RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.6976
Energy (kCal)	123.9665
Carbohydrates (g)	27.933
Total fats (g)	0.7916
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0094
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)	0.2086
Tocopherol, beta (mg)	0.0128
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)	0.0554
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2404
Proline (g)	0.1039
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.4996
Adjusted Protein (g)	0.0000
Cystine (g)	0.1146
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.7656
Copper, Cu (mg)	0.1637
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6567
Total lipid (fat) (g)	0.7916
Vitamin K (phylloquinone) (g)	23.1875
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)	0.0017
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	17.5580
Folate, total (g)	46.8530
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	22503.6305
Energy (kcal)	123.9665
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0035
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0304
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	13.5008
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0666
Vitamin C, total ascorbic acid (mg)	26.4412
Lutein + zeaxanthin (g)	386.0335
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1229
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)	34.1840
Fatty acids, total saturated 16:0 (g)	0.1434
Carbohydrate, by difference (g)	27.9330
Vitamin D (IU)	0.0000
Fructose (g)	2.2582
Fluoride, F (g)	5.6993
Aspartic acid (g)	0.3774
Tyrosine (g)	0.0786
Potassium, K (mg)	689.5885
Fatty acids, total saturated 12:0 (g)	0.0011
Vitamin A, RAE (g)	1125.1505
Serine (g)	0.1019
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1146
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)	0.0136
Histidine (g)	0.0710
Isoleucine (g)	0.1223
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.9629
Water (g)	650.0577
Fatty acids, total saturated 8:0 (g)	0.0012
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)	11133.4600
Sodium, Na (mg)	1401.8325
Iron, Fe (mg)	1.0563
Energy (kJ)	523.7300
Ash (g)	4.8708
Caffeine (mg)	0.0000
Glycine (g)	0.0974
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)	0.2014
Fatty acids, total polyunsaturated (g)	0.2126
Vitamin E (alpha-tocopherol) (mg)	0.9219
Sucrose (g)	7.3640
Vitamin B-6 (mg)	0.3744
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1806
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)	32.4500
Starch (g)	1.8304
Pantothenic acid (mg)	0.7786
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)	0.0044
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2425
Folate, food (g)	46.8530
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0643
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0177
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)	20.1111
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.2360
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	86.7695
Fatty acids, total saturated 10:0 (g)	0.0137
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1799
Glutamic acid (g)	0.7850
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	4735.8280
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1764
Folate, DFE (g)	46.8530
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)	5.8388
Tryptophan (g)	0.0331
Threonine (g)	0.2750
Fatty acids, total polyunsaturated 18:1 c (g)	0.0295
Manganese, Mn (mg)	0.5098
Protein (g)	3.6976
Cryptoxanthin, beta (g)	2.7875
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0607
Betaine (mg)	0.7244
Phosphorus, P (mg)	94.4645
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. Rub tomatoes and red peppers with 1 teaspoons of the oil; roast on a greased, foil lined baking sheet in a 450°F oven for about 40 minutes, turning every 10 minutes, or until blistered and blackened. Let cool enough to handle. Reserving pulp and juices, peel off skins. Discard seeds from the peppers. Set aside. | 2. Meanwhile, in a saucepan, heat remaining oil over meduim heat; fry onion, carrots and fennel, stirring occassionally, for about 10 minutes or until softened. | 3. Stir in vegetable stock, 1 cup water, salt and pepper. Tie 4 springs of tarragon together with string; add to soup. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. | 4. Stir in tomato and red pepper pulp and juices; simmer for 5 minutes. Let cool. Discard tarragon bundle. | 5. In batches in blender or food processor puree soup until smooth. Transfer to a bowl, whisk in buttermilk. Cover and refrigerate for about 4 hours or until cold. | 6. Ladle into bowls. Chop remaining tarragon; sprinkle over soup for garnish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plum tomato	6	plum		-	-	-	-
red pepper	2		sweet	2.5	0.5506	0.1169	0.0275
extra virgin olive oil	2	tablespoons		-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
fennel bulb	1		chopped	-	-	-	-
vegetable stock	2	cups		22.1	4.1106	1.0608	0.3094
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
tarragon	6	sprigs		-	-	-	-
buttermilk	1	cup		-	-	-	-

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

Cooking in progress....

Chilled Roasted Tomato Soup With Tarragon