RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.1676
Energy (kCal)	3.3786
Carbohydrates (g)	0.6495
Total fats (g)	0.1508
Fatty acids, total saturated 20:0 (g)	0.0005
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0057
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)	0.0142
Tocopherol, beta (mg)	0.0040
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)	0.0040
Tocopherol, delta (mg)	0.0029
Arginine (g)	0.0102
Proline (g)	0.0266
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0302
Adjusted Protein (g)	0.0000
Cystine (g)	0.0026
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0748
Copper, Cu (mg)	0.0083
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0503
Total lipid (fat) (g)	0.1508
Vitamin K (phylloquinone) (g)	0.9234
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)	0.0052
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.0125
Folate, total (g)	0.6042
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	566.6529
Energy (kcal)	3.3786
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0008
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0023
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.1189
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0454
Vitamin C, total ascorbic acid (mg)	0.0458
Lutein + zeaxanthin (g)	217.8560
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0086
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)	2.1625
Fatty acids, total saturated 16:0 (g)	0.0174
Carbohydrate, by difference (g)	0.6495
Vitamin D (IU)	0.0000
Fructose (g)	0.0772
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0328
Tyrosine (g)	0.0044
Potassium, K (mg)	26.9742
Fatty acids, total saturated 12:0 (g)	0.0008
Vitamin A, RAE (g)	28.3363
Serine (g)	0.0070
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0070
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)	0.0005
Fatty acids, total saturated 14:0 (g)	0.0020
Histidine (g)	0.0029
Isoleucine (g)	0.0066
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1163
Water (g)	0.1345
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)	300.8630
Sodium, Na (mg)	0.8468
Iron, Fe (mg)	0.2480
Energy (kJ)	14.1494
Ash (g)	0.0914
Caffeine (mg)	0.0000
Glycine (g)	0.0090
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)	0.0844
Fatty acids, total polyunsaturated (g)	0.0902
Vitamin E (alpha-tocopherol) (mg)	0.3346
Sucrose (g)	0.0093
Vitamin B-6 (mg)	0.0250
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)	0.0079
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)	0.0289
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)	0.0039
Folate, food (g)	0.6042
Fatty acids, total saturated 20:1 (g)	0.0003
Fatty acids, total monounsaturated (g)	0.0197
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)	0.5922
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0253
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	2.6821
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0022
Tocotrienol, gamma (mg)	0.0010
Alanine (g)	0.0074
Glutamic acid (g)	0.0260
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	6.8425
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0106
Folate, DFE (g)	0.6042
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)	0.4031
Tryptophan (g)	0.0008
Threonine (g)	0.0056
Fatty acids, total polyunsaturated 18:1 c (g)	0.0184
Manganese, Mn (mg)	0.0307
Protein (g)	0.1676
Cryptoxanthin, beta (g)	71.1390
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0186
Betaine (mg)	0.0816
Phosphorus, P (mg)	3.7212
Tocopherol, gamma (mg)	0.0407

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Spanish and Portuguese >> Spanish
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 400°F. | 2. Heat the olive oil and saffron in an ovenproof skillet over medium heat. The skillet should be big enough to hold all the tomatoes in one layer. Add the tomatoes and garlic and cook for one minute. | 3. Remove pan from heat and stir in paprika and pepper flakes. Scatter thyme and salt over tomatoes. | 4. Bake until they are plump and tender and just beginning to split. | 5. Let cool for 5 minutes. Garnish with chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/4	cup		-	-	-	-
saffron	1	pinch		0.1356	0.0286	0.005	0.0026
cherry tomato	3 -4	cups		-	-	-	-
garlic clove	4		slivered	-	-	-	-
paprika	1/2	teaspoon	smoked	3.2430000000000003	0.6209	0.1626	0.1482
red pepper flake	1	pinch		-	-	-	-
thyme sprig	2	teaspoon		-	-	-	-
sea salt				-	-	-	-
italian parsley	2 -3	tablespoons	chopped	-	-	-	-

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

Cooking in progress....

Spanish Baked Cherry Tomatoes