RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.6279
Energy (kCal)	120.267
Carbohydrates (g)	24.2377
Total fats (g)	0.7982
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0199
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)	0.1525
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)	0.0313
Tocopherol, delta (mg)	0.0023
Arginine (g)	0.1119
Proline (g)	0.1056
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0076
Adjusted Protein (g)	0.0000
Cystine (g)	0.0610
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.5762
Copper, Cu (mg)	0.3599
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3102
Total lipid (fat) (g)	0.7982
Vitamin K (phylloquinone) (g)	42.5544
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)	0.0033
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.6555
Folate, total (g)	34.5592
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2403.2740
Energy (kcal)	120.2670
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0046
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0384
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	18.9760
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	86.8669
Lutein + zeaxanthin (g)	25.2781
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1225
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)	43.3885
Fatty acids, total saturated 16:0 (g)	0.0824
Carbohydrate, by difference (g)	24.2377
Vitamin D (IU)	0.0000
Fructose (g)	0.0054
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.6319
Tyrosine (g)	0.0840
Potassium, K (mg)	805.2820
Fatty acids, total saturated 12:0 (g)	0.0017
Vitamin A, RAE (g)	119.7905
Serine (g)	0.1238
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1209
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)	0.0003
Histidine (g)	0.0687
Isoleucine (g)	0.1125
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.8779
Water (g)	418.8148
Fatty acids, total saturated 8:0 (g)	0.0012
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)	1296.9701
Sodium, Na (mg)	54.8021
Iron, Fe (mg)	2.5773
Energy (kJ)	498.1968
Ash (g)	2.0736
Caffeine (mg)	0.0000
Glycine (g)	0.1174
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)	0.2997
Fatty acids, total polyunsaturated (g)	0.3213
Vitamin E (alpha-tocopherol) (mg)	1.4642
Sucrose (g)	4.1941
Vitamin B-6 (mg)	0.3069
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1666
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	1.8639
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)	0.2235
Folate, food (g)	34.5592
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.1226
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)	32.0352
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1241
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	65.2549
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0027
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1341
Glutamic acid (g)	1.6502
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	288.0080
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1765
Folate, DFE (g)	34.5592
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)	4.5201
Tryptophan (g)	0.0345
Threonine (g)	0.1145
Fatty acids, total polyunsaturated 18:1 c (g)	0.0092
Manganese, Mn (mg)	0.5756
Protein (g)	4.6279
Cryptoxanthin, beta (g)	0.5116
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1178
Betaine (mg)	0.1278
Phosphorus, P (mg)	112.4630
Tocopherol, gamma (mg)	0.1369

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> US >> US
Dietary Style
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a large bowl, toss together the green, red, and yellow peppers with the tomatoes, cucumber, and onion. | 2. In a medium bowl, whisk together the vinegar and olive oil. Season with salt, pepper, and sugar. Whisk in oregano, basil, and marjoram. Continue whisking until ingredients are well blended and the oil and vinegar are emulsified. | 3. Pour dressing over vegetables, and toss gently with a wooden spoon. Cover, and marinate at room temperature for 1 to 2 hours, stirring frequently. Refrigerate until 1 hour before serving; then remove from the refrigerator, and let sit at room temperature. Garnish with chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green bell pepper	1		sliced	-	-	-	-
red bell pepper	1		sliced	-	-	-	-
yellow bell pepper	1		sliced	-	-	-	-
tomato	3		cored quartered sliced	84.87	18.819000000000003	4.428	0.738
cucumber	1		peeled seeded sliced	-	-	-	-
spanish onion	1		peeled cut sliced	-	-	-	-
dressing				-	-	-	-
red wine vinegar	1/3	cup		15.1367	0.2151	0.0319	0.0
extra virgin olive oil	3/4	cup		-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
white sugar	1	teaspoon		16.254	4.1992	0.0	0.0
oregano	1/4	teaspoon		0.6625	0.1723	0.0225	0.0107
basil	1/4	teaspoon		0.0508	0.0059	0.006999999999999999	0.0014
marjoram	1/4	teaspoon		0.4065	0.0908	0.019	0.0106
parsley			chopped	-	-	-	-

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

Cooking in progress....

Basque Salad