RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	5.9849
Energy (kCal)	158.6413
Carbohydrates (g)	33.6174
Total fats (g)	0.8076
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0225
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)	0.1688
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)	0.0293
Tocopherol, delta (mg)	0.0046
Arginine (g)	0.3339
Proline (g)	0.1123
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.9660
Adjusted Protein (g)	0.0000
Cystine (g)	0.0605
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.0115
Copper, Cu (mg)	0.3647
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6596
Total lipid (fat) (g)	0.8076
Vitamin K (phylloquinone) (g)	33.9932
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)	0.0040
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	24.0440
Folate, total (g)	54.8209
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1771.8318
Energy (kcal)	158.6413
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0031
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0428
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	17.3300
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0649
Vitamin C, total ascorbic acid (mg)	79.3182
Lutein + zeaxanthin (g)	45.4397
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1654
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)	50.7424
Fatty acids, total saturated 16:0 (g)	0.1253
Carbohydrate, by difference (g)	33.6174
Vitamin D (IU)	0.0000
Fructose (g)	1.9420
Fluoride, F (g)	1.8466
Aspartic acid (g)	0.6723
Tyrosine (g)	0.0945
Potassium, K (mg)	868.2218
Fatty acids, total saturated 12:0 (g)	0.0017
Vitamin A, RAE (g)	88.1030
Serine (g)	0.1508
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1540
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)	0.0062
Histidine (g)	0.0884
Isoleucine (g)	0.1366
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.6621
Water (g)	450.4001
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)	956.6778
Sodium, Na (mg)	48.6702
Iron, Fe (mg)	2.4690
Energy (kJ)	658.0120
Ash (g)	2.2727
Caffeine (mg)	0.0000
Glycine (g)	0.1541
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)	0.2724
Fatty acids, total polyunsaturated (g)	0.2957
Vitamin E (alpha-tocopherol) (mg)	1.1683
Sucrose (g)	1.4897
Vitamin B-6 (mg)	0.5915
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)	0.2226
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)	1.6367
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)	0.2626
Folate, food (g)	54.8209
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.1103
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)	36.1153
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1680
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	111.6314
Fatty acids, total saturated 10:0 (g)	0.0005
Galactose (g)	0.0029
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1497
Glutamic acid (g)	1.7148
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	210.6638
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.2129
Folate, DFE (g)	54.8209
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)	6.1986
Tryptophan (g)	0.0567
Threonine (g)	0.1396
Fatty acids, total polyunsaturated 18:1 c (g)	0.0073
Manganese, Mn (mg)	0.8451
Protein (g)	5.9849
Cryptoxanthin, beta (g)	0.3820
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1071
Betaine (mg)	0.2520
Phosphorus, P (mg)	148.6880
Tocopherol, gamma (mg)	0.1605

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. In a large saucepan/pot, on medium high burner, slowly bring all ingredients (except the vinegar) to a boil, then set burner on medium low. | 2. Simmer the sauce COVERED for 1/2 hour, stirring occasionally. | 3. Simmer for another 1/2 hour UNCOVERED, stirring occasionally. | 4. Add and stir in the vinegar 5 minutes before done. | 5. Remove the bay leaf. | 6. Unused sauce can be frozen. | 7. Note: This sauce is a bit on the tart side. If you prefer a sweeter sauce, gradually stir in sugar to taste until it is to your liking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
tomato sauce	1	can		-	-	-	-
extra virgin olive oil	1/3	cup		-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
bay leaf	1			-	-	-	-
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
basil	1/2	teaspoon	dried	0.1016	0.0117	0.0139	0.0028
garlic clove	5		minced	22.35	4.959	0.9540000000000001	0.075
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0

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

Cooking in progress....

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