RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	14.7448
Energy (kCal)	137.8177
Carbohydrates (g)	1.7645
Total fats (g)	7.8167
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0944
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)	0.0147
Fatty acids, total saturated 4:0 (g)	0.3841
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1495
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0034
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)	0.6941
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3355
Proline (g)	1.0703
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0028
Adjusted Protein (g)	0.0000
Cystine (g)	0.0609
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	8.9272
Copper, Cu (mg)	0.0946
Maltose (g)	0.0000
Zinc, Zn (mg)	1.0284
Total lipid (fat) (g)	7.8167
Vitamin K (phylloquinone) (g)	2.5345
Cholesterol (mg)	43.6507
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0017
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.0580
Folate, total (g)	6.4300
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	152.2763
Energy (kcal)	137.8177
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1216
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2426
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0065
Sugars, total (g)	0.2144
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	5.2210
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0094
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6252
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)	19.2567
Fatty acids, total saturated 16:0 (g)	2.0912
Carbohydrate, by difference (g)	1.7645
Vitamin D (IU)	5.6700
Fructose (g)	0.0026
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.5801
Tyrosine (g)	0.5088
Potassium, K (mg)	104.8312
Fatty acids, total saturated 12:0 (g)	0.2594
Vitamin A, RAE (g)	36.0265
Serine (g)	0.5263
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4899
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)	0.8616
Histidine (g)	0.3508
Isoleucine (g)	0.4819
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.3466
Water (g)	31.1480
Fatty acids, total saturated 8:0 (g)	0.0780
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)	23.1265
Sodium, Na (mg)	425.7522
Iron, Fe (mg)	0.7267
Energy (kJ)	576.1780
Ash (g)	2.2967
Caffeine (mg)	0.0000
Glycine (g)	0.1619
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)	0.0979
Fatty acids, total polyunsaturated (g)	0.2278
Vitamin E (alpha-tocopherol) (mg)	0.2189
Sucrose (g)	0.0002
Vitamin B-6 (mg)	0.0614
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1441
Vitamin D (D2 + D3) (g)	0.1418
Vitamin D3 (cholecalciferol) (g)	0.1418
Lysine (g)	0.8366
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.1363
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)	0.0457
Folate, food (g)	6.4300
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	2.2555
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)	22.9125
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	4.9041
Vitamin B-12 (g)	0.6008
Calcium, Ca (mg)	340.1718
Fatty acids, total saturated 10:0 (g)	0.1906
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2713
Glutamic acid (g)	2.0863
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	34.0150
Leucine (g)	0.8823
Folate, DFE (g)	6.4300
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)	0.2910
Tryptophan (g)	0.1223
Threonine (g)	0.3348
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	0.1524
Protein (g)	14.7448
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	1.9962
Betaine (mg)	0.1024
Phosphorus, P (mg)	268.2770
Tocopherol, gamma (mg)	0.0754

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. In a large bowl, add all ingredients from tomatoes through garlic salt, set aside. | 3. Slice french bread into 1/2 inch wide slices and place in the oven for about 4 minutes. | 4. Top each slice of bread with a small piece of mozzarella cheese and place under the broiler for an additional 3-4 minutes, keep your eye on it! | 5. Put 4 or 5 slices of bread on a plate and top with some of the tomato mixture (about a cup or so) making sure to scoop some of the juices too. | 6. Sprinkle with asiago and Romano cheese. | 7. Eat! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rom tomato	10		diced	25.2167	0.0	5.61	0.1417
basil leaf	1	ounce	chopped	25.2167	0.0	5.61	0.1417
purple onion	1/2	cup	diced	25.2167	0.0	5.61	0.1417
garlic clove	5 -6		minced	0.0	0.0	0.0	0.0
extra virgin olive oil	1/4	cup		25.2167	0.0	5.61	0.1417
kosher salt	1/2	teaspoon		25.2167	0.0	5.61	0.1417
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
garlic salt	1/4	teaspoon		25.2167	0.0	5.61	0.1417
romano cheese	1	ounce	grated	109.7145	1.0291	9.0153	7.6375
asiago cheese	1	ounce	grated	25.2167	0.0	5.61	0.1417
mozzarella cheese	3 -4	ounces	sliced	0.0	0.0	0.0	0.0
french bread	1	loaf		-	-	-	-

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

Cooking in progress....

Better Bruschetta