RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.65
Energy (kCal)	60.0
Carbohydrates (g)	14.01
Total fats (g)	0.15
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0060
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)	0.0405
Tocopherol, beta (mg)	0.0000
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)	0.0060
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1560
Proline (g)	0.0180
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.9550
Adjusted Protein (g)	0.0000
Cystine (g)	0.0060
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.7500
Copper, Cu (mg)	0.0585
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2550
Total lipid (fat) (g)	0.1500
Vitamin K (phylloquinone) (g)	0.6000
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)	22.5000
Folate, total (g)	28.5000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3.0000
Energy (kcal)	60.0000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0000
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0030
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	6.3600
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	11.1000
Lutein + zeaxanthin (g)	6.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0315
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)	15.0000
Fatty acids, total saturated 16:0 (g)	0.0510
Carbohydrate, by difference (g)	14.0100
Vitamin D (IU)	0.0000
Fructose (g)	1.9350
Fluoride, F (g)	1.6500
Aspartic acid (g)	0.1365
Tyrosine (g)	0.0210
Potassium, K (mg)	219.0000
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.0000
Serine (g)	0.0315
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0375
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)	0.0060
Histidine (g)	0.0210
Isoleucine (g)	0.0210
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1740
Water (g)	133.6650
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)	1.5000
Sodium, Na (mg)	6.0000
Iron, Fe (mg)	0.3150
Energy (kJ)	249.0000
Ash (g)	0.5250
Caffeine (mg)	0.0000
Glycine (g)	0.0375
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)	0.0195
Fatty acids, total polyunsaturated (g)	0.0255
Vitamin E (alpha-tocopherol) (mg)	0.0300
Sucrose (g)	1.4850
Vitamin B-6 (mg)	0.1800
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)	0.0585
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)	0.1845
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)	0.0690
Folate, food (g)	28.5000
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0195
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)	9.1500
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0630
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	34.5000
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0315
Glutamic acid (g)	0.3870
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0375
Folate, DFE (g)	28.5000
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)	2.5500
Tryptophan (g)	0.0210
Threonine (g)	0.0315
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.1935
Protein (g)	1.6500
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0195
Betaine (mg)	0.1500
Phosphorus, P (mg)	43.5000
Tocopherol, gamma (mg)	0.0000

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 approximately 1 tablespoon of olive oil in a large frying pan. | 2. Brown the sausage in the oil until you get a nice color on the outside and you no longer see any"pink". | 3. Remove the sausage and drain on a paper towel. | 4. Keep the heat going on the pan and add onions and peppers (do not add any additional oil). | 5. Cook the onions and peppers approximately 5 minutes or until onions start to become translucent. | 6. During this time, slice the sausage down the middle, do not cut all the way through, just enough so you can open the sausage and"fan" them out. | 7. Add salt and pepper over the onion/pepper mixture and turn heat down to simmer. | 8. Place sausage on top of onions and peppers and cover. | 9. Simmer for approximately 15 minutes or until sausage is cooked through. | 10. Serve on Italian Bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sausage	1 -2	lb		0.0	0.0	0.0	0.0
onion	1		sliced chopped sweet	60.0	14.01	1.65	0.15
red pepper	1		sliced chopped sweet	-	-	-	-
olive oil				-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
italian bread	1	loaf		-	-	-	-

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

Cooking in progress....

Sausage and Bell Peppers