RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	28.8973
Energy (kCal)	539.5299
Carbohydrates (g)	2.3828
Total fats (g)	45.0517
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5135
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.0040
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.6506
Tocopherol, beta (mg)	0.0100
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
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)	5.2676
Tocopherol, delta (mg)	0.0600
Arginine (g)	1.7926
Proline (g)	1.2666
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3700
Adjusted Protein (g)	0.0000
Cystine (g)	0.4371
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	59.2204
Copper, Cu (mg)	0.1711
Maltose (g)	0.0000
Zinc, Zn (mg)	3.3523
Total lipid (fat) (g)	45.0517
Vitamin K (phylloquinone) (g)	0.3476
Cholesterol (mg)	458.1827
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	56.1559
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	540.2520
Energy (kcal)	539.5299
Fatty acids, total saturated 16:1 undifferentiated (g)	1.8906
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.7745
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3980
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	3.1416
Lutein + zeaxanthin (g)	503.4480
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	1.5147
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)	28.5758
Fatty acids, total saturated 16:0 (g)	9.7630
Carbohydrate, by difference (g)	2.3828
Vitamin D (IU)	82.0000
Fructose (g)	0.0000
Fluoride, F (g)	1.1000
Aspartic acid (g)	2.6876
Tyrosine (g)	0.9674
Potassium, K (mg)	436.1255
Fatty acids, total saturated 12:0 (g)	0.0680
Vitamin A, RAE (g)	160.0000
Serine (g)	1.6023
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.2260
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	0.6680
Histidine (g)	0.7783
Isoleucine (g)	1.2668
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	3.7800
Water (g)	135.7140
Fatty acids, total saturated 8:0 (g)	0.0040
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	0.1400
Sodium, Na (mg)	971.4170
Iron, Fe (mg)	3.1357
Energy (kJ)	2258.4503
Ash (g)	4.1638
Caffeine (mg)	0.0000
Glycine (g)	1.4185
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	5.6664
Fatty acids, total polyunsaturated (g)	6.4879
Vitamin E (alpha-tocopherol) (mg)	1.0522
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.5448
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	2.1477
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.1280
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)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.6897
Folate, food (g)	56.1559
Fatty acids, total saturated 20:1 (g)	0.0270
Fatty acids, total monounsaturated (g)	19.9196
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	294.4496
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	15.9085
Vitamin B-12 (g)	1.9219
Calcium, Ca (mg)	81.4797
Fatty acids, total saturated 10:0 (g)	0.0968
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	1.6436
Glutamic acid (g)	3.9294
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	160.0000
Leucine (g)	2.1787
Folate, DFE (g)	56.1559
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	0.0588
Tryptophan (g)	0.2981
Threonine (g)	1.1988
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	0.1406
Protein (g)	28.8973
Cryptoxanthin, beta (g)	9.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	17.9943
Betaine (mg)	0.3000
Phosphorus, P (mg)	363.3095
Tocopherol, gamma (mg)	0.5000

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. Remove sausage from casing and place it in a medium bowl. Add garlic, a pinch of salt, and red pepper flakes. Mix to evenly distribute the ingredients. | 2. Drain the olives and rinse them under cold water. Remove the pimento stuffing, if necessary. Stuf each olive with 1/4 to 1/2 teaspoons of the sausage mixture. | 3. Heat oil in a deep fryer or stock pot to 375 degrees. | 4. Spread flour on a dinner plate. | 5. Break eggs into a shallow bowl and beat lightly. | 6. Spread bread crumbs on another dinner plate and sprinkle with salt and peppr. Moisten olives with the olive oil, stirring to evenly distribute. | 7. Roll olives in the flour, coating them all over and shaking off the excess. Dip olives in egg, letting any excess drip back into bowl. Finally, coat olives all over with bread curmbs. As each olive is coated, place it on a tray. Cover the olives and refrigerate until you are ready to fry them. (I found this step essential to get a coating that sticks. Refrigerate a minimum of 3 hours.). | 8. Fry olives until golden brown and the sausage in the middle is cooked through, about 3 minutes. Do not crowd in fryer. Olives will bubble vigorously until they are nearly done, so watch for splatters. Drain on paper towels. Serve warm or at room temperature. I served marinara as a dipping sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian sausage	1/4	lb		392.3579	0.7371	16.1592	35.5277
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
red pepper flake	1/2	teaspoon		-	-	-	-
green olive	1	jar	pitted	-	-	-	-
peanut oil	4 -6	cups		0.0	0.0	0.0	0.0
purpose flour	1/2	cup		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
fine breadcrumb	1/2	cup		-	-	-	-
extra virgin olive oil	2	teaspoons		-	-	-	-
salt black pepper			ground	-	-	-	-

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

Cooking in progress....

Crispy Olives Stuffed With Sausage