RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.8991
Energy (kCal)	399.2096
Carbohydrates (g)	37.3353
Total fats (g)	27.5042
Fatty acids, total saturated 20:0 (g)	0.1118
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2297
Fatty acids, total polyunsaturated 17:1 (g)	0.0338
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)	0.1121
Tocopherol, beta (mg)	0.0297
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)	0.5501
Tocopherol, delta (mg)	0.0046
Arginine (g)	0.4504
Proline (g)	0.0970
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	6.3191
Adjusted Protein (g)	0.0000
Cystine (g)	0.0277
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.1505
Copper, Cu (mg)	0.2111
Maltose (g)	0.0000
Zinc, Zn (mg)	0.7856
Total lipid (fat) (g)	27.5042
Vitamin K (phylloquinone) (g)	26.5286
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)	0.0066
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	110.8010
Folate, total (g)	63.1863
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	52.3139
Energy (kcal)	399.2096
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3406
Fatty acids, total saturated 14:1 (g)	0.0004
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0223
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	13.7744
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1475
Vitamin C, total ascorbic acid (mg)	29.0750
Lutein + zeaxanthin (g)	60.3912
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1328
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)	41.8157
Fatty acids, total saturated 16:0 (g)	3.1884
Carbohydrate, by difference (g)	37.3353
Vitamin D (IU)	0.0000
Fructose (g)	4.1390
Fluoride, F (g)	4.3066
Aspartic acid (g)	0.4131
Tyrosine (g)	0.0715
Potassium, K (mg)	573.8099
Fatty acids, total saturated 12:0 (g)	0.0033
Vitamin A, RAE (g)	2.2120
Serine (g)	0.1109
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1242
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)	0.0348
Fatty acids, total saturated 14:0 (g)	0.0135
Histidine (g)	0.0686
Isoleucine (g)	0.0928
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.5437
Water (g)	295.8534
Fatty acids, total saturated 8:0 (g)	0.0023
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)	30.0922
Sodium, Na (mg)	16.8327
Iron, Fe (mg)	1.5335
Energy (kJ)	1665.9402
Ash (g)	1.5243
Caffeine (mg)	0.0000
Glycine (g)	0.1272
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)	2.7362
Fatty acids, total polyunsaturated (g)	2.9694
Vitamin E (alpha-tocopherol) (mg)	4.0708
Sucrose (g)	3.1731
Vitamin B-6 (mg)	0.6066
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0003
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1798
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0035
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4600
Starch (g)	0.0000
Pantothenic acid (mg)	0.5326
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)	0.1848
Folate, food (g)	63.1863
Fatty acids, total saturated 20:1 (g)	0.0840
Fatty acids, total monounsaturated (g)	19.7640
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)	0.0059
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	24.0168
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.9177
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	123.5957
Fatty acids, total saturated 10:0 (g)	0.0011
Galactose (g)	0.0054
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1069
Glutamic acid (g)	1.0010
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.3760
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1604
Folate, DFE (g)	63.1863
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)	6.5985
Tryptophan (g)	0.0585
Threonine (g)	0.1016
Fatty acids, total polyunsaturated 18:1 c (g)	0.0185
Manganese, Mn (mg)	1.0204
Protein (g)	4.8991
Cryptoxanthin, beta (g)	0.8132
Fatty acids, total saturated 18:1 undifferentiated (g)	19.3050
Betaine (mg)	0.6025
Phosphorus, P (mg)	123.4313
Tocopherol, gamma (mg)	0.4978

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. Drain artichoke hearts and coarsely chop, reserving marinate for the sauce. | 2. Heat olive oil in a large saucepan. | 3. Add onions, garlic, spices, and reserved marinade. | 4. Saute over medium-low heat for about 10 minutes, or until onions and garlic are soft and translucent. | 5. In a large bowl, AND with clean hands, lightly crush the whole plum tomatoes in their juices. | 6. Add the tomatoes, cover and bring to a boil, then let simmer for about 30 minutes. | 7. Add chopped artichokes and fresh parsley. | 8. Stir and simmer for another 5 minutes. | 9. Use to top 1 lb of your favorite pasta. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
artichoke heart	2	jars	marinated	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	2	cups	chopped	128.0	29.888	3.52	0.32
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
basil	1/2	teaspoon	dried	0.1016	0.0117	0.0139	0.0028
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
salt	1/2	teaspoon		-	-	-	-
red pepper flake			crushed	-	-	-	-
plum tomato	1	can		-	-	-	-
flat leaf italian parsley	1/4	cup	chopped	-	-	-	-

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

Cooking in progress....

Pasta Sauce With a Heart <3