Posted on: Wednesday, October 6, 2004

Nutritional analyses for Gresham's recipes

Advertiser Staff

Here are nutritional analyses for recipes published in last week's Taste section, as prepared for a chef/student demonstration at Kapi'olani Community College by chef Suzette Gresham of Aquarello restaurant in San Francisco.

• Parmesan budino with zucchini salad and spinach-zucchini sauce — Per serving: (Based on 10 servings, not including salt to taste): 175 calories, 15 g total fat, 8 g saturated fat, 110 mg cholesterol, 250 mg sodium, 4 g carbohydrates, 0 g fiber, 2 g sugar, 6 g protein.

• Zucchini salad with lemon vinaigrette — Per serving: 25 calories, 2 g total fat, 0 g saturated fat, 0 mg cholesterol, 35 mg sodium, 1 g carbohydrates, 0 g fiber, 1 g sugar, 1 g protein.

• Lemon vinaigrette — Per serving (1 tablespoon, not including salt to taste): 90 calories, 10 g total fat, 1.5 g saturated fat, 0 mg cholesterol, 70 mg sodium, 0.5 g carbohydrates, 0 g fiber, 0 g sugar, 0 g protein.

• Spinach zucchini sauce — Per serving (based on 24 servings): 50 calories, 3 g total fat, 0.5 g saturated fat, 0 mg cholesterol, 25 mg sodium, 5 g carbohydrates, 2 g fiber, 2 g sugar, 2 g protein.

• Mushroom-filled chicken breast with brandy sauce — Per serving (not including salt to taste): 1,000 calories, 84 g total fat, 46 g saturated fat, 285 mg cholesterol, 810 mg sodium, 4 g carbohydrates, 1 g fiber, 1 g sugar, 40 g protein.