RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	12.1993
Energy (kCal)	230.5917
Carbohydrates (g)	51.3633
Total fats (g)	2.1273
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0610
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)	0.3832
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)	0.0881
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3097
Proline (g)	0.3249
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0166
Adjusted Protein (g)	0.0000
Cystine (g)	0.1610
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.0328
Copper, Cu (mg)	0.9296
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8997
Total lipid (fat) (g)	2.1273
Vitamin K (phylloquinone) (g)	102.9211
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)	0.0105
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	6.3480
Folate, total (g)	87.2197
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	5969.6760
Energy (kcal)	230.5917
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0151
Fatty acids, total saturated 14:1 (g)	0.0011
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1059
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	36.3316
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0586
Vitamin C, total ascorbic acid (mg)	219.7835
Lutein + zeaxanthin (g)	31.3260
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3460
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)	109.7776
Fatty acids, total saturated 16:0 (g)	0.2338
Carbohydrate, by difference (g)	51.3633
Vitamin D (IU)	0.0000
Fructose (g)	0.0159
Fluoride, F (g)	2.3598
Aspartic acid (g)	1.6764
Tyrosine (g)	0.2399
Potassium, K (mg)	2043.3401
Fatty acids, total saturated 12:0 (g)	0.0071
Vitamin A, RAE (g)	297.6625
Serine (g)	0.3429
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3331
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)	0.0021
Histidine (g)	0.1873
Isoleucine (g)	0.3100
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	4.7699
Water (g)	864.9431
Fatty acids, total saturated 8:0 (g)	0.0070
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)	3160.2529
Sodium, Na (mg)	119.9742
Iron, Fe (mg)	5.4704
Energy (kJ)	953.6365
Ash (g)	5.0767
Caffeine (mg)	0.0000
Glycine (g)	0.3253
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)	0.7694
Fatty acids, total polyunsaturated (g)	0.8409
Vitamin E (alpha-tocopherol) (mg)	3.5191
Sucrose (g)	0.0014
Vitamin B-6 (mg)	0.7861
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0008
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.4492
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0105
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	1.3800
Starch (g)	0.0000
Pantothenic acid (mg)	4.7131
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)	0.5610
Folate, food (g)	87.2197
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.3300
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)	78.7977
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.3683
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	153.1212
Fatty acids, total saturated 10:0 (g)	0.0025
Galactose (g)	0.0104
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3821
Glutamic acid (g)	4.1713
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	708.4329
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.5042
Folate, DFE (g)	87.2197
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)	11.9667
Tryptophan (g)	0.0909
Threonine (g)	0.3035
Fatty acids, total polyunsaturated 18:1 c (g)	0.0446
Manganese, Mn (mg)	1.8303
Protein (g)	12.1993
Cryptoxanthin, beta (g)	1.7250
Fatty acids, total saturated 18:1 undifferentiated (g)	0.3141
Betaine (mg)	0.6141
Phosphorus, P (mg)	285.3740
Tocopherol, gamma (mg)	0.4526

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. Heat the olive oil in a 12" saucepan or Dutch oven. | 2. Add the onion, red pepper flakes, and fennel, and cook unti lthe fennel is tender, about 8 minutes. | 3. Add the zucchini, tomatoes, and pepper, and cook over medium low heat until the zucchini and tomatoes have broken down a bit, about 10-15 minutes. | 4. Season with salt. | 5. Tear the basil leaves into pieces, sprinkle over the scafata, and serve. | 6. This dish is also good at room temperature served over grilled or toasted bread with a drizzle of balsamic vinegar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/4	cup		-	-	-	-
spanish onion	1/2		sliced	-	-	-	-
red chili pepper flake	1	teaspoon		-	-	-	-
fennel bulb	1		diced	-	-	-	-
zucchini	2		cut	4.62	0.6842	0.5962	0.08800000000000001
tomato	2	lbs	ripe cut	208.6527	46.2665	10.8862	1.8144
black pepper	1	tablespoon	ground	17.319000000000003	4.4126	0.7169	0.2249
kosher salt				-	-	-	-
basil leaf	1/4	cup		-	-	-	-
balsamic vinegar				-	-	-	-

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

Cooking in progress....

Summer Scafata