Veal Marsala With Red Sauce

1. Saute veal, pepper and onion in oil until lightly browned.

2. Add all other ingredients.

3. Transfer to a baking dish and cover and bake at 350 degrees F. for an hour.

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Nutrient	Quantity
Total fats	27.9063 g
Protein	215.6274 g
Carbohydrates	129.9991 g
Energy	1648.087 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3865 g
Water	1429.1933 g
Aspartic acid	3.3702 g
Calcium, Ca	1239.894 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0003 g
Lutein + zeaxanthin	46.2946 g
Fiber, total dietary	16.2896 g
Fatty acids, total saturated 22:0	0.0269 g
Carotene, beta	1955.5321 g
Niacin	23.6061 mg
Hydroxyproline	0.1633 g
Vitamin A, RAE	438.2841 g
Arginine	1.795 g
Riboflavin	2.0843 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total polyunsaturated 15:0	0.0136 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0018 g
Fatty acids, total saturated 20:1	0.0709 g
Glutamic acid	10.4915 g
Sodium, Na	1534.284 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4721 g
Total lipid (fat)	27.9063 g
Manganese, Mn	1.5393 mg
Fructose	12.0166 g
Proline	2.0501 g
Fatty acids, total saturated 16:0	3.7232 g
Sucrose	2.1281 g
Choline, total	746.4781 mg
Sugars, total	44.7754 g
Serine	1.3362 g
Fatty acids, total saturated 18:0	1.2661 g
Fatty acids, total saturated 20:4 undifferentiated	0.4806 g
Vitamin B-6	2.2064 mg
Selenium, Se	217.8518 g
Ash	21.5773 g
Fatty acids, total saturated 18:1 undifferentiated	13.8864 g
Pantothenic acid	1.5275 mg
Phenylalanine	1.3727 g
Copper, Cu	3.5266 mg
Betaine	0.9735 mg
Thiamin	1.797 mg
Retinol	272.0006 g
Methionine	0.5547 g
Iron, Fe	24.2544 mg
Carbohydrate, by difference	129.9991 g
Phosphorus, P	2121.2544 mg
Folate, total	328.8875 g
Tocopherol, gamma	1.0575 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2085 g
Lycopene	72467.856 g
Alanine	1.5433 g
Cholesterol	498.6944 mg
Valine	1.3883 g
Fatty acids, total saturated 18:2 undifferentiated	2.8123 g
Glycine	1.4631 g
Carotene, alpha	53.886 g
Glucose (dextrose)	12.9329 g
Fatty acids, total saturated 14:0	0.1126 g
Zinc, Zn	15.3634 mg
Isoleucine	1.2428 g
Maltose	0.476 g
Tocopherol, delta	0.0023 mg
Fatty acids, total saturated 12:0	0.0097 g
Fatty acids, total polyunsaturated	4.3024 g
Fatty acids, total saturated 14:1	0.0227 g
Fatty acids, total polyunsaturated 17:1	0.035 g
Leucine	2.1923 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	4207.7422 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1088 g
Folate, DFE	405.9995 g
Tryptophan	0.318 g
Vitamin C, total ascorbic acid	66.8245 mg
Phytosterols	54.4665 mg
Folic acid	104.328 g
Galactose	0.001 g
Fatty acids, total polyunsaturated 18:1 c	0.0034 g
Fatty acids, total saturated 20:0	0.0695 g
Starch	0.374 g
Tyrosine	0.8183 g
Vitamin B-12	10.3821 g
Vitamin K (phylloquinone)	43.3238 g
Fatty acids, total saturated	5.2701 g
Histidine	0.8871 g
Fatty acids, total monounsaturated	14.4875 g
Threonine	1.2372 g
Folate, food	224.5595 g
Fatty acids, total polyunsaturated 17:0	0.0393 g
Cryptoxanthin, beta	0.1191 g
Vitamin E (alpha-tocopherol)	16.8188 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2992 g
Fatty acids, total trans	0.1134 g
Magnesium, Mg	350.2255 mg
Lysine	1.8185 g
Potassium, K	4981.4381 mg
Fatty acids, total polyunsaturated 24:1 c	0.0001 g
Cystine	0.4518 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic powder	0.5 teaspoon	5.1305	1.1273	0.0113
Olive oil	1 tablespoon	119.34	0	13.5
Onion	1	64	14.944	0.16
Mushroom	1 can	0	0	0
Oregano	0.25 teaspoon	0.6625	0.1723	0.0107
Water	0.5 cup	0	0	0
Tomato Sauce	16 ounces	512.568	81.6026	8.8906
Tomato paste	1 can	139.4	32.147	0.799
Basil	0.25 teaspoon	0.0508	0.0059	0.0014
green bell pepper	1	806.9352	0	4.5333
marsala wine	0.33 cup	806.9352	0	4.5333
veal cutlet	2 lb	806.9352	0	4.5333