RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.5684
Energy (kCal)	195.24
Carbohydrates (g)	17.1052
Total fats (g)	11.6152
Fatty acids, total saturated 20:0 (g)	0.0221
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1665
Fatty acids, total polyunsaturated 17:1 (g)	0.0288
Fatty acids, total trans-monoenoic (g)	0.0274
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0333
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0372
Riboflavin (mg)	0.0949
Tocopherol, beta (mg)	0.2828
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0062
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)	1.1389
Tocopherol, delta (mg)	0.0028
Arginine (g)	0.4848
Proline (g)	0.2356
Fatty acids, total polyunsaturated 18:1 t (g)	0.0255
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.9550
Adjusted Protein (g)	0.0000
Cystine (g)	0.0713
Tocotrienol, beta (mg)	0.0056
Selenium, Se (g)	6.6420
Copper, Cu (mg)	0.1557
Maltose (g)	0.0000
Zinc, Zn (mg)	1.3158
Total lipid (fat) (g)	11.6152
Vitamin K (phylloquinone) (g)	0.6000
Cholesterol (mg)	18.4800
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0655
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	22.5000
Folate, total (g)	46.1000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0106
Vitamin A, IU (IU)	444.5600
Energy (kcal)	195.2400
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2473
Fatty acids, total saturated 14:1 (g)	0.0020
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1342
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0011
Sugars, total (g)	6.6400
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0684
Vitamin C, total ascorbic acid (mg)	41.1080
Lutein + zeaxanthin (g)	6.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0014
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3183
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0017
Magnesium, Mg (mg)	47.4000
Fatty acids, total saturated 16:0 (g)	2.5097
Carbohydrate, by difference (g)	17.1052
Vitamin D (IU)	4.4800
Fructose (g)	1.9350
Fluoride, F (g)	1.6500
Aspartic acid (g)	0.7594
Tyrosine (g)	0.2252
Potassium, K (mg)	678.3600
Fatty acids, total saturated 12:0 (g)	0.0026
Vitamin A, RAE (g)	25.0800
Serine (g)	0.2768
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2687
Fatty acids, total trans-polyenoic 22:4 (g)	0.0123
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0006
Fatty acids, total saturated 22:0 (g)	0.0036
Fatty acids, total saturated 14:0 (g)	0.1454
Histidine (g)	0.2165
Isoleucine (g)	0.2746
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0134
Niacin (mg)	1.9206
Water (g)	227.6546
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)	0.0689
Carotene, beta (g)	1.5000
Sodium, Na (mg)	194.0000
Iron, Fe (mg)	1.1250
Energy (kJ)	814.7600
Ash (g)	2.0566
Caffeine (mg)	0.0000
Glycine (g)	0.2877
Fatty acids, total trans-polyenoic (g)	0.0098
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0017
Fatty acids, total saturated 18:2 undifferentiated (g)	1.6709
Fatty acids, total polyunsaturated (g)	1.9813
Vitamin E (alpha-tocopherol) (mg)	0.1504
Sucrose (g)	1.7650
Vitamin B-6 (mg)	0.3795
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.1120
Vitamin D3 (cholecalciferol) (g)	0.1120
Lysine (g)	0.5058
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0196
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.6629
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)	0.0050
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1833
Folate, food (g)	46.1000
Fatty acids, total saturated 20:1 (g)	0.0924
Fatty acids, total monounsaturated (g)	4.9297
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5728
Fatty acids, total polyunsaturated 16:1 t (g)	0.0017
Fatty acids, total polyunsaturated 17:0 (g)	0.0308
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0123
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	22.5340
Fatty acids, total polyunsaturated 16:1 c (g)	0.2430
Fatty acids, total saturated (g)	3.8589
Vitamin B-12 (g)	0.1400
Calcium, Ca (mg)	54.3800
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0140
Alanine (g)	0.3589
Glutamic acid (g)	1.1829
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0090
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	3.0800
Leucine (g)	0.4683
Folate, DFE (g)	46.1000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0098
Fiber, total dietary (g)	3.5180
Tryptophan (g)	0.0841
Threonine (g)	0.2450
Fatty acids, total polyunsaturated 18:1 c (g)	4.4876
Manganese, Mn (mg)	0.3691
Protein (g)	7.5684
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	4.5583
Betaine (mg)	1.1860
Phosphorus, P (mg)	165.6600
Tocopherol, gamma (mg)	0.1820

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. Cook chopped bacon until done, but not crispy.Drain and set aside. | 2. Saute sliced zucchini in large skillet, tossing in chopped onion, at the last moment adding crushed garlic cloves. | 3. Transfer to 6-8 qt pot, adding bacon and canned tomatoes, seasonings and more garlic, plus just enough water to make sure everything is covered. C over and cook over medium-low heat until zucchini is tender, keeping an eye on the fluid. | 4. Optional: Top with parmesan or grated mozzarella. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	8		sliced	18.48	2.7368	2.3848	0.35200000000000004
italian tomato	2	cans	stewed	-	-	-	-
bacon	1		chopped	116.76	0.3584	3.5336	11.1132
onion	1			60.0	14.01	1.65	0.15
garlic clove				-	-	-	-
olive oil				-	-	-	-
thyme				-	-	-	-
oregano				-	-	-	-
basil				-	-	-	-
marjoram				-	-	-	-

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

Cooking in progress....

Italian Stewed Zucchini and Tomatoes