RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	19.3413
Energy (kCal)	249.57
Carbohydrates (g)	26.3839
Total fats (g)	7.4992
Fatty acids, total saturated 20:0 (g)	0.0092
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1867
Fatty acids, total polyunsaturated 17:1 (g)	0.0012
Fatty acids, total trans-monoenoic (g)	0.0042
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0347
Fatty acids, total trans (g)	0.0080
Riboflavin (mg)	0.3943
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)	0.0021
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.4128
Tocopherol, delta (mg)	0.5286
Arginine (g)	0.0920
Proline (g)	0.0760
Fatty acids, total polyunsaturated 18:1 t (g)	0.0037
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.0259
Adjusted Protein (g)	0.0000
Cystine (g)	0.0214
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	17.5062
Copper, Cu (mg)	0.2442
Maltose (g)	0.0000
Zinc, Zn (mg)	1.4280
Total lipid (fat) (g)	7.4992
Vitamin K (phylloquinone) (g)	27.3980
Cholesterol (mg)	14.8000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1345
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	19.2600
Folate, total (g)	85.4883
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0002
Vitamin A, IU (IU)	140.6650
Energy (kcal)	249.5700
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3534
Fatty acids, total saturated 14:1 (g)	0.0031
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0214
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0001
Sugars, total (g)	8.1660
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	52.2940
Lutein + zeaxanthin (g)	55.6133
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1338
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)	40.5167
Fatty acids, total saturated 16:0 (g)	1.4947
Carbohydrate, by difference (g)	26.3839
Vitamin D (IU)	0.0000
Fructose (g)	1.1521
Fluoride, F (g)	1.0700
Aspartic acid (g)	0.1894
Tyrosine (g)	0.0546
Potassium, K (mg)	828.0050
Fatty acids, total saturated 12:0 (g)	0.0313
Vitamin A, RAE (g)	16.5600
Serine (g)	0.0920
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0696
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0038
Fatty acids, total saturated 22:0 (g)	0.0071
Fatty acids, total saturated 14:0 (g)	0.1408
Histidine (g)	0.0599
Isoleucine (g)	0.0760
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0047
Niacin (mg)	6.3302
Water (g)	434.5148
Fatty acids, total saturated 8:0 (g)	0.0123
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0007
Carotene, beta (g)	62.0683
Sodium, Na (mg)	830.0133
Iron, Fe (mg)	2.2421
Energy (kJ)	1044.8733
Ash (g)	4.5348
Caffeine (mg)	0.0000
Glycine (g)	0.0760
Fatty acids, total trans-polyenoic (g)	0.0038
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0053
Fatty acids, total saturated 18:2 undifferentiated (g)	1.6013
Fatty acids, total polyunsaturated (g)	1.7892
Vitamin E (alpha-tocopherol) (mg)	0.4398
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.4503
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0211
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2322
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0003
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0036
Pantothenic acid (mg)	0.7284
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)	0.0034
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1945
Folate, food (g)	85.4883
Fatty acids, total saturated 20:1 (g)	0.0385
Fatty acids, total monounsaturated (g)	2.9400
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.8358
Fatty acids, total polyunsaturated 16:1 t (g)	0.0004
Fatty acids, total polyunsaturated 17:0 (g)	0.0034
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	83.6010
Fatty acids, total polyunsaturated 16:1 c (g)	0.0102
Fatty acids, total saturated (g)	2.2638
Vitamin B-12 (g)	0.2200
Calcium, Ca (mg)	202.9167
Fatty acids, total saturated 10:0 (g)	0.0473
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1241
Glutamic acid (g)	0.2750
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0001
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	11.4000
Leucine (g)	0.1134
Folate, DFE (g)	83.9900
Fatty acids, total polyunsaturated 22:1 t (g)	0.0002
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0038
Fiber, total dietary (g)	2.2485
Tryptophan (g)	0.0214
Threonine (g)	0.0813
Fatty acids, total polyunsaturated 18:1 c (g)	0.5256
Manganese, Mn (mg)	0.1849
Protein (g)	19.3413
Cryptoxanthin, beta (g)	0.6717
Fatty acids, total saturated 18:1 undifferentiated (g)	2.5229
Betaine (mg)	0.0000
Phosphorus, P (mg)	289.2917
Tocopherol, gamma (mg)	1.5697

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Australasian >> Australian >> Australian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Wash and cut the broccoli and cauliflower into medium chunks. Place into a large saucepan with the chicken stock. Cover with a lid and steam on high until soft. Don't cook for too long or the flavour will be lost. Ready when you can easily push a fork through the vegetables. Should take around 15 mins or less. | 2. Put the cooked vegetables and stock into a blender and puree until smooth. Add more stock if necessary. The soup should be thick almost like porridge. Once smooth pour back into the saucepan and put on medium heat. Stir in the pesto, parmesan cheese and yoghurt. Add salt and pepper to taste and stir over medium heat until the cheese has melted. | 3. Serve with sourdough bread and a dollop of yoghurt. Garnish with chopped chives or a sprig of parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	1			26.75	5.3179	2.0544	0.2996
broccoli	2	heads		-	-	-	-
chicken stock	1 1/2	cups		129.6	12.708	9.072000000000001	4.32
natural yoghurt	1/3	cup		-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
basil pesto	1	teaspoon		-	-	-	-
salt black pepper				-	-	-	-

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

Cooking in progress....

Easy Express Broccoli Soup