RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.5963
Energy (kCal)	459.7208
Carbohydrates (g)	11.9206
Total fats (g)	44.3247
Fatty acids, total saturated 20:0 (g)	0.1677
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3503
Fatty acids, total polyunsaturated 17:1 (g)	0.0506
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)	0.1373
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0718
Tocopherol, beta (mg)	0.0446
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)	1.2226
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2174
Proline (g)	0.3986
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.2563
Adjusted Protein (g)	0.0000
Cystine (g)	0.0192
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.4261
Copper, Cu (mg)	0.0488
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6185
Total lipid (fat) (g)	44.3247
Vitamin K (phylloquinone) (g)	37.4295
Cholesterol (mg)	9.6600
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)	100.2050
Folate, total (g)	18.1883
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	399.5617
Energy (kcal)	459.7208
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6315
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0976
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	6.8396
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0330
Vitamin C, total ascorbic acid (mg)	9.2850
Lutein + zeaxanthin (g)	37.4000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2454
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)	15.6467
Fatty acids, total saturated 16:0 (g)	5.7398
Carbohydrate, by difference (g)	11.9206
Vitamin D (IU)	2.8000
Fructose (g)	2.7357
Fluoride, F (g)	0.7700
Aspartic acid (g)	0.3194
Tyrosine (g)	0.2228
Potassium, K (mg)	181.4425
Fatty acids, total saturated 12:0 (g)	0.0497
Vitamin A, RAE (g)	46.7217
Serine (g)	0.2241
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1988
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)	0.0522
Fatty acids, total saturated 14:0 (g)	0.3875
Histidine (g)	0.1661
Isoleucine (g)	0.1627
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1619
Water (g)	99.3011
Fatty acids, total saturated 8:0 (g)	0.0358
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)	170.4450
Sodium, Na (mg)	133.8117
Iron, Fe (mg)	0.6993
Energy (kJ)	1923.0817
Ash (g)	1.0833
Caffeine (mg)	0.0000
Glycine (g)	0.0792
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)	4.0350
Fatty acids, total polyunsaturated (g)	4.3853
Vitamin E (alpha-tocopherol) (mg)	5.9802
Sucrose (g)	0.7414
Vitamin B-6 (mg)	0.1040
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0518
Vitamin D (D2 + D3) (g)	0.0700
Vitamin D3 (cholecalciferol) (g)	0.0700
Lysine (g)	0.3993
Beta-sitosterol (mg)	0.0800
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)	0.1879
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)	0.0401
Folate, food (g)	18.1883
Fatty acids, total saturated 20:1 (g)	0.1260
Fatty acids, total monounsaturated (g)	30.6051
Stigmasterol (mg)	0.1200
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)	0.0089
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	7.5737
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	8.0139
Vitamin B-12 (g)	0.2044
Calcium, Ca (mg)	132.9167
Fatty acids, total saturated 10:0 (g)	0.0675
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1159
Glutamic acid (g)	1.0603
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	1.4400
Vitamin E, added (mg)	0.0000
Retinol (g)	32.2000
Leucine (g)	0.3407
Folate, DFE (g)	18.1883
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)	1.3423
Tryptophan (g)	0.0583
Threonine (g)	0.1524
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.1419
Protein (g)	4.5963
Cryptoxanthin, beta (g)	8.0800
Fatty acids, total saturated 18:1 undifferentiated (g)	29.7476
Betaine (mg)	0.1307
Phosphorus, P (mg)	97.6317
Tocopherol, gamma (mg)	0.3361

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. SALSA ~ MAKE FIRST: | 2. Heat the broiler and cook the tomatoes, onion, and chil(es) about 4" from the heat, turning frequently, until lightly charred but still firm on the inside. | 3. Coarsely chop the tomatoes and onion. | 4. Peel the skin from the chili(es), seed the chili(es) and chop(if using). | 5. Combine the vegetables in a bowl with the cilantro, lime juice and salt. | 6. Serve at room temperature, or cover and refrigerate for up to 2 days. (We served it about 6 hours later.). | 7. GRILLED EGGPLANTS: | 8. Whisk together the vinegar, oil, Italian seasoning, and red pepper flakes, and brush on cut sides of the eggplants. | 9. Sprinkle with salt and pepper. | 10. Heat the broiler and cook the eggplants about 6" from the heat, cut-side down, for about 5 minutes. | 11. Turn and broil cut-side up for about 3 minutes. | 12. Add the provolone and broil about 3 minutes more or until cheese is bubbly. | 13. Top with some Grilled Salsa.(yield 3 cups). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
balsamic vinegar	1 1/2	1/2		21.12	4.0872	0.1176	0.0
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
italian seasoning	1/4	teaspoon	used	-	-	-	-
red pepper flake				-	-	-	-
eggplant	4		cut	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper			ground	-	-	-	-
provolone cheese	1/2		thick-sliced mild	49.14	0.2996	3.5812	3.7268
plum tomato	6		cut	-	-	-	-
red onion	1		cut	28.0	6.537999999999999	0.77	0.07
poblano chile	1		omitted omitted	-	-	-	-
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
lime juice	2	teaspoons		2.5208	0.8490000000000001	0.0423	0.0071
kosher salt	1/2	teaspoon		-	-	-	-

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

Cooking in progress....

Grilled Eggplant (Aubergine) Provolone With Grilled Salsa