RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.6023
Energy (kCal)	14.1316
Carbohydrates (g)	3.1593
Total fats (g)	0.0544
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0022
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)	0.0104
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)	0.0009
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0580
Proline (g)	0.0131
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0007
Adjusted Protein (g)	0.0000
Cystine (g)	0.0062
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.2936
Copper, Cu (mg)	0.0311
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1093
Total lipid (fat) (g)	0.0544
Vitamin K (phylloquinone) (g)	0.6236
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)	0.0004
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.2645
Folate, total (g)	0.3189
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2.3826
Energy (kcal)	14.1316
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0002
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0071
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0918
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0024
Vitamin C, total ascorbic acid (mg)	2.8080
Lutein + zeaxanthin (g)	2.7452
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0278
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)	2.7566
Fatty acids, total saturated 16:0 (g)	0.0093
Carbohydrate, by difference (g)	3.1593
Vitamin D (IU)	0.0000
Fructose (g)	0.0007
Fluoride, F (g)	0.1283
Aspartic acid (g)	0.0481
Tyrosine (g)	0.0087
Potassium, K (mg)	40.0309
Fatty acids, total saturated 12:0 (g)	0.0003
Vitamin A, RAE (g)	0.0776
Serine (g)	0.0183
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0178
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)	0.0001
Histidine (g)	0.0107
Isoleucine (g)	0.0206
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0663
Water (g)	5.3110
Fatty acids, total saturated 8:0 (g)	0.0003
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)	1.3412
Sodium, Na (mg)	582.9575
Iron, Fe (mg)	0.1858
Energy (kJ)	59.0888
Ash (g)	1.6449
Caffeine (mg)	0.0000
Glycine (g)	0.0193
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)	0.0226
Fatty acids, total polyunsaturated (g)	0.0253
Vitamin E (alpha-tocopherol) (mg)	0.0102
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.1120
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)	0.0253
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0004
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0575
Starch (g)	0.0000
Pantothenic acid (mg)	0.0576
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)	0.0183
Folate, food (g)	0.3189
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0031
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)	2.1205
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0120
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	17.9236
Fatty acids, total saturated 10:0 (g)	0.0003
Galactose (g)	0.0004
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0137
Glutamic acid (g)	0.0765
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0345
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0306
Folate, DFE (g)	0.3189
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)	0.2617
Tryptophan (g)	0.0061
Threonine (g)	0.0148
Fatty acids, total polyunsaturated 18:1 c (g)	0.0019
Manganese, Mn (mg)	0.1887
Protein (g)	0.6023
Cryptoxanthin, beta (g)	0.0719
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0029
Betaine (mg)	0.0256
Phosphorus, P (mg)	14.2242
Tocopherol, gamma (mg)	0.0189

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. Put garlic and oil in a small saucepan and heat to medium low, so the cloves are just barely sizzling but not browning. | 2. Simmer for 10 minutes and remove from the heat, and add 10 of the basil leaves. | 3. Let sit for approx. | 4. 20 minutes and then remove the garlic and basil leaves. | 5. In a small bowl, whisk together the vinegar, lemon zest, mustard, salt and pepper. | 6. Slowly whisk in the flavored oil until the dessing is creamy and blended. | 7. Roll the remaining basil leaves into a tight roll and slice across to make thin shreds. | 8. Stir into dressing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic	3	cloves	smashed peeled	13.41	2.9754	0.5724	0.045
extra virgin olive oil	6	tablespoons		-	-	-	-
basil leaf	14			-	-	-	-
white wine vinegar	2	tablespoons		-	-	-	-
lemon zest	1	teaspoon	grated	-	-	-	-
dijon mustard	1/2	teaspoon		-	-	-	-
table salt	1/4	teaspoon		0.0	0.0	0.0	0.0
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094

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

Cooking in progress....

Mellow Garlic and Basil Vinaigrette