RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.2454
Energy (kCal)	132.825
Carbohydrates (g)	3.3494
Total fats (g)	11.866
Fatty acids, total saturated 20:0 (g)	0.0523
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4890
Fatty acids, total polyunsaturated 17:1 (g)	0.0113
Fatty acids, total trans-monoenoic (g)	0.0425
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0299
Fatty acids, total saturated 4:0 (g)	0.0387
Fatty acids, total trans (g)	0.1254
Riboflavin (mg)	0.2279
Tocopherol, beta (mg)	0.0000
Lactose (g)	1.8711
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0013
Fatty acids, total polyunsaturated 24:1 c (g)	0.0066
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.4182
Tocopherol, delta (mg)	0.0598
Arginine (g)	0.0063
Proline (g)	0.0047
Fatty acids, total polyunsaturated 18:1 t (g)	0.0365
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0724
Adjusted Protein (g)	0.0000
Cystine (g)	0.0016
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0165
Copper, Cu (mg)	0.0305
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4646
Total lipid (fat) (g)	11.8660
Vitamin K (phylloquinone) (g)	47.5965
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0013
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.3994
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	6.1400
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0022
Vitamin A, IU (IU)	513.3100
Energy (kcal)	132.8250
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0978
Fatty acids, total saturated 14:1 (g)	0.0183
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0021
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0006
Sugars, total (g)	1.9940
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	1.8755
Lutein + zeaxanthin (g)	391.2300
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0068
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0013
Magnesium, Mg (mg)	16.6200
Fatty acids, total saturated 16:0 (g)	1.3168
Carbohydrate, by difference (g)	3.3494
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0183
Tyrosine (g)	0.0040
Potassium, K (mg)	201.6450
Fatty acids, total saturated 12:0 (g)	0.0563
Vitamin A, RAE (g)	25.6300
Serine (g)	0.0061
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0053
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0110
Fatty acids, total saturated 22:0 (g)	0.0208
Fatty acids, total saturated 14:0 (g)	0.1824
Histidine (g)	0.0032
Isoleucine (g)	0.0054
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0129
Niacin (mg)	0.2035
Water (g)	17.3789
Fatty acids, total saturated 8:0 (g)	0.0189
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0066
Carotene, beta (g)	289.4850
Sodium, Na (mg)	190.1100
Iron, Fe (mg)	0.2230
Energy (kJ)	555.7750
Ash (g)	1.1603
Caffeine (mg)	0.0000
Glycine (g)	0.0057
Fatty acids, total trans-polyenoic (g)	0.0828
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0183
Fatty acids, total saturated 18:2 undifferentiated (g)	1.5407
Fatty acids, total polyunsaturated (g)	2.0713
Vitamin E (alpha-tocopherol) (mg)	2.2900
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0497
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0312
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0083
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0028
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.6930
Pantothenic acid (mg)	0.5557
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)	0.0205
Fatty acids, total trans-polyenoic 18:3i (g)	0.0655
Thiamin (mg)	0.0559
Folate, food (g)	6.1400
Fatty acids, total saturated 20:1 (g)	0.0907
Fatty acids, total monounsaturated (g)	6.9805
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5066
Fatty acids, total polyunsaturated 16:1 t (g)	0.0057
Fatty acids, total polyunsaturated 17:0 (g)	0.0164
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.0000
Fatty acids, total polyunsaturated 16:1 c (g)	0.0917
Fatty acids, total saturated (g)	2.2317
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	97.5450
Fatty acids, total saturated 10:0 (g)	0.0482
Galactose (g)	0.0472
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0078
Glutamic acid (g)	0.0160
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0006
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0087
Folate, DFE (g)	1.1000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0176
Fiber, total dietary (g)	0.6275
Tryptophan (g)	0.0013
Threonine (g)	0.0036
Fatty acids, total polyunsaturated 18:1 c (g)	6.7158
Manganese, Mn (mg)	0.1954
Protein (g)	3.2454
Cryptoxanthin, beta (g)	5.0400
Fatty acids, total saturated 18:1 undifferentiated (g)	6.7543
Betaine (mg)	0.0000
Phosphorus, P (mg)	91.1100
Tocopherol, gamma (mg)	2.2018

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Irish >> Irish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Cut zucchini into 1/2 cm wedges and sauté until outsides begin to get slightly crispy. | 2. Meanwhile, spray a large skillet with Pam, turn the stove to medium-low heat, and lay down your tortilla. | 3. Coat the entire tortilla with a thin coat of pesto. | 4. Sprinkle with grated cheese. | 5. When zucchini is done, spread pieces over one half of the tortilla. | 6. Cut avocado into slices and spread evenly over zucchini. | 7. Fold over quesadilla, and turn heat up to medium-high. | 8. Flip occasionally until cheese is melted. | 9. Serve with light sour cream and salsa. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tortilla	1			-	-	-	-
pesto sauce	2	tablespoons		131.67	3.1784	3.0964	11.844000000000001
zucchini	1/2			1.155	0.171	0.149	0.022000000000000002
avocado	1/4			-	-	-	-
monterey jack pepper cheese			grated	-	-	-	-
cream			sour	-	-	-	-
salsa				-	-	-	-

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

Cooking in progress....

Pesto-Zucchini Quesadillas