RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.4944
Energy (kCal)	312.7131
Carbohydrates (g)	14.2622
Total fats (g)	27.7803
Fatty acids, total saturated 20:0 (g)	0.1118
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2262
Fatty acids, total polyunsaturated 17:1 (g)	0.0338
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)	0.0081
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0596
Tocopherol, beta (mg)	0.0520
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)	0.5813
Tocopherol, delta (mg)	0.0092
Arginine (g)	0.0922
Proline (g)	0.0569
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.2056
Adjusted Protein (g)	0.0000
Cystine (g)	0.0242
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.7386
Copper, Cu (mg)	0.1593
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6327
Total lipid (fat) (g)	27.7803
Vitamin K (phylloquinone) (g)	43.9338
Cholesterol (mg)	1.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0062
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	80.3372
Folate, total (g)	41.6189
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1932.6504
Energy (kcal)	312.7131
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3466
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0177
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	6.8716
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0303
Vitamin C, total ascorbic acid (mg)	33.2022
Lutein + zeaxanthin (g)	344.9059
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0600
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)	32.5880
Fatty acids, total saturated 16:0 (g)	3.1758
Carbohydrate, by difference (g)	14.2622
Vitamin D (IU)	0.0000
Fructose (g)	3.3299
Fluoride, F (g)	5.3579
Aspartic acid (g)	0.3473
Tyrosine (g)	0.0402
Potassium, K (mg)	616.1361
Fatty acids, total saturated 12:0 (g)	0.0095
Vitamin A, RAE (g)	99.0051
Serine (g)	0.0720
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0764
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)	0.0348
Fatty acids, total saturated 14:0 (g)	0.0259
Histidine (g)	0.0394
Isoleucine (g)	0.0548
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.4355
Water (g)	232.0685
Fatty acids, total saturated 8:0 (g)	0.0028
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)	1041.8378
Sodium, Na (mg)	70.8047
Iron, Fe (mg)	1.4933
Energy (kJ)	1305.2276
Ash (g)	1.6438
Caffeine (mg)	0.0000
Glycine (g)	0.0597
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)	2.8377
Fatty acids, total polyunsaturated (g)	3.0639
Vitamin E (alpha-tocopherol) (mg)	5.2789
Sucrose (g)	0.2071
Vitamin B-6 (mg)	0.2565
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0048
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0823
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)	5747.7811
Starch (g)	0.0000
Pantothenic acid (mg)	0.2523
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)	0.1025
Folate, food (g)	41.6189
Fatty acids, total saturated 20:1 (g)	0.0878
Fatty acids, total monounsaturated (g)	19.8520
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)	0.0059
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	18.1577
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.9732
Vitamin B-12 (g)	0.0550
Calcium, Ca (mg)	90.1723
Fatty acids, total saturated 10:0 (g)	0.0064
Galactose (g)	0.0039
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0747
Glutamic acid (g)	1.0508
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	225.8222
Vitamin E, added (mg)	0.0000
Retinol (g)	1.9500
Leucine (g)	0.0795
Folate, DFE (g)	41.6189
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)	3.5228
Tryptophan (g)	0.0205
Threonine (g)	0.0733
Fatty acids, total polyunsaturated 18:1 c (g)	0.0071
Manganese, Mn (mg)	0.3907
Protein (g)	4.4944
Cryptoxanthin, beta (g)	0.4763
Fatty acids, total saturated 18:1 undifferentiated (g)	19.3832
Betaine (mg)	0.3719
Phosphorus, P (mg)	100.9779
Tocopherol, gamma (mg)	0.7378

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 350°F. | 2. Combine tomatoes, garlic, basil, oregano, onion, olives, oil and 1 tbs. parmesan cheese in a small casserole dish. With back of spoon, smooth down top of mixture until flat. | 3. Sprinkle 1/2 cup parmesan cheese evenly over top. | 4. Bake at 350 F for 10-12 minutes or until heated through. | 5. While this is baking, slice bread and arrange as desired. If desired, lightly toast the bread before arranging. | 6. Turn off oven heat and preheat broiler to medium heat. Place tomato mixture 2-3 inches under broiler for 1-2 minutes or until cheese is lightly browned. | 7. Serve immediately, allow guests to spoon the mixture onto pre-sliced bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
onion	2	tablespoons	minced	8.0	1.868	0.22	0.02
spanish olive	1	tablespoon	chopped	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
parmesan cheese	1	tablespoon	grated	18.5	2.0	2.0	0.25
parmesan cheese	1/2	cup	grated	18.5	2.0	2.0	0.25
french baguette	6 -8	cups	sliced	-	-	-	-

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

Cooking in progress....

Easy Bruschetta Dip