RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.1111
Energy (kCal)	262.237
Carbohydrates (g)	5.0637
Total fats (g)	27.0073
Fatty acids, total saturated 20:0 (g)	0.1118
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2056
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)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0012
Tocopherol, beta (mg)	0.0297
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)	0.5274
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0024
Proline (g)	0.0022
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.2112
Adjusted Protein (g)	0.0000
Cystine (g)	0.0000
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0090
Copper, Cu (mg)	0.0060
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0191
Total lipid (fat) (g)	27.0073
Vitamin K (phylloquinone) (g)	18.3810
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)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	59.7600
Folate, total (g)	1.0500
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	43.5300
Energy (kcal)	262.2370
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3388
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0004
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.6919
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.5810
Lutein + zeaxanthin (g)	3.2300
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0014
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)	2.3860
Fatty acids, total saturated 16:0 (g)	3.0493
Carbohydrate, by difference (g)	5.0637
Vitamin D (IU)	0.0000
Fructose (g)	1.1808
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0030
Tyrosine (g)	0.0010
Potassium, K (mg)	21.8170
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	2.1800
Serine (g)	0.0015
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0010
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)	0.0003
Histidine (g)	0.0006
Isoleucine (g)	0.0014
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0065
Water (g)	13.1392
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)	26.1200
Sodium, Na (mg)	4.3190
Iron, Fe (mg)	0.2909
Energy (kJ)	1097.4400
Ash (g)	0.0731
Caffeine (mg)	0.0000
Glycine (g)	0.0016
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)	2.6382
Fatty acids, total polyunsaturated (g)	2.8439
Vitamin E (alpha-tocopherol) (mg)	3.8766
Sucrose (g)	2.2814
Vitamin B-6 (mg)	0.0014
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)	0.0016
Beta-sitosterol (mg)	0.0000
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)	0.0032
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)	0.0008
Folate, food (g)	1.0500
Fatty acids, total saturated 20:1 (g)	0.0840
Fatty acids, total monounsaturated (g)	19.7005
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)	0.0059
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.1330
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.7297
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	5.7860
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0015
Glutamic acid (g)	0.0068
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0020
Folate, DFE (g)	1.0500
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)	0.0250
Tryptophan (g)	0.0004
Threonine (g)	0.0013
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0258
Protein (g)	0.1111
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	19.2436
Betaine (mg)	0.0270
Phosphorus, P (mg)	3.6430
Tocopherol, gamma (mg)	0.2241

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. Preheat oven to 125°F the night before you wish to serve this dish. | 2. Sprinkle the Roma tomatoes with the sugar and salt. | 3. Dry them on a baking pan in the oven overnight. | 4. Remove from oven in the morning and 1 to 1 1/2 hours before you wish to serve them, marinate them in the olive oil, garlic, rosemary and basil. Drain and set aside. | 5. Mix the red onion and chives with the olive oil and balsamic vinegar just before serving to prevent discoloring. Place the onion mixture on 4 plates, each plate topped with 3 tomatoes and then a raw oyster on top of the tomato. | 6. Garnish with a bit of fancy lettuce or parsley if you wish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rom tomato	12			-	-	-	-
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
salt				-	-	-	-
garlic clove	3		crushed	-	-	-	-
rosemary	2	sprigs	chopped	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
red onion	1		diced	-	-	-	-
chive	1	teaspoon	chopped	0.3	0.0435	0.0327	0.0073
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
balsamic vinegar	1	tablespoon	aged	14.08	2.7248	0.0784	0.0
oyster	12		raw shucked	-	-	-	-

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

Cooking in progress....

Irish Oysters With Red-Onion Balsamic Vinegar, and Home -Dried R