RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.2739
Energy (kCal)	124.6175
Carbohydrates (g)	1.2452
Total fats (g)	13.5467
Fatty acids, total saturated 20:0 (g)	0.0559
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1063
Fatty acids, total polyunsaturated 17:1 (g)	0.0169
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)	0.0125
Tocopherol, beta (mg)	0.0148
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)	0.2667
Tocopherol, delta (mg)	0.0046
Arginine (g)	0.0184
Proline (g)	0.0238
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0095
Adjusted Protein (g)	0.0000
Cystine (g)	0.0006
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0948
Copper, Cu (mg)	0.0137
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0635
Total lipid (fat) (g)	13.5467
Vitamin K (phylloquinone) (g)	41.2005
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)	0.0031
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	30.8656
Folate, total (g)	9.3400
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	154.4700
Energy (kcal)	124.6175
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1694
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0031
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3027
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	2.6831
Lutein + zeaxanthin (g)	163.2931
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0131
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)	3.9062
Fatty acids, total saturated 16:0 (g)	1.5318
Carbohydrate, by difference (g)	1.2452
Vitamin D (IU)	0.0000
Fructose (g)	0.0056
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0262
Tyrosine (g)	0.0082
Potassium, K (mg)	41.2862
Fatty acids, total saturated 12:0 (g)	0.0012
Vitamin A, RAE (g)	7.7406
Serine (g)	0.0118
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0098
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)	0.0174
Fatty acids, total saturated 14:0 (g)	0.0001
Histidine (g)	0.0047
Isoleucine (g)	0.0118
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0903
Water (g)	11.1033
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)	92.5888
Sodium, Na (mg)	2.4900
Iron, Fe (mg)	0.4566
Energy (kJ)	521.5719
Ash (g)	0.1435
Caffeine (mg)	0.0000
Glycine (g)	0.0140
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)	1.3304
Fatty acids, total polyunsaturated (g)	1.4367
Vitamin E (alpha-tocopherol) (mg)	2.0968
Sucrose (g)	0.0046
Vitamin B-6 (mg)	0.0128
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)	0.0140
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)	0.0148
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)	0.0078
Folate, food (g)	9.3400
Fatty acids, total saturated 20:1 (g)	0.0420
Fatty acids, total monounsaturated (g)	9.8574
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)	0.0030
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.9260
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.8761
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	17.1912
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0008
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0129
Glutamic acid (g)	0.0511
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0176
Folate, DFE (g)	9.3400
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)	0.5348
Tryptophan (g)	0.0035
Threonine (g)	0.0106
Fatty acids, total polyunsaturated 18:1 c (g)	0.0036
Manganese, Mn (mg)	0.0447
Protein (g)	0.2739
Cryptoxanthin, beta (g)	0.0350
Fatty acids, total saturated 18:1 undifferentiated (g)	9.6290
Betaine (mg)	0.0625
Phosphorus, P (mg)	5.3612
Tocopherol, gamma (mg)	0.2358

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. Bake potatoes in oven or microwave. | 2. Preheat oven to 450 degrees. | 3. Heat oil in small sauce pan. Add mushrooms, scallions, garlic, and oregano. Cook over med-high heat for about 3 minutes. | 4. Add tomato sauce to mushroom mixture. Cook, stirring frequently, for another 3 minutes. | 5. Split and fluff the baked potatoes. | 6. Spoon tomato sauce over each of the potatoes and top with mozzarella cheese. Add a little Parmesan cheese if you'd like. | 7. Place on baking sheet and bake at 450 degrees Fahrenheit for 5-8 minutes (until cheese is melted). Garnish with fresh parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	teaspoons		119.34	0.0	0.0	13.5
baby portabella mushroom	1/2	cup	sliced	-	-	-	-
scallion	2	tablespoons	chopped	3.84	0.8808	0.2196	0.0228
garlic clove	3			-	-	-	-
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
tomato sauce	1/2	cup		-	-	-	-
potato	2		baked	-	-	-	-
mozzarella cheese	1/3	cup	shredded	-	-	-	-
parmesan cheese			grated	-	-	-	-
parsley	1/4	teaspoon	chopped	0.1125	0.0198	0.0093	0.0025

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

Cooking in progress....

Baked Italian Potatoes