RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	42.8828
Energy (kCal)	963.0448
Carbohydrates (g)	8.4738
Total fats (g)	84.9857
Fatty acids, total saturated 20:0 (g)	0.3504
Fatty acids, total saturated 18:3 undifferentiated (g)	1.0745
Fatty acids, total polyunsaturated 17:1 (g)	0.1013
Fatty acids, total trans-monoenoic (g)	0.0425
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1330
Fatty acids, total saturated 4:0 (g)	0.0387
Fatty acids, total trans (g)	0.1254
Riboflavin (mg)	0.5359
Tocopherol, beta (mg)	0.0792
Lactose (g)	1.8711
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0251
Fatty acids, total polyunsaturated 24:1 c (g)	0.0066
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.9024
Tocopherol, delta (mg)	0.0598
Arginine (g)	0.0234
Proline (g)	0.0463
Fatty acids, total polyunsaturated 18:1 t (g)	0.0365
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3048
Adjusted Protein (g)	0.0000
Cystine (g)	0.0053
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	33.6835
Copper, Cu (mg)	0.5684
Maltose (g)	0.0000
Zinc, Zn (mg)	2.4838
Total lipid (fat) (g)	84.9857
Vitamin K (phylloquinone) (g)	95.1563
Cholesterol (mg)	99.1667
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0013
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.4029
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	161.5440
Folate, total (g)	39.7702
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0022
Vitamin A, IU (IU)	736.7835
Energy (kcal)	963.0448
Fatty acids, total saturated 16:1 undifferentiated (g)	1.0341
Fatty acids, total saturated 14:1 (g)	0.0187
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0044
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0462
Sugars, total (g)	2.6627
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0384
Vitamin C, total ascorbic acid (mg)	11.9644
Lutein + zeaxanthin (g)	401.9120
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0655
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0224
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0013
Magnesium, Mg (mg)	62.4417
Fatty acids, total saturated 16:0 (g)	9.6502
Carbohydrate, by difference (g)	8.4738
Vitamin D (IU)	0.0000
Fructose (g)	0.2360
Fluoride, F (g)	0.7866
Aspartic acid (g)	0.0856
Tyrosine (g)	0.0138
Potassium, K (mg)	718.7853
Fatty acids, total saturated 12:0 (g)	0.0583
Vitamin A, RAE (g)	86.1542
Serine (g)	0.0263
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0184
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0110
Fatty acids, total saturated 22:0 (g)	0.1137
Fatty acids, total saturated 14:0 (g)	0.1879
Histidine (g)	0.0067
Isoleucine (g)	0.0135
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0129
Niacin (mg)	2.4433
Water (g)	203.9401
Fatty acids, total saturated 8:0 (g)	0.0212
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0066
Carotene, beta (g)	308.0338
Sodium, Na (mg)	327.9049
Iron, Fe (mg)	3.6888
Energy (kJ)	4028.6710
Ash (g)	3.7419
Caffeine (mg)	0.0000
Glycine (g)	0.0184
Fatty acids, total trans-polyenoic (g)	0.0828
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0183
Fatty acids, total saturated 18:2 undifferentiated (g)	8.6595
Fatty acids, total polyunsaturated (g)	10.0175
Vitamin E (alpha-tocopherol) (mg)	13.7220
Sucrose (g)	0.1820
Vitamin B-6 (mg)	0.3219
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0315
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0167
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0063
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4600
Starch (g)	0.6930
Pantothenic acid (mg)	0.6287
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)	0.0205
Fatty acids, total trans-polyenoic 18:3i (g)	0.0655
Thiamin (mg)	0.3069
Folate, food (g)	39.7702
Fatty acids, total saturated 20:1 (g)	0.3149
Fatty acids, total monounsaturated (g)	59.7135
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5066
Fatty acids, total polyunsaturated 16:1 t (g)	0.0057
Fatty acids, total polyunsaturated 17:0 (g)	0.0322
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	131.6690
Fatty acids, total polyunsaturated 16:1 c (g)	0.0917
Fatty acids, total saturated (g)	12.4770
Vitamin B-12 (g)	1.9833
Calcium, Ca (mg)	351.5601
Fatty acids, total saturated 10:0 (g)	0.0491
Galactose (g)	0.0506
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0265
Glutamic acid (g)	0.0724
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0006
Carotene, alpha (g)	0.2760
Vitamin E, added (mg)	0.0000
Retinol (g)	59.5000
Leucine (g)	0.0356
Folate, DFE (g)	34.7302
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0176
Fiber, total dietary (g)	1.4303
Tryptophan (g)	0.0035
Threonine (g)	0.0098
Fatty acids, total polyunsaturated 18:1 c (g)	6.7307
Manganese, Mn (mg)	0.5165
Protein (g)	42.8828
Cryptoxanthin, beta (g)	5.6150
Fatty acids, total saturated 18:1 undifferentiated (g)	58.2361
Betaine (mg)	0.3523
Phosphorus, P (mg)	454.6798
Tocopherol, gamma (mg)	2.9503

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 400°F. | 2. Combine Oil, Vinegar, Lime juice, Salt, Pepper, Garlic, and Rosemary. Mix well. | 3. Gently slice washed mushrooms into 1/2 inch thick slices. | 4. Pour oil and vinegar mixture over mushroom slices, and toss well. Allow to sit for 5 minutes or more. The longer you allow this to sit, the more flavorful the mushrooms will be. | 5. Spread mushrooms in a single layer on a baking tray or sheet, sprinkle with more salt and pepper if desired. Roast for about 10 minutes, untill the slices are soft but still whole. | 6. Toast bread lightly, this step can be omitted if using a very dense bread such as ciabatta, but I still prefer it. | 7. Turn on broiler and allow to heat. | 8. Spread pesto over bread, about 1 1/2 teaspoons per roll. | 9. Distribute mushroom mixture evenly on to half of the sliced bread, leaving the other half aside to place on top later. | 10. Cover mushroom mixture with cheese, and place under broiler until cheese is melted. | 11. Cover melted cheese with the tops of the sandwiches, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
portabella mushroom	1/2			-	-	-	-
olive oil	1/3	cup		636.48	0.0	0.0	72.0
garlic clove	1/2		minced	2.235	0.4959	0.0954	0.0075
lime juice	2 1/2	tablespoons		9.4531	3.1838	0.1588	0.0265
rosemary	1	teaspoon	chopped	0.917	0.1449	0.0232	0.040999999999999995
ciabatta bread	4		sliced	176.5167	0.0	39.27	0.9917
salt	1 1/2	1/2		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
pesto sauce	6	teaspoons		131.67	3.1784	3.0964	11.844000000000001
asiago cheese	7	ounces		176.5167	0.0	39.27	0.9917
balsamic vinegar work	1 1/2	1/2	infused	176.5167	0.0	39.27	0.9917

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

Cooking in progress....

Portabella and Asiago Cheese Panini