RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.6366
Energy (kCal)	115.6465
Carbohydrates (g)	26.2793
Total fats (g)	0.8475
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0280
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)	0.1616
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)	0.0238
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2820
Proline (g)	0.1595
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.8751
Adjusted Protein (g)	0.0000
Cystine (g)	0.0667
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.2969
Copper, Cu (mg)	0.2923
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6919
Total lipid (fat) (g)	0.8475
Vitamin K (phylloquinone) (g)	26.3750
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)	23.1155
Folate, total (g)	52.7155
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1493.1755
Energy (kcal)	115.6465
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0009
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0443
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	12.1339
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0418
Vitamin C, total ascorbic acid (mg)	260.2375
Lutein + zeaxanthin (g)	1188.5535
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1840
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)	49.2665
Fatty acids, total saturated 16:0 (g)	0.1341
Carbohydrate, by difference (g)	26.2793
Vitamin D (IU)	0.0000
Fructose (g)	2.2862
Fluoride, F (g)	3.5083
Aspartic acid (g)	0.6872
Tyrosine (g)	0.0848
Potassium, K (mg)	725.9860
Fatty acids, total saturated 12:0 (g)	0.0011
Vitamin A, RAE (g)	74.4255
Serine (g)	0.1889
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2141
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)	0.0058
Histidine (g)	0.0805
Isoleucine (g)	0.1348
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.1048
Water (g)	280.6481
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)	838.0050
Sodium, Na (mg)	18.4375
Iron, Fe (mg)	1.9715
Energy (kJ)	481.5650
Ash (g)	1.9259
Caffeine (mg)	0.0000
Glycine (g)	0.1598
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)	0.3558
Fatty acids, total polyunsaturated (g)	0.3857
Vitamin E (alpha-tocopherol) (mg)	1.2249
Sucrose (g)	0.9151
Vitamin B-6 (mg)	1.0300
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)	0.2023
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)	0.5048
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)	0.2007
Folate, food (g)	52.7155
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0558
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)	25.5066
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1697
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	66.7095
Fatty acids, total saturated 10:0 (g)	0.0006
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1682
Glutamic acid (g)	0.8088
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	64.1055
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.2177
Folate, DFE (g)	52.7155
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)	5.4273
Tryptophan (g)	0.0604
Threonine (g)	0.1571
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	0.7471
Protein (g)	4.6366
Cryptoxanthin, beta (g)	53.1100
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0547
Betaine (mg)	0.2942
Phosphorus, P (mg)	109.5120
Tocopherol, gamma (mg)	0.0754

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
African >> Northern Africa >> Moroccan
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. | 2. Heat 2 tsp (10 mL) of the olive oil in a nonstick skillet over medium heat. | 3. Sauté onions and spice blend until softened, about 3 minutes. | 4. Add peppers, salt, pepper and garlic and sauté until tender, about 2 minutes. | 5. Add arugula. | 6. Transfer to a bowl and cool slightly. | 7. Stir in Baba Gannouj. | 8. Lay 1 sheet of phyllo on work surface. | 9. Brush entire sheet lightly with olive oil. Lay second sheet on top. Cut into 4 strips lengthwise. | 10. Place 1/8th of filling mixture at one end of each strip. | 11. Fold phyllo over to make a triangle. Continue the triangle fold to the end of the strip. | 12. Fold remaining strips. Repeat with remaining 2 sheets of phyllo and filling. | 13. Place triangles on prepared baking sheet and brush lightly with remaining olive oil. Place in preheated oven for 15 minutes or until golden and crisp. | 14. Serve with additional Baba Gannouj. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/4	cup		-	-	-	-
red onion	1/2		chopped	32.0	7.472	0.88	0.08
moroccan seasoning	4	teaspoons		-	-	-	-
red pepper	3/4	cup	chopped	45.0	9.9113	2.1037	0.495
yellow pepper	3/4	cup	chopped	-	-	-	-
green pepper	3/4	cup	chopped	22.35	5.1852	0.961	0.19
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
arugula	1	bunch	sliced	-	-	-	-
baba ghanoush eggplant dip	3/4	cup		-	-	-	-
phyllo pastry	4	sheets		-	-	-	-

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

Cooking in progress....

Spiced Vegetable Phyllo Parcels