RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	10.8212
Energy (kCal)	435.5458
Carbohydrates (g)	19.5343
Total fats (g)	35.449
Fatty acids, total saturated 20:0 (g)	0.0532
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2489
Fatty acids, total polyunsaturated 17:1 (g)	0.0040
Fatty acids, total trans-monoenoic (g)	0.3829
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0144
Fatty acids, total saturated 4:0 (g)	0.0502
Fatty acids, total trans (g)	0.4577
Riboflavin (mg)	0.1349
Tocopherol, beta (mg)	0.0000
Lactose (g)	1.9608
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0063
Fatty acids, total polyunsaturated 24:1 c (g)	0.0006
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.6398
Tocopherol, delta (mg)	0.0046
Arginine (g)	0.1806
Proline (g)	0.2014
Fatty acids, total polyunsaturated 18:1 t (g)	0.3829
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.3885
Adjusted Protein (g)	0.0000
Cystine (g)	0.0241
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	13.3467
Copper, Cu (mg)	0.0747
Maltose (g)	0.0000
Zinc, Zn (mg)	1.0342
Total lipid (fat) (g)	35.4490
Vitamin K (phylloquinone) (g)	36.4950
Cholesterol (mg)	57.0650
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0422
Menaquinone-4 (g)	3.4500
Phytosterols (mg)	11.5150
Folate, total (g)	23.2652
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0104
Vitamin A, IU (IU)	349.9190
Energy (kcal)	435.5458
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4605
Fatty acids, total saturated 14:1 (g)	0.0771
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0515
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0035
Sugars, total (g)	5.3099
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0395
Vitamin C, total ascorbic acid (mg)	7.6207
Lutein + zeaxanthin (g)	43.6721
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0006
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1475
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0909
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	24.9013
Fatty acids, total saturated 16:0 (g)	5.7960
Carbohydrate, by difference (g)	19.5343
Vitamin D (IU)	0.0000
Fructose (g)	0.9086
Fluoride, F (g)	0.7700
Aspartic acid (g)	0.2493
Tyrosine (g)	0.1038
Potassium, K (mg)	343.0665
Fatty acids, total saturated 12:0 (g)	0.2862
Vitamin A, RAE (g)	84.9480
Serine (g)	0.1377
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1213
Fatty acids, total trans-polyenoic 22:4 (g)	0.0006
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0174
Fatty acids, total saturated 22:0 (g)	0.0463
Fatty acids, total saturated 14:0 (g)	1.0475
Histidine (g)	0.0703
Isoleucine (g)	0.1189
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0466
Niacin (mg)	0.2477
Water (g)	143.2763
Fatty acids, total saturated 8:0 (g)	0.0946
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0046
Carotene, beta (g)	47.3486
Sodium, Na (mg)	715.7788
Iron, Fe (mg)	1.4802
Energy (kJ)	1823.1326
Ash (g)	3.1399
Caffeine (mg)	0.0000
Glycine (g)	0.0761
Fatty acids, total trans-polyenoic (g)	0.0748
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0035
Fatty acids, total saturated 18:2 undifferentiated (g)	2.5615
Fatty acids, total polyunsaturated (g)	2.8552
Vitamin E (alpha-tocopherol) (mg)	1.6086
Sucrose (g)	0.6976
Vitamin B-6 (mg)	0.2084
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1359
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2045
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0109
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.4320
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)	0.1012
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0713
Folate, food (g)	23.2652
Fatty acids, total saturated 20:1 (g)	0.1044
Fatty acids, total monounsaturated (g)	20.0787
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2518
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0737
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	25.1887
Fatty acids, total polyunsaturated 16:1 c (g)	0.1690
Fatty acids, total saturated (g)	9.6097
Vitamin B-12 (g)	0.4104
Calcium, Ca (mg)	253.4109
Fatty acids, total saturated 10:0 (g)	0.2427
Galactose (g)	0.0014
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0921
Glutamic acid (g)	0.6214
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0006
Carotene, alpha (g)	0.1000
Vitamin E, added (mg)	0.0000
Retinol (g)	80.2750
Leucine (g)	0.2255
Folate, DFE (g)	23.2652
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0748
Fiber, total dietary (g)	1.5320
Tryptophan (g)	0.0391
Threonine (g)	0.1075
Fatty acids, total polyunsaturated 18:1 c (g)	1.9948
Manganese, Mn (mg)	0.2308
Protein (g)	10.8212
Cryptoxanthin, beta (g)	2.4516
Fatty acids, total saturated 18:1 undifferentiated (g)	19.4317
Betaine (mg)	0.4649
Phosphorus, P (mg)	222.7437
Tocopherol, gamma (mg)	0.2950

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. Process artichokes, onion and garlic in the food processor until smooth (or if you like, until blended, but still have texture). | 2. In medium sized bowl (or if you're a little lazy like me, right in the medium sized ceramic baking dish), combine remaining ingredients except parsley and bread, reserving 1 cup of mozzarella. | 3. Sprinkle remaining cheese over artichoke dip, and sprinkle with chopped parsley. | 4. Bake at 400º for 20 minutes, or until bubbly and beginning to brown. | 5. Serve with crusty french bread slices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
artichoke heart	1	can	drained	-	-	-	-
onion	1			28.0	6.537999999999999	0.77	0.07
garlic	2	cloves		8.94	1.9836	0.3816	0.03
mayonnaise	1/4	cup		209.38	0.0	0.2146	23.2
cream	1/4	cup	sour	113.85	2.6622	1.403	11.1262
parmesan cheese	1/4	cup		74.0	8.0	8.0	1.0
mozzarella cheese	1	package	divided	-	-	-	-
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
basil	1/4	teaspoon	dried	0.0508	0.0059	0.006999999999999999	0.0014
salt pepper				-	-	-	-
parsley			chopped	-	-	-	-
french bread	1	loaf		-	-	-	-

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

Cooking in progress....

Baked Artichoke Dip