RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.5011
Energy (kCal)	85.8265
Carbohydrates (g)	10.719
Total fats (g)	1.0675
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0175
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)	0.0324
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0187
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)	0.1250
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0415
Proline (g)	0.0222
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0028
Adjusted Protein (g)	0.0000
Cystine (g)	0.0055
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	9.5684
Copper, Cu (mg)	0.0372
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6833
Total lipid (fat) (g)	1.0675
Vitamin K (phylloquinone) (g)	2.0645
Cholesterol (mg)	4.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0017
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.0580
Folate, total (g)	5.3755
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	37.0305
Energy (kcal)	85.8265
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0233
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0057
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3674
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	1.8720
Lutein + zeaxanthin (g)	6.1810
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0238
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)	11.4665
Fatty acids, total saturated 16:0 (g)	0.2719
Carbohydrate, by difference (g)	10.7190
Vitamin D (IU)	0.0000
Fructose (g)	0.0026
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.0455
Tyrosine (g)	0.0105
Potassium, K (mg)	159.3435
Fatty acids, total saturated 12:0 (g)	0.0291
Vitamin A, RAE (g)	8.3105
Serine (g)	0.0161
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0161
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)	0.1007
Histidine (g)	0.0086
Isoleucine (g)	0.0172
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0951
Water (g)	5.3781
Fatty acids, total saturated 8:0 (g)	0.0124
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)	6.4650
Sodium, Na (mg)	231.2500
Iron, Fe (mg)	1.2137
Energy (kJ)	359.0550
Ash (g)	1.4216
Caffeine (mg)	0.0000
Glycine (g)	0.0171
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)	0.0443
Fatty acids, total polyunsaturated (g)	0.0636
Vitamin E (alpha-tocopherol) (mg)	0.0248
Sucrose (g)	0.0002
Vitamin B-6 (mg)	0.0974
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0193
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0192
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.0519
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)	0.0232
Folate, food (g)	5.3755
Fatty acids, total saturated 20:1 (g)	0.0152
Fatty acids, total monounsaturated (g)	0.2984
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)	4.6019
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.6433
Vitamin B-12 (g)	0.2200
Calcium, Ca (mg)	175.9545
Fatty acids, total saturated 10:0 (g)	0.0257
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0150
Glutamic acid (g)	0.0645
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	7.8000
Leucine (g)	0.0302
Folate, DFE (g)	5.3755
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)	0.4170
Tryptophan (g)	0.0047
Threonine (g)	0.0122
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	0.2470
Protein (g)	8.5011
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2593
Betaine (mg)	0.1024
Phosphorus, P (mg)	150.9970
Tocopherol, gamma (mg)	0.0754

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. Cut each tomato lengthwise into 6 wedges. | 2. In bowl, toss tomato wedges with half of each of the oil, salt and pepper. | 3. Arrange tomatoes, cut side up in 13x9 inch glass baking dish, roast in 400f degree oven for 30 minutes. | 4. Meanwhile in bowl, combine bread crumbs, garlic, parsley and remaining oil, salt and pepper. | 5. Remove tomatoes from oven, sprinkle with bread crumb mixture. | 6. Roast until bread crumb mixture is golden, about 20 minutes. | 7. Sprinkle with cheese, if using and return to oven for another 5 minutes, until cheese melts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plum tomato	6			-	-	-	-
extra virgin olive oil	1/4	cup		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
breadcrumb	2	cups		-	-	-	-
garlic	2	cloves	smashed	8.94	1.9836	0.3816	0.03
italian parsley	1/4	cup	chopped	-	-	-	-
parmesan cheese	1/4	cup	shredded	74.0	8.0	8.0	1.0

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

Cooking in progress....

Baked Tomatoes