RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.605
Energy (kCal)	22.0
Carbohydrates (g)	5.137
Total fats (g)	0.055
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0022
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)	0.0148
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)	0.0022
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0572
Proline (g)	0.0066
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.0835
Adjusted Protein (g)	0.0000
Cystine (g)	0.0022
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.2750
Copper, Cu (mg)	0.0214
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0935
Total lipid (fat) (g)	0.0550
Vitamin K (phylloquinone) (g)	0.2200
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)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	8.2500
Folate, total (g)	10.4500
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1.1000
Energy (kcal)	22.0000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0000
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0011
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.3320
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0220
Vitamin C, total ascorbic acid (mg)	4.0700
Lutein + zeaxanthin (g)	2.2000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0116
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)	5.5000
Fatty acids, total saturated 16:0 (g)	0.0187
Carbohydrate, by difference (g)	5.1370
Vitamin D (IU)	0.0000
Fructose (g)	0.7095
Fluoride, F (g)	0.6050
Aspartic acid (g)	0.0500
Tyrosine (g)	0.0077
Potassium, K (mg)	80.3000
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.0000
Serine (g)	0.0116
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0138
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)	0.0022
Histidine (g)	0.0077
Isoleucine (g)	0.0077
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0638
Water (g)	49.0105
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)	0.5500
Sodium, Na (mg)	2.2000
Iron, Fe (mg)	0.1155
Energy (kJ)	91.3000
Ash (g)	0.1925
Caffeine (mg)	0.0000
Glycine (g)	0.0138
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)	0.0072
Fatty acids, total polyunsaturated (g)	0.0094
Vitamin E (alpha-tocopherol) (mg)	0.0110
Sucrose (g)	0.5445
Vitamin B-6 (mg)	0.0660
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)	0.0214
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)	0.0676
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)	0.0253
Folate, food (g)	10.4500
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0072
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)	3.3550
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0231
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	12.6500
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0116
Glutamic acid (g)	0.1419
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0138
Folate, DFE (g)	10.4500
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)	0.9350
Tryptophan (g)	0.0077
Threonine (g)	0.0116
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0710
Protein (g)	0.6050
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0072
Betaine (mg)	0.0550
Phosphorus, P (mg)	15.9500
Tocopherol, gamma (mg)	0.0000

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. FOR THE ONION: | 2. Slice into thin rings, and place in a bowl of cold water. | 3. Squeeze with your hands for 3-4 seconds, releasing milky liquid into the water. | 4. Drain and cover with fresh cold water. | 5. Let sit for 10 minutes. | 6. Repeat the squeezing and draining 2 - 3 more times before making the salad. | 7. Drain the onion pieces thoroughly and pat them dry. | 8. FOR THE SALAD: | 9. Put the beans and onion into a serving bowl, sprinkle liberally with salt, and toss. | 10. Drain the tuna and add it to the bowl, breaking it into large flakes with a fork. | 11. Pour on enough oil to coat well, toss thoroughly. | 12. Add a dash of vinegar and a generous quantity of black pepper, toss thoroughly, turning over the ingredients several times. | 13. Taste and correct for seasoning. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cannellini bean	1	can	drained	-	-	-	-
onion	1/2		sweet	22.0	5.1370000000000005	0.605	0.055
salt				-	-	-	-
tuna olive oil	1	can	imported	-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
red wine vinegar				-	-	-	-
black pepper			ground	-	-	-	-

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

Cooking in progress....

Tuna Salad #4 : Tuna and White Bean Salad