RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.7553
Energy (kCal)	157.4595
Carbohydrates (g)	34.7146
Total fats (g)	1.2461
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0367
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)	0.0001
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1769
Tocopherol, beta (mg)	0.0447
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0001
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)	0.0523
Tocopherol, delta (mg)	0.0092
Arginine (g)	0.2453
Proline (g)	0.1213
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	9.6107
Adjusted Protein (g)	0.0000
Cystine (g)	0.0604
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.3598
Copper, Cu (mg)	0.4525
Maltose (g)	0.0896
Zinc, Zn (mg)	1.1978
Total lipid (fat) (g)	1.2461
Vitamin K (phylloquinone) (g)	47.0108
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)	0.0062
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	52.5564
Folate, total (g)	95.4452
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	4236.7712
Energy (kcal)	157.4595
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0053
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0389
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	20.3762
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0887
Vitamin C, total ascorbic acid (mg)	76.7004
Lutein + zeaxanthin (g)	572.8852
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1375
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)	78.7734
Fatty acids, total saturated 16:0 (g)	0.1710
Carbohydrate, by difference (g)	34.7146
Vitamin D (IU)	0.0000
Fructose (g)	9.4231
Fluoride, F (g)	11.4859
Aspartic acid (g)	0.9248
Tyrosine (g)	0.1020
Potassium, K (mg)	1564.6449
Fatty acids, total saturated 12:0 (g)	0.0025
Vitamin A, RAE (g)	213.2175
Serine (g)	0.1827
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1942
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)	0.0048
Histidine (g)	0.1020
Isoleucine (g)	0.1287
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	3.8496
Water (g)	562.8170
Fatty acids, total saturated 8:0 (g)	0.0000
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)	2310.2757
Sodium, Na (mg)	181.6795
Iron, Fe (mg)	2.9216
Energy (kJ)	651.3197
Ash (g)	4.0799
Caffeine (mg)	0.0000
Glycine (g)	0.1480
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)	0.4342
Fatty acids, total polyunsaturated (g)	0.4718
Vitamin E (alpha-tocopherol) (mg)	4.0437
Sucrose (g)	1.1941
Vitamin B-6 (mg)	0.5702
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2114
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)	20700.0422
Starch (g)	0.0704
Pantothenic acid (mg)	0.5890
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)	0.2379
Folate, food (g)	95.4452
Fatty acids, total saturated 20:1 (g)	0.0004
Fatty acids, total monounsaturated (g)	0.1850
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)	49.6597
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.2322
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	100.6550
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0015
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1913
Glutamic acid (g)	2.8944
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	460.7244
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1867
Folate, DFE (g)	95.4452
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)	9.1518
Tryptophan (g)	0.0541
Threonine (g)	0.1895
Fatty acids, total polyunsaturated 18:1 c (g)	0.0071
Manganese, Mn (mg)	0.8091
Protein (g)	6.7553
Cryptoxanthin, beta (g)	0.0700
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1792
Betaine (mg)	0.7828
Phosphorus, P (mg)	168.9317
Tocopherol, gamma (mg)	0.9467

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place split peas in a deep saucepan. | 2. Add cold water to cover peas by at least 2 inches. | 3. Bring to a boil over medium-high heat. | 4. Reduce heat to a simmer and cook gently 45 to 50 minutes, stirring occasionally with a wooden spoon, until peas are soft and almost dry. | 5. (Add 1/4 cup water, if needed, to keep peas from sticking.) | 6. When peas are soft, stir in oregano and 1 teaspoons oil. | 7. Season to taste with salt and pepper. | 8. Transfer to a wide, shallow dish. | 9. While split peas are cooking, make the sauce. | 10. Heat remaining oil in a medium non-stick skillet over medium-high heat. | 11. Sauté onion until golden, about 6 minutes. | 12. Stir in tomatoes, tomato paste, cinnamon, bay leaf and 1/4 cup water. | 13. Simmer until tomatoes break down, about 10 minutes. | 14. Remove bay leaf. | 15. Mix in vinegar and capers. | 16. Season to taste with salt and pepper. | 17. Spread sauce evenly over cooked peas. | 18. Set aside to cool to room temperature. | 19. Serve, or cover and refrigerate for up to 24 hours. | 20. Bring to room temperature before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow pea	1	cup	picked rinsed split	-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
extra virgin olive oil	1	teaspoon		-	-	-	-
extra virgin olive oil	1	tablespoon	divided	-	-	-	-
salt black pepper			ground	-	-	-	-
onion	1		sliced	44.0	10.274000000000001	1.21	0.11
tomato	2		chopped	80.4198	17.3796	3.9316	0.8936
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
cinnamon	1/2	teaspoon	ground	-	-	-	-
bay leaf	1			-	-	-	-
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
caper	2	teaspoons	rinsed drained	1.3187	0.2804	0.1353	0.0493

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

Cooking in progress....

Greek Split Peas With Tomato Sauce