RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	11.3728
Energy (kCal)	472.1078
Carbohydrates (g)	21.2833
Total fats (g)	39.4809
Fatty acids, total saturated 20:0 (g)	0.1120
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3744
Fatty acids, total polyunsaturated 17:1 (g)	0.0378
Fatty acids, total trans-monoenoic (g)	0.0010
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0030
Fatty acids, total saturated 4:0 (g)	0.4394
Fatty acids, total trans (g)	0.0016
Riboflavin (mg)	0.5359
Tocopherol, beta (mg)	0.0297
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0005
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)	1.3943
Tocopherol, delta (mg)	0.0118
Arginine (g)	0.5583
Proline (g)	0.8886
Fatty acids, total polyunsaturated 18:1 t (g)	0.0007
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.4758
Adjusted Protein (g)	0.0000
Cystine (g)	0.0704
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	12.0446
Copper, Cu (mg)	0.1245
Maltose (g)	0.0000
Zinc, Zn (mg)	2.0483
Total lipid (fat) (g)	39.4809
Vitamin K (phylloquinone) (g)	26.0403
Cholesterol (mg)	61.4880
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0111
Menaquinone-4 (g)	0.0262
Phytosterols (mg)	86.7580
Folate, total (g)	59.3578
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0005
Vitamin A, IU (IU)	284.3262
Energy (kcal)	472.1078
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5598
Fatty acids, total saturated 14:1 (g)	0.0008
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2490
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0060
Sugars, total (g)	10.0303
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0738
Vitamin C, total ascorbic acid (mg)	26.0073
Lutein + zeaxanthin (g)	35.6318
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0061
Vitamin B-12, added (g)	0.0000
Valine (g)	0.7053
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)	35.5478
Fatty acids, total saturated 16:0 (g)	6.0549
Carbohydrate, by difference (g)	21.2833
Vitamin D (IU)	9.2470
Fructose (g)	2.4134
Fluoride, F (g)	2.1533
Aspartic acid (g)	0.7463
Tyrosine (g)	0.4549
Potassium, K (mg)	344.3050
Fatty acids, total saturated 12:0 (g)	0.6615
Vitamin A, RAE (g)	76.8047
Serine (g)	0.7528
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4842
Fatty acids, total trans-polyenoic 22:4 (g)	0.0003
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0004
Fatty acids, total saturated 22:0 (g)	0.0348
Fatty acids, total saturated 14:0 (g)	1.5738
Histidine (g)	0.2769
Isoleucine (g)	0.5412
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.9948
Water (g)	213.4762
Fatty acids, total saturated 8:0 (g)	0.3108
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0005
Carotene, beta (g)	17.3735
Sodium, Na (mg)	577.2773
Iron, Fe (mg)	1.4048
Energy (kJ)	1971.9627
Ash (g)	3.8787
Caffeine (mg)	0.0000
Glycine (g)	0.1754
Fatty acids, total trans-polyenoic (g)	0.0005
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	2.8716
Fatty acids, total polyunsaturated (g)	3.2648
Vitamin E (alpha-tocopherol) (mg)	4.3711
Sucrose (g)	1.7245
Vitamin B-6 (mg)	0.4777
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3250
Vitamin D (D2 + D3) (g)	0.2356
Vitamin D3 (cholecalciferol) (g)	0.2356
Lysine (g)	0.8749
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0022
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.8459
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)	0.0009
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1748
Folate, food (g)	59.3578
Fatty acids, total saturated 20:1 (g)	0.0843
Fatty acids, total monounsaturated (g)	22.3753
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0115
Fatty acids, total polyunsaturated 16:1 t (g)	0.0003
Fatty acids, total polyunsaturated 17:0 (g)	0.0069
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	27.8852
Fatty acids, total polyunsaturated 16:1 c (g)	0.0014
Fatty acids, total saturated (g)	12.3380
Vitamin B-12 (g)	1.0553
Calcium, Ca (mg)	345.3688
Fatty acids, total saturated 10:0 (g)	1.1275
Galactose (g)	0.0032
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.4817
Glutamic acid (g)	2.0206
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.3822
Vitamin E, added (mg)	0.0000
Retinol (g)	75.6000
Leucine (g)	0.9524
Folate, DFE (g)	59.3578
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0005
Fiber, total dietary (g)	3.6512
Tryptophan (g)	0.1521
Threonine (g)	0.4481
Fatty acids, total polyunsaturated 18:1 c (g)	0.0248
Manganese, Mn (mg)	0.4264
Protein (g)	11.3728
Cryptoxanthin, beta (g)	2.4608
Fatty acids, total saturated 18:1 undifferentiated (g)	21.5431
Betaine (mg)	0.3874
Phosphorus, P (mg)	265.2727
Tocopherol, gamma (mg)	0.5542

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Greek >> Greek
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Cook orzo according to package directions. When almost done stir in the thawed peas. | 2. Drain. | 3. Heat 2 tbsp olive oil in nonstick pan , add onion slices and chopped garlic., cook for 3 minutes over medium heat stirring occasionally. | 4. Stir in Marinara sauce and oregano and black pepper. | 5. Simmer for 3 minutes add shrimp and cook for 6 minutes stirring occasionally. | 6. Stir in lemon juice . | 7. Spoon the shrimp mixture over the orzo. Crumble feta cheese over top and garnish with lemon slices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orzo pasta	1	cup		-	-	-	-
pea	1	package	thawed	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1	cup	sliced	64.0	14.944	1.76	0.16
garlic clove	2		chopped	-	-	-	-
marinara sauce	1	jar		-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
shrimp	1 1/4	1/4	cleaned	6.2125	0.0796	1.1909	0.0884
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
feta cheese	2	ounces		149.688	2.319	8.0571	12.0658
lemon	1		sliced	1.2808	0.4116	0.0486	0.0132

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

Cooking in progress....

Shrimp and Feta