RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	11.1641
Energy (kCal)	258.3276
Carbohydrates (g)	59.3002
Total fats (g)	1.5395
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0612
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)	0.2824
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)	0.0735
Tocopherol, delta (mg)	0.0552
Arginine (g)	0.4775
Proline (g)	0.5079
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1170
Adjusted Protein (g)	0.0000
Cystine (g)	0.0948
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.4079
Copper, Cu (mg)	0.6833
Maltose (g)	0.0000
Zinc, Zn (mg)	1.2001
Total lipid (fat) (g)	1.5395
Vitamin K (phylloquinone) (g)	98.6413
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)	0.0390
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	21.2380
Folate, total (g)	117.9919
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3626.4138
Energy (kcal)	258.3276
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0065
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1062
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	34.4366
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	139.3939
Lutein + zeaxanthin (g)	181.6293
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3858
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)	106.3048
Fatty acids, total saturated 16:0 (g)	0.1858
Carbohydrate, by difference (g)	59.3002
Vitamin D (IU)	0.0000
Fructose (g)	0.0706
Fluoride, F (g)	0.3933
Aspartic acid (g)	1.3450
Tyrosine (g)	0.2526
Potassium, K (mg)	1728.9388
Fatty acids, total saturated 12:0 (g)	0.0159
Vitamin A, RAE (g)	180.4561
Serine (g)	0.3779
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3300
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)	0.0005
Histidine (g)	0.1769
Isoleucine (g)	0.3577
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	3.3182
Water (g)	631.1813
Fatty acids, total saturated 8:0 (g)	0.0012
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)	1964.0056
Sodium, Na (mg)	91.1302
Iron, Fe (mg)	7.0203
Energy (kJ)	1073.6689
Ash (g)	4.5157
Caffeine (mg)	0.0000
Glycine (g)	0.3975
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)	0.5337
Fatty acids, total polyunsaturated (g)	0.5966
Vitamin E (alpha-tocopherol) (mg)	3.2297
Sucrose (g)	0.0548
Vitamin B-6 (mg)	1.0565
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.4713
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)	3.2359
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)	0.4319
Folate, food (g)	117.9919
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.2366
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)	66.6654
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.2878
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	231.8429
Fatty acids, total saturated 10:0 (g)	0.0006
Galactose (g)	0.0131
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.4026
Glutamic acid (g)	3.2899
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	422.3275
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.5361
Folate, DFE (g)	117.9919
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)	13.9121
Tryptophan (g)	0.1066
Threonine (g)	0.3417
Fatty acids, total polyunsaturated 18:1 c (g)	0.0501
Manganese, Mn (mg)	1.4631
Protein (g)	11.1641
Cryptoxanthin, beta (g)	1.1138
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2298
Betaine (mg)	0.6939
Phosphorus, P (mg)	258.3161
Tocopherol, gamma (mg)	1.5420

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. Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot. | 2. Add the extra-virgin olive oil to the pot. | 3. Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot. | 4. Dice the shallot, and dump that into the pot. | 5. Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon. | 6. Do not strain, as the pulp adds to make this a thick and wonderful sauce. | 7. Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout. | 8. Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours. | 9. Remove from heat and give it one last stir. | 10. Serve over spaghetti, ravioli, pasta or use for chicken parmesan, veal parmesan, or anything that calls for a marinara sauce. | 11. NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	2	cans	crushed	124.1379	27.5262	6.4768	1.0795
hunt tomato paste	2	cans		-	-	-	-
tomato	1	can	stewed	124.1379	27.5262	6.4768	1.0795
extra virgin olive oil	1/4	cup		-	-	-	-
garlic clove	6		chopped cut	-	-	-	-
garlic juice	1	teaspoon		-	-	-	-
shallot	1		diced	115.2	26.88	4.0	0.16
oregano	2	tablespoons	dried	15.9	4.1352	0.54	0.2568
italian seasoning	4	tablespoons		-	-	-	-
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
splenda granular	1	tablespoon		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375

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

Cooking in progress....

Marinara Sauce of Alan Leonetti (2 Servings) (((The Best)))