RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.0824
Energy (kCal)	22.14
Carbohydrates (g)	4.7847
Total fats (g)	0.246
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0037
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)	0.0234
Tocopherol, beta (mg)	0.0123
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)	0.0098
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0258
Proline (g)	0.0184
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.5375
Adjusted Protein (g)	0.0000
Cystine (g)	0.0111
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0000
Copper, Cu (mg)	0.0726
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2091
Total lipid (fat) (g)	0.2460
Vitamin K (phylloquinone) (g)	9.7170
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)	8.6100
Folate, total (g)	18.4500
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1024.5900
Energy (kcal)	22.1400
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0012
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0074
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	3.2349
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0123
Vitamin C, total ascorbic acid (mg)	16.8510
Lutein + zeaxanthin (g)	151.2900
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0221
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)	13.5300
Fatty acids, total saturated 16:0 (g)	0.0246
Carbohydrate, by difference (g)	4.7847
Vitamin D (IU)	0.0000
Fructose (g)	1.6851
Fluoride, F (g)	2.8290
Aspartic acid (g)	0.1660
Tyrosine (g)	0.0172
Potassium, K (mg)	291.5100
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	51.6600
Serine (g)	0.0320
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0332
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)	0.0000
Histidine (g)	0.0172
Isoleucine (g)	0.0221
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.7306
Water (g)	116.2596
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)	552.2700
Sodium, Na (mg)	6.1500
Iron, Fe (mg)	0.3321
Energy (kJ)	91.0200
Ash (g)	0.6150
Caffeine (mg)	0.0000
Glycine (g)	0.0234
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)	0.0984
Fatty acids, total polyunsaturated (g)	0.1021
Vitamin E (alpha-tocopherol) (mg)	0.6642
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0984
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)	0.0332
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)	3164.7900
Starch (g)	0.0000
Pantothenic acid (mg)	0.1095
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)	0.0455
Folate, food (g)	18.4500
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0381
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)	8.2410
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0344
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	12.3000
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0332
Glutamic acid (g)	0.5301
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	124.2300
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0308
Folate, DFE (g)	18.4500
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)	1.4760
Tryptophan (g)	0.0074
Threonine (g)	0.0332
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.1402
Protein (g)	1.0824
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0369
Betaine (mg)	0.1230
Phosphorus, P (mg)	29.5200
Tocopherol, gamma (mg)	0.1476

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. Slice the bread and very lightly paint with the olive oil and toast (dry) the slices in the oven 300°F for approx 20 minutes or until the slices are crisp dried. | 2. I do this well in advance and keep the dried toasts in an air tight container so you always have some on hand, or you can buy ready made ones. | 3. In your food processor or hand held chopper attachment put in: sun dried tomatoes, anchovies,garlic salt& pepper, and hot sauce. | 4. Chop until you have a very fine spreadable mixture, let stand for at least 1/2 hour. | 5. I make mine up a few hours in advance. | 6. Spread the mixture on the dry toasts. | 7. Top with fresh chopped tomato. | 8. Sprinkle with cheese of your choice. | 9. Place in 375°F oven for approx 15 minutes or until heated through and the cheese is golden. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sun tomato oil	8		sun-dried drained packed	-	-	-	-
anchovy fillet	7 -8			-	-	-	-
garlic clove	4			-	-	-	-
tomato	1		chopped	22.14	4.7847	1.0824	0.24600000000000002
salt pepper				-	-	-	-
sauce	6	drops		-	-	-	-
asiago cheese	6	teaspoons	grated	-	-	-	-
lite olive oil	3	tablespoons		-	-	-	-
lite olive oil	3	tablespoons		-	-	-	-

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

Cooking in progress....

Anchovy & Sun-Dried Tomato Bruschetta