RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	13.6936
Energy (kCal)	171.3571
Carbohydrates (g)	4.1935
Total fats (g)	11.8673
Fatty acids, total saturated 20:0 (g)	0.0386
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0391
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)	0.0295
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1283
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0068
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)	0.2554
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.4176
Proline (g)	0.1148
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	3.3750
Glucose (dextrose) (g)	0.3598
Adjusted Protein (g)	0.0000
Cystine (g)	0.0492
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	9.7033
Copper, Cu (mg)	0.3769
Maltose (g)	0.0000
Zinc, Zn (mg)	1.6797
Total lipid (fat) (g)	11.8673
Vitamin K (phylloquinone) (g)	9.1923
Cholesterol (mg)	28.3333
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0203
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.5000
Folate, total (g)	19.1875
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	62.6755
Energy (kcal)	171.3571
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0114
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0439
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0130
Sugars, total (g)	1.4141
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0040
Vitamin C, total ascorbic acid (mg)	6.7768
Lutein + zeaxanthin (g)	4.2063
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0187
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1180
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)	57.1845
Fatty acids, total saturated 16:0 (g)	0.5982
Carbohydrate, by difference (g)	4.1935
Vitamin D (IU)	0.0000
Fructose (g)	0.3086
Fluoride, F (g)	0.1100
Aspartic acid (g)	0.2290
Tyrosine (g)	0.0873
Potassium, K (mg)	261.3846
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	17.1688
Serine (g)	0.1430
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0909
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)	0.0115
Fatty acids, total saturated 14:0 (g)	0.0018
Histidine (g)	0.0589
Isoleucine (g)	0.0929
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.3891
Water (g)	146.8405
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)	0.0682
Carotene, beta (g)	3.1213
Sodium, Na (mg)	41.0033
Iron, Fe (mg)	1.7597
Energy (kJ)	716.4775
Ash (g)	1.2394
Caffeine (mg)	0.0000
Glycine (g)	0.1191
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0088
Fatty acids, total saturated 18:2 undifferentiated (g)	5.6159
Fatty acids, total polyunsaturated (g)	5.8507
Vitamin E (alpha-tocopherol) (mg)	1.8826
Sucrose (g)	0.7468
Vitamin B-6 (mg)	0.1029
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)	0.0950
Beta-sitosterol (mg)	22.2750
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0596
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.2413
Pantothenic acid (mg)	0.0851
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)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1377
Folate, food (g)	19.1875
Fatty acids, total saturated 20:1 (g)	0.1352
Fatty acids, total monounsaturated (g)	3.2185
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0018
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)	47.6372
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.9090
Vitamin B-12 (g)	0.5667
Calcium, Ca (mg)	80.6817
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.1164
Alanine (g)	0.1175
Glutamic acid (g)	0.5196
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	17.0000
Leucine (g)	0.1697
Folate, DFE (g)	19.1875
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)	0.8402
Tryptophan (g)	0.0195
Threonine (g)	0.0645
Fatty acids, total polyunsaturated 18:1 c (g)	0.0006
Manganese, Mn (mg)	1.5000
Protein (g)	13.6936
Cryptoxanthin, beta (g)	0.6100
Fatty acids, total saturated 18:1 undifferentiated (g)	3.0719
Betaine (mg)	0.0775
Phosphorus, P (mg)	203.1512
Tocopherol, gamma (mg)	1.8816

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place sun dried tomatoes in glass bowl with 1/3 cup water, and microwave uncovered on HIGH for 2 minutes. | 2. Set aside until they have absorbed the water and cooled (20 minutes). | 3. Cooke pasta according to package directions for al dente pasta (8-10 minutes); drain. | 4. Rinse with cold water, and drain again. | 5. In a skillet or wok, over high heat, sauté mushrooms. | 6. Blend garlic, onions, cooled tomatoes, and pesto sauce. | 7. In a large mixing bowl, combine pesto mixture and lemon juice. | 8. Add pasta; toss to coat. | 9. Add spinach and mushrooms; mix well. | 10. Sprinkle with nuts; serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sun tomato	1/3	cup	sun-dried chopped	50.4333	0.0	11.22	0.2833
water	1/3	cup		0.0	0.0	0.0	0.0
garlic clove	1/2		chopped	50.4333	0.0	11.22	0.2833
red onion	1	tablespoon	chopped	4.0	0.934	0.11	0.01
pesto sauce	0.5	package		-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
fettuccine pasta	2	ounces		50.4333	0.0	11.22	0.2833
mushroom	1/4	cup	sliced	-	-	-	-
spinach	1	cup	shredded	-	-	-	-
pine nut	2	tablespoons	slivered toasted	113.5688	2.2072	2.3102	11.5374

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

Cooking in progress....

Florentine Pasta Salad