RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.9086
Energy (kCal)	32.275
Carbohydrates (g)	7.7371
Total fats (g)	0.1274
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0042
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)	0.0277
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)	0.0034
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0728
Proline (g)	0.0084
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.5300
Adjusted Protein (g)	0.0000
Cystine (g)	0.0028
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.4012
Copper, Cu (mg)	0.0387
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1466
Total lipid (fat) (g)	0.1274
Vitamin K (phylloquinone) (g)	12.6800
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)	0.0014
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	10.7000
Folate, total (g)	18.8300
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	272.2350
Energy (kcal)	32.2750
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0001
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0014
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	3.3871
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0280
Vitamin C, total ascorbic acid (mg)	12.1618
Lutein + zeaxanthin (g)	39.6875
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0147
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)	8.9550
Fatty acids, total saturated 16:0 (g)	0.0261
Carbohydrate, by difference (g)	7.7371
Vitamin D (IU)	0.0000
Fructose (g)	1.0708
Fluoride, F (g)	0.7700
Aspartic acid (g)	0.0637
Tyrosine (g)	0.0098
Potassium, K (mg)	138.7475
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	13.4800
Serine (g)	0.0147
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0175
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)	0.0031
Histidine (g)	0.0098
Isoleucine (g)	0.0098
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1397
Water (g)	80.1427
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)	158.0525
Sodium, Na (mg)	4.7925
Iron, Fe (mg)	0.2300
Energy (kJ)	133.8775
Ash (g)	0.3358
Caffeine (mg)	0.0000
Glycine (g)	0.0175
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)	0.0125
Fatty acids, total polyunsaturated (g)	0.0167
Vitamin E (alpha-tocopherol) (mg)	0.1369
Sucrose (g)	0.7586
Vitamin B-6 (mg)	0.0970
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)	0.0273
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)	0.1289
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)	0.0386
Folate, food (g)	18.8300
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0210
Stigmasterol (mg)	0.1200
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)	5.5597
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0361
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	19.6950
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0147
Glutamic acid (g)	0.1806
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)	0.0000
Leucine (g)	0.0175
Folate, DFE (g)	18.8300
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)	1.3478
Tryptophan (g)	0.0098
Threonine (g)	0.0147
Fatty acids, total polyunsaturated 18:1 c (g)	0.0006
Manganese, Mn (mg)	0.1091
Protein (g)	0.9086
Cryptoxanthin, beta (g)	8.6900
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0206
Betaine (mg)	0.0700
Phosphorus, P (mg)	23.4400
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. Combine the first six ingredients. Let them blend for an hour at room temperature. | 2. Preheat the oven broiler on medium or low, just high enough to brown cheese and warm the tomato mixture. | 3. Slice up the french bread into 1.5" thick slices. Drizzle olive oil in a hot nonstick pan and place french bread in the pan. Sautee until brown and crisped and then turn over. Add more olive oil as needed. | 4. When bread is browned evenly on both sides, remove to a baking sheet. Top each slice of bread with a mound of the tomato mixture. Top with a small scattering of mozzarella cheese and put under the broiler until cheese is browned and bubbly. | 5. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rom tomato	3 -4		seeded chopped	-	-	-	-
red onion	1		chopped	28.0	6.537999999999999	0.77	0.07
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
garlic clove	2		chopped	-	-	-	-
kosher salt	1/4	teaspoon		-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
french bread	2	loaves		-	-	-	-
extra virgin olive oil	3	tablespoons		-	-	-	-
mozzarella cheese	1/2	cup	shredded	-	-	-	-

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

Cooking in progress....

Tender Bruschetta