RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.8989
Energy (kCal)	41.3025
Carbohydrates (g)	7.3659
Total fats (g)	0.1834
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0208
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)	0.0306
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)	0.0174
Tocopherol, delta (mg)	0.0276
Arginine (g)	0.0707
Proline (g)	0.0580
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.1405
Adjusted Protein (g)	0.0000
Cystine (g)	0.0055
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.4100
Copper, Cu (mg)	0.0464
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1921
Total lipid (fat) (g)	0.1834
Vitamin K (phylloquinone) (g)	18.8710
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)	0.0186
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	14.3400
Folate, total (g)	17.5600
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	52.1300
Energy (kcal)	41.3025
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0001
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0049
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.4547
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0220
Vitamin C, total ascorbic acid (mg)	4.4378
Lutein + zeaxanthin (g)	59.0500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0292
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)	15.9900
Fatty acids, total saturated 16:0 (g)	0.0425
Carbohydrate, by difference (g)	7.3659
Vitamin D (IU)	0.0000
Fructose (g)	0.7434
Fluoride, F (g)	0.6050
Aspartic acid (g)	0.0803
Tyrosine (g)	0.0166
Potassium, K (mg)	141.4025
Fatty acids, total saturated 12:0 (g)	0.0074
Vitamin A, RAE (g)	2.5500
Serine (g)	0.0210
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0273
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)	0.0023
Histidine (g)	0.0120
Isoleucine (g)	0.0209
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2030
Water (g)	105.7542
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)	30.7600
Sodium, Na (mg)	7.7300
Iron, Fe (mg)	1.4884
Energy (kJ)	171.7125
Ash (g)	0.5302
Caffeine (mg)	0.0000
Glycine (g)	0.0293
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)	0.0296
Fatty acids, total polyunsaturated (g)	0.0505
Vitamin E (alpha-tocopherol) (mg)	0.5588
Sucrose (g)	0.5718
Vitamin B-6 (mg)	0.0973
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)	0.0364
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)	0.0952
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)	0.0306
Folate, food (g)	17.5600
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0287
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)	4.3240
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0696
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	64.1450
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0045
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0266
Glutamic acid (g)	0.1711
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.6000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0372
Folate, DFE (g)	17.5600
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)	2.2100
Tryptophan (g)	0.0138
Threonine (g)	0.0213
Fatty acids, total polyunsaturated 18:1 c (g)	0.0214
Manganese, Mn (mg)	0.2482
Protein (g)	0.8989
Cryptoxanthin, beta (g)	0.2100
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0286
Betaine (mg)	0.3490
Phosphorus, P (mg)	25.1700
Tocopherol, gamma (mg)	0.7326

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 oven to 450*F. | 2. Season the squash with salt and pepper. | 3. Drizzle with 4 tbls. of the olive oil, and place in a single layer on 1 02 cookie sheets. | 4. Bake in oven about 18-20 minutes, until just tender. | 5. Meanwhile, stir the remaining oil, vinegar, onion, chile flakes, oregano, and garlic together and season with salt and pepper. | 6. Remove the squash from the oven and pour the marinade over. Allow to cool for about 20 minutes in the marinade, then sprinkle with the fresh mint leaves, and serve. | 7. This dish can be made earlier in the day but should not be refrigerated. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	2		seeded cut	-	-	-	-
salt pepper				-	-	-	-
extra virgin olive oil	4	tablespoons		-	-	-	-
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
red onion	1/2		sliced	22.0	5.1370000000000005	0.605	0.055
red chili pepper flake	1/2	teaspoon		-	-	-	-
oregano	1	tablespoon	dried	7.95	2.0676	0.27	0.1284
garlic clove	1		sliced	-	-	-	-
mint leaf	1/4	cup		-	-	-	-

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

Cooking in progress....

Marinated Butternut Squash(Scapece Di Zucca)