RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.0292
Energy (kCal)	0.625
Carbohydrates (g)	0.1377
Total fats (g)	0.0069
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0002
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)	0.0013
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)	0.0001
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0015
Proline (g)	0.0014
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)	0.0006
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0078
Copper, Cu (mg)	0.0020
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0041
Total lipid (fat) (g)	0.0069
Vitamin K (phylloquinone) (g)	0.2188
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)	0.3594
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	14.8750
Energy (kcal)	0.6250
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0000
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0004
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0828
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	2.2453
Lutein + zeaxanthin (g)	11.0781
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0013
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)	0.3594
Fatty acids, total saturated 16:0 (g)	0.0005
Carbohydrate, by difference (g)	0.1377
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0045
Tyrosine (g)	0.0007
Potassium, K (mg)	5.0312
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.7500
Serine (g)	0.0012
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0010
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)	0.0006
Isoleucine (g)	0.0010
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0194
Water (g)	1.3753
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)	8.3438
Sodium, Na (mg)	0.1406
Iron, Fe (mg)	0.0161
Energy (kJ)	2.5938
Ash (g)	0.0136
Caffeine (mg)	0.0000
Glycine (g)	0.0012
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)	0.0036
Fatty acids, total polyunsaturated (g)	0.0037
Vitamin E (alpha-tocopherol) (mg)	0.0108
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0079
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)	0.0014
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)	0.0031
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)	0.0011
Folate, food (g)	0.3594
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0004
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)	0.1703
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0007
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	0.2188
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0013
Glutamic acid (g)	0.0041
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.5625
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0016
Folate, DFE (g)	0.3594
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)	0.0234
Tryptophan (g)	0.0004
Threonine (g)	0.0012
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0029
Protein (g)	0.0292
Cryptoxanthin, beta (g)	0.6250
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0004
Betaine (mg)	0.0000
Phosphorus, P (mg)	0.6719
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. Heat Extra Virgin Olive oil in heavy bottomed saucepan with a low to moderate flame (Add just enough to coat the bottom of the pan). | 2. Add chopped onion and sliced garlic to pan, mixing evenly. | 3. When the onion has turned translucent and the garlic is slightly golden you may do one of two things: If you prefer a delicate tasting sauce add just the tomatoes; If you prefer a richer, bolder sauce add half a red pepper (You may want to discard some of the pepper's seeds). | 4. Cook the red pepper evenly on all sides, and then add the tomatoes. | 5. When you add the tomatoes raise the flame slightly. | 6. Let the tomatoes simmer for about one half an hour to forty five minutes- until most of the tomato juice has evaporated (yhe consistency will get thicker with time). | 7. When the juice has mostly evaporated add a teaspoon of Marsala wine or sugar. | 8. Add fresh basil, salt, pepper, and oregano. | 9. Cook the sauce a few more minutes longer. | 10. Serve with imported pasta (vhoose something light and not to starchy- fresh pasta is best). | 11. Garnish pasta with parmesan cheese- Bon Apetite! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
san marzano tomato	1	can	peeled	-	-	-	-
garlic clove	4		sliced	-	-	-	-
yellow onion	1			-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
marsala wine	1	teaspoon		-	-	-	-
basil leaf			soaked	-	-	-	-
oregano				-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-
red pepper	1/2			0.625	0.1377	0.0292	0.0069

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

Cooking in progress....

San Marzano Tomato-Basil Sauce