RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	78.9074
Energy (kCal)	366.911
Carbohydrates (g)	3.8947
Total fats (g)	2.1576
Fatty acids, total saturated 20:0 (g)	0.0002
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0808
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)	0.2063
Fatty acids, total saturated 4:0 (g)	0.0002
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.6109
Tocopherol, beta (mg)	0.0096
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0476
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)	0.1497
Tocopherol, delta (mg)	0.0098
Arginine (g)	0.0080
Proline (g)	0.0333
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4070
Adjusted Protein (g)	0.0000
Cystine (g)	0.0027
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	66.7944
Copper, Cu (mg)	1.0208
Maltose (g)	0.0000
Zinc, Zn (mg)	4.0304
Total lipid (fat) (g)	2.1576
Vitamin K (phylloquinone) (g)	9.5368
Cholesterol (mg)	198.3333
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0134
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	3.0880
Folate, total (g)	69.6843
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	482.4347
Energy (kcal)	366.9110
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0606
Fatty acids, total saturated 14:1 (g)	0.0008
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0024
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0912
Sugars, total (g)	1.0487
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0109
Vitamin C, total ascorbic acid (mg)	18.4977
Lutein + zeaxanthin (g)	77.1772
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1309
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0121
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)	86.6736
Fatty acids, total saturated 16:0 (g)	0.3776
Carbohydrate, by difference (g)	3.8947
Vitamin D (IU)	0.0000
Fructose (g)	0.4973
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.0263
Tyrosine (g)	0.0086
Potassium, K (mg)	985.5818
Fatty acids, total saturated 12:0 (g)	0.0041
Vitamin A, RAE (g)	123.1980
Serine (g)	0.0078
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0096
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)	0.0002
Fatty acids, total saturated 14:0 (g)	0.0092
Histidine (g)	0.0032
Isoleucine (g)	0.0086
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	4.5226
Water (g)	344.9381
Fatty acids, total saturated 8:0 (g)	0.0012
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)	45.4962
Sodium, Na (mg)	270.6871
Iron, Fe (mg)	6.0715
Energy (kJ)	1533.1938
Ash (g)	4.9841
Caffeine (mg)	0.0000
Glycine (g)	0.0103
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)	0.1536
Fatty acids, total polyunsaturated (g)	0.7122
Vitamin E (alpha-tocopherol) (mg)	2.4251
Sucrose (g)	0.1405
Vitamin B-6 (mg)	0.5273
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0078
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.0830
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)	0.0003
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4886
Folate, food (g)	69.6843
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.3682
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0072
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0001
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	260.2636
Fatty acids, total polyunsaturated 16:1 c (g)	0.0002
Fatty acids, total saturated (g)	0.5527
Vitamin B-12 (g)	3.9667
Calcium, Ca (mg)	491.6362
Fatty acids, total saturated 10:0 (g)	0.0066
Galactose (g)	0.0032
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0121
Glutamic acid (g)	0.0260
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	4.1068
Vitamin E, added (mg)	0.0000
Retinol (g)	119.0000
Leucine (g)	0.0195
Folate, DFE (g)	69.6843
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)	0.9650
Tryptophan (g)	0.0027
Threonine (g)	0.0060
Fatty acids, total polyunsaturated 18:1 c (g)	0.0171
Manganese, Mn (mg)	0.2058
Protein (g)	78.9074
Cryptoxanthin, beta (g)	7.4837
Fatty acids, total saturated 18:1 undifferentiated (g)	0.3067
Betaine (mg)	0.2004
Phosphorus, P (mg)	721.1995
Tocopherol, gamma (mg)	0.3224

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. If using frozen fish nake sure it is fully thawed and patted dry of any moisture. | 2. Drizzle half the lemon juice on one side of the filet, sprinkle on the pepper & oregano,then pat them on the fish. | 3. Turn the filet over and repeat with the lemon & spices. | 4. Turn you heat to medium, heat a large skillet & lightly spray with oil or Pam. | 5. Add the fish, tomatoes & Jalapeno, cover. | 6. Cook for 3 minutes, flip the fish and stir the tomatoe, cover. | 7. Finish cooking apprx 3 more minutes. | 8. Simple & easy serve with rice or noodles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basa fillet	14	ounces		353.0333	0.0	78.54	1.9833
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
black pepper	1/2	teaspoon	coarse ground	2.8865	0.7354	0.1195	0.0375
jalapeno pepper	1		chopped	1.6312	0.3656	0.0512	0.0208
rom tomato	2		chopped	353.0333	0.0	78.54	1.9833

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

Cooking in progress....

Italian Basa (Catfish)