Firenze In Padella

1. Heat olive oil in a pan, stir fry onions, capsicum and mushrooms.

2. Add par boiled carrots, cauliflower and brussels sprouts.

3. Deep fry sliced eggplant and add to this.

4. Stir in par boiled yellow zucchini and season with salt.

5. Add fresh cream and saffron.

6. Add walnut pieces and finally stir in seedless tomato quarters.

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Nutrient	Quantity
Total fats	8775.575 g
Protein	6.8936 g
Carbohydrates	26.9206 g
Energy	77682.1756 kCal
Fatty acids, total saturated 18:3 undifferentiated	906.9952 g
Water	300.7392 g
Aspartic acid	0.787 g
Calcium, Ca	64.0436 mg
Lutein + zeaxanthin	273.435 g
Fiber, total dietary	7.9177 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	5643.445 g
Niacin	2.4991 mg
Vitamin A, RAE	566.1118 g
Arginine	0.8944 g
Riboflavin	0.0882 mg
Tocopherol, beta	0.0286 mg
Fatty acids, total saturated 20:1	34.922 g
Glutamic acid	1.8328 g
Sodium, Na	57.0398 mg
Fatty acids, total saturated 16:1 undifferentiated	8.8922 g
Total lipid (fat)	8775.575 g
Manganese, Mn	1.9519 mg
Fructose	3.036 g
Proline	0.253 g
Fatty acids, total saturated 16:0	615.5274 g
Fatty acids, total saturated 8:0	2.916 g
Sucrose	3.1962 g
Choline, total	53.253 mg
Sugars, total	9.8323 g
Serine	0.3124 g
Fatty acids, total saturated 10:0	2.3172 g
Fatty acids, total saturated 18:0	176.8332 g
Vitamin B-6	0.3351 mg
Selenium, Se	0.5894 g
Ash	2.9263 g
Fatty acids, total saturated 18:1 undifferentiated	1947.2776 g
Pantothenic acid	0.7678 mg
Phenylalanine	0.3175 g
Copper, Cu	0.5909 mg
Betaine	0.424 mg
Thiamin	0.1587 mg
Methionine	0.105 g
Iron, Fe	3.472 mg
Carbohydrate, by difference	26.9206 g
Phosphorus, P	219.8302 mg
Folate, total	75.1957 g
Tocopherol, gamma	0.2014 mg
Lycopene	1917.525 g
Alanine	0.3521 g
Valine	0.3601 g
Fatty acids, total saturated 18:2 undifferentiated	4614.8224 g
Glycine	0.2875 g
Carotene, alpha	2300.525 g
Glucose (dextrose)	3.5326 g
Fatty acids, total saturated 14:0	7.2932 g
Zinc, Zn	1.6344 mg
Isoleucine	0.2627 g
Fatty acids, total saturated 12:0	18.462 g
Fatty acids, total polyunsaturated	5521.8178 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.4529 g
Tocotrienol, alpha	0.0458 mg
Vitamin A, IU	11323.6869 IU
Folate, DFE	75.1957 g
Tryptophan	0.0775 g
Vitamin C, total ascorbic acid	24.1999 mg
Phytosterols	15397.12 mg
Fatty acids, total saturated 20:0	0.0559 g
Fatty acids, total saturated 6:0	0.2364 g
Starch	0.9152 g
Tyrosine	0.1946 g
Vitamin K (phylloquinone)	1332.2155 g
Fatty acids, total saturated	832.3805 g
Histidine	0.1562 g
Fatty acids, total monounsaturated	1999.829 g
Threonine	0.3327 g
Folate, food	75.1957 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Vitamin E (alpha-tocopherol)	37.7809 mg
Magnesium, Mg	63.3305 mg
Lysine	0.3272 g
Potassium, K	982.9442 mg
Cystine	0.1519 g
Fluoride, F	4.6415 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Red capsicum	0.5 cup	0	0	0
Cream	0.5 cup	396	7.98	41.616
Olive oil	1 tablespoon	119.34	0	13.5
Carrot	0.5 cup	26.24	6.1312	0.1536
Onion	0.5 cup	32	7.472	0.08
Saffron	1 pinch	0.1356	0.0286	0.0026
Tomato	0.5 cup	13.41	2.898	0.149
Mushroom	0.25 cup	0	0	0
Yellow Zucchini	0.5 cup	0	0	0
eggplant	0.5 cup	10.25	2.4108	0.0738
walnut	40	77084.8	0	8720
cauliflower floret	0.5 cup	0	0	0
brussels sprout	4	0	0	0