RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	122.3024
Energy (kCal)	885.7579
Carbohydrates (g)	47.4151
Total fats (g)	21.8572
Fatty acids, total saturated 20:0 (g)	0.0136
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0892
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.4125
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0272
Fatty acids, total saturated 4:0 (g)	0.0324
Fatty acids, total trans (g)	0.5123
Riboflavin (mg)	0.7258
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0231
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0181
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.7346
Tocopherol, delta (mg)	0.0046
Arginine (g)	0.2717
Proline (g)	0.1894
Fatty acids, total polyunsaturated 18:1 t (g)	0.4125
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1256
Adjusted Protein (g)	0.0000
Cystine (g)	0.1008
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	111.3728
Copper, Cu (mg)	0.3503
Maltose (g)	0.0231
Zinc, Zn (mg)	17.0551
Total lipid (fat) (g)	21.8572
Vitamin K (phylloquinone) (g)	9.2475
Cholesterol (mg)	253.3339
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0730
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.2904
Folate, total (g)	67.5717
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1520.2008
Energy (kcal)	885.7579
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3409
Fatty acids, total saturated 14:1 (g)	0.0546
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1351
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0091
Sugars, total (g)	28.9524
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	10.7555
Lutein + zeaxanthin (g)	29.4976
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2871
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)	121.4904
Fatty acids, total saturated 16:0 (g)	2.8823
Carbohydrate, by difference (g)	47.4151
Vitamin D (IU)	0.0000
Fructose (g)	0.0361
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.4531
Tyrosine (g)	0.1648
Potassium, K (mg)	2902.8660
Fatty acids, total saturated 12:0 (g)	0.0349
Vitamin A, RAE (g)	11.5526
Serine (g)	0.2774
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2418
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)	0.0004
Fatty acids, total saturated 14:0 (g)	0.3776
Histidine (g)	0.1023
Isoleucine (g)	0.2315
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0771
Niacin (mg)	30.5236
Water (g)	697.5558
Fatty acids, total saturated 8:0 (g)	0.0125
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0003
Carotene, beta (g)	41.4720
Sodium, Na (mg)	1870.1703
Iron, Fe (mg)	11.8671
Energy (kJ)	2634.5881
Ash (g)	21.1225
Caffeine (mg)	0.0000
Glycine (g)	0.1521
Fatty acids, total trans-polyenoic (g)	0.0997
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.4081
Fatty acids, total polyunsaturated (g)	0.5584
Vitamin E (alpha-tocopherol) (mg)	1.1526
Sucrose (g)	0.0597
Vitamin B-6 (mg)	3.0104
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0193
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2835
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)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	3.1693
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)	0.0499
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2563
Folate, food (g)	67.5717
Fatty acids, total saturated 20:1 (g)	0.0288
Fatty acids, total monounsaturated (g)	4.8171
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1859
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.1179
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	299.9592
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	5.3327
Vitamin B-12 (g)	6.0070
Calcium, Ca (mg)	276.6346
Fatty acids, total saturated 10:0 (g)	0.0301
Galactose (g)	0.0256
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2494
Glutamic acid (g)	0.5893
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2380
Vitamin E, added (mg)	0.0000
Retinol (g)	7.8000
Leucine (g)	0.3627
Folate, DFE (g)	67.5717
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0997
Fiber, total dietary (g)	9.1781
Tryptophan (g)	0.0450
Threonine (g)	0.1587
Fatty acids, total polyunsaturated 18:1 c (g)	3.7254
Manganese, Mn (mg)	0.2370
Protein (g)	122.3024
Cryptoxanthin, beta (g)	7.3560
Fatty acids, total saturated 18:1 undifferentiated (g)	4.3921
Betaine (mg)	34.7984
Phosphorus, P (mg)	1115.5344
Tocopherol, gamma (mg)	0.1975

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. Meatballs: Combine bread crumbs and water to moisten. Add beef, cheese, egg white, oregano, onion, garlic powder, and pepper. Mix by hand until just completely combined, but do not overmix. | 2. Shape into 26 meatballs and place in foil lined, greased baking dish. Bake at 425 degrees for 12 minutes or until completely cooked through. | 3. Sauce: While meatballs are cooking, combine sauce, black pepper, cayenne, salt, and thyme in saucepan. Heat over medium-low heat. | 4. As soon as meatballs are done cooking turn oven onto broil. Pat off extra grease from outside of each meatball and place into saucepan with sauce. Stir and cover each meatball completely with sauce. Let simmer for 10 minutes. | 5. Cut each bun in half, tear out inside of top of each bun and fill with 3-4 meatballs each plus sauce. Top meatballs with cheese and bottom of bun. | 6. Wrap each sandwich separately in foil and place directly on baking rack of oven. Broil for 5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat bread	2	slices	grated	-	-	-	-
water	2	tablespoons		0.0	0.0	0.0	0.0
beef	1		ground lean	530.4012	0.0	104.5842	12.1947
parmesan cheese	1/4	cup		74.0	8.0	8.0	1.0
egg white	1			17.16	0.2409	3.597	0.0561
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
onion	1 -2	tablespoon	grated	0.0	0.0	0.0	0.0
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
italian pasta sauce	13	ounces		254.2949	36.8543	5.6756	8.5134
black pepper	1	teaspoon		2.8865	0.7354	0.1195	0.0375
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
salt	1/4	teaspoon		-	-	-	-
thyme	1/4	teaspoon		0.20199999999999999	0.0489	0.0111	0.0034
wheat	6 -8			-	-	-	-
italian cheese				-	-	-	-

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

Cooking in progress....

Christine's Meatball Subs