RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	97.0659
Energy (kCal)	477.6279
Carbohydrates (g)	10.0961
Total fats (g)	3.3739
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1623
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2364
Fatty acids, total saturated 4:0 (g)	0.0243
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.7450
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0547
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)	0.2623
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0415
Proline (g)	0.0091
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0509
Adjusted Protein (g)	0.0000
Cystine (g)	0.0047
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	83.9341
Copper, Cu (mg)	1.2953
Maltose (g)	0.0000
Zinc, Zn (mg)	5.1898
Total lipid (fat) (g)	3.3739
Vitamin K (phylloquinone) (g)	21.5217
Cholesterol (mg)	229.6672
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0005
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	16.5120
Folate, total (g)	82.8989
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	682.5514
Energy (kcal)	477.6279
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0862
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0057
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1043
Sugars, total (g)	0.5631
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	5.8584
Lutein + zeaxanthin (g)	171.2225
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1496
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0213
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)	111.7439
Fatty acids, total saturated 16:0 (g)	0.6689
Carbohydrate, by difference (g)	10.0961
Vitamin D (IU)	0.0000
Fructose (g)	0.0565
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0383
Tyrosine (g)	0.0072
Potassium, K (mg)	1184.5748
Fatty acids, total saturated 12:0 (g)	0.0211
Vitamin A, RAE (g)	152.3283
Serine (g)	0.0144
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0149
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0848
Histidine (g)	0.0083
Isoleucine (g)	0.0161
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.3147
Water (g)	396.9709
Fatty acids, total saturated 8:0 (g)	0.0084
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)	125.1128
Sodium, Na (mg)	1289.6702
Iron, Fe (mg)	7.8724
Energy (kJ)	1996.4536
Ash (g)	9.3112
Caffeine (mg)	0.0000
Glycine (g)	0.0157
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)	0.2213
Fatty acids, total polyunsaturated (g)	0.9309
Vitamin E (alpha-tocopherol) (mg)	2.6118
Sucrose (g)	0.0219
Vitamin B-6 (mg)	0.6479
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0144
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0197
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)	0.0581
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)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.5719
Folate, food (g)	82.8989
Fatty acids, total saturated 20:1 (g)	0.0117
Fatty acids, total monounsaturated (g)	0.6411
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0006
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	301.2065
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.1309
Vitamin B-12 (g)	4.6983
Calcium, Ca (mg)	685.1695
Fatty acids, total saturated 10:0 (g)	0.0200
Galactose (g)	0.0081
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0119
Glutamic acid (g)	0.0566
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)	141.8503
Leucine (g)	0.0242
Folate, DFE (g)	82.8989
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)	1.2900
Tryptophan (g)	0.0052
Threonine (g)	0.0125
Fatty acids, total polyunsaturated 18:1 c (g)	0.0002
Manganese, Mn (mg)	0.1621
Protein (g)	97.0659
Cryptoxanthin, beta (g)	1.5833
Fatty acids, total saturated 18:1 undifferentiated (g)	0.5424
Betaine (mg)	0.0120
Phosphorus, P (mg)	935.7086
Tocopherol, gamma (mg)	0.0048

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Preparation Time
Cooking Time - 30 minutes, Preparation Time - 15 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 425 degrees F (220 degrees C). | 2. Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water and immediately remove to a medium bowl of ice water; drain. Remove and discard skins from tomatoes. Chop tomatoes and set aside. | 3. Heat olive oil in a skillet over medium heat; saute onion until tender, about 5 minutes. Stir in tomatoes, garlic and Italian seasoning; cook until tomatoes are tender, 5 to 7 minutes. Mix in olives, wine, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes. | 4. Place flounder in a shallow baking dish. Pour sauce over the fillets and top with remaining basil leaves. | 5. Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rom tomato	5			403.4676	0.0	89.7602	2.2667
extra virgin olive oil	2	tablespoons		403.4676	0.0	89.7602	2.2667
spanish onion	1/2		chopped	403.4676	0.0	89.7602	2.2667
garlic	2	cloves	chopped	8.94	1.9836	0.3816	0.03
italian seasoning	1	pinch		403.4676	0.0	89.7602	2.2667
kalamata olive	24		pitted chopped	403.4676	0.0	89.7602	2.2667
white wine	1/4	cup		-	-	-	-
caper	1/4	cup		7.912000000000001	1.6822	0.8118	0.2958
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
basil	6	leaves	chopped	0.69	0.0795	0.0945	0.0192
parmesan cheese	3	tablespoons	grated	55.5	6.0	6.0	0.75
flounder fillet	1	pound		403.4676	0.0	89.7602	2.2667
basil	6	leaves		0.69	0.0795	0.0945	0.0192

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

Cooking in progress....

Flounder Mediterranean