RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	74.4509
Energy (kCal)	595.9549
Carbohydrates (g)	5.9874
Total fats (g)	28.5719
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2606
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3184
Fatty acids, total saturated 4:0 (g)	0.3881
Fatty acids, total trans (g)	0.1571
Riboflavin (mg)	0.9304
Tocopherol, beta (mg)	0.0100
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0353
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)	2.1564
Tocopherol, delta (mg)	0.0600
Arginine (g)	2.6732
Proline (g)	2.7032
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3700
Adjusted Protein (g)	0.0000
Cystine (g)	0.6579
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	77.6900
Copper, Cu (mg)	0.5648
Maltose (g)	0.0000
Zinc, Zn (mg)	4.8102
Total lipid (fat) (g)	28.5719
Vitamin K (phylloquinone) (g)	125.1794
Cholesterol (mg)	544.8920
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	125.5160
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	2233.8035
Energy (kcal)	595.9549
Fatty acids, total saturated 16:1 undifferentiated (g)	0.9058
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.2741
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0439
Sugars, total (g)	2.2099
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	42.6093
Lutein + zeaxanthin (g)	703.9979
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1275
Vitamin B-12, added (g)	0.0000
Valine (g)	2.6903
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)	94.1976
Fatty acids, total saturated 16:0 (g)	6.6603
Carbohydrate, by difference (g)	5.9874
Vitamin D (IU)	105.8137
Fructose (g)	0.0000
Fluoride, F (g)	4.8988
Aspartic acid (g)	4.1496
Tyrosine (g)	1.8107
Potassium, K (mg)	967.8877
Fatty acids, total saturated 12:0 (g)	0.2696
Vitamin A, RAE (g)	323.8363
Serine (g)	2.3675
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.1355
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	0.9895
Histidine (g)	1.3902
Isoleucine (g)	2.4099
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	13.4202
Water (g)	353.3022
Fatty acids, total saturated 8:0 (g)	0.0808
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	813.3473
Sodium, Na (mg)	729.3538
Iron, Fe (mg)	5.4909
Energy (kJ)	2492.4538
Ash (g)	6.7941
Caffeine (mg)	0.0000
Glycine (g)	2.0324
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	3.7591
Fatty acids, total polyunsaturated (g)	4.6562
Vitamin E (alpha-tocopherol) (mg)	2.5521
Sucrose (g)	0.0000
Vitamin B-6 (mg)	1.1176
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1440
Vitamin D (D2 + D3) (g)	2.5954
Vitamin D3 (cholecalciferol) (g)	2.1418
Lysine (g)	3.7600
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	3.0902
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)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3458
Folate, food (g)	125.5160
Fatty acids, total saturated 20:1 (g)	0.1404
Fatty acids, total monounsaturated (g)	10.3457
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	478.1609
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	11.2101
Vitamin B-12 (g)	3.0098
Calcium, Ca (mg)	567.3349
Fatty acids, total saturated 10:0 (g)	0.1962
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	2.4007
Glutamic acid (g)	7.3922
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	10.2058
Vitamin E, added (mg)	0.0000
Retinol (g)	255.2305
Leucine (g)	3.7769
Folate, DFE (g)	125.5160
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	2.0128
Tryptophan (g)	0.5676
Threonine (g)	1.9205
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	0.3254
Protein (g)	74.4509
Cryptoxanthin, beta (g)	20.3398
Fatty acids, total saturated 18:1 undifferentiated (g)	9.0863
Betaine (mg)	10.2790
Phosphorus, P (mg)	890.4366
Tocopherol, gamma (mg)	0.5680

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. SAUSAGE MEATBALL PROCEDURE: Preheat oven to 350 degrees. | 2. Roll 5 oz. of sausage into miniature meatballs. | 3. Place on a well-oiled cookie sheet and bake in oven for 5 minutes. | 4. Remove and let cool. Set aside. | 5. PASTINA PROCEDURE: Bring 6 cups of water to a boil. Add 1 lb. Pastina. Cook until al dente (approximately 10 min.). Strain and set aside. | 6. CHICKEN TENDER PROCEDURE: Slice 4 oz. of boneless chicken breast into strips. | 7. Brush cookie sheet with olive oil, and lay out chicken strips. | 8. Sprinkle with salt, pepper and oregano. | 9. Bake in preheated oven at 350 degrees for 5 minutes. Remove and let cool. Set aside. | 10. TO SERVE -- Heat chicken stock. When boiling add cooked chicken, sausage meatballs, chopped escarole and Pastina. | 11. In a separate bowl mix 2 fresh eggs and 1/2 cup of Romano cheese. | 12. Add the egg/Romano cheese mixture to the boiling soup and stir gently. Cook one more minute until egg mixture is firm. | 13. Pour into bowls and garnish with diced red peppers and Romano cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock	2	quarts		-	-	-	-
chicken breast	4	ounces	cooked	195.0445	0.0	23.6435	10.4893
sausage meatball	5	ounces	cooked	126.0833	0.0	28.05	0.7083
escarole	2	ounces	chopped	10.7728	1.7407	0.652	0.1021
italian pastina	1/2	lb	cooked	126.0833	0.0	28.05	0.7083
egg	2			143.0	0.72	12.56	9.51
romano cheese	1/2	cup		109.7145	1.0291	9.0153	7.6375
red pepper	1	ounce	diced	11.3398	2.4976	0.5301	0.1247
romano cheese	1	ounce		109.7145	1.0291	9.0153	7.6375
salt				-	-	-	-
pepper				-	-	-	-
oregano				-	-	-	-

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

Cooking in progress....

Buca Di Beppo Italian Wedding Soup