RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	28.725
Energy (kCal)	1103.9528
Carbohydrates (g)	6.4174
Total fats (g)	109.0638
Fatty acids, total saturated 20:0 (g)	0.4471
Fatty acids, total saturated 18:3 undifferentiated (g)	0.8618
Fatty acids, total polyunsaturated 17:1 (g)	0.1350
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0737
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2369
Tocopherol, beta (mg)	0.1188
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0170
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)	2.1720
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0154
Proline (g)	0.0347
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.6067
Adjusted Protein (g)	0.0000
Cystine (g)	0.0033
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	23.9530
Copper, Cu (mg)	0.3994
Maltose (g)	0.0000
Zinc, Zn (mg)	1.5680
Total lipid (fat) (g)	109.0638
Vitamin K (phylloquinone) (g)	191.6802
Cholesterol (mg)	70.8333
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0072
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	242.2660
Folate, total (g)	47.5705
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	843.5492
Energy (kcal)	1103.9528
Fatty acids, total saturated 16:1 undifferentiated (g)	1.3793
Fatty acids, total saturated 14:1 (g)	0.0014
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0051
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0326
Sugars, total (g)	1.7760
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	39.2456
Lutein + zeaxanthin (g)	437.7270
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0468
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0222
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)	39.9068
Fatty acids, total saturated 16:0 (g)	12.3746
Carbohydrate, by difference (g)	6.4174
Vitamin D (IU)	0.0000
Fructose (g)	0.6736
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.0451
Tyrosine (g)	0.0135
Potassium, K (mg)	464.8868
Fatty acids, total saturated 12:0 (g)	0.0019
Vitamin A, RAE (g)	77.4085
Serine (g)	0.0172
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0190
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)	0.1393
Fatty acids, total saturated 14:0 (g)	0.0070
Histidine (g)	0.0075
Isoleucine (g)	0.0155
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.7582
Water (g)	178.7428
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)	388.5590
Sodium, Na (mg)	104.2713
Iron, Fe (mg)	3.3648
Energy (kJ)	4618.1770
Ash (g)	2.1109
Caffeine (mg)	0.0000
Glycine (g)	0.0188
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)	10.6239
Fatty acids, total polyunsaturated (g)	11.6582
Vitamin E (alpha-tocopherol) (mg)	16.3768
Sucrose (g)	0.2625
Vitamin B-6 (mg)	0.2208
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)	0.0190
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)	0.1529
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)	0.0006
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1953
Folate, food (g)	47.5705
Fatty acids, total saturated 20:1 (g)	0.3367
Fatty acids, total monounsaturated (g)	78.9773
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0073
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0238
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	96.9610
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	15.1927
Vitamin B-12 (g)	1.4167
Calcium, Ca (mg)	198.2382
Fatty acids, total saturated 10:0 (g)	0.0129
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0248
Glutamic acid (g)	0.0412
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1780
Vitamin E, added (mg)	0.0000
Retinol (g)	42.5000
Leucine (g)	0.0314
Folate, DFE (g)	47.5705
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)	1.3885
Tryptophan (g)	0.0050
Threonine (g)	0.0144
Fatty acids, total polyunsaturated 18:1 c (g)	0.0098
Manganese, Mn (mg)	0.1825
Protein (g)	28.7250
Cryptoxanthin, beta (g)	4.5275
Fatty acids, total saturated 18:1 undifferentiated (g)	77.1233
Betaine (mg)	0.2104
Phosphorus, P (mg)	267.7070
Tocopherol, gamma (mg)	1.0121

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. Preheat oven to 400°F Arrange pancetta slices on rimmed baking sheet, spacing apart. Bake until golden brown and crisp, about 20 minutes, watching carefully (do not turn). Drain on paper towels. Cool. Coarsely chop pancetta. | 2. Meanwhile, whisk lemon juice, rosemary, lemon peel, and garlic in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. | 3. Place potatoes in large pot. Add enough cold, salted, water to cover by 1 inch. Bring to boil; reduce heat to medium. Simmer with lid ajar until tender, 18 to 25 minutes, depending on size of potatoes. Drain; let stand until cool enough to handle, about 20 minutes. | 4. Cut potatoes into 1/4-inch-thick slices (remove skin, if desired). Place in large bowl; add celery. Drizzle dressing over; toss gently to coat. Season with salt and pepper. Cover and chill until cold, at least 2 hours. DO AHEAD: Pancetta and potato salad can be made 1 day ahead. Cover pancetta; chill. Keep potato salad chilled. Bring pancetta to room temperature before continuing. | 5. Sprinkle pancetta and chopped parsley over potato salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pancetta	5	ounces		126.0833	0.0	28.05	0.7083
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
rosemary	1	tablespoon	minced	2.227	0.3519	0.0563	0.0996
lemon peel	2	teaspoons	grated	1.88	0.64	0.06	0.012
garlic clove	2		pressed	126.0833	0.0	28.05	0.7083
olive oil	1/2	cup		954.72	0.0	0.0	108.0
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
yukon gold potato	3			126.0833	0.0	28.05	0.7083
celery rib	3		sliced	126.0833	0.0	28.05	0.7083
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

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

Cooking in progress....

Potato Salad With Pancetta, Rosemary, and Lemon