RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.0232
Energy (kCal)	358.937
Carbohydrates (g)	0.1449
Total fats (g)	40.541
Fatty acids, total saturated 20:0 (g)	0.1677
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3111
Fatty acids, total polyunsaturated 17:1 (g)	0.0506
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)	0.0011
Tocopherol, beta (mg)	0.0446
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)	0.7926
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0011
Proline (g)	0.0010
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0003
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0000
Copper, Cu (mg)	0.0021
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0065
Total lipid (fat) (g)	40.5410
Vitamin K (phylloquinone) (g)	24.3810
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)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	89.8130
Folate, total (g)	0.7630
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	20.4680
Energy (kcal)	358.9370
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5088
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0003
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0000
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.1526
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0012
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)	0.6370
Fatty acids, total saturated 16:0 (g)	4.5858
Carbohydrate, by difference (g)	0.1449
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0027
Tyrosine (g)	0.0007
Potassium, K (mg)	5.0810
Fatty acids, total saturated 12:0 (g)	0.0001
Vitamin A, RAE (g)	1.0220
Serine (g)	0.0009
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0012
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)	0.0522
Fatty acids, total saturated 14:0 (g)	0.0008
Histidine (g)	0.0005
Isoleucine (g)	0.0010
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0064
Water (g)	0.4744
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)	0.0000
Sodium, Na (mg)	0.9920
Iron, Fe (mg)	0.2734
Energy (kJ)	1501.9310
Ash (g)	0.0164
Caffeine (mg)	0.0000
Glycine (g)	0.0011
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)	3.9567
Fatty acids, total polyunsaturated (g)	4.2681
Vitamin E (alpha-tocopherol) (mg)	5.8118
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0024
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)	0.0010
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)	0.0056
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)	0.0003
Folate, food (g)	0.7630
Fatty acids, total saturated 20:1 (g)	0.1263
Fatty acids, total monounsaturated (g)	29.5573
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)	0.0089
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.1215
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	5.6121
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	2.6240
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0012
Glutamic acid (g)	0.0025
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)	0.0017
Folate, DFE (g)	0.7630
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)	0.0987
Tryptophan (g)	0.0004
Threonine (g)	0.0010
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0067
Protein (g)	0.0232
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	28.8711
Betaine (mg)	0.0405
Phosphorus, P (mg)	0.4620
Tocopherol, gamma (mg)	0.3361

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. Preheat the oven to 200 degrees centigrade. Scrub, dry and prick the potatoes with a fork. Place them directly on the oven shelf and cook for 1 hour. | 2. Meanwhile, mix together the olive oil, garlic and rosemary and some salt and pepper. | 3. With padded oven gloves, take the potatoes out of the oven. Make deep cuts widthways about 1cm apart in each potatoes, taking care not to cut right through. Slot the tomatoes, courgettes, and mozzarella into the slices, arranging and alternating them so they all fit evenly into the potatoes. If the potatoe starts to break up, don't worry, just thread a skewer through to keep everything together. | 4. Transfer the hot potatoes to a baking sheet and drizzle over the rosemary oil. Bake for a further 20-25 minutes until the cheese is melted and bubbling and vegetables are tinged with golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baking potato	1000			-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
garlic clove	1		crushed	-	-	-	-
rosemary	1	teaspoon	chopped	0.917	0.1449	0.0232	0.040999999999999995
plum tomato	4		sliced	-	-	-	-
courgette	4		sliced	-	-	-	-
mozzarella cheese	150		sliced	-	-	-	-
salt black pepper			ground	-	-	-	-

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

Cooking in progress....

Baked Hedgehog Tatties