RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.6304
Energy (kCal)	71.5864
Carbohydrates (g)	15.6462
Total fats (g)	0.5968
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0151
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)	0.1144
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)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0249
Tocopherol, delta (mg)	0.0046
Arginine (g)	0.1355
Proline (g)	0.1007
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0122
Adjusted Protein (g)	0.0000
Cystine (g)	0.0487
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.5032
Copper, Cu (mg)	0.2702
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2648
Total lipid (fat) (g)	0.5968
Vitamin K (phylloquinone) (g)	34.9765
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)	0.0042
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.6680
Folate, total (g)	26.8998
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1790.7797
Energy (kcal)	71.5864
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0031
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0302
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	10.8590
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	63.3747
Lutein + zeaxanthin (g)	61.9938
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1011
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)	32.5615
Fatty acids, total saturated 16:0 (g)	0.0630
Carbohydrate, by difference (g)	15.6462
Vitamin D (IU)	0.0000
Fructose (g)	0.0119
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.4931
Tyrosine (g)	0.0686
Potassium, K (mg)	588.4692
Fatty acids, total saturated 12:0 (g)	0.0017
Vitamin A, RAE (g)	89.2690
Serine (g)	0.0991
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0977
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)	0.0004
Histidine (g)	0.0548
Isoleucine (g)	0.0899
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.3994
Water (g)	318.2851
Fatty acids, total saturated 8:0 (g)	0.0006
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)	968.3049
Sodium, Na (mg)	38.0688
Iron, Fe (mg)	1.7652
Energy (kJ)	296.1431
Ash (g)	1.5368
Caffeine (mg)	0.0000
Glycine (g)	0.0953
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)	0.2210
Fatty acids, total polyunsaturated (g)	0.2373
Vitamin E (alpha-tocopherol) (mg)	1.1403
Sucrose (g)	0.0365
Vitamin B-6 (mg)	0.2525
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)	0.1355
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	1.3752
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)	0.1704
Folate, food (g)	26.8998
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0914
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)	24.5818
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0957
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	54.7747
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.0041
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1065
Glutamic acid (g)	1.2649
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	210.6638
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1414
Folate, DFE (g)	26.8998
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)	3.4801
Tryptophan (g)	0.0278
Threonine (g)	0.0907
Fatty acids, total polyunsaturated 18:1 c (g)	0.0089
Manganese, Mn (mg)	0.3969
Protein (g)	3.6304
Cryptoxanthin, beta (g)	0.5851
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0880
Betaine (mg)	0.1983
Phosphorus, P (mg)	84.7184
Tocopherol, gamma (mg)	0.1612

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 can of tomatoes into mixing bowl and whisk, add all the ingredients, except water and salt and whisk to smooth sauce. | 2. Taste and adjust by adding enough water to make a slightly thick easily spreadable sauce. Adjust spices to taste. The sauce can be used immediately, but will thicken slightly as it sits. | 3. Store any leftover sauce in a container with a lid. This sauce will keep for up to 10 days in the refrigerator or 3 months in freezer. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
red wine vinegar	1/2	tablespoon		1.4155	0.0201	0.003	0.0
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
garlic powder	1/2	teaspoon	granulated	5.1305	1.1273	0.2565	0.0113
water	1/4	cup		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-

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

Cooking in progress....

Pizza Sauce from Peter Reinhart