RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	12.9694
Energy (kCal)	231.7032
Carbohydrates (g)	2.727
Total fats (g)	18.5457
Fatty acids, total saturated 20:0 (g)	0.0403
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1205
Fatty acids, total polyunsaturated 17:1 (g)	0.0232
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.0040
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.4643
Tocopherol, beta (mg)	0.0199
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
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)	0.9868
Tocopherol, delta (mg)	0.0600
Arginine (g)	0.8590
Proline (g)	0.5189
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3702
Adjusted Protein (g)	0.0000
Cystine (g)	0.2761
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	31.5546
Copper, Cu (mg)	0.0940
Maltose (g)	0.0000
Zinc, Zn (mg)	1.3668
Total lipid (fat) (g)	18.5457
Vitamin K (phylloquinone) (g)	9.4841
Cholesterol (mg)	372.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	19.8900
Folate, total (g)	47.7807
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	587.1358
Energy (kcal)	231.7032
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3139
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3849
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.4326
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	2.0310
Lutein + zeaxanthin (g)	553.8683
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8766
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)	14.2628
Fatty acids, total saturated 16:0 (g)	3.2526
Carbohydrate, by difference (g)	2.7270
Vitamin D (IU)	82.0000
Fructose (g)	0.0002
Fluoride, F (g)	1.1000
Aspartic acid (g)	1.3610
Tyrosine (g)	0.5046
Potassium, K (mg)	164.7558
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	162.3320
Serine (g)	0.9833
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6921
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0156
Fatty acids, total saturated 14:0 (g)	0.0330
Histidine (g)	0.3163
Isoleucine (g)	0.6849
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	0.1250
Water (g)	90.3510
Fatty acids, total saturated 8:0 (g)	0.0040
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	28.0543
Sodium, Na (mg)	143.4328
Iron, Fe (mg)	1.9304
Energy (kJ)	970.1203
Ash (g)	1.1701
Caffeine (mg)	0.0000
Glycine (g)	0.4451
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	2.4479
Fatty acids, total polyunsaturated (g)	2.8764
Vitamin E (alpha-tocopherol) (mg)	2.3534
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2455
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	0.9294
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.5706
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)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0523
Folate, food (g)	47.7807
Fatty acids, total saturated 20:1 (g)	0.0550
Fatty acids, total monounsaturated (g)	10.2260
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0240
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	295.3197
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	4.3744
Vitamin B-12 (g)	0.8900
Calcium, Ca (mg)	69.5010
Fatty acids, total saturated 10:0 (g)	0.0061
Galactose (g)	0.0024
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.7441
Glutamic acid (g)	1.7237
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	160.0000
Leucine (g)	1.1062
Folate, DFE (g)	47.7807
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	0.1401
Tryptophan (g)	0.1713
Threonine (g)	0.5663
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	0.1384
Protein (g)	12.9694
Cryptoxanthin, beta (g)	9.4063
Fatty acids, total saturated 18:1 undifferentiated (g)	9.8267
Betaine (mg)	0.3125
Phosphorus, P (mg)	207.6747
Tocopherol, gamma (mg)	0.5761

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> UK >> English
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Combine the tomato and basil and set aside. | 2. Beat the egg, water and garlic together. | 3. Heat oil (or use non-stick cooking spray), add the egg mixture. | 4. Cook and stir gently until the egg is nearly set. | 5. Sprinkle with paprika. | 6. Add the tomato mixture and the pepper. | 7. Cook and stir until the egg is completely set and the tomatoes are heated through. | 8. Serve with toast or English muffin. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plum tomato	1		peeled chopped	-	-	-	-
basil	1	teaspoon	chopped	0.2032	0.0234	0.0278	0.0057
egg	2			143.0	0.72	12.56	9.51
water	2	teaspoons		0.0	0.0	0.0	0.0
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
paprika	1	dash		-	-	-	-
pepper				-	-	-	-
seasoning				-	-	-	-

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

Cooking in progress....

Scrambled Egg and Tomato