Description
Pick any vegetables you like and find or develop a recipe for the chosen vegetable. Vegetables should be the main ingredients in your recipe. The recipe should not include any fish or meat (should be vegetarian) . You can use more than one vegetable. Include all the following information to a PowerPoint presentation and upload it under the vegetable assignments on the canvas.
- Recipe
- Name of the recipe and source (book name, website, person, etc.)
- Number of servings
- Ingredients and amounts
- Instructions for the preparation
- Analyze the nutritional value
- Using the USDA food composition database or following resources find the nutritional value of the recipe per serving.
- https://happyforks.com/analyzer(Links to an external site.) (Links to an external site.)
- https://recipes.sparkpeople.com/recipe-calculator.asp(Links to an external site.) (Links to an external site.)
- https://nutritiondata.self.com/(Links to an external site.) (Links to an external site.)
- https://www.myfitnesspal.com/recipe/calculator(Links to an external site.) (Links to an external site.)
- nutrition fact label
- Once you calculate the nutritional value for your recipe, use nutrition fact information to develop the standard nutrition fact label using an online nutritional label maker.
- https://www.onlinelabels.com/label-generator-tools/nutrition-label-generator.aspx(Links to an external site.) (Links to an external site.)
Presentation
Make a PowerPoint presentation including all the information below
- Name of the recipe
- Recipe (ingredients and amounts per serving)
- Preparation directions
- Nutritional fact label
- Nutritional and health benefits
- Possible allergens
Explanation & Answer
Attached.
Tomato Zucchini
Points to discuss
• Recipe (ingredients and amounts perserving)
• Preparation directions
• Nutritional fact label
• Nutritional and health benefits
• Possible allergens
Recipe
• Onions 1/3 cup (54 grams), chopped
• Zucchini 3cup (372 grams), chopped
• Green bell pepper 1/2 cup (74.5 grams), chopped
• Red bell pepper 1/2 cup (74.5 grams), chopped
• Cherry tomatoes 1 1/2 cup (224 grams)
• Olive oil 1 tbsp (13.5 grams)
• Balsamic vinegar 1 tbsp (16 grams)
Tomato
Zucchini
• Parsley 2 3/4 tbsp (10.4 grams)
Recipe taken from https://www.eatthismuch.com/recipe/nutrition/tomato-zucchini,988548/
Preparation directions
Directions are based on the original récipe of 2 servings
• Step 1: Preheat oven to 400 degrees F.
• Step 2: Chop vegetables into bite size pieces and place into an over safe dish.
• Step 3: Add passata, oil, and vinegar to pan and mix contents gently with a
spoon. Add in parsley.
• Step 4: Bake in over for 30 minutes then remove and serve.
Nutritional fact label
Nutritional and health benefits
• This menu is low in calories, has no cholesterol, there is a higher percentage of fiber than fat.
• Greater fiber, translates into better intestinal transit and helps prevent obesity.
• As it does not contain cholesterol and has a low level of saturated fat, it avoids risks to the
cardiovascular system.
• Zucchini is fat-free and high in water and fiber. It also contains significant amo...