RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	67.9387
Energy (kCal)	551.4012
Carbohydrates (g)	2.282
Total fats (g)	28.8793
Fatty acids, total saturated 20:0 (g)	0.1118
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2832
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)	0.1768
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.5285
Tocopherol, beta (mg)	0.0297
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0408
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)	0.6535
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0219
Proline (g)	0.0379
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1535
Adjusted Protein (g)	0.0000
Cystine (g)	0.0039
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	57.1907
Copper, Cu (mg)	0.8974
Maltose (g)	0.0000
Zinc, Zn (mg)	3.5793
Total lipid (fat) (g)	28.8793
Vitamin K (phylloquinone) (g)	226.4797
Cholesterol (mg)	170.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0023
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	60.7690
Folate, total (g)	75.0797
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1583.9712
Energy (kcal)	551.4012
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3911
Fatty acids, total saturated 14:1 (g)	0.0004
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0073
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0782
Sugars, total (g)	0.5008
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	22.0178
Lutein + zeaxanthin (g)	938.3020
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1122
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0294
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)	78.9902
Fatty acids, total saturated 16:0 (g)	3.3707
Carbohydrate, by difference (g)	2.2820
Vitamin D (IU)	0.0000
Fructose (g)	0.1702
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.0576
Tyrosine (g)	0.0162
Potassium, K (mg)	884.4102
Fatty acids, total saturated 12:0 (g)	0.0007
Vitamin A, RAE (g)	164.1412
Serine (g)	0.0231
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0260
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)	0.0082
Histidine (g)	0.0106
Isoleucine (g)	0.0211
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	3.9580
Water (g)	295.9270
Fatty acids, total saturated 8:0 (g)	0.0006
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)	744.6170
Sodium, Na (mg)	238.6035
Iron, Fe (mg)	5.8540
Energy (kJ)	2305.6410
Ash (g)	4.4676
Caffeine (mg)	0.0000
Glycine (g)	0.0255
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)	2.7707
Fatty acids, total polyunsaturated (g)	3.4628
Vitamin E (alpha-tocopherol) (mg)	5.7313
Sucrose (g)	0.0657
Vitamin B-6 (mg)	0.4352
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0278
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.0847
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)	0.4239
Folate, food (g)	75.0797
Fatty acids, total saturated 20:1 (g)	0.0840
Fatty acids, total monounsaturated (g)	20.0421
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)	0.0059
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	223.9871
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	4.1913
Vitamin B-12 (g)	3.4000
Calcium, Ca (mg)	430.0452
Fatty acids, total saturated 10:0 (g)	0.0032
Galactose (g)	0.0152
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0327
Glutamic acid (g)	0.0512
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	102.0000
Leucine (g)	0.0392
Folate, DFE (g)	75.0797
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)	0.6523
Tryptophan (g)	0.0075
Threonine (g)	0.0208
Fatty acids, total polyunsaturated 18:1 c (g)	0.0043
Manganese, Mn (mg)	0.1541
Protein (g)	67.9387
Cryptoxanthin, beta (g)	3.1918
Fatty acids, total saturated 18:1 undifferentiated (g)	19.5325
Betaine (mg)	0.0994
Phosphorus, P (mg)	623.7085
Tocopherol, gamma (mg)	0.3307

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. Remove outer skin from garlic bulb (don't separate cloves). Brush with 1 tsp oil. Wrap in foil. Bake at 425°F 30-35 minutes, until soft. Cool. | 2. Broil peppers until skins blister, about 10 minutes. Immediate place in a paper bag and let sit 15-20 minutes. Peel and discard charred skin. Coarsely chop peppers. | 3. Cut off top of garlic bulb, squeeze garlic out and chop finely. | 4. In a bowl, combine parsley, basil, lemon juice, salt, pepper and remaining oil. Add peppers and garlic; mix well. | 5. Cut bread in 16 slices about 1/2 inch thick; broil until toasted slightly. | 6. Top toasts with pepper mixture and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bulb garlic	1			302.6	0.0	67.32	1.7
olive oil	1	teaspoon	divided	238.68	0.0	0.0	27.0
olive oil	2	tablespoons	divided	238.68	0.0	0.0	27.0
red pepper	2		halved seeded sweet	-	-	-	-
parsley	3	tablespoons	minced	4.104	0.7216	0.3386	0.0901
basil	2	tablespoons	minced	1.219	0.1404	0.16699999999999998	0.0339
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
french baguette	12	ounces		302.6	0.0	67.32	1.7

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

Cooking in progress....

Red Pepper Bruschetta (No Tomatoes!)