RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	27.631
Energy (kCal)	641.9673
Carbohydrates (g)	55.9688
Total fats (g)	36.9934
Fatty acids, total saturated 20:0 (g)	0.0423
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1714
Fatty acids, total polyunsaturated 17:1 (g)	0.0585
Fatty acids, total trans-monoenoic (g)	0.9000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0522
Fatty acids, total saturated 4:0 (g)	0.6750
Fatty acids, total trans (g)	1.1124
Riboflavin (mg)	0.5840
Tocopherol, beta (mg)	0.0335
Lactose (g)	2.6280
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0180
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)	3.4777
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3856
Proline (g)	0.4367
Fatty acids, total polyunsaturated 18:1 t (g)	0.8019
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	13.3545
Adjusted Protein (g)	0.0000
Cystine (g)	0.1115
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	21.0740
Copper, Cu (mg)	0.9985
Maltose (g)	0.3696
Zinc, Zn (mg)	2.6447
Total lipid (fat) (g)	36.9934
Vitamin K (phylloquinone) (g)	44.8615
Cholesterol (mg)	106.2200
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0027
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1098
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	35.4558
Folate, total (g)	97.6624
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0351
Vitamin A, IU (IU)	6144.4769
Energy (kcal)	641.9673
Fatty acids, total saturated 16:1 undifferentiated (g)	0.7588
Fatty acids, total saturated 14:1 (g)	0.3096
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1213
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0081
Sugars, total (g)	32.0023
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1465
Vitamin C, total ascorbic acid (mg)	83.4451
Lutein + zeaxanthin (g)	416.3114
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3638
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0027
Magnesium, Mg (mg)	119.5291
Fatty acids, total saturated 16:0 (g)	9.2871
Carbohydrate, by difference (g)	55.9688
Vitamin D (IU)	56.7000
Fructose (g)	13.3446
Fluoride, F (g)	11.2869
Aspartic acid (g)	1.6151
Tyrosine (g)	0.2707
Potassium, K (mg)	2870.6879
Fatty acids, total saturated 12:0 (g)	0.9590
Vitamin A, RAE (g)	614.9546
Serine (g)	0.3662
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4101
Fatty acids, total trans-polyenoic 22:4 (g)	0.0090
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0081
Fatty acids, total saturated 22:0 (g)	0.0135
Fatty acids, total saturated 14:0 (g)	3.0778
Histidine (g)	0.2180
Isoleucine (g)	0.3334
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1692
Niacin (mg)	11.8827
Water (g)	829.6167
Fatty acids, total saturated 8:0 (g)	0.3512
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0072
Carotene, beta (g)	2761.0402
Sodium, Na (mg)	1807.8541
Iron, Fe (mg)	7.0004
Energy (kJ)	2680.3035
Ash (g)	11.5716
Caffeine (mg)	0.0000
Glycine (g)	0.2805
Fatty acids, total trans-polyenoic (g)	0.2124
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0018
Fatty acids, total saturated 18:2 undifferentiated (g)	2.1727
Fatty acids, total polyunsaturated (g)	2.5038
Vitamin E (alpha-tocopherol) (mg)	8.3634
Sucrose (g)	1.1880
Vitamin B-6 (mg)	0.8152
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.5577
Vitamin D (D2 + D3) (g)	1.4400
Vitamin D3 (cholecalciferol) (g)	1.4400
Lysine (g)	0.4266
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0369
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	46590.1517
Starch (g)	0.2904
Pantothenic acid (mg)	1.1661
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)	0.3177
Fatty acids, total trans-polyenoic 18:3i (g)	0.0036
Thiamin (mg)	0.2901
Folate, food (g)	97.6624
Fatty acids, total saturated 20:1 (g)	0.0926
Fatty acids, total monounsaturated (g)	9.7233
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7866
Fatty acids, total polyunsaturated 16:1 t (g)	0.0981
Fatty acids, total polyunsaturated 17:0 (g)	0.1890
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	119.8905
Fatty acids, total polyunsaturated 16:1 c (g)	0.4923
Fatty acids, total saturated (g)	22.0857
Vitamin B-12 (g)	0.7580
Calcium, Ca (mg)	268.3932
Fatty acids, total saturated 10:0 (g)	0.8272
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3727
Glutamic acid (g)	4.9989
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0018
Carotene, alpha (g)	376.7133
Vitamin E, added (mg)	0.0000
Retinol (g)	368.4000
Leucine (g)	0.4966
Folate, DFE (g)	97.6624
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.2088
Fiber, total dietary (g)	10.9190
Tryptophan (g)	0.1356
Threonine (g)	0.4057
Fatty acids, total polyunsaturated 18:1 c (g)	6.3702
Manganese, Mn (mg)	1.5210
Protein (g)	27.6310
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	8.4757
Betaine (mg)	0.9431
Phosphorus, P (mg)	500.5398
Tocopherol, gamma (mg)	1.3045

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. Roast tomatoes in a 400°F oven cut side up, sprinkled with garlic, herbs and a dusting of sugar and drizzle over a little olive oil. They are done when they shrivel and start to brown around the edges. | 2. Scrape into a food processor and process until smooth-ish (I like it a bit chunky so I usually only pulse a few times, but you may like it more smooth). | 3. In a saucepan cook onion in oil until translucent. Pour in tomato puree, broth, wine, and tomato paste. | 4. Whisk together and bring to boil. | 5. Heat cream gently in a small saucepan. | 6. Lower heat on soup and whisk in cream and cheese if using. | 7. Simmer gently until smooth and at the desired temperature. | 8. Serve with grated cheese if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	1 1/2	1/2		60.3148	13.0347	2.9487	0.6702
olive oil				-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
herb				-	-	-	-
sugar				-	-	-	-
salt pepper				-	-	-	-
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
red wine	1/4	cup	used	11.3525	0.1613	0.0239	0.0
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
tomato paste	1/2	cup		108.24	24.9612	5.7024	0.6204
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5

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

Cooking in progress....

Cream of Roasted Tomato Soup