RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	18.6507
Energy (kCal)	397.0984
Carbohydrates (g)	3.3258
Total fats (g)	34.9632
Fatty acids, total saturated 20:0 (g)	0.0566
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0829
Fatty acids, total polyunsaturated 17:1 (g)	0.0112
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)	1.0115
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.6972
Tocopherol, beta (mg)	0.0099
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)	2.0837
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.7352
Proline (g)	2.1537
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	1.6875
Glucose (dextrose) (g)	0.0059
Adjusted Protein (g)	0.0000
Cystine (g)	0.1052
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.6036
Copper, Cu (mg)	0.4762
Maltose (g)	0.0000
Zinc, Zn (mg)	1.4805
Total lipid (fat) (g)	34.9632
Vitamin K (phylloquinone) (g)	11.7178
Cholesterol (mg)	59.5350
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0094
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	19.8900
Folate, total (g)	5.2268
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	992.1319
Energy (kcal)	397.0984
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5940
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4852
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.5633
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	1.0035
Lutein + zeaxanthin (g)	1.2394
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	1.2574
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)	52.5461
Fatty acids, total saturated 16:0 (g)	6.5696
Carbohydrate, by difference (g)	3.3258
Vitamin D (IU)	14.7420
Fructose (g)	0.0059
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.9847
Tyrosine (g)	0.7206
Potassium, K (mg)	89.7079
Fatty acids, total saturated 12:0 (g)	0.8913
Vitamin A, RAE (g)	275.6464
Serine (g)	0.7407
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7386
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)	0.0173
Fatty acids, total saturated 14:0 (g)	2.0463
Histidine (g)	0.5039
Isoleucine (g)	0.7683
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.7520
Water (g)	18.3985
Fatty acids, total saturated 8:0 (g)	0.5449
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0341
Carotene, beta (g)	53.1814
Sodium, Na (mg)	240.6998
Iron, Fe (mg)	1.6340
Energy (kJ)	1661.3970
Ash (g)	2.3727
Caffeine (mg)	0.0000
Glycine (g)	0.2593
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0044
Fatty acids, total saturated 18:2 undifferentiated (g)	4.1616
Fatty acids, total polyunsaturated (g)	4.3084
Vitamin E (alpha-tocopherol) (mg)	2.2569
Sucrose (g)	0.2911
Vitamin B-6 (mg)	0.0903
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.4434
Vitamin D (D2 + D3) (g)	0.3969
Vitamin D3 (cholecalciferol) (g)	0.3969
Lysine (g)	1.2961
Beta-sitosterol (mg)	11.1375
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0298
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.1207
Pantothenic acid (mg)	0.2768
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)	0.1161
Folate, food (g)	5.2268
Fatty acids, total saturated 20:1 (g)	0.0956
Fatty acids, total monounsaturated (g)	12.7523
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)	0.0020
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	14.1629
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	15.6121
Vitamin B-12 (g)	0.0680
Calcium, Ca (mg)	514.3350
Fatty acids, total saturated 10:0 (g)	1.9460
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0582
Alanine (g)	0.3599
Glutamic acid (g)	3.4962
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)	271.0260
Leucine (g)	1.5846
Folate, DFE (g)	5.2268
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)	0.3752
Tryptophan (g)	0.1930
Threonine (g)	0.6817
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.9358
Protein (g)	18.6507
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	12.0520
Betaine (mg)	0.0428
Phosphorus, P (mg)	466.4486
Tocopherol, gamma (mg)	1.0155

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> Canadian >> Canadian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Trim tip off garlic head to expose cloves; place head on piece of foil. | 2. Drizzle oil over top; wrap in foil. | 3. Bake in 400°F oven until cloves are softened and caramelized, about 1 hour. | 4. Meanwhile, toast baguette slices on baking sheet in 400°F oven until golden, about 8 minutes. | 5. Spread pine nuts on small baking sheet; toast alongside baguette slices until lightly browned, about 5 minutes. | 6. To serve, arrange baguette slices, garlic, pine nuts, goat cheese and parsley on serving plate. | 7. Using small fork, remove 2 roasted cloves from garlic bulb; spread on baguette slice. | 8. Top with goat cheese round, pine nuts and parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic	1			4.47	0.9918	0.1908	0.015
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
sourdough baguette	1			-	-	-	-
pine nut	1	tablespoon		56.7844	1.1036	1.1551	5.7687
goat cheese	2	ounces	cut soft	256.284	1.2304	17.3048	20.1795
italian parsley	6	sprigs		-	-	-	-

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

Cooking in progress....

Roasted Garlic Crostini