RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	5.3939
Energy (kCal)	236.4858
Carbohydrates (g)	59.2362
Total fats (g)	0.7253
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1406
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
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)	0.1188
Tocopherol, beta (mg)	0.0000
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)	0.0266
Tocopherol, delta (mg)	0.0138
Arginine (g)	0.3069
Proline (g)	0.2126
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	6.0074
Adjusted Protein (g)	0.0000
Cystine (g)	0.0482
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.5300
Copper, Cu (mg)	0.3863
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8737
Total lipid (fat) (g)	0.7253
Vitamin K (phylloquinone) (g)	16.9223
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)	0.0119
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	5.3800
Folate, total (g)	120.4512
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	44845.4927
Energy (kcal)	236.4858
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0025
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0616
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	12.9904
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0147
Vitamin C, total ascorbic acid (mg)	95.2555
Lutein + zeaxanthin (g)	37.6965
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2352
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)	160.3168
Fatty acids, total saturated 16:0 (g)	0.1442
Carbohydrate, by difference (g)	59.2362
Vitamin D (IU)	0.0000
Fructose (g)	5.9502
Fluoride, F (g)	0.5900
Aspartic acid (g)	0.5395
Tyrosine (g)	0.1646
Potassium, K (mg)	1609.1672
Fatty acids, total saturated 12:0 (g)	0.0064
Vitamin A, RAE (g)	2244.3347
Serine (g)	0.1949
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1976
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0033
Histidine (g)	0.0960
Isoleucine (g)	0.2053
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.2516
Water (g)	389.6208
Fatty acids, total saturated 8:0 (g)	0.0028
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)	17838.5265
Sodium, Na (mg)	25.2280
Iron, Fe (mg)	4.5171
Energy (kJ)	988.4155
Ash (g)	3.8961
Caffeine (mg)	0.0000
Glycine (g)	0.1915
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)	0.1206
Fatty acids, total polyunsaturated (g)	0.2646
Vitamin E (alpha-tocopherol) (mg)	6.3470
Sucrose (g)	0.9379
Vitamin B-6 (mg)	0.7928
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0002
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1971
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0026
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.3450
Starch (g)	0.0000
Pantothenic acid (mg)	1.7950
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)	0.4444
Folate, food (g)	120.4512
Fatty acids, total saturated 20:1 (g)	0.0008
Fatty acids, total monounsaturated (g)	0.0754
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)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	2.7674
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.2029
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	271.0757
Fatty acids, total saturated 10:0 (g)	0.0017
Galactose (g)	0.0048
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2093
Glutamic acid (g)	0.8525
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	3503.3070
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.3068
Folate, DFE (g)	120.4512
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)	10.2386
Tryptophan (g)	0.0723
Threonine (g)	0.1551
Fatty acids, total polyunsaturated 18:1 c (g)	0.0219
Manganese, Mn (mg)	1.3827
Protein (g)	5.3939
Cryptoxanthin, beta (g)	14578.7362
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0716
Betaine (mg)	0.3005
Phosphorus, P (mg)	165.5415
Tocopherol, gamma (mg)	0.4795

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 the oven to 425F. | 2. Cover the bottom of a large baking sheet with aluminum foil. | 3. Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, oregano, garlic, balsamico and salt and pepper to coat well. | 4. Transfer vegetables to large baking sheet and spread into a single layer, keeping any leftover oil from the bowl. | 5. Roast the vegetables until tender, turning every 15 minutes with a long-handled spoon, about 45 minutes to 55 minutes. | 6. The veggies should be tender on the inside and caramelized in places on the outside. | 7. Adjust seasoning to taste. | 8. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2 1/2		assorted	-	-	-	-
acorn squash	1		peeled cut	-	-	-	-
butternut squash	3	cups	cut	189.0	49.098	4.2	0.42
extra virgin olive oil	1/3	cup		-	-	-	-
rosemary	1	tablespoon	crumbled	2.227	0.3519	0.0563	0.0996
thyme	1	tablespoon	crumbled	2.424	0.5868	0.1334	0.0403
oregano	1 1/2	1/2	crumbled	3.975	1.0338	0.135	0.0642
garlic	3	cloves	peeled chopped	13.41	2.9754	0.5724	0.045
balsamic vinegar	1 1/2	1/2		21.12	4.0872	0.1176	0.0
salt	1	teaspoon		-	-	-	-
black pepper	3/4	teaspoon	ground	4.3298	1.1031	0.1792	0.0562

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

Cooking in progress....

Garlic and Herb Roasted Potatoes and Squash