RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.9779
Energy (kCal)	402.4132
Carbohydrates (g)	8.9517
Total fats (g)	40.6021
Fatty acids, total saturated 20:0 (g)	0.1677
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3299
Fatty acids, total polyunsaturated 17:1 (g)	0.0506
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)	0.0155
Tocopherol, beta (mg)	0.0446
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)	0.7932
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0659
Proline (g)	0.0233
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.4250
Adjusted Protein (g)	0.0000
Cystine (g)	0.0083
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.3242
Copper, Cu (mg)	0.0659
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1854
Total lipid (fat) (g)	40.6021
Vitamin K (phylloquinone) (g)	50.3633
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)	0.0009
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	90.0340
Folate, total (g)	4.4477
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	320.4552
Energy (kcal)	402.4132
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5087
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0096
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.8957
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	3.8880
Lutein + zeaxanthin (g)	343.0505
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0369
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)	10.9132
Fatty acids, total saturated 16:0 (g)	4.5855
Carbohydrate, by difference (g)	8.9517
Vitamin D (IU)	0.0000
Fructose (g)	2.3641
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.0702
Tyrosine (g)	0.0147
Potassium, K (mg)	97.6767
Fatty acids, total saturated 12:0 (g)	0.0005
Vitamin A, RAE (g)	15.9952
Serine (g)	0.0254
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0269
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)	0.0522
Fatty acids, total saturated 14:0 (g)	0.0002
Histidine (g)	0.0142
Isoleucine (g)	0.0278
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1237
Water (g)	35.3314
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)	190.7525
Sodium, Na (mg)	10.0550
Iron, Fe (mg)	0.8562
Energy (kJ)	1683.9225
Ash (g)	0.3686
Caffeine (mg)	0.0000
Glycine (g)	0.0278
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)	3.9826
Fatty acids, total polyunsaturated (g)	4.3132
Vitamin E (alpha-tocopherol) (mg)	5.8730
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.1222
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)	0.0326
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)	0.0741
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)	0.0206
Folate, food (g)	4.4477
Fatty acids, total saturated 20:1 (g)	0.1260
Fatty acids, total monounsaturated (g)	29.5597
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)	0.0089
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	2.9585
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	5.6107
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	38.5022
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0171
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0233
Glutamic acid (g)	0.0971
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)	0.0000
Leucine (g)	0.0450
Folate, DFE (g)	4.4477
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)	0.4305
Tryptophan (g)	0.0085
Threonine (g)	0.0217
Fatty acids, total polyunsaturated 18:1 c (g)	0.0037
Manganese, Mn (mg)	0.3346
Protein (g)	0.9779
Cryptoxanthin, beta (g)	2.9038
Fatty acids, total saturated 18:1 undifferentiated (g)	28.8739
Betaine (mg)	0.1157
Phosphorus, P (mg)	24.1185
Tocopherol, gamma (mg)	0.3834

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 the oven on broiler setting. | 2. In a large mixing bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. | 3. Allow the mixture to sit for 10 minutes. | 4. Cut the baguette into 3/4 inch slices. | 5. On a baking sheet, arrange the baguette slices in a single layer. | 6. Broil for 1 to 2 minutes, until slightly brown. | 7. Divide the tomato mixture evenly over the baguette slices. | 8. Top the slices with mozzarella cheese. | 9. Broil for 5 minutes, or until the cheese is melted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
french baguette	1			-	-	-	-
rom tomato	6		seeded chopped	-	-	-	-
sun tomato oil	1/2	cup	sun-dried packed	-	-	-	-
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
olive oil	3	tablespoons	divided	358.02	0.0	0.0	40.5
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
mozzarella cheese	2	cups	shredded	-	-	-	-

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

Cooking in progress....

Double Tomato Bruschetta