RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	5.8929
Energy (kCal)	1185.2822
Carbohydrates (g)	24.0292
Total fats (g)	120.7232
Fatty acids, total saturated 20:0 (g)	0.2626
Fatty acids, total saturated 18:3 undifferentiated (g)	0.9566
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)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1169
Tocopherol, beta (mg)	0.0666
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)	2.4015
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1953
Proline (g)	0.0899
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	5.9265
Adjusted Protein (g)	0.0000
Cystine (g)	0.0497
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	7.9918
Copper, Cu (mg)	0.3718
Maltose (g)	0.0448
Zinc, Zn (mg)	1.1046
Total lipid (fat) (g)	120.7232
Vitamin K (phylloquinone) (g)	234.4170
Cholesterol (mg)	76.5600
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)	88.6900
Folate, total (g)	67.2060
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3801.7620
Energy (kcal)	1185.2822
Fatty acids, total saturated 16:1 undifferentiated (g)	1.4196
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0375
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	13.2241
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0449
Vitamin C, total ascorbic acid (mg)	64.3350
Lutein + zeaxanthin (g)	730.5480
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1261
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)	59.4540
Fatty acids, total saturated 16:0 (g)	13.3104
Carbohydrate, by difference (g)	24.0292
Vitamin D (IU)	0.0000
Fructose (g)	6.2493
Fluoride, F (g)	8.7070
Aspartic acid (g)	0.6921
Tyrosine (g)	0.0779
Potassium, K (mg)	1207.4987
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	201.6980
Serine (g)	0.1483
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1529
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0557
Fatty acids, total saturated 22:0 (g)	0.1949
Fatty acids, total saturated 14:0 (g)	0.0384
Histidine (g)	0.0818
Isoleucine (g)	0.1139
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.8644
Water (g)	551.9283
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)	2063.4220
Sodium, Na (mg)	1890.0077
Iron, Fe (mg)	2.1080
Energy (kJ)	4957.8105
Ash (g)	7.4043
Caffeine (mg)	0.0000
Glycine (g)	0.1198
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)	11.5482
Fatty acids, total polyunsaturated (g)	12.5050
Vitamin E (alpha-tocopherol) (mg)	11.6780
Sucrose (g)	0.8163
Vitamin B-6 (mg)	0.5100
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)	0.1685
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)	14096.6100
Starch (g)	0.0352
Pantothenic acid (mg)	0.5970
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)	0.0116
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2012
Folate, food (g)	67.2060
Fatty acids, total saturated 20:1 (g)	0.3742
Fatty acids, total monounsaturated (g)	88.3771
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)	0.0523
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	56.3344
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	16.3300
Vitamin B-12 (g)	0.2784
Calcium, Ca (mg)	77.5255
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1483
Glutamic acid (g)	2.0857
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	377.3300
Vitamin E, added (mg)	0.0000
Retinol (g)	11.6000
Leucine (g)	0.1618
Folate, DFE (g)	67.2060
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)	5.8014
Tryptophan (g)	0.0395
Threonine (g)	0.1485
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.7180
Protein (g)	5.8929
Cryptoxanthin, beta (g)	6.9600
Fatty acids, total saturated 18:1 undifferentiated (g)	86.5493
Betaine (mg)	0.4800
Phosphorus, P (mg)	163.0098
Tocopherol, gamma (mg)	0.7702

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Spanish and Portuguese >> Spanish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Grease a roasting pan and arrange the potatoes in one layer. | 2. Brush with olive oil,sprinkle with salt and bake at 375 for about 45 minutes or until golden brown. | 3. Prepare the tomato sauce by heating the oil in a new skillet. Saute the onions and garlic until the onion is wilted. | 4. Add the tomatoes and saute for another few minutes Stir in the tomato paste,wine water, parsley,chili pepper,Tabasco, bay leaf,sugar salt and pepper. | 5. Cover and simmer for 30 minutes. | 6. Strain. | 7. The sauce should should not be too thick-thin with water if necessary To serve, arrange the potatoes in a bowl or on the dish. | 8. Spoon on several tablespoons of the tomato sauce , then if you wish 3 or 4 tablespoons of the aioli. | 9. Generally we eat either the potatoes with only the tomato sauce or a separate dish potatoes aioli with just the aioli sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2		peeled cut	-	-	-	-
salt				-	-	-	-
mayonnaise	1	cup		837.52	0.0	0.8584	92.8
garlic	4	cloves		17.88	3.9672	0.7632	0.06
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	2	tablespoons	minced	8.0	1.868	0.22	0.02
garlic	1	clove	minced	17.88	3.9672	0.7632	0.06
tomato	3		chopped	66.42	14.3541	3.2472	0.738
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
white wine	1/4	cup		-	-	-	-
water	2	tablespoons		0.0	0.0	0.0	0.0
parsley	1	tablespoon	minced	1.368	0.2405	0.1129	0.03
red pepper flake		teaspoon	seeded crumbled crushed	-	-	-	-
tabasco sauce	1	dash		-	-	-	-
bay leaf				-	-	-	-
sugar	1/8	teaspoon		2.2942	0.5738	0.0	0.0
salt				-	-	-	-
pepper			ground	-	-	-	-

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

Cooking in progress....

Patatas Brava