RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.4163
Energy (kCal)	150.6624
Carbohydrates (g)	33.4937
Total fats (g)	1.2147
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0270
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)	0.2455
Tocopherol, beta (mg)	0.0030
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)	0.0385
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2445
Proline (g)	0.1524
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1804
Adjusted Protein (g)	0.0000
Cystine (g)	0.1182
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.4753
Copper, Cu (mg)	0.5366
Maltose (g)	0.0000
Zinc, Zn (mg)	0.5769
Total lipid (fat) (g)	1.2147
Vitamin K (phylloquinone) (g)	69.6839
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)	0.0000
Folate, total (g)	56.4427
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	8700.9950
Energy (kcal)	150.6624
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0060
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0679
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	23.1328
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0030
Vitamin C, total ascorbic acid (mg)	131.3814
Lutein + zeaxanthin (g)	229.2450
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2179
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)	61.5790
Fatty acids, total saturated 16:0 (g)	0.1274
Carbohydrate, by difference (g)	33.4937
Vitamin D (IU)	0.0000
Fructose (g)	0.1683
Fluoride, F (g)	0.9760
Aspartic acid (g)	1.0060
Tyrosine (g)	0.1357
Potassium, K (mg)	1242.5570
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	434.3846
Serine (g)	0.2089
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2058
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)	0.0000
Histidine (g)	0.1210
Isoleucine (g)	0.2023
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	3.0854
Water (g)	536.5892
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)	4478.1043
Sodium, Na (mg)	92.8459
Iron, Fe (mg)	3.0811
Energy (kJ)	624.0696
Ash (g)	3.1690
Caffeine (mg)	0.0000
Glycine (g)	0.1974
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)	0.4786
Fatty acids, total polyunsaturated (g)	0.5056
Vitamin E (alpha-tocopherol) (mg)	2.2807
Sucrose (g)	1.0949
Vitamin B-6 (mg)	0.5946
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)	0.2958
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)	0.3050
Starch (g)	0.4361
Pantothenic acid (mg)	2.8411
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)	0.3628
Folate, food (g)	56.4427
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.1695
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)	51.4909
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1715
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	101.2104
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.0072
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2334
Glutamic acid (g)	2.5769
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	1481.4745
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.3014
Folate, DFE (g)	56.4427
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)	7.0224
Tryptophan (g)	0.0592
Threonine (g)	0.2371
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.7642
Protein (g)	7.4163
Cryptoxanthin, beta (g)	1.2190
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1635
Betaine (mg)	0.1326
Phosphorus, P (mg)	177.0534
Tocopherol, gamma (mg)	0.0042

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. Heat up pot and pour in olive oil and wait until oil is hotbut not smoking. | 2. Add onions and caramelize. | 3. Add garlicdo not let it burn. | 4. It will turn the sauce bitter. | 5. Add the tomatoes and the carrot. | 6. Let it simmer for about ½ hour. | 7. Stir every so often so it does not burn. | 8. With a wooden spoon, crush tomatoes against the side of the pot. | 9. Add fresh parsley, thyme and a little basil. | 10. Taste. | 11. If it tastes too bitter-- add some honey or sugar. | 12. Cook an additional ½ hour. | 13. Taste along the way. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/4	cup		-	-	-	-
spanish onion	1		chopped	-	-	-	-
garlic	3	cloves	chopped	13.41	2.9754	0.5724	0.045
thyme leaf	3	tablespoons	chopped	-	-	-	-
carrot	1/2		shredded	12.505	2.9219	0.2836	0.0732
parsley	1	bunch		-	-	-	-
basil	1	tablespoon		0.6095	0.0702	0.0835	0.017
tomato	2	cans	peeled crushed	124.1379	27.5262	6.4768	1.0795
salt pepper				-	-	-	-

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

Cooking in progress....

Basic Tomato Sauce