RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.3911
Energy (kCal)	745.4985
Carbohydrates (g)	6.473
Total fats (g)	81.2567
Fatty acids, total saturated 20:0 (g)	0.3353
Fatty acids, total saturated 18:3 undifferentiated (g)	0.6951
Fatty acids, total polyunsaturated 17:1 (g)	0.1013
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)	0.0453
Tocopherol, beta (mg)	0.0891
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)	1.5891
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0416
Proline (g)	0.0525
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7732
Adjusted Protein (g)	0.0000
Cystine (g)	0.0114
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.3472
Copper, Cu (mg)	0.1976
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3213
Total lipid (fat) (g)	81.2567
Vitamin K (phylloquinone) (g)	151.2590
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)	0.0017
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	180.0680
Folate, total (g)	19.9530
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1431.6655
Energy (kcal)	745.4985
Fatty acids, total saturated 16:1 undifferentiated (g)	1.0174
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0125
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	3.8702
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	7.6325
Lutein + zeaxanthin (g)	1361.2210
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0471
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)	24.5600
Fatty acids, total saturated 16:0 (g)	9.1665
Carbohydrate, by difference (g)	6.4730
Vitamin D (IU)	0.0000
Fructose (g)	0.7512
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.1528
Tyrosine (g)	0.0307
Potassium, K (mg)	224.7480
Fatty acids, total saturated 12:0 (g)	0.0011
Vitamin A, RAE (g)	71.7955
Serine (g)	0.0407
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0469
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)	0.1045
Fatty acids, total saturated 14:0 (g)	0.0003
Histidine (g)	0.0218
Isoleucine (g)	0.0389
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.6877
Water (g)	49.7009
Fatty acids, total saturated 8:0 (g)	0.0012
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)	853.2700
Sodium, Na (mg)	11.6290
Iron, Fe (mg)	1.8908
Energy (kJ)	3118.6100
Ash (g)	0.8131
Caffeine (mg)	0.0000
Glycine (g)	0.0428
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)	7.9583
Fatty acids, total polyunsaturated (g)	8.6554
Vitamin E (alpha-tocopherol) (mg)	12.4431
Sucrose (g)	2.2816
Vitamin B-6 (mg)	0.0799
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)	0.0442
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	6798.3550
Starch (g)	0.0000
Pantothenic acid (mg)	0.2038
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)	0.0172
Folate, food (g)	19.9530
Fatty acids, total saturated 20:1 (g)	0.2519
Fatty acids, total monounsaturated (g)	59.1377
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)	0.0178
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	8.6089
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	11.2194
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	54.2855
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0665
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0550
Glutamic acid (g)	0.2883
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0719
Folate, DFE (g)	19.9530
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)	1.2688
Tryptophan (g)	0.0135
Threonine (g)	0.0394
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	0.4761
Protein (g)	1.3911
Cryptoxanthin, beta (g)	11.3275
Fatty acids, total saturated 18:1 undifferentiated (g)	57.7661
Betaine (mg)	0.3419
Phosphorus, P (mg)	27.7800
Tocopherol, gamma (mg)	0.8611

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. use half the oil and gently fry garlic do not let it brown. | 2. add the tomatoes, dried basil, bay leaf, mixed herbs, salt and pepper and sugar (this recipe needs between 1/2 - 1 tsp salt to bring out the flavours of the tomatoes. | 3. bring to the boil and gently simmer for 20 mins, add the tomato puree and the rest of the oil and simmer for a further 15 mins until the mixture has reduced. | 4. If using fresh basil roughly chop and add now. | 5. Serve with pasta with grated parmasan cheese and freshly ground black pepper. | 6. Variations - button mushrooms, black olives can be added. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plum tomato	2	cans	chopped	-	-	-	-
garlic clove	5		crushed chopped	-	-	-	-
olive oil	6	tablespoons		716.04	0.0	0.0	81.0
basil	2	teaspoons	dried	5.52	0.636	0.7559999999999999	0.1536
tomato puree	2	tablespoons		11.875	2.8062	0.5156	0.0656
basil	1	cup	used	5.52	0.636	0.7559999999999999	0.1536
bay leaf	1			-	-	-	-
herb	1	pinch	mixed	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0

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

Cooking in progress....

Tomato and Basil Pasta Sauce