RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.0563
Energy (kCal)	2.227
Carbohydrates (g)	0.3519
Total fats (g)	0.0996
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0070
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)	0.0026
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)	0.0039
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0026
Proline (g)	0.0023
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0006
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0000
Copper, Cu (mg)	0.0051
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0158
Total lipid (fat) (g)	0.0996
Vitamin K (phylloquinone) (g)	0.0000
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)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.7480
Folate, total (g)	1.8530
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	49.7080
Energy (kcal)	2.2270
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0011
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0008
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0000
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.3706
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0028
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)	1.5470
Fatty acids, total saturated 16:0 (g)	0.0327
Carbohydrate, by difference (g)	0.3519
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0066
Tyrosine (g)	0.0017
Potassium, K (mg)	11.3560
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	2.4820
Serine (g)	0.0022
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0029
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)	0.0021
Histidine (g)	0.0011
Isoleucine (g)	0.0023
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0155
Water (g)	1.1521
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)	0.0000
Sodium, Na (mg)	0.4420
Iron, Fe (mg)	0.1130
Energy (kJ)	9.3160
Ash (g)	0.0400
Caffeine (mg)	0.0000
Glycine (g)	0.0027
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)	0.0076
Fatty acids, total polyunsaturated (g)	0.0153
Vitamin E (alpha-tocopherol) (mg)	0.0000
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0057
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)	0.0024
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)	0.0137
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)	0.0006
Folate, food (g)	1.8530
Fatty acids, total saturated 20:1 (g)	0.0008
Fatty acids, total monounsaturated (g)	0.0197
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)	0.0000
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0482
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	5.3890
Fatty acids, total saturated 10:0 (g)	0.0003
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0029
Glutamic acid (g)	0.0061
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)	0.0042
Folate, DFE (g)	1.8530
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)	0.2397
Tryptophan (g)	0.0009
Threonine (g)	0.0023
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0163
Protein (g)	0.0563
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0174
Betaine (mg)	0.0000
Phosphorus, P (mg)	1.1220
Tocopherol, gamma (mg)	0.0000

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. Make sure the cavity of the fish is very well cleaned. Preheat oven to 375 degrees. | 2. Place a large sheet of parchment paper skin-side up on a board and sprinkle it with salt, pepper and some of the rosemary leaves. Place the fish on the parchment paper. | 3. Cut the cloves of garlic into small pieces. Into the cavity of the fish put half of the remaining rosemary leaves, half of the garlic pieces, salt and pepper. Sprinkle the outside of the fish with the remaining rosemary eaves, garlic and more salt and pepper. | 4. Wrap the fish completely in the parchment paper and place it in a baking pan, then place in the preheated oven for 17 minutes. Gently turn the fish over and bake for 17 minutes more, then remove the pan from oven and let the fish cool for 5 minutes. | 5. Serve hot with lemon wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red snapper	1	sea		-	-	-	-
salt black pepper			ground	-	-	-	-
rosemary	1	tablespoon		2.227	0.3519	0.0563	0.0996
garlic clove	2		peeled	-	-	-	-
lemon wedge				-	-	-	-

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

Cooking in progress....

Fish Cooked in Parchment (Pesce Al Cartoccio)