RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.3202
Energy (kCal)	10.5633
Carbohydrates (g)	2.7392
Total fats (g)	0.092
Fatty acids, total saturated 20:0 (g)	0.0001
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0037
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)	0.0079
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)	0.0015
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0190
Proline (g)	0.0030
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2997
Adjusted Protein (g)	0.0000
Cystine (g)	0.0020
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.4763
Copper, Cu (mg)	0.0142
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0570
Total lipid (fat) (g)	0.0920
Vitamin K (phylloquinone) (g)	9.4290
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)	0.0031
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	5.9567
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	241.4900
Energy (kcal)	10.5633
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0001
Fatty acids, total saturated 14:1 (g)	0.0005
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)	0.7770
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	9.6090
Lutein + zeaxanthin (g)	55.0100
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0087
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)	2.9300
Fatty acids, total saturated 16:0 (g)	0.0077
Carbohydrate, by difference (g)	2.7392
Vitamin D (IU)	0.0000
Fructose (g)	0.3509
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0147
Tyrosine (g)	0.0024
Potassium, K (mg)	42.5133
Fatty acids, total saturated 12:0 (g)	0.0004
Vitamin A, RAE (g)	12.0000
Serine (g)	0.0057
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0055
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0001
Fatty acids, total saturated 22:0 (g)	0.0001
Fatty acids, total saturated 14:0 (g)	0.0008
Histidine (g)	0.0034
Isoleucine (g)	0.0065
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0593
Water (g)	26.0663
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)	144.3533
Sodium, Na (mg)	1.6133
Iron, Fe (mg)	0.0979
Energy (kJ)	43.9133
Ash (g)	0.1183
Caffeine (mg)	0.0000
Glycine (g)	0.0060
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)	0.0119
Fatty acids, total polyunsaturated (g)	0.0156
Vitamin E (alpha-tocopherol) (mg)	0.0455
Sucrose (g)	0.0970
Vitamin B-6 (mg)	0.0517
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)	0.0082
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)	0.0528
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)	0.0003
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0127
Folate, food (g)	5.9567
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0028
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0050
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0001
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.9910
Fatty acids, total polyunsaturated 16:1 c (g)	0.0001
Fatty acids, total saturated (g)	0.0160
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	9.7700
Fatty acids, total saturated 10:0 (g)	0.0049
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0040
Glutamic acid (g)	0.0242
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)	0.0000
Leucine (g)	0.0092
Folate, DFE (g)	5.9567
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)	0.2320
Tryptophan (g)	0.0020
Threonine (g)	0.0047
Fatty acids, total polyunsaturated 18:1 c (g)	0.0019
Manganese, Mn (mg)	0.0616
Protein (g)	0.3202
Cryptoxanthin, beta (g)	0.8133
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0022
Betaine (mg)	0.0000
Phosphorus, P (mg)	7.7167
Tocopherol, gamma (mg)	0.0000

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. Using a sharp knife,cut each tomato in half croswise. | 2. Scoop out seeds, place cut sides down on paper towels. | 3. Let drain for 20 minutes. | 4. Meanwhile, peel and pit avacado. | 5. Place in small bowl and mash with a fork. | 6. Stir in lemon juice, onion, garlic and salt, mix well. | 7. Gently spoon filling into tomato halves. | 8. Place on serving plate and cover loosely withplastic wrap, refrigerate for up to 3 hours. | 9. Just before serving, sprinkle with bacon. | 10. For a special presentation, instead of bacon, sprinkle them with red or black caviar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cherry tomato	2 1/2	cups		-	-	-	-
avocado	1			-	-	-	-
lemon juice	4	teaspoons		4.4733	1.403	0.0712	0.0488
green onion	1	tablespoon	chopped chopped	1.62	0.3444	0.0582	0.0282
garlic	1	clove	smashed	4.47	0.9918	0.1908	0.015
salt	1/4	teaspoon		-	-	-	-
red caviar	5			-	-	-	-

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

Cooking in progress....

Cherry Tomatoes with Guacamole