RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	53.0959
Energy (kCal)	672.9275
Carbohydrates (g)	106.2758
Total fats (g)	6.3689
Fatty acids, total saturated 20:0 (g)	0.0034
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1511
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0051
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0204
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0068
Riboflavin (mg)	0.6755
Tocopherol, beta (mg)	0.0128
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0034
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)	0.0981
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.7391
Proline (g)	1.4024
Fatty acids, total polyunsaturated 18:1 t (g)	0.0034
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	5.8029
Adjusted Protein (g)	0.0000
Cystine (g)	0.4158
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	38.5936
Copper, Cu (mg)	1.5242
Maltose (g)	0.1848
Zinc, Zn (mg)	4.4432
Total lipid (fat) (g)	6.3689
Vitamin K (phylloquinone) (g)	67.6829
Cholesterol (mg)	273.7000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0034
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	11.2100
Folate, total (g)	313.4578
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0034
Vitamin A, IU (IU)	24227.4745
Energy (kcal)	672.9275
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0277
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2638
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0510
Sugars, total (g)	30.9356
Folic acid (g)	193.2000
Tocotrienol, alpha (mg)	0.0391
Vitamin C, total ascorbic acid (mg)	88.1059
Lutein + zeaxanthin (g)	539.3921
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0527
Vitamin B-12, added (g)	0.0000
Valine (g)	0.7170
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)	187.4138
Fatty acids, total saturated 16:0 (g)	0.2803
Carbohydrate, by difference (g)	106.2758
Vitamin D (IU)	0.0000
Fructose (g)	5.4398
Fluoride, F (g)	6.7027
Aspartic acid (g)	1.6817
Tyrosine (g)	0.4651
Potassium, K (mg)	2402.6665
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	1210.2052
Serine (g)	0.7755
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7948
Fatty acids, total trans-polyenoic 22:4 (g)	0.0017
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0051
Fatty acids, total saturated 14:0 (g)	0.0050
Histidine (g)	0.3887
Isoleucine (g)	0.6598
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	10.0588
Water (g)	1378.2458
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)	0.0068
Carotene, beta (g)	12203.5525
Sodium, Na (mg)	1079.5443
Iron, Fe (mg)	8.5824
Energy (kJ)	2814.3701
Ash (g)	9.8882
Caffeine (mg)	0.0000
Glycine (g)	0.6028
Fatty acids, total trans-polyenoic (g)	0.0017
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	2.1061
Fatty acids, total polyunsaturated (g)	2.4587
Vitamin E (alpha-tocopherol) (mg)	5.1260
Sucrose (g)	5.3616
Vitamin B-6 (mg)	0.7563
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)	0.6140
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0034
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	18985.5200
Starch (g)	1.9756
Pantothenic acid (mg)	2.3570
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)	0.0017
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.8889
Folate, food (g)	120.2578
Fatty acids, total saturated 20:1 (g)	0.0041
Fatty acids, total monounsaturated (g)	1.2835
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0527
Fatty acids, total polyunsaturated 16:1 t (g)	0.0017
Fatty acids, total polyunsaturated 17:0 (g)	0.0068
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	83.3641
Fatty acids, total polyunsaturated 16:1 c (g)	0.0034
Fatty acids, total saturated (g)	0.4048
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	421.5267
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.2424
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.6884
Glutamic acid (g)	6.7695
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	4661.7862
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	1.1058
Folate, DFE (g)	449.0578
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0017
Fiber, total dietary (g)	14.8426
Tryptophan (g)	0.1978
Threonine (g)	0.7311
Fatty acids, total polyunsaturated 18:1 c (g)	0.0612
Manganese, Mn (mg)	1.4791
Protein (g)	53.0959
Cryptoxanthin, beta (g)	2.3850
Fatty acids, total saturated 18:1 undifferentiated (g)	1.1788
Betaine (mg)	0.8798
Phosphorus, P (mg)	693.8072
Tocopherol, gamma (mg)	0.3432

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. Thaw the fish fillets and shrimp, if frozen. | 2. Rinse fish and shrimp; pat dry with paper towels. | 3. Cut the fish into 1-inch pieces; halve the shrimp lengthwise. | 4. Chill. | 5. In a large saucepan combine the 3 cups water, tomatoes, carrots, celery, wine or water, onion bouillon, marjoram, orange peel, garlic, bay leaves, and hot pepper sauce. | 6. Bring to boiling; reduce heat. | 7. Cover and simmer for 15 to 20 minutes or until vegetables are nearly tender. | 8. Stir in tomato paste. | 9. Add fish and shrimp to saucepan. | 10. Bring mixture just to boiling; reduce heat. | 11. Cover and simmer about 5 minutes more or until fish flakes easily when tested with a fork and shrimp turn pink. | 12. Discard bay leaves. | 13. To serve, ladle into soup bowls. | 14. Place a slice of Italian bread on each serving. | 15. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	8	8		-	-	-	-
shrimp	6	ounces	peeled deveined	144.5	0.0	34.17	0.867
water	3	cups		0.0	0.0	0.0	0.0
tomato	2		peeled cut	56.58	12.546	2.952	0.49200000000000005
carrot	1	cup	sliced	52.48	12.2624	1.1904	0.3072
celery	1/2	cup	chopped	8.08	1.4999	0.3484	0.0859
white wine	1/2	cup		-	-	-	-
onion	1/3	cup	chopped	21.3333	4.9813	0.5867	0.0533
chicken bouillon granule	2	teaspoons		-	-	-	-
marjoram	1/2	teaspoon	crushed dried	0.813	0.1817	0.038	0.0211
orange	1/2	teaspoon	shredded rind	0.8812	0.2203	0.0176	0.0022
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
bay leaf	2			-	-	-	-
pepper sauce	1	dash	bottled	-	-	-	-
tomato paste	1/4	cup		54.12	12.4806	2.8512	0.3102
italian bread	4	slices	toasted	325.2	60.12	10.56	4.2

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

Cooking in progress....

Italian Fish Soup