RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	17.004
Energy (kCal)	417.385
Carbohydrates (g)	23.0416
Total fats (g)	29.1298
Fatty acids, total saturated 20:0 (g)	0.1118
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2596
Fatty acids, total polyunsaturated 17:1 (g)	0.0338
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)	0.0648
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0461
Tocopherol, beta (mg)	0.0297
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)	0.7753
Tocopherol, delta (mg)	0.0046
Arginine (g)	0.0820
Proline (g)	0.0232
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.3897
Adjusted Protein (g)	0.0000
Cystine (g)	0.0051
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	17.7105
Copper, Cu (mg)	0.0616
Maltose (g)	0.0000
Zinc, Zn (mg)	1.3810
Total lipid (fat) (g)	29.1298
Vitamin K (phylloquinone) (g)	44.6905
Cholesterol (mg)	8.0000
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)	71.1850
Folate, total (g)	28.5650
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	386.8050
Energy (kcal)	417.3850
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3836
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0042
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	3.6064
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0280
Vitamin C, total ascorbic acid (mg)	6.2715
Lutein + zeaxanthin (g)	351.2750
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0252
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)	28.1900
Fatty acids, total saturated 16:0 (g)	3.5995
Carbohydrate, by difference (g)	23.0416
Vitamin D (IU)	0.0000
Fructose (g)	0.9098
Fluoride, F (g)	0.7700
Aspartic acid (g)	0.0868
Tyrosine (g)	0.0159
Potassium, K (mg)	366.4700
Fatty acids, total saturated 12:0 (g)	0.0572
Vitamin A, RAE (g)	32.2650
Serine (g)	0.0222
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0275
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)	0.0348
Fatty acids, total saturated 14:0 (g)	0.2036
Histidine (g)	0.0136
Isoleucine (g)	0.0182
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2385
Water (g)	71.3902
Fatty acids, total saturated 8:0 (g)	0.0224
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)	199.4550
Sodium, Na (mg)	463.7050
Iron, Fe (mg)	2.6724
Energy (kJ)	1745.3050
Ash (g)	2.9338
Caffeine (mg)	0.0000
Glycine (g)	0.0274
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)	2.6981
Fatty acids, total polyunsaturated (g)	2.9576
Vitamin E (alpha-tocopherol) (mg)	4.0438
Sucrose (g)	0.6976
Vitamin B-6 (mg)	0.1385
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0384
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0364
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)	0.1032
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)	0.0551
Folate, food (g)	28.5650
Fatty acids, total saturated 20:1 (g)	0.1144
Fatty acids, total monounsaturated (g)	20.2959
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)	0.0059
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	11.3565
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	5.0119
Vitamin B-12 (g)	0.4400
Calcium, Ca (mg)	354.9750
Fatty acids, total saturated 10:0 (g)	0.0504
Galactose (g)	0.0170
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0251
Glutamic acid (g)	0.2021
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)	15.6000
Leucine (g)	0.0329
Folate, DFE (g)	28.5650
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)	1.4985
Tryptophan (g)	0.0131
Threonine (g)	0.0225
Fatty acids, total polyunsaturated 18:1 c (g)	0.0036
Manganese, Mn (mg)	0.1842
Protein (g)	17.0040
Cryptoxanthin, beta (g)	2.7950
Fatty acids, total saturated 18:1 undifferentiated (g)	19.7630
Betaine (mg)	0.1700
Phosphorus, P (mg)	304.4000
Tocopherol, gamma (mg)	0.3558

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. Roasted Plum Tomato Preparation: Cut tomatoes in half and place in a baking dish skin side up. | 2. Drizzle with olive oil and salt and pepper to taste. | 3. Roast at 450 degrees for 20 minutes. | 4. Kitchen Tip: For a smokey taste, place the whole on the burner of a gas stove and roast over open flame, making sure to rotate the tomato until completely chared. | 5. At this point you can easily remove the skin by rubbing under cold water. | 6. In the first case, you will be able to remove the skin, once the oven roasted tomatos have cooled. | 7. Once the skins have been removed, remove seeds with your fingers and course chop and set aside. | 8. Main Preparation: Heat a medium fry pan over high heat. | 9. Add olive oil, sliced zucchini, chopped onion, minced garlic, and oregano. | 10. Saute until tender. | 11. Salt and pepper to taste. | 12. Next, add the sliced mushrooms and roasted tomatoes. | 13. Saute an additional 2 minutes. | 14. Deglaze with dry red wine and cook an additional minute. | 15. Add basil, parmesan cheese, and toss thru to blend evenly. | 16. Serve hot and garnish with chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	4 -6		sliced	0.0	0.0	0.0	0.0
plum tomato	4		roasted seeded chopped	-	-	-	-
mushroom	1 1/2	cups	sliced	-	-	-	-
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt				-	-	-	-
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
black pepper			coarse ground	-	-	-	-
garlic clove	2		chopped	-	-	-	-
parmesan cheese	1/2	cup	shredded	148.0	16.0	16.0	2.0
red wine	1/2	cup		-	-	-	-
parsley			chopped	-	-	-	-

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

Cooking in progress....

Italian Zucchini With Roasted Tomatoes and Mushrooms