RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.3662
Energy (kCal)	32.62
Carbohydrates (g)	7.2222
Total fats (g)	0.158
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0261
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)	0.0268
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)	0.0048
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0981
Proline (g)	0.0271
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.3790
Adjusted Protein (g)	0.0000
Cystine (g)	0.0092
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.4160
Copper, Cu (mg)	0.0486
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3016
Total lipid (fat) (g)	0.1580
Vitamin K (phylloquinone) (g)	0.2800
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)	10.5000
Folate, total (g)	17.7000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	109.2000
Energy (kcal)	32.6200
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0007
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0100
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.9680
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0280
Vitamin C, total ascorbic acid (mg)	12.6820
Lutein + zeaxanthin (g)	2.8000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0418
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)	14.2600
Fatty acids, total saturated 16:0 (g)	0.0394
Carbohydrate, by difference (g)	7.2222
Vitamin D (IU)	0.0000
Fructose (g)	0.9030
Fluoride, F (g)	0.7700
Aspartic acid (g)	0.1367
Tyrosine (g)	0.0259
Potassium, K (mg)	203.1800
Fatty acids, total saturated 12:0 (g)	0.0007
Vitamin A, RAE (g)	5.5000
Serine (g)	0.0391
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0386
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)	0.0028
Histidine (g)	0.0228
Isoleucine (g)	0.0314
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2363
Water (g)	82.7776
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)	0.7000
Sodium, Na (mg)	3.4600
Iron, Fe (mg)	0.3208
Energy (kJ)	135.5600
Ash (g)	0.4760
Caffeine (mg)	0.0000
Glycine (g)	0.0402
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)	0.0230
Fatty acids, total polyunsaturated (g)	0.0491
Vitamin E (alpha-tocopherol) (mg)	0.0140
Sucrose (g)	0.6930
Vitamin B-6 (mg)	0.1152
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)	0.0605
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)	0.1668
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)	0.0414
Folate, food (g)	17.7000
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0159
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)	4.2700
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0477
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	20.7200
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0459
Glutamic acid (g)	0.2446
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0525
Folate, DFE (g)	17.7000
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)	1.4320
Tryptophan (g)	0.0151
Threonine (g)	0.0292
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.1334
Protein (g)	1.3662
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0155
Betaine (mg)	0.0700
Phosphorus, P (mg)	40.7600
Tocopherol, gamma (mg)	0.0000

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 the oven to 350°. Coat a 9-inch baking dish with olive oil. Spread the potatoes in the dish in an even layer; drizzle with oil and season with salt and pepper. In a bowl, combine the bell pepper, onion, garlic and thyme and season with salt and pepper. Arrange two-thirds of the bell pepper mixture over the potatoes and drizzle with oil. Top with the tomatoes and the zucchini; drizzle with oil and season with salt and pepper. Cover with the remaining bell pepper mixture and sprinkle with the cheese. | 2. Cover the casserole with foil and bake for 40 minutes. Increase the oven temperature to 425°. Uncover the casserole and bake for about 20 minutes longer, until the vegetables are tender and glazed on top. Let stand for 10 minutes. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil				-	-	-	-
yukon gold potato	1/2		peeled sliced	-	-	-	-
salt				-	-	-	-
pepper			ground	-	-	-	-
yellow bell pepper	1		sliced	-	-	-	-
onion	1		sliced	28.0	6.537999999999999	0.77	0.07
garlic clove	1		minced	-	-	-	-
thyme leaf	1	teaspoon		-	-	-	-
plum tomato	1/2		sliced	-	-	-	-
zucchini	2			4.62	0.6842	0.5962	0.08800000000000001
parmigiano reggiano cheese	3	tablespoons	grated	-	-	-	-

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

Cooking in progress....

Summer Vegetable Casserole