RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.8879
Energy (kCal)	119.4065
Carbohydrates (g)	6.3973
Total fats (g)	9.6981
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0922
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)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1145
Tocopherol, beta (mg)	0.0000
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)	0.4107
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.5356
Proline (g)	0.1837
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0028
Adjusted Protein (g)	0.0000
Cystine (g)	0.0738
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0930
Copper, Cu (mg)	0.3465
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9841
Total lipid (fat) (g)	9.6981
Vitamin K (phylloquinone) (g)	24.5095
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)	0.0017
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.6965
Folate, total (g)	24.3895
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	193.7205
Energy (kcal)	119.4065
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0305
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1196
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0365
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	2.5435
Lutein + zeaxanthin (g)	77.9635
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2088
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)	24.2935
Fatty acids, total saturated 16:0 (g)	0.8738
Carbohydrate, by difference (g)	6.3973
Vitamin D (IU)	0.0000
Fructose (g)	0.0026
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.3535
Tyrosine (g)	0.1568
Potassium, K (mg)	126.0885
Fatty acids, total saturated 12:0 (g)	0.0012
Vitamin A, RAE (g)	9.6130
Serine (g)	0.2021
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1967
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0254
Histidine (g)	0.1080
Isoleucine (g)	0.1603
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.2747
Water (g)	2.7926
Fatty acids, total saturated 8:0 (g)	0.0012
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)	92.8600
Sodium, Na (mg)	16.1320
Iron, Fe (mg)	0.9010
Energy (kJ)	499.6385
Ash (g)	1.1613
Caffeine (mg)	0.0000
Glycine (g)	0.2525
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)	4.1472
Fatty acids, total polyunsaturated (g)	4.2458
Vitamin E (alpha-tocopherol) (mg)	0.0235
Sucrose (g)	0.0002
Vitamin B-6 (mg)	0.0501
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)	0.1209
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.1631
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)	0.2612
Folate, food (g)	24.3895
Fatty acids, total saturated 20:1 (g)	0.0134
Fatty acids, total monounsaturated (g)	3.6414
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)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.3419
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.3748
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	98.5735
Fatty acids, total saturated 10:0 (g)	0.0006
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1972
Glutamic acid (g)	0.8205
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.2891
Folate, DFE (g)	24.3895
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)	2.2616
Tryptophan (g)	0.0797
Threonine (g)	0.1534
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	0.4916
Protein (g)	3.8879
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	3.5936
Betaine (mg)	0.1024
Phosphorus, P (mg)	155.4000
Tocopherol, gamma (mg)	0.0820

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. Pound steaks to 1/8 in. thick. | 2. Sprinkle with salt and pepper. | 3. Melt butter in 12 inch skillet. | 4. Add Steaks and cook on medium high for 3 minutes per side. | 5. Add remaining ingredients and cook 1 minute more. | 6. Add a little more butter(if needed) to make a sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal steak	4		boneless	-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
butter	4	teaspoons		114.0	5.2379999999999995	3.562	9.6
parsley	1	teaspoon		0.45	0.0791	0.0371	0.0099
tarragon	1	teaspoon		1.77	0.3013	0.1366	0.0434
chive	1	teaspoon		0.3	0.0435	0.0327	0.0073

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

Cooking in progress....

Veal Scaloppine