RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	48.0641
Energy (kCal)	445.2826
Carbohydrates (g)	48.2818
Total fats (g)	6.0028
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0876
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)	0.1944
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0605
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)	0.7276
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0130
Proline (g)	0.0052
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0003
Adjusted Protein (g)	0.0000
Cystine (g)	0.0010
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	52.0526
Copper, Cu (mg)	0.0261
Maltose (g)	0.0000
Zinc, Zn (mg)	3.6116
Total lipid (fat) (g)	6.0028
Vitamin K (phylloquinone) (g)	0.4816
Cholesterol (mg)	24.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0310
Folate, total (g)	30.1821
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	181.2000
Energy (kcal)	445.2826
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1344
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0004
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.8094
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0046
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0026
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)	48.2984
Fatty acids, total saturated 16:0 (g)	1.5640
Carbohydrate, by difference (g)	48.2818
Vitamin D (IU)	0.0000
Fructose (g)	0.0012
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0073
Tyrosine (g)	0.0017
Potassium, K (mg)	724.6229
Fatty acids, total saturated 12:0 (g)	0.1680
Vitamin A, RAE (g)	48.0000
Serine (g)	0.0020
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0020
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)	0.0001
Fatty acids, total saturated 14:0 (g)	0.6025
Histidine (g)	0.0010
Isoleucine (g)	0.0016
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2431
Water (g)	10.3450
Fatty acids, total saturated 8:0 (g)	0.0672
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0001
Carotene, beta (g)	15.6000
Sodium, Na (mg)	1380.2325
Iron, Fe (mg)	6.0219
Energy (kJ)	1862.9708
Ash (g)	7.6937
Caffeine (mg)	0.0000
Glycine (g)	0.0020
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)	0.1362
Fatty acids, total polyunsaturated (g)	0.2239
Vitamin E (alpha-tocopherol) (mg)	0.0506
Sucrose (g)	0.0079
Vitamin B-6 (mg)	0.1264
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1152
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0030
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)	0.0029
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)	0.0617
Folate, food (g)	30.1821
Fatty acids, total saturated 20:1 (g)	0.0912
Fatty acids, total monounsaturated (g)	1.7356
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)	18.7416
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.7330
Vitamin B-12 (g)	1.3200
Calcium, Ca (mg)	960.3061
Fatty acids, total saturated 10:0 (g)	0.1512
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0019
Glutamic acid (g)	0.0142
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)	46.8000
Leucine (g)	0.0028
Folate, DFE (g)	30.1821
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)	0.0349
Tryptophan (g)	0.0005
Threonine (g)	0.0014
Fatty acids, total polyunsaturated 18:1 c (g)	0.0004
Manganese, Mn (mg)	0.0038
Protein (g)	48.0641
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.5076
Betaine (mg)	0.0236
Phosphorus, P (mg)	841.6043
Tocopherol, gamma (mg)	0.0000

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. Preheat the oven to 400°F. | 2. Line a medium nonstick baking sheet with parchment paper or Reynolds Release foil. | 3. Toss the potato sticks with the olive oil, Parmesan, parsley, garlic, red pepper flakes and salt to taste. Place them in a single layer, not touching, on the prepared baking sheet. Bake for 8 minutes, flip them, and bake for another 10 to 12 minutes, or until the potatoes are tender on the inside and have some browned spots on them, but are not completely browned. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baking potato	1		peeled cut	-	-	-	-
extra virgin olive oil	1/2	teaspoon		-	-	-	-
parmesan cheese	1 1/2	1/2	grated	444.0	48.0	48.0	6.0
flat leaf parsley	1/2	teaspoon	chopped	-	-	-	-
garlic powder	1/8	teaspoon		1.2826	0.2818	0.0641	0.0028
red pepper flake	1/2	teaspoon	crushed	-	-	-	-
salt				-	-	-	-

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

Cooking in progress....

Italian Seasoned Fries (Low Fat)