RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.1352
Energy (kCal)	63.4782
Carbohydrates (g)	7.0481
Total fats (g)	0.6408
Fatty acids, total saturated 20:0 (g)	0.0004
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0176
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)	0.0147
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1523
Tocopherol, beta (mg)	0.0122
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0034
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)	0.0186
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0344
Proline (g)	0.0271
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.2420
Adjusted Protein (g)	0.0000
Cystine (g)	0.0154
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	5.6053
Copper, Cu (mg)	0.1537
Maltose (g)	0.0000
Zinc, Zn (mg)	0.5038
Total lipid (fat) (g)	0.6408
Vitamin K (phylloquinone) (g)	33.3226
Cholesterol (mg)	14.1667
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0098
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	3.3525
Folate, total (g)	37.6000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1422.9083
Energy (kcal)	63.4782
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0046
Fatty acids, total saturated 14:1 (g)	0.0004
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0087
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0065
Sugars, total (g)	4.7346
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	117.4990
Lutein + zeaxanthin (g)	352.2175
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0094
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0341
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)	25.8947
Fatty acids, total saturated 16:0 (g)	0.0691
Carbohydrate, by difference (g)	7.0481
Vitamin D (IU)	0.0000
Fructose (g)	2.4095
Fluoride, F (g)	9.1285
Aspartic acid (g)	0.2355
Tyrosine (g)	0.0203
Potassium, K (mg)	422.8277
Fatty acids, total saturated 12:0 (g)	0.0005
Vitamin A, RAE (g)	78.6500
Serine (g)	0.0505
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0659
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0004
Fatty acids, total saturated 22:0 (g)	0.0004
Fatty acids, total saturated 14:0 (g)	0.0029
Histidine (g)	0.0207
Isoleucine (g)	0.0296
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.3668
Water (g)	216.3485
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)	831.5300
Sodium, Na (mg)	35.7927
Iron, Fe (mg)	1.0967
Energy (kJ)	266.6980
Ash (g)	1.9211
Caffeine (mg)	0.0000
Glycine (g)	0.0343
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)	0.0638
Fatty acids, total polyunsaturated (g)	0.1155
Vitamin E (alpha-tocopherol) (mg)	0.7056
Sucrose (g)	0.0694
Vitamin B-6 (mg)	0.2181
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)	0.0461
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)	10979.9550
Starch (g)	0.0000
Pantothenic acid (mg)	0.0614
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)	0.0016
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1820
Folate, food (g)	37.6000
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0379
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0343
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0002
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	29.4907
Fatty acids, total polyunsaturated 16:1 c (g)	0.0004
Fatty acids, total saturated (g)	0.0961
Vitamin B-12 (g)	0.2833
Calcium, Ca (mg)	60.3263
Fatty acids, total saturated 10:0 (g)	0.0021
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0450
Glutamic acid (g)	0.5777
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	7.8225
Vitamin E, added (mg)	0.0000
Retinol (g)	8.5000
Leucine (g)	0.0426
Folate, DFE (g)	37.6000
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)	1.4387
Tryptophan (g)	0.0118
Threonine (g)	0.0450
Fatty acids, total polyunsaturated 18:1 c (g)	0.0093
Manganese, Mn (mg)	0.1710
Protein (g)	7.1352
Cryptoxanthin, beta (g)	2.6075
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0330
Betaine (mg)	0.0372
Phosphorus, P (mg)	87.1645
Tocopherol, gamma (mg)	0.0243

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. Place fish fillets in a shallow 2-qt. microwave-safe dish, positioning the thickest portion of fish toward the outside edges. | 2. Combine tomato juice, vinegar and salad dressing mix; pour over fish. | 3. Cover and refrigerate for 30 minutes. | 4. Sprinkle with onions and green pepper. | 5. Cover and microwave on high for 2 minutes. Turn fillets over; cook 1-3 minutes longer or until fish flakes easily with a fork. | 6. Let stand, covered, for 2 minutes. | 7. Nutrition Facts: One serving equals 110 calories, 1 g fat (trace saturated fat), 23 mg cholesterol, 760 mg sodium, 9 g carbohydrate, trace fiber, 17 g protein. Diabetic Exchanges: 2 very lean meat, 1/2 starch. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orange roughy fillet	1	lb		25.2167	0.0	5.61	0.1417
tomato juice	1/2	cup		20.655	4.289	1.0327	0.3524
white vinegar	2	tablespoons		5.364	0.0119	0.0	0.0
italian salad dressing mix	1	ounce		25.2167	0.0	5.61	0.1417
green onion	1/4	cup	chopped	4.7925	1.0188	0.1722	0.0834
green pepper	1/4	cup	chopped	7.45	1.7284	0.3203	0.0633

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

Cooking in progress....

Italian Orange Roughy