RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	10.1397
Energy (kCal)	226.2043
Carbohydrates (g)	45.9166
Total fats (g)	1.7029
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0331
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)	0.3431
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)	0.0658
Tocopherol, delta (mg)	0.0092
Arginine (g)	0.2746
Proline (g)	0.2201
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7113
Adjusted Protein (g)	0.0000
Cystine (g)	0.1311
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.5082
Copper, Cu (mg)	0.7527
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6955
Total lipid (fat) (g)	1.7029
Vitamin K (phylloquinone) (g)	88.5253
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)	0.0079
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	8.3380
Folate, total (g)	80.9397
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	5120.6723
Energy (kcal)	226.2043
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0088
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0825
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	33.4595
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0238
Vitamin C, total ascorbic acid (mg)	188.3589
Lutein + zeaxanthin (g)	27.2720
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2656
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)	90.9470
Fatty acids, total saturated 16:0 (g)	0.1847
Carbohydrate, by difference (g)	45.9166
Vitamin D (IU)	0.0000
Fructose (g)	0.4654
Fluoride, F (g)	30.4319
Aspartic acid (g)	1.3759
Tyrosine (g)	0.1802
Potassium, K (mg)	1734.3104
Fatty acids, total saturated 12:0 (g)	0.0036
Vitamin A, RAE (g)	255.1720
Serine (g)	0.2692
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2645
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	3.0050
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)	0.0017
Histidine (g)	0.1510
Isoleucine (g)	0.2437
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	4.1325
Water (g)	794.1714
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)	2760.7673
Sodium, Na (mg)	106.2062
Iron, Fe (mg)	4.7319
Energy (kJ)	936.2657
Ash (g)	4.3011
Caffeine (mg)	0.0000
Glycine (g)	0.2572
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)	0.6392
Fatty acids, total polyunsaturated (g)	0.6742
Vitamin E (alpha-tocopherol) (mg)	3.2180
Sucrose (g)	0.3558
Vitamin B-6 (mg)	0.7149
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)	0.3707
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)	4.0457
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)	0.4968
Folate, food (g)	80.9397
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.2583
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)	72.4694
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.2685
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	134.5747
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0032
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2894
Glutamic acid (g)	3.6248
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	619.4909
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.3776
Folate, DFE (g)	80.9397
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)	10.0426
Tryptophan (g)	0.0790
Threonine (g)	0.2515
Fatty acids, total polyunsaturated 18:1 c (g)	0.0145
Manganese, Mn (mg)	1.0730
Protein (g)	10.1397
Cryptoxanthin, beta (g)	0.3575
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2492
Betaine (mg)	0.3204
Phosphorus, P (mg)	242.2274
Tocopherol, gamma (mg)	0.3196

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. On low light, put tomatoes in saucepan. | 2. In a frying pan, fry garlic in extra virgin olive oil, just enought to coat the pan. Once they start to sizzle, add to tomatoes and stir. If using the onion, saute in olive oil as well and add to tomotoes and stir. | 3. Add wine to frying pan and scrape pan with a wood spoon. Once wine starts to boil, about 30 seconds, add to tomatoes and stir.(Be careful, do this on a low light or shut the gas off). | 4. Once the gravy starts to bubble, add and stir oregano, then the basil, then season with salt and pepper. | 5. Simmer on low light for about 45 minutes, stirring frequently. | 6. The sky is the limit, serve over any pasta you wish. Can be used in lasagnas and parmigianas too.Leftovers can be frozen for up to 3 weeks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	28	ounces	crushed	182.5707	40.4831	9.5254	1.5876
garlic clove	2 -3		minced	0.0	0.0	0.0	0.0
onion	1/2		diced	14.0	3.2689999999999997	0.385	0.035
red wine	1	ounce		24.0971	0.7399	0.0198	0.0
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
basil leaf	10 -12		cut	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
olive oil				-	-	-	-

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

Cooking in progress....

Basic Marinara Sauce