RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	21.8939
Energy (kCal)	221.54
Carbohydrates (g)	14.1802
Total fats (g)	8.206
Fatty acids, total saturated 20:0 (g)	0.0171
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2981
Fatty acids, total polyunsaturated 17:1 (g)	0.0330
Fatty acids, total trans-monoenoic (g)	0.1452
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0425
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.1754
Riboflavin (mg)	0.2641
Tocopherol, beta (mg)	0.0420
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0134
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)	0.6110
Tocopherol, delta (mg)	0.7080
Arginine (g)	0.1138
Proline (g)	0.0162
Fatty acids, total polyunsaturated 18:1 t (g)	0.1307
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	4.0236
Adjusted Protein (g)	0.0000
Cystine (g)	0.0068
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	17.7652
Copper, Cu (mg)	0.1386
Maltose (g)	0.0000
Zinc, Zn (mg)	3.7432
Total lipid (fat) (g)	8.2060
Vitamin K (phylloquinone) (g)	9.6056
Cholesterol (mg)	56.9160
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0006
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.2836
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	22.2000
Folate, total (g)	22.5800
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0123
Vitamin A, IU (IU)	21.0760
Energy (kcal)	221.5400
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1426
Fatty acids, total saturated 14:1 (g)	0.0290
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0064
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0078
Sugars, total (g)	9.2116
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0320
Vitamin C, total ascorbic acid (mg)	5.9200
Lutein + zeaxanthin (g)	3.2000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0011
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0270
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0006
Magnesium, Mg (mg)	32.7200
Fatty acids, total saturated 16:0 (g)	1.1974
Carbohydrate, by difference (g)	14.1802
Vitamin D (IU)	1.1160
Fructose (g)	4.0620
Fluoride, F (g)	0.8800
Aspartic acid (g)	0.0920
Tyrosine (g)	0.0160
Potassium, K (mg)	892.8520
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	3.9480
Serine (g)	0.0246
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0278
Fatty acids, total trans-polyenoic 22:4 (g)	0.0033
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0042
Fatty acids, total saturated 22:0 (g)	0.0130
Fatty acids, total saturated 14:0 (g)	0.1011
Histidine (g)	0.0160
Isoleucine (g)	0.0208
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0235
Niacin (mg)	6.3776
Water (g)	201.6255
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)	0.0034
Carotene, beta (g)	5.0000
Sodium, Na (mg)	1489.7480
Iron, Fe (mg)	2.6058
Energy (kJ)	925.7120
Ash (g)	5.6943
Caffeine (mg)	0.0000
Glycine (g)	0.0290
Fatty acids, total trans-polyenoic (g)	0.0302
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0113
Fatty acids, total saturated 18:2 undifferentiated (g)	1.8740
Fatty acids, total polyunsaturated (g)	2.2565
Vitamin E (alpha-tocopherol) (mg)	3.1308
Sucrose (g)	1.1340
Vitamin B-6 (mg)	0.6424
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)	0.0420
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0123
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.7301
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)	0.0174
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0920
Folate, food (g)	22.5800
Fatty acids, total saturated 20:1 (g)	0.0327
Fatty acids, total monounsaturated (g)	2.7428
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.8110
Fatty acids, total polyunsaturated 16:1 t (g)	0.0145
Fatty acids, total polyunsaturated 17:0 (g)	0.0432
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.1417
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	55.8524
Fatty acids, total polyunsaturated 16:1 c (g)	0.1281
Fatty acids, total saturated (g)	2.0043
Vitamin B-12 (g)	2.2766
Calcium, Ca (mg)	32.9800
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0228
Glutamic acid (g)	0.2472
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)	3.3480
Leucine (g)	0.0344
Folate, DFE (g)	22.5800
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0302
Fiber, total dietary (g)	1.3600
Tryptophan (g)	0.0148
Threonine (g)	0.0240
Fatty acids, total polyunsaturated 18:1 c (g)	2.3650
Manganese, Mn (mg)	0.1373
Protein (g)	21.8939
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	2.5060
Betaine (mg)	0.0800
Phosphorus, P (mg)	300.4720
Tocopherol, gamma (mg)	2.7660

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. Cook and stir onions and bell peppers in dressing in medium skillet on medium heat 5 minutes or until vegetables are crisp-tender, stirring frequently. | 2. Add meat; toss to coat. Cook on medium-low heat 2 minutes or until heated through, stirring frequently. | 3. Fill rolls with meat mixture; top with pickled peppers. | 4. KITCHEN TIPS: | 5. Healthy Living: Cut the sodium by 30% per serving by omitting the pickled pepper rings. | 6. Special Extra: Add 1 mozzrella cheese slice, cut in half, or 1 tablespoon shredded Parmesan cheese to each sandwich. | 7. Special Extra: Prepare as directed, cooking 1/3 cup sliced mushrooms along with the onions and bell peppers. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1/2	cup	sliced	32.0	7.472	0.88	0.08
green bell pepper	1/4	cup	sliced	-	-	-	-
italian dressing	1/4	cup		61.2	5.994	0.23399999999999999	4.008
deli roast beef	12	slices	shaved	128.34	0.7142	20.7799	4.118
submarine	2			-	-	-	-
pepper ring	2	tablespoons	pickled	-	-	-	-

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

Cooking in progress....

Zesty Italian Sauteed Onion, Pepper and Beef Sandwich