RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.2189
Energy (kCal)	184.3081
Carbohydrates (g)	1.2072
Total fats (g)	20.2784
Fatty acids, total saturated 20:0 (g)	0.0838
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1566
Fatty acids, total polyunsaturated 17:1 (g)	0.0253
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)	0.0049
Tocopherol, beta (mg)	0.0223
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)	0.3971
Tocopherol, delta (mg)	0.0029
Arginine (g)	0.0204
Proline (g)	0.0084
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0059
Adjusted Protein (g)	0.0000
Cystine (g)	0.0023
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.4401
Copper, Cu (mg)	0.0110
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0432
Total lipid (fat) (g)	20.2784
Vitamin K (phylloquinone) (g)	14.1843
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)	0.0019
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	45.3869
Folate, total (g)	0.8306
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	5.5856
Energy (kcal)	184.3081
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2541
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0027
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0428
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.9432
Lutein + zeaxanthin (g)	6.4019
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0105
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)	1.5938
Fatty acids, total saturated 16:0 (g)	2.2913
Carbohydrate, by difference (g)	1.2072
Vitamin D (IU)	0.0000
Fructose (g)	0.0035
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0179
Tyrosine (g)	0.0033
Potassium, K (mg)	16.1700
Fatty acids, total saturated 12:0 (g)	0.0008
Vitamin A, RAE (g)	0.2656
Serine (g)	0.0067
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0069
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)	0.0261
Fatty acids, total saturated 14:0 (g)	0.0000
Histidine (g)	0.0038
Isoleucine (g)	0.0079
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0355
Water (g)	1.7884
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)	3.2969
Sodium, Na (mg)	0.9931
Iron, Fe (mg)	0.2794
Energy (kJ)	771.1969
Ash (g)	0.0696
Caffeine (mg)	0.0000
Glycine (g)	0.0076
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)	1.9860
Fatty acids, total polyunsaturated (g)	2.1427
Vitamin E (alpha-tocopherol) (mg)	2.9654
Sucrose (g)	0.0028
Vitamin B-6 (mg)	0.0403
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)	0.0098
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)	0.0208
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)	0.0066
Folate, food (g)	0.8306
Fatty acids, total saturated 20:1 (g)	0.0630
Fatty acids, total monounsaturated (g)	14.7771
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)	0.0045
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.8577
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.8036
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	10.6231
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0005
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0056
Glutamic acid (g)	0.0272
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0625
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0116
Folate, DFE (g)	0.8306
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)	0.1958
Tryptophan (g)	0.0026
Threonine (g)	0.0057
Fatty acids, total polyunsaturated 18:1 c (g)	0.0022
Manganese, Mn (mg)	0.0658
Protein (g)	0.2189
Cryptoxanthin, beta (g)	0.0219
Fatty acids, total saturated 18:1 undifferentiated (g)	14.4345
Betaine (mg)	0.0508
Phosphorus, P (mg)	5.0525
Tocopherol, gamma (mg)	0.2444

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Cut summer squash into small, bite-sized pieces. | 2. Mince up the parsley, basil, and garlic. | 3. Heat pan to medium heat. | 4. When pan is heated, pour the cooking oil into it. | 5. When cooking oil is heated, put summer squash into the pan. | 6. Let summer squash sit in pan, occasionally flipping it to get each side brown. | 7. When all 2nd sides are not very brown but a little brown, add the garlic. | 8. Now add the pepper and the salt. | 9. Finally add parsley and basil and let sit for 1 minute. | 10. Remove from pan and let cool for 1 minute because it will be hot. | 11. Serve and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oregano	5	pinches	dried	0.8281	0.2154	0.0281	0.0134
salt	4	pinches		-	-	-	-
pepper			ground	-	-	-	-
summer squash	3			-	-	-	-
parsley	1/2	bunch	minced	-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
basil leaf	4		minced	-	-	-	-
olive oil	1 1/2	1/2	imported	179.01	0.0	0.0	20.25

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

Cooking in progress....

Sautéed Summer Squash