RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.3942
Energy (kCal)	98.1282
Carbohydrates (g)	20.9376
Total fats (g)	1.0559
Fatty acids, total saturated 20:0 (g)	0.0005
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0324
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)	0.0001
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0976
Tocopherol, beta (mg)	0.0447
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)	0.0405
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0978
Proline (g)	0.0739
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	6.7764
Adjusted Protein (g)	0.0000
Cystine (g)	0.0413
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.1747
Copper, Cu (mg)	0.2984
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8494
Total lipid (fat) (g)	1.0559
Vitamin K (phylloquinone) (g)	84.4544
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)	0.0054
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	32.9149
Folate, total (g)	76.6267
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	4813.6320
Energy (kcal)	98.1282
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0053
Fatty acids, total saturated 14:1 (g)	0.0005
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0281
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	14.2818
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0471
Vitamin C, total ascorbic acid (mg)	64.9800
Lutein + zeaxanthin (g)	903.6254
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0854
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)	57.3377
Fatty acids, total saturated 16:0 (g)	0.1074
Carbohydrate, by difference (g)	20.9376
Vitamin D (IU)	0.0000
Fructose (g)	7.4060
Fluoride, F (g)	10.3742
Aspartic acid (g)	0.6152
Tyrosine (g)	0.0659
Potassium, K (mg)	1121.1477
Fatty acids, total saturated 12:0 (g)	0.0010
Vitamin A, RAE (g)	242.2538
Serine (g)	0.1200
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1253
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0005
Fatty acids, total saturated 22:0 (g)	0.0005
Fatty acids, total saturated 14:0 (g)	0.0015
Histidine (g)	0.0644
Isoleucine (g)	0.0843
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.7779
Water (g)	457.1252
Fatty acids, total saturated 8:0 (g)	0.0003
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)	2660.5605
Sodium, Na (mg)	95.7996
Iron, Fe (mg)	1.5631
Energy (kJ)	404.4972
Ash (g)	2.6767
Caffeine (mg)	0.0000
Glycine (g)	0.0894
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)	0.3747
Fatty acids, total polyunsaturated (g)	0.4078
Vitamin E (alpha-tocopherol) (mg)	2.5117
Sucrose (g)	0.0380
Vitamin B-6 (mg)	0.3838
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)	0.1242
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0004
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	11495.6197
Starch (g)	0.0000
Pantothenic acid (mg)	0.4406
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)	0.0005
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1741
Folate, food (g)	76.6267
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.1499
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0102
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0002
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	31.4726
Fatty acids, total polyunsaturated 16:1 c (g)	0.0005
Fatty acids, total saturated (g)	0.1575
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	66.9572
Fatty acids, total saturated 10:0 (g)	0.0029
Galactose (g)	0.0076
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1259
Glutamic acid (g)	1.9370
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	451.2789
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1197
Folate, DFE (g)	76.6267
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)	5.9941
Tryptophan (g)	0.0280
Threonine (g)	0.1241
Fatty acids, total polyunsaturated 18:1 c (g)	0.0062
Manganese, Mn (mg)	0.6280
Protein (g)	4.3942
Cryptoxanthin, beta (g)	1.2909
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1441
Betaine (mg)	0.4830
Phosphorus, P (mg)	117.3820
Tocopherol, gamma (mg)	0.5592

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. In a food processor puree the olives, capers, garlic, balsamic vinegar and 1 teaspoon extra virgin olive oil; set aside. | 2. In a small bowl combine the tomatoes, green onion, 1 Tablespoon extra virgin olive oil, basil and pepper; set aside. | 3. Preheat the oven to 425°F. | 4. Cut the bread into 1/2- inch slices. | 5. Brush both sides of each slice of bread with olive oil. | 6. Place the bread slices on a baking sheet. | 7. Bake for 5 minutes. | 8. Turn each bread slice over; spread puree on bread slices. | 9. Top with 2 Tablespoons of tomato mixture. | 10. Sprinkle with Parmesan. | 11. Bake for 2-5 minutes. | 12. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black olive	1	cup	pitted	-	-	-	-
caper	1	teaspoon	drained	0.6593	0.1402	0.0677	0.0247
garlic clove	2		chopped	-	-	-	-
balsamic vinegar	2	teaspoons		9.328	1.8052	0.0519	0.0
extra virgin olive oil	1	teaspoon		-	-	-	-
tomato	2		seeded chopped	80.4198	17.3796	3.9316	0.8936
green onion	1/3	cup	chopped	6.39	1.3585	0.2296	0.1112
extra virgin olive oil	1	tablespoon		-	-	-	-
basil	1	tablespoon	chopped	0.6095	0.0702	0.0835	0.017
pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
baguette	1			-	-	-	-
olive oil				-	-	-	-
parmesan cheese				-	-	-	-

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

Cooking in progress....

Bruschetta Squisita