference (g)	23.6338
Vitamin D (IU)	0.0000
Fructose (g)	5.1244
Fluoride, F (g)	6.8979
Aspartic acid (g)	0.4472
Tyrosine (g)	0.0537
Potassium, K (mg)	763.0303
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	93.8231
Serine (g)	0.0917
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1003
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)	0.0064
Histidine (g)	0.0537
Isoleucine (g)	0.0626
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.5125
Water (g)	353.7226
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)	1004.6135
Sodium, Na (mg)	17.5694
Iron, Fe (mg)	0.9391
Energy (kJ)	430.9073
Ash (g)	1.6769
Caffeine (mg)	0.0000
Glycine (g)	0.0824
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)	0.1995
Fatty acids, total polyunsaturated (g)	0.2126
Vitamin E (alpha-tocopherol) (mg)	1.2383
Sucrose (g)	1.5840
Vitamin B-6 (mg)	0.3707
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)	0.1227
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)	5747.7811
Starch (g)	0.0000
Pantothenic acid (mg)	0.3956
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)	0.1563
Folate, food (g)	63.9082
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0901
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)	24.7270
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1297
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	59.1388
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0939
Glutamic acid (g)	1.3756
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	225.6222
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0958
Folate, DFE (g)	63.9082
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)	5.4007
Tryptophan (g)	0.0358
Threonine (g)	0.0939
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.4611
Protein (g)	3.7258
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0878
Betaine (mg)	0.3834
Phosphorus, P (mg)	100.0132
Tocopherol, gamma (mg)	0.2681

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. Slice pumpkin into 10mm thick rounds and peel off skin. | 2. Slice eggplant into 10mm thick rounds. | 3. Slice capsicum in half, length wise. | 4. Finely chop onion. | 5. Place pumpkin, zucchini and capsicum on a tray. | 6. Sprinkle with oil and place under a griller. | 7. Place oil in a pan and cook onion until clear and add tomatoes. | 8. Season with salt and ground peppercorn. | 9. Turn vegetables to achieve a roasted effect. | 10. Place onion and tomatoe mixture in a blender and puree until smooth. | 11. When vegetables are cooked, remove from griller and let cool slightly. | 12. Remove skin from peppers and slice into wide strips. | 13. Place peppers into a bowl, add oil,vinegar,salt and ground peppercorn to taste and toss so that peppers are coated. | 14. On a plate, place a generous serve of puree and then assemble the pyramid in the centre of the puree, starting with the pumpkin slice,eggplant slices, pepper slices, mozzarella cheese, pumpkin slice,eggplant slices, pepper slices and so on. | 15. The pyramid will resemmble three distinct layers of all the ingredients. | 16. At the top layer, drizzle puree so that it lightly coats the pyramid. | 17. Serve warm with slices of crusty bread to mop up the puree. | 18. This is an exceptional dish and you can only improve your presentation by trying it a few times. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut pumpkin	1			-	-	-	-
mozzarella cheese	6	slices		-	-	-	-
eggplant	1			-	-	-	-
red pepper	2			-	-	-	-
white onion	1			64.0	14.944	1.76	0.16
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
sea salt				-	-	-	-
black peppercorn			ground	-	-	-	-
olive oil				-	-	-	-
white vinegar				-	-	-	-

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

Cooking in progress....

Roast Vegetable Pyramid