RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	17.3582
Energy (kCal)	259.639
Carbohydrates (g)	2.2827
Total fats (g)	20.2161
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0014
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)	1.0115
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.6770
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)	1.7912
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.5126
Proline (g)	2.0939
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1510
Adjusted Protein (g)	0.0000
Cystine (g)	0.0788
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.1337
Copper, Cu (mg)	0.3579
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9091
Total lipid (fat) (g)	20.2161
Vitamin K (phylloquinone) (g)	1.7010
Cholesterol (mg)	59.5350
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0014
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	5.3180
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	990.3300
Energy (kcal)	259.6390
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4797
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4610
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.6147
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	5.9018
Lutein + zeaxanthin (g)	2.2875
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	1.1907
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)	31.5330
Fatty acids, total saturated 16:0 (g)	5.2817
Carbohydrate, by difference (g)	2.2827
Vitamin D (IU)	14.7420
Fructose (g)	0.1678
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.8601
Tyrosine (g)	0.6753
Potassium, K (mg)	42.9235
Fatty acids, total saturated 12:0 (g)	0.8915
Vitamin A, RAE (g)	275.5620
Serine (g)	0.6645
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6889
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)	2.0466
Histidine (g)	0.4717
Isoleucine (g)	0.7161
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.3747
Water (g)	30.5260
Fatty acids, total saturated 8:0 (g)	0.5449
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)	51.7495
Sodium, Na (mg)	239.9935
Iron, Fe (mg)	1.0782
Energy (kJ)	1086.0745
Ash (g)	2.1412
Caffeine (mg)	0.0000
Glycine (g)	0.1950
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)	0.4809
Fatty acids, total polyunsaturated (g)	0.4823
Vitamin E (alpha-tocopherol) (mg)	0.1987
Sucrose (g)	0.0656
Vitamin B-6 (mg)	0.0524
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.4434
Vitamin D (D2 + D3) (g)	0.3969
Vitamin D3 (cholecalciferol) (g)	0.3969
Lysine (g)	1.2423
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)	0.2525
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)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0831
Folate, food (g)	5.3180
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	4.6032
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0018
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)	9.5095
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	13.9594
Vitamin B-12 (g)	0.0680
Calcium, Ca (mg)	508.3800
Fatty acids, total saturated 10:0 (g)	1.9489
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2982
Glutamic acid (g)	3.2251
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)	271.0260
Leucine (g)	1.4918
Folate, DFE (g)	5.3180
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)	0.0458
Tryptophan (g)	0.1820
Threonine (g)	0.6458
Fatty acids, total polyunsaturated 18:1 c (g)	0.0006
Manganese, Mn (mg)	0.1447
Protein (g)	17.3582
Cryptoxanthin, beta (g)	0.6100
Fatty acids, total saturated 18:1 undifferentiated (g)	4.1238
Betaine (mg)	0.0000
Phosphorus, P (mg)	414.5630
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. Strip the leaves from the bottom of the rosemary stems, leaving about 1 1/2 inches of leaves at the tip. | 2. Place the stems in a bowl and add cold water to cover; soak for at least 30 minutes. | 3. Skewer fig halves crosswise on each rosemary stem. | 4. Arrange the skewers on a plate with the cut sides of the figs facing up. | 5. In a small bowl, mix together honey and lemon juice. | 6. Brush the honey/lemon mixture over the cut side of the figs. | 7. Preheat the broiler to high. | 8. Broil the figs cut side up until they are lightly browned and softened, about 1 to 2 minutes. | 9. Top with cheese and place back under broiler for 1 minute. | 10. Serve on the skewers while still hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rosemary	4	stalks		-	-	-	-
fig	4	halved		-	-	-	-
liquid honey	1/8	cup		-	-	-	-
lemon juice	1	tablespoon	squeezed	3.355	1.0523	0.0534	0.0366
goat cheese	2	ounces	crumbled	256.284	1.2304	17.3048	20.1795

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

Cooking in progress....

Broiled Figs With Goat Cheese