RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.8841
Energy (kCal)	43.155
Carbohydrates (g)	7.1208
Total fats (g)	0.5954
Fatty acids, total saturated 20:0 (g)	0.0032
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0790
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)	0.0007
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1120
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0003
Fatty acids, total polyunsaturated 24:1 c (g)	0.0021
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0220
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0920
Proline (g)	0.0760
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.0058
Adjusted Protein (g)	0.0000
Cystine (g)	0.0214
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.0548
Copper, Cu (mg)	0.1749
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4124
Total lipid (fat) (g)	0.5954
Vitamin K (phylloquinone) (g)	25.0474
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)	0.0160
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	35.7720
Folate, total (g)	68.9020
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	47.4720
Energy (kcal)	43.1550
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0046
Fatty acids, total saturated 14:1 (g)	0.0021
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0214
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.1847
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	53.2767
Lutein + zeaxanthin (g)	1.0700
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1338
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)	29.1900
Fatty acids, total saturated 16:0 (g)	0.1580
Carbohydrate, by difference (g)	7.1208
Vitamin D (IU)	0.0000
Fructose (g)	1.0379
Fluoride, F (g)	1.0700
Aspartic acid (g)	0.1894
Tyrosine (g)	0.0546
Potassium, K (mg)	351.1230
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	2.4080
Serine (g)	0.0920
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0696
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0021
Fatty acids, total saturated 22:0 (g)	0.0021
Fatty acids, total saturated 14:0 (g)	0.0003
Histidine (g)	0.0599
Isoleucine (g)	0.0760
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0032
Niacin (mg)	0.7668
Water (g)	169.5874
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)	28.5520
Sodium, Na (mg)	843.3880
Iron, Fe (mg)	1.2251
Energy (kJ)	179.6170
Ash (g)	3.6550
Caffeine (mg)	0.0000
Glycine (g)	0.0760
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)	0.0553
Fatty acids, total polyunsaturated (g)	0.1378
Vitamin E (alpha-tocopherol) (mg)	0.3883
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2048
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)	0.2322
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)	0.7230
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)	0.0021
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0597
Folate, food (g)	68.9020
Fatty acids, total saturated 20:1 (g)	0.0003
Fatty acids, total monounsaturated (g)	0.0581
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0139
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0011
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	49.6370
Fatty acids, total polyunsaturated 16:1 c (g)	0.0032
Fatty acids, total saturated (g)	0.2193
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	39.9820
Fatty acids, total saturated 10:0 (g)	0.0193
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1241
Glutamic acid (g)	0.2750
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)	0.1134
Folate, DFE (g)	68.9020
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)	3.2408
Tryptophan (g)	0.0214
Threonine (g)	0.0813
Fatty acids, total polyunsaturated 18:1 c (g)	0.0289
Manganese, Mn (mg)	0.2132
Protein (g)	2.8841
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0485
Betaine (mg)	0.0000
Phosphorus, P (mg)	54.0960
Tocopherol, gamma (mg)	0.2140

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. Bring 3 quarts of water to a boil. Drop in the cauliflower florets and 2 tablespoons of the salt; cook until tender-crisp, about 3 minutes, then drain and shock in ice water; drain again. | 2. Place the cauliflower florets in a bowl. Add the remaining 1/2 teaspoon of salt, the vinegar, olive oil, pepper, olives, capers, gherkins, parsley, and anchovies, and set aside to marinate, tossing once in a while, for 1 hour to 6 hours at room temperature. | 3. Sprinkle with the hard-boiled eggs and enjoy. Serves 6. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	1		cut	26.75	5.3179	2.0544	0.2996
salt	2	tablespoons		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
red wine vinegar	3	tablespoons		8.493	0.1207	0.0179	0.0
extra virgin olive oil	1/3	cup		-	-	-	-
black pepper			ground	-	-	-	-
black olive	1/2	cup	pitted minced	-	-	-	-
caper	1/4	cup	drained	7.912000000000001	1.6822	0.8118	0.2958
gherkin	1/4	cup	minced	-	-	-	-
italian parsley	1	tablespoon	minced	-	-	-	-
anchovy	4		chopped	-	-	-	-
hard egg	2		shelled minced boiled	-	-	-	-

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

Cooking in progress....

Sicilian Cauliflower Salad