RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	20.4922
Energy (kCal)	896.147
Carbohydrates (g)	29.7404
Total fats (g)	83.8449
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2081
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0942
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.4881
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0036
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)	4.2850
Tocopherol, delta (mg)	0.0300
Arginine (g)	2.5147
Proline (g)	0.8741
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.6379
Adjusted Protein (g)	0.0000
Cystine (g)	0.4076
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	30.3904
Copper, Cu (mg)	1.4590
Maltose (g)	0.0000
Zinc, Zn (mg)	4.5134
Total lipid (fat) (g)	83.8449
Vitamin K (phylloquinone) (g)	189.4656
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0221
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	7.0980
Folate, total (g)	134.4560
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	1275.0990
Energy (kcal)	896.1470
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1665
Fatty acids, total saturated 14:1 (g)	0.0044
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5626
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	9.4861
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	39.9570
Lutein + zeaxanthin (g)	892.3165
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	1.2300
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)	149.2830
Fatty acids, total saturated 16:0 (g)	7.9270
Carbohydrate, by difference (g)	29.7404
Vitamin D (IU)	41.0000
Fructose (g)	0.5032
Fluoride, F (g)	0.5500
Aspartic acid (g)	1.9794
Tyrosine (g)	0.7649
Potassium, K (mg)	1000.2185
Fatty acids, total saturated 12:0 (g)	25.3829
Vitamin A, RAE (g)	129.9460
Serine (g)	1.2212
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.0597
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	10.0948
Histidine (g)	0.5245
Isoleucine (g)	0.9097
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	4.7751
Water (g)	261.1548
Fatty acids, total saturated 8:0 (g)	4.0100
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	583.7515
Sodium, Na (mg)	349.0695
Iron, Fe (mg)	6.8275
Energy (kJ)	3748.6525
Ash (g)	5.5463
Caffeine (mg)	0.0000
Glycine (g)	1.0407
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	10.7263
Fatty acids, total polyunsaturated (g)	11.0993
Vitamin E (alpha-tocopherol) (mg)	1.1148
Sucrose (g)	0.1967
Vitamin B-6 (mg)	0.2645
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3264
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.9760
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.6258
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)	0.0045
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.6821
Folate, food (g)	134.4560
Fatty acids, total saturated 20:1 (g)	0.0438
Fatty acids, total monounsaturated (g)	12.4615
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7710
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	171.6514
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	55.3772
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	277.3170
Fatty acids, total saturated 10:0 (g)	3.1970
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	1.0895
Glutamic acid (g)	3.9099
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	1.5881
Folate, DFE (g)	134.4560
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	10.2536
Tryptophan (g)	0.3289
Threonine (g)	0.8237
Fatty acids, total polyunsaturated 18:1 c (g)	1.6958
Manganese, Mn (mg)	2.8984
Protein (g)	20.4922
Cryptoxanthin, beta (g)	6.3300
Fatty acids, total saturated 18:1 undifferentiated (g)	12.2322
Betaine (mg)	0.1500
Phosphorus, P (mg)	688.5320
Tocopherol, gamma (mg)	0.3104

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Deutschland >> German
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 350°F Coat baking sheet with cooking spray. | 2. To Make the Schnitzel: | 3. Whisk the milk and egg together in a large bowl. Spread the breadcrumbs on a large plate. Dip the mushroom and eggplant slices into the milk mixture, then coat the slices with breadcrumbs. Shake off the excess crumbs, and place on the prepared baking sheet. Spray the vegetables with cooking spray(or you may brush with some olive oil), and bake 10 minutes. Flip vegetables, and spray again with the cooking spray(or more olive oil). Bake 10-15 minutes more, or until the vegetables are tender and breadcrumbs are dark golden brown. Set aside. | 4. To make Lemon Caper Sauce: | 5. Melt the butter in a saucepan over medium high heat. Cook 2-3 minutes, or until the butter begins to brown. Stir in oil and capers, and cook 1 minute more. Remove from the heat, and add lemon juice and parsley. | 6. To serve, stack 1 mushroom and several eggplant rounds on each plate; drizzle with the lemon caper sauce,and garnish with lemon slices and parsley sprigs. Serve immediately. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1	cup	low fat	552.0	13.296	5.496	57.216
egg	1			71.5	0.36	6.28	4.755
italian breadcrumb	2	cups	seasoned	-	-	-	-
portabella mushroom	8		stemmed	-	-	-	-
eggplant	2		sliced	-	-	-	-
cooking spray				-	-	-	-
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
extra virgin olive oil	3	tablespoons		-	-	-	-
caper	3	teaspoons		1.9780000000000002	0.4205	0.203	0.07400000000000001
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
lemon				-	-	-	-
parsley sprig				-	-	-	-

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

Cooking in progress....

Eggplant (Aubergine) and Portabella Schnitzel