RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.5267
Energy (kCal)	287.9922
Carbohydrates (g)	11.4713
Total fats (g)	27.2054
Fatty acids, total saturated 20:0 (g)	0.1118
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2337
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)	0.0400
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)	0.5389
Tocopherol, delta (mg)	0.0092
Arginine (g)	0.1269
Proline (g)	0.0439
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.1885
Adjusted Protein (g)	0.0000
Cystine (g)	0.0078
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.6391
Copper, Cu (mg)	0.0772
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2636
Total lipid (fat) (g)	27.2054
Vitamin K (phylloquinone) (g)	45.8367
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)	0.0071
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	78.7290
Folate, total (g)	26.9717
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	301.9302
Energy (kcal)	287.9922
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3392
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0060
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.7245
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0489
Vitamin C, total ascorbic acid (mg)	9.1170
Lutein + zeaxanthin (g)	325.4105
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0387
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)	18.0752
Fatty acids, total saturated 16:0 (g)	3.0986
Carbohydrate, by difference (g)	11.4713
Vitamin D (IU)	0.0000
Fructose (g)	1.4327
Fluoride, F (g)	1.4066
Aspartic acid (g)	0.1343
Tyrosine (g)	0.0253
Potassium, K (mg)	196.7467
Fatty acids, total saturated 12:0 (g)	0.0030
Vitamin A, RAE (g)	14.9972
Serine (g)	0.0338
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0415
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)	0.0046
Histidine (g)	0.0204
Isoleucine (g)	0.0274
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2284
Water (g)	103.0711
Fatty acids, total saturated 8:0 (g)	0.0006
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)	179.4785
Sodium, Na (mg)	5.5170
Iron, Fe (mg)	0.9740
Energy (kJ)	1203.4195
Ash (g)	0.5685
Caffeine (mg)	0.0000
Glycine (g)	0.0417
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)	2.6654
Fatty acids, total polyunsaturated (g)	2.8999
Vitamin E (alpha-tocopherol) (mg)	4.1275
Sucrose (g)	1.0982
Vitamin B-6 (mg)	0.1523
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)	0.0551
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.1636
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)	0.0548
Folate, food (g)	26.9717
Fatty acids, total saturated 20:1 (g)	0.0840
Fatty acids, total monounsaturated (g)	19.7299
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)	7.7832
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.8001
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	53.4682
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.0167
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0386
Glutamic acid (g)	0.3164
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2690
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0512
Folate, DFE (g)	26.9717
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)	2.5253
Tryptophan (g)	0.0198
Threonine (g)	0.0332
Fatty acids, total polyunsaturated 18:1 c (g)	0.0108
Manganese, Mn (mg)	0.3259
Protein (g)	1.5267
Cryptoxanthin, beta (g)	2.6518
Fatty acids, total saturated 18:1 undifferentiated (g)	19.2724
Betaine (mg)	0.3074
Phosphorus, P (mg)	37.2565
Tocopherol, gamma (mg)	0.5145

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. Scald the tomatoes in boiling water for 15 minutes and remove. Remove and discard the peels, and halve. Remove the stems, seeds and excess juice from the tomatoes, place them in a blender, and blend them to a smooth puree. | 2. Sauté the onion in the hot olive oil until glassy. Add the minced garlic and stir frequently for another minute or so. Add the tomato puree, the herbs and the seasoning. Stir well and allow to gently simmer half covered for 45 minutes to an hour (remove lid after 20 minutes). This will depend on the ripeness and character of the tomato used. Stir occasionally. | 3. The sauce should be nice and thick. Stir in a teaspoon more of olive oil (optional). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plum tomato	1			-	-	-	-
oregano	1	teaspoon	minced	2.65	0.6892	0.09	0.0428
basil	2	tablespoons	minced	1.219	0.1404	0.16699999999999998	0.0339
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	2		minced	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187

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

Cooking in progress....

Napolitana Sauce