RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	117.9531
Energy (kCal)	697.6591
Carbohydrates (g)	20.9632
Total fats (g)	12.8824
Fatty acids, total saturated 20:0 (g)	0.0026
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1561
Fatty acids, total polyunsaturated 17:1 (g)	0.0106
Fatty acids, total trans-monoenoic (g)	0.0229
Fatty acids, total saturated 20:4 undifferentiated (g)	0.4011
Fatty acids, total saturated 4:0 (g)	0.0683
Fatty acids, total trans (g)	0.0334
Riboflavin (mg)	1.1331
Tocopherol, beta (mg)	0.0088
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0606
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)	1.1289
Tocopherol, delta (mg)	0.0574
Arginine (g)	0.7897
Proline (g)	0.5240
Fatty acids, total polyunsaturated 18:1 t (g)	0.0202
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3379
Adjusted Protein (g)	0.0000
Cystine (g)	0.2483
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	121.4471
Copper, Cu (mg)	1.2709
Maltose (g)	0.0000
Zinc, Zn (mg)	7.1792
Total lipid (fat) (g)	12.8824
Vitamin K (phylloquinone) (g)	333.9703
Cholesterol (mg)	562.0272
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0365
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	3.0730
Folate, total (g)	151.3207
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0194
Vitamin A, IU (IU)	2689.0699
Energy (kcal)	697.6591
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2922
Fatty acids, total saturated 14:1 (g)	0.0064
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3491
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1043
Sugars, total (g)	1.1834
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0626
Vitamin C, total ascorbic acid (mg)	28.4835
Lutein + zeaxanthin (g)	1570.4960
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.2006
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8161
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)	132.0434
Fatty acids, total saturated 16:0 (g)	2.9246
Carbohydrate, by difference (g)	20.9632
Vitamin D (IU)	72.1600
Fructose (g)	0.0082
Fluoride, F (g)	1.3613
Aspartic acid (g)	1.2788
Tyrosine (g)	0.4675
Potassium, K (mg)	1560.5525
Fatty acids, total saturated 12:0 (g)	0.0583
Vitamin A, RAE (g)	377.7358
Serine (g)	0.8994
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6457
Fatty acids, total trans-polyenoic 22:4 (g)	0.0114
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0035
Fatty acids, total saturated 14:0 (g)	0.2408
Histidine (g)	0.2934
Isoleucine (g)	0.6335
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0106
Niacin (mg)	5.4736
Water (g)	447.5692
Fatty acids, total saturated 8:0 (g)	0.0271
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0158
Carotene, beta (g)	1024.9000
Sodium, Na (mg)	905.8024
Iron, Fe (mg)	11.5244
Energy (kJ)	2917.9138
Ash (g)	9.5538
Caffeine (mg)	0.0000
Glycine (g)	0.4289
Fatty acids, total trans-polyenoic (g)	0.0106
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0106
Fatty acids, total saturated 18:2 undifferentiated (g)	1.6116
Fatty acids, total polyunsaturated (g)	2.5848
Vitamin E (alpha-tocopherol) (mg)	3.4648
Sucrose (g)	0.0048
Vitamin B-6 (mg)	0.8342
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0385
Vitamin D (D2 + D3) (g)	1.7600
Vitamin D3 (cholecalciferol) (g)	1.7600
Lysine (g)	0.8605
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0219
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	1.4855
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)	0.0070
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.6305
Folate, food (g)	151.3207
Fatty acids, total saturated 20:1 (g)	0.0542
Fatty acids, total monounsaturated (g)	4.2681
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.3473
Fatty acids, total polyunsaturated 16:1 t (g)	0.0026
Fatty acids, total polyunsaturated 17:0 (g)	0.0194
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0880
Choline, total (mg)	563.6147
Fatty acids, total polyunsaturated 16:1 c (g)	0.1742
Fatty acids, total saturated (g)	4.6261
Vitamin B-12 (g)	5.7565
Calcium, Ca (mg)	955.7540
Fatty acids, total saturated 10:0 (g)	0.0562
Galactose (g)	0.0025
Tocotrienol, gamma (mg)	0.0088
Alanine (g)	0.7033
Glutamic acid (g)	1.5914
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0009
Carotene, alpha (g)	0.2380
Vitamin E, added (mg)	0.0000
Retinol (g)	292.4003
Leucine (g)	1.0306
Folate, DFE (g)	151.3207
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0106
Fiber, total dietary (g)	1.2895
Tryptophan (g)	0.1617
Threonine (g)	0.5275
Fatty acids, total polyunsaturated 18:1 c (g)	2.9924
Manganese, Mn (mg)	0.3286
Protein (g)	117.9531
Cryptoxanthin, beta (g)	8.2425
Fatty acids, total saturated 18:1 undifferentiated (g)	3.9041
Betaine (mg)	0.4154
Phosphorus, P (mg)	1293.5789
Tocopherol, gamma (mg)	0.7435

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. Soak stale italian bread in water until soft and a bit mushy. | 2. Remove from water and squeeze water from bread. | 3. All excess water should be squeezed out. | 4. Place in a large bowl. | 5. Add all other ingredients to soaked bread and mix thoroghly with your hands. | 6. Ingredients should be well mixed throughout. | 7. Take mixture and form balls with your hands. | 8. If you make smaller balls (golf ball size) this recipe will yield more. | 9. In a large frying pan/skillet, place about a 1/4 cup of olive oil into pan and put flame/tempature to medium. | 10. When oil is hot add meatballs. | 11. Cook meatballs until browned evenly. | 12. Be sure to watch the tempature, you don't want to burn the meatballs. | 13. I prefer to set my flame low, it takes longer to cook but they won't burn. | 14. Please adjust your flame/tempature accordingly. | 15. Place meatballs into your favorite italian sauce. | 16. You may also add your meatballs raw into sauce and cook for several hours | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
meatloaf mix beef pork veal	1	lb	ground	403.4676	0.0	89.7602	2.2667
egg	2			125.84	0.6336	11.0528	8.3688
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
onion	1/4 - 1/2		grated	0.0	0.0	0.0	0.0
loaf italian bread	1/2			403.4676	0.0	89.7602	2.2667
parsley	1/3	cup	minced	7.2	1.266	0.594	0.158
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
kosher salt	1/2	teaspoon		403.4676	0.0	89.7602	2.2667
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
italian oil				403.4676	0.0	89.7602	2.2667

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

Cooking in progress....

Meatballs Ala Angela