RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	50.7541
Energy (kCal)	387.4883
Carbohydrates (g)	15.357
Total fats (g)	12.9706
Fatty acids, total saturated 20:0 (g)	0.0091
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1865
Fatty acids, total polyunsaturated 17:1 (g)	0.0159
Fatty acids, total trans-monoenoic (g)	0.1088
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0952
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.1405
Riboflavin (mg)	0.4621
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0091
Fatty acids, total polyunsaturated 24:1 c (g)	0.0023
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.8339
Tocopherol, delta (mg)	0.0000
Arginine (g)	2.9508
Proline (g)	2.7833
Fatty acids, total polyunsaturated 18:1 t (g)	0.1020
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.1060
Adjusted Protein (g)	0.0000
Cystine (g)	0.4639
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	49.0452
Copper, Cu (mg)	0.2354
Maltose (g)	0.0000
Zinc, Zn (mg)	4.2973
Total lipid (fat) (g)	12.9706
Vitamin K (phylloquinone) (g)	0.6000
Cholesterol (mg)	163.2000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0023
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1510
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	22.5000
Folate, total (g)	47.4167
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0136
Vitamin A, IU (IU)	130.8483
Energy (kcal)	387.4883
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3989
Fatty acids, total saturated 14:1 (g)	0.0162
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.2587
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0045
Sugars, total (g)	6.9030
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	17.0018
Lutein + zeaxanthin (g)	8.2875
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0068
Vitamin B-12, added (g)	0.0000
Valine (g)	1.5864
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0023
Magnesium, Mg (mg)	72.5817
Fatty acids, total saturated 16:0 (g)	2.2855
Carbohydrate, by difference (g)	15.3570
Vitamin D (IU)	27.2000
Fructose (g)	2.1028
Fluoride, F (g)	1.6500
Aspartic acid (g)	4.0012
Tyrosine (g)	1.4422
Potassium, K (mg)	742.4408
Fatty acids, total saturated 12:0 (g)	0.0455
Vitamin A, RAE (g)	38.5333
Serine (g)	1.9536
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.5970
Fatty acids, total trans-polyenoic 22:4 (g)	0.0159
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0023
Fatty acids, total saturated 22:0 (g)	0.0068
Fatty acids, total saturated 14:0 (g)	0.1242
Histidine (g)	1.3198
Isoleucine (g)	1.3991
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0181
Niacin (mg)	17.4848
Water (g)	312.5063
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)	0.0159
Carotene, beta (g)	1.6525
Sodium, Na (mg)	260.0192
Iron, Fe (mg)	2.2765
Energy (kJ)	1620.6108
Ash (g)	2.7783
Caffeine (mg)	0.0000
Glycine (g)	2.3858
Fatty acids, total trans-polyenoic (g)	0.0317
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0045
Fatty acids, total saturated 18:2 undifferentiated (g)	2.9838
Fatty acids, total polyunsaturated (g)	3.3516
Vitamin E (alpha-tocopherol) (mg)	0.2569
Sucrose (g)	1.7093
Vitamin B-6 (mg)	1.5447
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.6800
Vitamin D3 (cholecalciferol) (g)	0.6800
Lysine (g)	4.0161
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0159
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.1587
Pantothenic acid (mg)	2.0428
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)	0.0161
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1815
Folate, food (g)	47.4167
Fatty acids, total saturated 20:1 (g)	0.0544
Fatty acids, total monounsaturated (g)	4.1593
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.4385
Fatty acids, total polyunsaturated 16:1 t (g)	0.0068
Fatty acids, total polyunsaturated 17:0 (g)	0.0272
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.3264
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	141.3944
Fatty acids, total polyunsaturated 16:1 c (g)	0.3287
Fatty acids, total saturated (g)	3.3807
Vitamin B-12 (g)	2.7653
Calcium, Ca (mg)	60.3483
Fatty acids, total saturated 10:0 (g)	0.0121
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0227
Alanine (g)	2.7243
Glutamic acid (g)	6.9354
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0023
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	38.5333
Leucine (g)	3.3718
Folate, DFE (g)	47.4167
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0317
Fiber, total dietary (g)	2.5958
Tryptophan (g)	0.5265
Threonine (g)	1.7723
Fatty acids, total polyunsaturated 18:1 c (g)	2.9359
Manganese, Mn (mg)	0.2225
Protein (g)	50.7541
Cryptoxanthin, beta (g)	0.6100
Fatty acids, total saturated 18:1 undifferentiated (g)	3.6649
Betaine (mg)	0.1500
Phosphorus, P (mg)	459.5200
Tocopherol, gamma (mg)	0.0453

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. Cube the eggplant and toss with lemon juice promptly to prevent browning. Toss cubes with salt and leave to rest in a strainer for 30 to 60 minutes. | 2. While the cubes rest, brown the ground turkey and onions in a large deep pan. Add the tomato sauce, Italian seasoning, and pepper to the pot and simmer over low heat. | 3. Rinse the cubes very well and press them firmly with paper towels to remove as much liquid as possible. | 4. Combine eggplant with the sauce and cook for 20-30 minutes over medium-low heat. The longer you cook the stew, the softer the eggplant will become. | 5. The mixture can also be baked in the oven at 375 degrees for 5-40 minutes or on low in the crockpot for 4 to 6 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2			-	-	-	-
salt	2	tablespoons		-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
tomato sauce	1	can		-	-	-	-
turkey	8	ounces	lean ground	324.1333	0.2947	49.0507	12.784
onion	1		chopped	60.0	14.01	1.65	0.15
italian seasoning	1	tablespoon		-	-	-	-
black pepper				-	-	-	-

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

Cooking in progress....

Basic Italian Eggplant Stew