RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.2955
Energy (kCal)	7.2382
Carbohydrates (g)	1.7041
Total fats (g)	0.0551
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0046
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)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0069
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.0044
Tocopherol, delta (mg)	0.0046
Arginine (g)	0.0230
Proline (g)	0.0197
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0109
Adjusted Protein (g)	0.0000
Cystine (g)	0.0034
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.4767
Copper, Cu (mg)	0.0198
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0550
Total lipid (fat) (g)	0.0551
Vitamin K (phylloquinone) (g)	4.1008
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0040
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.5440
Folate, total (g)	1.3727
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	11.9202
Energy (kcal)	7.2382
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0004
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0035
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0541
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	0.9475
Lutein + zeaxanthin (g)	12.5655
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0147
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)	3.0832
Fatty acids, total saturated 16:0 (g)	0.0097
Carbohydrate, by difference (g)	1.7041
Vitamin D (IU)	0.0000
Fructose (g)	0.0069
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.0278
Tyrosine (g)	0.0067
Potassium, K (mg)	25.9717
Fatty acids, total saturated 12:0 (g)	0.0017
Vitamin A, RAE (g)	0.5802
Serine (g)	0.0097
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0103
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)	0.0002
Histidine (g)	0.0050
Isoleucine (g)	0.0108
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0508
Water (g)	1.8786
Fatty acids, total saturated 8:0 (g)	0.0006
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)	6.9675
Sodium, Na (mg)	0.7500
Iron, Fe (mg)	0.2908
Energy (kJ)	30.2625
Ash (g)	0.1102
Caffeine (mg)	0.0000
Glycine (g)	0.0111
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)	0.0146
Fatty acids, total polyunsaturated (g)	0.0200
Vitamin E (alpha-tocopherol) (mg)	0.0997
Sucrose (g)	0.0047
Vitamin B-6 (mg)	0.0439
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0121
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.0305
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0075
Folate, food (g)	1.3727
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0081
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
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)	0.9225
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0185
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	15.9622
Fatty acids, total saturated 10:0 (g)	0.0003
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0100
Glutamic acid (g)	0.0372
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1690
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0189
Folate, DFE (g)	1.3727
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)	0.4210
Tryptophan (g)	0.0033
Threonine (g)	0.0077
Fatty acids, total polyunsaturated 18:1 c (g)	0.0073
Manganese, Mn (mg)	0.1485
Protein (g)	0.2955
Cryptoxanthin, beta (g)	0.1788
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0076
Betaine (mg)	0.1002
Phosphorus, P (mg)	6.2385
Tocopherol, gamma (mg)	0.1598

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Preparation Time
Cooking Time - 20 minutes, Preparation Time - 10 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium. | 2. Grill whole peppers until charred on all sides, turning about every 5 minutes. Place charred peppers in a plastic food storage bag and tie shut. Allow peppers to cool in bag. | 3. Combine olive oil, garlic, basil, oregano, salt, and pepper in a 1-pint glass jar (or larger, depending on size of peppers). | 4. Remove cooled peppers from bag and scrape off charred skins. Cut peppers in half and remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, assuring peppers are covered in oil. Serve, storing leftover peppers in refrigerator for up to 5 days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	1			-	-	-	-
yellow bell pepper	1			-	-	-	-
orange bell pepper	1			-	-	-	-
extra virgin olive oil	3/4	cup		-	-	-	-
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
basil leaf	5	leaves	sliced	-	-	-	-
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187

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

Cooking in progress....

Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio)