Italian Butter (No Real Butter)

1. Using a mortar& pestle, grind together red and black peppers, dried herbs, garlic powder, minced garlic, and salt.

2. Mix herb mixture into a small bowl.

3. Pour olive oil on top.

4. Mix throughly.

5. And serve.

6. Store unused mixture in an air-tight container.

7. Can be easily multiplied to make larger portions.

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Nutrient	Quantity
Total fats	0.8965 g
Protein	14.6056 g
Carbohydrates	17.0077 g
Energy	124.6788 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0573 g
Water	58.1705 g
Aspartic acid	0.3785 g
Calcium, Ca	183.7152 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0021 g
Lutein + zeaxanthin	450.579 g
Fiber, total dietary	4.4797 g
Fatty acids, total saturated 22:0	0.0027 g
Carotene, beta	327.34 g
Niacin	1.0674 mg
Vitamin A, RAE	46.889 g
Arginine	0.4254 g
Riboflavin	0.1446 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0303 g
Fatty acids, total saturated 20:1	0.0008 g
Glutamic acid	0.5728 g
Sodium, Na	50.6043 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0153 g
Total lipid (fat)	0.8965 g
Manganese, Mn	1.3196 mg
Fructose	0.0804 g
Proline	0.3019 g
Fatty acids, total saturated 16:0	0.1657 g
Fatty acids, total saturated 8:0	0.007 g
Sucrose	0.2275 g
Choline, total	47.89 mg
Sugars, total	0.5278 g
Serine	0.1128 g
Fatty acids, total saturated 10:0	0.0031 g
Fatty acids, total saturated 18:0	0.0733 g
Fatty acids, total saturated 20:4 undifferentiated	0.0295 g
Vitamin B-6	0.398 mg
Selenium, Se	13.5301 g
Ash	1.8599 g
Fatty acids, total saturated 18:1 undifferentiated	0.1492 g
Pantothenic acid	0.2813 mg
Phenylalanine	0.1226 g
Copper, Cu	0.3506 mg
Betaine	1.5104 mg
Thiamin	0.1448 mg
Retinol	17 g
Methionine	0.0311 g
Iron, Fe	3.6924 mg
Carbohydrate, by difference	17.0077 g
Phosphorus, P	175.315 mg
Folate, total	31.028 g
Tocopherol, gamma	1.2095 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.013 g
Lycopene	1.38 g
Alanine	0.1295 g
Cholesterol	28.3333 mg
Valine	0.1574 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0105 g
Fatty acids, total saturated 18:2 undifferentiated	0.1363 g
Glycine	0.1252 g
Carotene, alpha	1.428 g
Glucose (dextrose)	0.0809 g
Fatty acids, total saturated 14:0	0.0072 g
Zinc, Zn	1.1961 mg
Isoleucine	0.1067 g
Tocopherol, delta	0.0276 mg
Fatty acids, total saturated 12:0	0.014 g
Fatty acids, total polyunsaturated	0.2751 g
Fatty acids, total saturated 14:1	0.0011 g
Leucine	0.2073 g
Tocotrienol, alpha	0.0586 mg
Vitamin A, IU	655.8122 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0068 g
Folate, DFE	31.028 g
Tryptophan	0.031 g
Vitamin C, total ascorbic acid	8.739 mg
Phytosterols	14.152 mg
Galactose	0.0221 g
Fatty acids, total polyunsaturated 18:1 c	0.0763 g
Fatty acids, total saturated 6:0	0.0008 g
Tyrosine	0.0991 g
Vitamin B-12	0.5667 g
Vitamin K (phylloquinone)	103.4985 g
Fatty acids, total saturated	0.3006 g
Histidine	0.0552 g
Fatty acids, total monounsaturated	0.1677 g
Threonine	0.0858 g
Folate, food	31.028 g
Cryptoxanthin, beta	3.154 g
Vitamin E (alpha-tocopherol)	1.0244 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0187 g
Magnesium, Mg	45.9693 mg
Lysine	0.1417 g
Potassium, K	449.8658 mg
Fatty acids, total polyunsaturated 24:1 c	0.0009 g
Cystine	0.0446 g
Fluoride, F	2.3598 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic powder	1 tablespoon	32.107	7.0548	0.0708
Garlic	1 tablespoon	12.665	2.8101	0.0425
Extra virgin olive oil	2 ounces	50.4333	0	0.2833
Rosemary	1 tablespoon	2.227	0.3519	0.0996
Parsley	1 tablespoon	1.368	0.2405	0.03
Oregano	1 tablespoon	7.95	2.0676	0.1284
black pepper	1 tablespoon	17.319	4.4126	0.2249
Basil	1 tablespoon	0.6095	0.0702	0.017
kosher salt	1 teaspoon	50.4333	0	0.2833
red pepper flake	1 tablespoon	50.4333	0	0.2833