RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.2981
Energy (kCal)	2.31
Carbohydrates (g)	0.3421
Total fats (g)	0.044
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0117
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)	0.0040
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)	0.0010
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0127
Proline (g)	0.0094
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0032
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0330
Copper, Cu (mg)	0.0107
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0913
Total lipid (fat) (g)	0.0440
Vitamin K (phylloquinone) (g)	0.0000
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)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	2.2000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	53.9000
Energy (kcal)	2.3100
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0003
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0043
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0000
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	3.7510
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0135
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)	3.6300
Fatty acids, total saturated 16:0 (g)	0.0078
Carbohydrate, by difference (g)	0.3421
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0365
Tyrosine (g)	0.0080
Potassium, K (mg)	50.4900
Fatty acids, total saturated 12:0 (g)	0.0003
Vitamin A, RAE (g)	2.7500
Serine (g)	0.0122
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0106
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)	0.0000
Histidine (g)	0.0065
Isoleucine (g)	0.0108
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0775
Water (g)	10.2003
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)	0.0000
Sodium, Na (mg)	0.3300
Iron, Fe (mg)	0.0869
Energy (kJ)	9.6800
Ash (g)	0.1155
Caffeine (mg)	0.0000
Glycine (g)	0.0113
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)	0.0069
Fatty acids, total polyunsaturated (g)	0.0186
Vitamin E (alpha-tocopherol) (mg)	0.0000
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0156
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)	0.0166
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)	0.0404
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)	0.0046
Folate, food (g)	2.2000
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0034
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)	0.0000
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0091
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	2.3100
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0156
Glutamic acid (g)	0.0320
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0175
Folate, DFE (g)	2.2000
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)	0.1210
Tryptophan (g)	0.0026
Threonine (g)	0.0073
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0216
Protein (g)	0.2981
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0032
Betaine (mg)	0.0000
Phosphorus, P (mg)	10.2300
Tocopherol, gamma (mg)	0.0000

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. Note: It is your choice to peel or not peel the zuchhini. | 2. Toss the thinly sliced zucchini with the lemon juice, garlic halves, olive oil; salt and pepper to taste. (If I think about it, sometimes I add a bit of finely grated lemon zest, too.) Remember to use a non-reactive bowl for marinating. | 3. Cover bowl and refrigerate 4-8 hours, stirring occasionally. | 4. Once you are ready to serve the salad, remove the garlic cloves. Save one garlic clove, finely minced and toss back into the salad along with the fresh herb of choice. *Important*: stir in the fresh herbs with the zucchini mixture [just] before serving. | 5. Adjust seasoning if necessary. | 6. Best eaten within 24 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	1		washed sliced	2.31	0.3421	0.2981	0.044000000000000004
lemon	1			-	-	-	-
garlic clove	2		crushed cut	-	-	-	-
extra virgin olive oil	1 -2	tablespoon		-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-
basil	2 -3	tablespoons	chopped	0.0	0.0	0.0	0.0

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

Cooking in progress....

Zucchini Marinata (Marinated Zucchini Salad)