RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.4243
Energy (kCal)	1077.996
Carbohydrates (g)	28.3903
Total fats (g)	108.7199
Fatty acids, total saturated 20:0 (g)	0.4471
Fatty acids, total saturated 18:3 undifferentiated (g)	0.8469
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)	0.0002
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1366
Tocopherol, beta (mg)	0.1316
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0001
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)	2.1228
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2943
Proline (g)	0.1054
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.9072
Adjusted Protein (g)	0.0000
Cystine (g)	0.1153
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.0350
Copper, Cu (mg)	0.1686
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6844
Total lipid (fat) (g)	108.7199
Vitamin K (phylloquinone) (g)	146.9876
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)	267.6580
Folate, total (g)	62.4740
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	21720.2100
Energy (kcal)	1077.9960
Fatty acids, total saturated 16:1 undifferentiated (g)	1.3586
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0334
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	12.9188
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0768
Vitamin C, total ascorbic acid (mg)	25.0258
Lutein + zeaxanthin (g)	545.3980
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1376
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)	39.9480
Fatty acids, total saturated 16:0 (g)	12.3150
Carbohydrate, by difference (g)	28.3903
Vitamin D (IU)	0.0000
Fructose (g)	2.7680
Fluoride, F (g)	5.8560
Aspartic acid (g)	0.4183
Tyrosine (g)	0.0846
Potassium, K (mg)	685.7120
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	1085.4700
Serine (g)	0.1169
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1301
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)	0.0068
Histidine (g)	0.0792
Isoleucine (g)	0.1325
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.6103
Water (g)	266.2194
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)	10805.5900
Sodium, Na (mg)	301.8160
Iron, Fe (mg)	1.8894
Energy (kJ)	4510.3840
Ash (g)	2.6588
Caffeine (mg)	0.0000
Glycine (g)	0.1168
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)	10.7418
Fatty acids, total polyunsaturated (g)	11.5895
Vitamin E (alpha-tocopherol) (mg)	16.4790
Sucrose (g)	6.1792
Vitamin B-6 (mg)	0.3787
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)	0.2062
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)	1.2800
Starch (g)	1.8304
Pantothenic acid (mg)	0.5637
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)	0.1670
Folate, food (g)	62.4740
Fatty acids, total saturated 20:1 (g)	0.3360
Fatty acids, total monounsaturated (g)	78.9523
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)	0.0238
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	22.3934
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	15.0570
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	100.7640
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1935
Glutamic acid (g)	0.9204
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	4450.5600
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1884
Folate, DFE (g)	62.4740
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)	7.1026
Tryptophan (g)	0.0420
Threonine (g)	0.2887
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.4675
Protein (g)	3.4243
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	77.1216
Betaine (mg)	0.7800
Phosphorus, P (mg)	99.1340
Tocopherol, gamma (mg)	0.9165

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. To cook the Turkey, put everything into a large pan and snuggle the turkey steaks amongst it. | 2. Bring to a simmer and cook for 40 minutes, turning once or twice over a low heat. Allow to cool completely in the broth and refrigerate until ready to assemble (still in the broth) This can be done the day before. | 3. No more than 2 hours before you want to serve it, take the turkey out of the broth and pat dry on paper towels, strain the broth through a sieve into a bowl and discard the vegetables and herbs. | 4. Arrange the dry turkey onto a serving platter in a neat slightly overlapping fashion. | 5. Make the sauce (can also be done the day before) by putting everything in the blender or food processor apart from the broth. Blend thoroughly and little by little add the broth until the sauce is the consistency of thick pouring cream. | 6. Neatly pour over the turkey and garnish with the olives capers and parsley and refrigerate until ready to serve for no more than 2 hours. | 7. Exquisite. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
turkey breast steak	8 -12			-	-	-	-
carrot	1		diced	52.48	12.2624	1.1904	0.3072
onion	1		diced	64.0	14.944	1.76	0.16
celery rib	1			-	-	-	-
bay leaf	1			-	-	-	-
thyme	1	sprig		-	-	-	-
white wine	1	cup		-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
caper	1	teaspoon	pickled	1.9780000000000002	0.4205	0.203	0.07400000000000001
fennel seed	1/2	teaspoon		3.45	0.5229	0.158	0.1487
black peppercorn	1/2	teaspoon		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
mayonnaise	1	jar		-	-	-	-
tuna brine	1	can	drained	-	-	-	-
turkey broth	100 -200		strained	-	-	-	-
anchovy fillet	4			-	-	-	-
caper	1	teaspoon	pickled	1.9780000000000002	0.4205	0.203	0.07400000000000001
lemon juice	1	squeeze		-	-	-	-
caper	1	tablespoon	pickled	1.9780000000000002	0.4205	0.203	0.07400000000000001
black olive	12		pitted chopped	-	-	-	-
parsley	1		chopped	1.368	0.2405	0.1129	0.03

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

Cooking in progress....

Turkey Tonnato (Italian Cold Turkey in Tuna Caper Sauce)