RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.228
Energy (kCal)	186.4
Carbohydrates (g)	26.932
Total fats (g)	8.176
Fatty acids, total saturated 20:0 (g)	0.0252
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5560
Fatty acids, total polyunsaturated 17:1 (g)	0.0036
Fatty acids, total trans-monoenoic (g)	0.0024
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0024
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0204
Riboflavin (mg)	0.0528
Tocopherol, beta (mg)	0.0840
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)	0.2644
Tocopherol, delta (mg)	1.4160
Arginine (g)	0.2276
Proline (g)	0.0324
Fatty acids, total polyunsaturated 18:1 t (g)	0.0024
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	7.4000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0136
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.7200
Copper, Cu (mg)	0.0852
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3440
Total lipid (fat) (g)	8.1760
Vitamin K (phylloquinone) (g)	15.6400
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0012
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.5292
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	44.4000
Folate, total (g)	34.0000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	17.6000
Energy (kcal)	186.4000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0084
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0128
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	17.7760
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0640
Vitamin C, total ascorbic acid (mg)	11.8400
Lutein + zeaxanthin (g)	6.4000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0540
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0012
Magnesium, Mg (mg)	20.8000
Fatty acids, total saturated 16:0 (g)	0.7252
Carbohydrate, by difference (g)	26.9320
Vitamin D (IU)	0.0000
Fructose (g)	8.1240
Fluoride, F (g)	1.7600
Aspartic acid (g)	0.1840
Tyrosine (g)	0.0320
Potassium, K (mg)	341.6000
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	1.2000
Serine (g)	0.0492
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0556
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0084
Fatty acids, total saturated 22:0 (g)	0.0216
Fatty acids, total saturated 14:0 (g)	0.0124
Histidine (g)	0.0320
Isoleucine (g)	0.0416
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0024
Niacin (mg)	0.2984
Water (g)	238.7080
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)	0.0024
Carotene, beta (g)	10.0000
Sodium, Na (mg)	1075.6000
Iron, Fe (mg)	0.6360
Energy (kJ)	775.6000
Ash (g)	3.9560
Caffeine (mg)	0.0000
Glycine (g)	0.0580
Fatty acids, total trans-polyenoic (g)	0.0180
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0204
Fatty acids, total saturated 18:2 undifferentiated (g)	3.3508
Fatty acids, total polyunsaturated (g)	3.9104
Vitamin E (alpha-tocopherol) (mg)	5.1680
Sucrose (g)	2.2680
Vitamin B-6 (mg)	0.2580
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)	0.0840
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)	0.1968
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)	0.0036
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0880
Folate, food (g)	34.0000
Fatty acids, total saturated 20:1 (g)	0.0408
Fatty acids, total monounsaturated (g)	2.0908
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	3.3096
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0060
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	13.7200
Fatty acids, total polyunsaturated 16:1 c (g)	0.0084
Fatty acids, total saturated (g)	1.0668
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	54.8000
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0456
Glutamic acid (g)	0.4944
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)	0.0688
Folate, DFE (g)	34.0000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0180
Fiber, total dietary (g)	2.7200
Tryptophan (g)	0.0296
Threonine (g)	0.0480
Fatty acids, total polyunsaturated 18:1 c (g)	2.0136
Manganese, Mn (mg)	0.2412
Protein (g)	2.2280
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	2.0368
Betaine (mg)	0.1600
Phosphorus, P (mg)	60.8000
Tocopherol, gamma (mg)	5.5320

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. Roast red peppers and tomatoes at 400°F for 20 minutes. | 2. Spread or drizzle Italian dressing directly on inside of sandwich rolls or bread slices. Divide filling ingredients between sandwiches. Layer, starting with onions and keeping both meat and tomatoes near the center (The roasted tomatoes can make the bread soggy if they are directly next to it. Onions and artichoke hearts make good top and bottom layers). | 3. Wrap assembled sandwiches in paper towels. Press under books or other heavy objects for thirty minutes. (To speed this part up, stand on the books for a minute). | 4. Remove (now undoubtedly soaked) paper towels; wrap in fresh paper towels (not too thickly; about one sheet per sandwich) and plastic or waxed paper for portability. | 5. Refrigerate until needed. | 6. You could omit the lunch meats for a delicious vegan sandwich, too. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
focaccia bread	10		cut	-	-	-	-
salami	1	package		-	-	-	-
ham	1	package	smoked	-	-	-	-
red bell pepper	2		cut	-	-	-	-
onion	1		sliced	64.0	14.944	1.76	0.16
tomato	2 -3		sliced	0.0	0.0	0.0	0.0
black olive	1	cup	pitted	-	-	-	-
artichoke heart	1	jar	marinated	-	-	-	-
italian dressing	1/2	cup		122.4	11.988	0.46799999999999997	8.016

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

Cooking in progress....

Italian Lunchbox Sandwiches