RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.7005
Energy (kCal)	100.7593
Carbohydrates (g)	21.5907
Total fats (g)	1.3969
Fatty acids, total saturated 20:0 (g)	0.0064
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1269
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)	0.0009
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2613
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0005
Fatty acids, total polyunsaturated 24:1 c (g)	0.0043
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0422
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2560
Proline (g)	0.2171
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.3136
Adjusted Protein (g)	0.0000
Cystine (g)	0.0713
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.2399
Copper, Cu (mg)	0.3567
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9348
Total lipid (fat) (g)	1.3969
Vitamin K (phylloquinone) (g)	54.9532
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)	0.0348
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	60.5360
Folate, total (g)	155.8793
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	779.1260
Energy (kcal)	100.7593
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0082
Fatty acids, total saturated 14:1 (g)	0.0049
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0608
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	9.0191
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	224.6988
Lutein + zeaxanthin (g)	538.4650
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3305
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)	66.3160
Fatty acids, total saturated 16:0 (g)	0.3055
Carbohydrate, by difference (g)	21.5907
Vitamin D (IU)	0.0000
Fructose (g)	2.4113
Fluoride, F (g)	2.1400
Aspartic acid (g)	0.5933
Tyrosine (g)	0.1406
Potassium, K (mg)	931.1217
Fatty acids, total saturated 12:0 (g)	0.0003
Vitamin A, RAE (g)	39.2107
Serine (g)	0.2440
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1856
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0043
Fatty acids, total saturated 22:0 (g)	0.0043
Fatty acids, total saturated 14:0 (g)	0.0026
Histidine (g)	0.1506
Isoleucine (g)	0.2007
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0064
Niacin (mg)	2.3449
Water (g)	329.6586
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)	438.8743
Sodium, Na (mg)	1148.2043
Iron, Fe (mg)	2.4617
Energy (kJ)	418.8470
Ash (g)	6.0306
Caffeine (mg)	0.0000
Glycine (g)	0.2074
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)	0.2598
Fatty acids, total polyunsaturated (g)	0.3914
Vitamin E (alpha-tocopherol) (mg)	1.1381
Sucrose (g)	0.1312
Vitamin B-6 (mg)	0.7978
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)	0.5312
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)	1.6306
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)	0.0046
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1766
Folate, food (g)	155.8793
Fatty acids, total saturated 20:1 (g)	0.0005
Fatty acids, total monounsaturated (g)	0.1215
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0315
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0021
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	107.5138
Fatty acids, total polyunsaturated 16:1 c (g)	0.0064
Fatty acids, total saturated (g)	0.4288
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	77.7567
Fatty acids, total saturated 10:0 (g)	0.0446
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3097
Glutamic acid (g)	0.7480
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	27.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.3056
Folate, DFE (g)	155.8793
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)	6.9642
Tryptophan (g)	0.0623
Threonine (g)	0.2181
Fatty acids, total polyunsaturated 18:1 c (g)	0.0590
Manganese, Mn (mg)	0.5115
Protein (g)	6.7005
Cryptoxanthin, beta (g)	31.2200
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1031
Betaine (mg)	0.0000
Phosphorus, P (mg)	133.4367
Tocopherol, gamma (mg)	0.4280

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. Fill a large saucepan with water; add 1 tablespoon salt and bring to a boil.Lower the cauliflower gently into the water. | 2. Simmer, covered, for about 15 minutes. | 3. Test; the cauliflower should be al dente, not overcooked. | 4. Drain, cool, and break into flowerets. | 5. Put the cauliflower in a large bowl and add the black olives, capers, green olives, red peppers, and pepper to taste. | 6. Mix together the lemon juice and olive oil and pour over the salad. | 7. Toss gently, being careful not to break the flowerets. | 8. Taste for salt and add more, if necessary. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt	1	tablespoon	coarse	-	-	-	-
cauliflower	2		washed drained	53.5	10.6358	4.1088	0.5992
oil black olive	3/4	cup	oil-cured pitted	-	-	-	-
caper	1/3	cup	rinsed	10.5493	2.2429	1.0825	0.3945
green olive	3/4	cup	pitted	-	-	-	-
red pepper	1/2	cup	rinsed dried sliced	30.0	6.6075	1.4025	0.33
black pepper			ground	-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
extra virgin olive oil	1/2	cup		-	-	-	-

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

Cooking in progress....

Cauliflower, Olive and Caper Salad Rinforzo