RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.0056
Energy (kCal)	358.1856
Carbohydrates (g)	0.0431
Total fats (g)	40.5027
Fatty acids, total saturated 20:0 (g)	0.1677
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3086
Fatty acids, total polyunsaturated 17:1 (g)	0.0506
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)	0.0003
Tocopherol, beta (mg)	0.0446
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)	0.7913
Tocopherol, delta (mg)	0.0006
Arginine (g)	0.0003
Proline (g)	0.0011
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0012
Adjusted Protein (g)	0.0000
Cystine (g)	0.0001
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0028
Copper, Cu (mg)	0.0004
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0017
Total lipid (fat) (g)	40.5027
Vitamin K (phylloquinone) (g)	24.7696
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)	0.0004
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	89.6319
Folate, total (g)	0.1481
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1.0631
Energy (kcal)	358.1856
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5083
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0001
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0026
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0014
Lutein + zeaxanthin (g)	1.1844
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0004
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)	0.1688
Fatty acids, total saturated 16:0 (g)	4.5729
Carbohydrate, by difference (g)	0.0431
Vitamin D (IU)	0.0000
Fructose (g)	0.0007
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0006
Tyrosine (g)	0.0002
Potassium, K (mg)	1.1925
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	0.0531
Serine (g)	0.0002
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0003
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)	0.0522
Fatty acids, total saturated 14:0 (g)	0.0000
Histidine (g)	0.0001
Isoleucine (g)	0.0003
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0029
Water (g)	0.0062
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)	0.6294
Sodium, Na (mg)	0.8256
Iron, Fe (mg)	0.2498
Energy (kJ)	1498.7869
Ash (g)	0.0049
Caffeine (mg)	0.0000
Glycine (g)	0.0003
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)	3.9541
Fatty acids, total polyunsaturated (g)	4.2627
Vitamin E (alpha-tocopherol) (mg)	5.8232
Sucrose (g)	0.0006
Vitamin B-6 (mg)	0.0007
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)	0.0003
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)	0.0006
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)	0.0001
Folate, food (g)	0.1481
Fatty acids, total saturated 20:1 (g)	0.1260
Fatty acids, total monounsaturated (g)	29.5496
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)	0.0089
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.1417
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	5.5932
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	1.4031
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0001
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0003
Glutamic acid (g)	0.0006
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0125
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0005
Folate, DFE (g)	0.1481
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)	0.0266
Tryptophan (g)	0.0001
Threonine (g)	0.0002
Fatty acids, total polyunsaturated 18:1 c (g)	0.0004
Manganese, Mn (mg)	0.0031
Protein (g)	0.0056
Cryptoxanthin, beta (g)	0.0044
Fatty acids, total saturated 18:1 undifferentiated (g)	28.8643
Betaine (mg)	0.0466
Phosphorus, P (mg)	0.0925
Tocopherol, gamma (mg)	0.3514

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. cut tomatoes into cubes and drain for several minutes. | 2. in a 10 - 11 inch frypan over high heat add olive oil or butter and add mushrooms and oregano, stirring until soft and juices have evaporated. | 3. Add tomatoes and sundried tomatoes if using and stir to heated through and still a little firm. | 4. With a spoon make 6-8 spaces, large enough for fried egg and break an egg into each space. | 5. Sprinkle with salt and pepper and cover evenly with cheese. | 6. Cover and cook over low heat until eggs are set as you like. | 7. Garnish with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	3 -4		peeled cubed drained	0.0	0.0	0.0	0.0
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
mushroom	1		sliced	-	-	-	-
oregano	1	pinch	dried	0.1656	0.0431	0.0056	0.0027
sun tomato	3 -4		sun-dried chopped	-	-	-	-
egg	6 -8			0.0	0.0	0.0	0.0
monterey jack cheese	3/4	cup	shredded	-	-	-	-
parsley			chopped	-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-

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

Cooking in progress....

Tomatoes & Eggs With Mushrooms (Uova in Purgatorio)