RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.0809
Energy (kCal)	813.6079
Carbohydrates (g)	22.0288
Total fats (g)	77.6908
Fatty acids, total saturated 20:0 (g)	0.3032
Fatty acids, total saturated 18:3 undifferentiated (g)	0.8390
Fatty acids, total polyunsaturated 17:1 (g)	0.0963
Fatty acids, total trans-monoenoic (g)	0.1463
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0125
Fatty acids, total saturated 4:0 (g)	0.0936
Fatty acids, total trans (g)	0.2109
Riboflavin (mg)	0.1505
Tocopherol, beta (mg)	0.1216
Lactose (g)	0.6634
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0034
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0011
Fatty acids, total saturated 18:0 (g)	2.1496
Tocopherol, delta (mg)	0.7768
Arginine (g)	0.3496
Proline (g)	1.5011
Fatty acids, total polyunsaturated 18:1 t (g)	0.1304
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.0310
Adjusted Protein (g)	0.0000
Cystine (g)	0.1018
Tocotrienol, beta (mg)	0.0680
Selenium, Se (g)	9.2134
Copper, Cu (mg)	0.0657
Maltose (g)	0.3402
Zinc, Zn (mg)	1.1890
Total lipid (fat) (g)	77.6908
Vitamin K (phylloquinone) (g)	57.5578
Cholesterol (mg)	18.1437
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0006
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.2980
Menaquinone-4 (g)	1.1907
Phytosterols (mg)	151.1040
Folate, total (g)	17.8394
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0062
Vitamin A, IU (IU)	364.2227
Energy (kcal)	813.6079
Fatty acids, total saturated 16:1 undifferentiated (g)	0.9305
Fatty acids, total saturated 14:1 (g)	0.0460
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2348
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0017
Sugars, total (g)	6.9183
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0069
Vitamin C, total ascorbic acid (mg)	2.7400
Lutein + zeaxanthin (g)	47.0551
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5363
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0006
Magnesium, Mg (mg)	18.9300
Fatty acids, total saturated 16:0 (g)	9.4552
Carbohydrate, by difference (g)	22.0288
Vitamin D (IU)	0.0000
Fructose (g)	2.7503
Fluoride, F (g)	0.6566
Aspartic acid (g)	0.6055
Tyrosine (g)	0.3492
Potassium, K (mg)	160.1625
Fatty acids, total saturated 12:0 (g)	0.1525
Vitamin A, RAE (g)	62.9862
Serine (g)	0.4499
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4678
Fatty acids, total trans-polyenoic 22:4 (g)	0.0028
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0085
Fatty acids, total saturated 22:0 (g)	0.1058
Fatty acids, total saturated 14:0 (g)	0.4759
Histidine (g)	0.2537
Isoleucine (g)	0.4128
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0318
Niacin (mg)	0.6811
Water (g)	64.7754
Fatty acids, total saturated 8:0 (g)	0.0522
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0034
Carotene, beta (g)	100.0873
Sodium, Na (mg)	581.3508
Iron, Fe (mg)	1.1945
Energy (kJ)	3404.0137
Ash (g)	2.3534
Caffeine (mg)	0.0000
Glycine (g)	0.2042
Fatty acids, total trans-polyenoic (g)	0.0646
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0255
Fatty acids, total saturated 18:2 undifferentiated (g)	9.1461
Fatty acids, total polyunsaturated (g)	10.0192
Vitamin E (alpha-tocopherol) (mg)	10.2198
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.0653
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0749
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.6934
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0077
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	514.7150
Starch (g)	12.2867
Pantothenic acid (mg)	0.2413
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)	0.0499
Fatty acids, total trans-polyenoic 18:3i (g)	0.0011
Thiamin (mg)	0.0930
Folate, food (g)	3.0977
Fatty acids, total saturated 20:1 (g)	0.2564
Fatty acids, total monounsaturated (g)	51.6898
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.4415
Fatty acids, total polyunsaturated 16:1 t (g)	0.0159
Fatty acids, total polyunsaturated 17:0 (g)	0.0488
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.6075
Fatty acids, total polyunsaturated 16:1 c (g)	0.0669
Fatty acids, total saturated (g)	13.1005
Vitamin B-12 (g)	0.5386
Calcium, Ca (mg)	201.5358
Fatty acids, total saturated 10:0 (g)	0.1283
Galactose (g)	0.1313
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2708
Glutamic acid (g)	2.3815
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0006
Carotene, alpha (g)	20.2690
Vitamin E, added (mg)	0.0000
Retinol (g)	53.8640
Leucine (g)	0.8431
Folate, DFE (g)	3.0977
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0635
Fiber, total dietary (g)	1.2927
Tryptophan (g)	0.1007
Threonine (g)	0.2744
Fatty acids, total polyunsaturated 18:1 c (g)	2.1163
Manganese, Mn (mg)	0.3438
Protein (g)	8.0809
Cryptoxanthin, beta (g)	0.7108
Fatty acids, total saturated 18:1 undifferentiated (g)	50.3593
Betaine (mg)	0.1387
Phosphorus, P (mg)	214.7709
Tocopherol, gamma (mg)	2.8728

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 400 degrees. Place mushrooms on a rimmed baking sheet; coat with oil an vinegar. Sprinkle with 1/4 tsp salt (adjust as needed), and season with pepper. Roast, shaking sheet occasionally for 20 minutes. Flip mushroom to recoat with oil. Add tomatoes and garlic; flip to coat in oil, sprinkle with remaining 1/4 teaspoon salt, and season with pepper. Roast until mushroom is tender and tomatoes are soft, 20 minutes more. | 2. Rub softened garlic onto mushrooms. Place mushroom on plate and top with some basil. Stack a tomato slice onto mushroom and mozzarella slice on top of tomato. Layer another tomato and more basil on top of tomato. Serve and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mushroom cap	1			-	-	-	-
garlic clove	1	halved		-	-	-	-
olive oil	5	tablespoons		596.7	0.0	0.0	67.5
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
salt	1/2	teaspoon	coarse	-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
tomato	1	slices	sliced	3.6	0.778	0.17600000000000002	0.04
basil leaf	4		chopped	-	-	-	-
mozzarella cheese	2	ounces	sliced	183.7047	15.4335	7.6884	10.1321

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

Cooking in progress....

Roasted Portabello Caprese