RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	55.0656
Energy (kCal)	407.6987
Carbohydrates (g)	34.492
Total fats (g)	4.6984
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0984
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)	0.0589
Fatty acids, total saturated 4:0 (g)	0.1296
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2277
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0136
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)	0.5327
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0291
Proline (g)	0.0525
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0066
Adjusted Protein (g)	0.0000
Cystine (g)	0.0047
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	53.8806
Copper, Cu (mg)	0.3603
Maltose (g)	0.0000
Zinc, Zn (mg)	3.6504
Total lipid (fat) (g)	4.6984
Vitamin K (phylloquinone) (g)	51.0228
Cholesterol (mg)	72.6667
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0035
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.1160
Folate, total (g)	48.6750
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	645.9293
Energy (kcal)	407.6987
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1084
Fatty acids, total saturated 14:1 (g)	0.0004
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0065
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0261
Sugars, total (g)	1.5102
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0195
Vitamin C, total ascorbic acid (mg)	3.2100
Lutein + zeaxanthin (g)	446.3320
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0374
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0290
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)	64.3917
Fatty acids, total saturated 16:0 (g)	1.1620
Carbohydrate, by difference (g)	34.4920
Vitamin D (IU)	0.0000
Fructose (g)	0.0064
Fluoride, F (g)	0.7866
Aspartic acid (g)	0.0688
Tyrosine (g)	0.0216
Potassium, K (mg)	819.9887
Fatty acids, total saturated 12:0 (g)	0.1141
Vitamin A, RAE (g)	86.6130
Serine (g)	0.0244
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0243
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)	0.4047
Histidine (g)	0.0102
Isoleucine (g)	0.0231
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.5438
Water (g)	111.7921
Fatty acids, total saturated 8:0 (g)	0.0471
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)	255.8160
Sodium, Na (mg)	999.6587
Iron, Fe (mg)	6.1556
Energy (kJ)	1705.3320
Ash (g)	6.7595
Caffeine (mg)	0.0000
Glycine (g)	0.0275
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)	0.1561
Fatty acids, total polyunsaturated (g)	0.3940
Vitamin E (alpha-tocopherol) (mg)	0.7310
Sucrose (g)	0.0005
Vitamin B-6 (mg)	0.2382
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0771
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0223
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0035
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4600
Starch (g)	0.0000
Pantothenic acid (mg)	0.0523
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)	0.1869
Folate, food (g)	48.6750
Fatty acids, total saturated 20:1 (g)	0.0608
Fatty acids, total monounsaturated (g)	1.2814
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)	87.5348
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.6699
Vitamin B-12 (g)	2.0133
Calcium, Ca (mg)	801.9433
Fatty acids, total saturated 10:0 (g)	0.1016
Galactose (g)	0.0177
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0310
Glutamic acid (g)	0.0926
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2760
Vitamin E, added (mg)	0.0000
Retinol (g)	65.2000
Leucine (g)	0.0465
Folate, DFE (g)	48.6750
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)	0.9787
Tryptophan (g)	0.0058
Threonine (g)	0.0197
Fatty acids, total polyunsaturated 18:1 c (g)	0.0149
Manganese, Mn (mg)	0.3733
Protein (g)	55.0656
Cryptoxanthin, beta (g)	3.0130
Fatty acids, total saturated 18:1 undifferentiated (g)	1.1103
Betaine (mg)	0.2259
Phosphorus, P (mg)	775.0420
Tocopherol, gamma (mg)	0.1594

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. Place all of the ingredients in the bowl of a food processor. Pulse for about 10 seconds, to break the cheese into small granules. (Use a rubber spatula to scrape down and recombine between every couple of pulses.). | 2. Let sit under refrigeration over night for best flavor. | 3. Bring to room temperature before serving. | 4. Transfer the salsa to a sealed container and refrigerate for up to a Month. If it lasts that long! | 5. Note: This is addicting! Serve it as a topping for bread, toss with pasta, spoon over fresh sliced tomatoes, the possibilities are endless. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	1 -3		chopped	100.8667	0.0	22.44	0.5667
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339
scallion	2	tablespoons	chopped	3.84	0.8808	0.2196	0.0228
chili pepper flake	1 1/2	1/2		100.8667	0.0	22.44	0.5667
extra virgin olive oil	4	ounces		100.8667	0.0	22.44	0.5667
parmesan cheese	1			296.0	32.0	32.0	4.0

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

Cooking in progress....

Parmesan Salsa ( Italian Glop)