RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	89.8952
Energy (kCal)	765.4626
Carbohydrates (g)	1.0338
Total fats (g)	42.8309
Fatty acids, total saturated 20:0 (g)	0.1677
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3946
Fatty acids, total polyunsaturated 17:1 (g)	0.0506
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2357
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.6879
Tocopherol, beta (mg)	0.0446
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0544
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)	0.9573
Tocopherol, delta (mg)	0.0138
Arginine (g)	0.0067
Proline (g)	0.0257
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0285
Adjusted Protein (g)	0.0000
Cystine (g)	0.0016
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	76.2277
Copper, Cu (mg)	1.1428
Maltose (g)	0.0000
Zinc, Zn (mg)	4.5737
Total lipid (fat) (g)	42.8309
Vitamin K (phylloquinone) (g)	34.1598
Cholesterol (mg)	226.6672
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0093
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	92.5500
Folate, total (g)	71.5552
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	478.8494
Energy (kcal)	765.4626
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5764
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0019
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1043
Sugars, total (g)	0.0614
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0345
Lutein + zeaxanthin (g)	28.4250
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1496
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0088
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)	94.7169
Fatty acids, total saturated 16:0 (g)	4.9923
Carbohydrate, by difference (g)	1.0338
Vitamin D (IU)	0.0000
Fructose (g)	0.0170
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0151
Tyrosine (g)	0.0045
Potassium, K (mg)	1061.9740
Fatty acids, total saturated 12:0 (g)	0.0037
Vitamin A, RAE (g)	137.2753
Serine (g)	0.0047
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0067
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)	0.0522
Fatty acids, total saturated 14:0 (g)	0.0092
Histidine (g)	0.0022
Isoleucine (g)	0.0066
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.0563
Water (g)	356.0165
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)	0.0000
Carotene, beta (g)	15.1050
Sodium, Na (mg)	309.4524
Iron, Fe (mg)	7.1255
Energy (kJ)	3201.1038
Ash (g)	5.5580
Caffeine (mg)	0.0000
Glycine (g)	0.0078
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)	4.1144
Fatty acids, total polyunsaturated (g)	5.0530
Vitamin E (alpha-tocopherol) (mg)	8.3524
Sucrose (g)	0.0136
Vitamin B-6 (mg)	0.5597
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)	0.0075
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0138
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)	0.5467
Folate, food (g)	71.5552
Fatty acids, total saturated 20:1 (g)	0.1260
Fatty acids, total monounsaturated (g)	29.9588
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)	0.0089
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	295.2733
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	6.1912
Vitamin B-12 (g)	4.5333
Calcium, Ca (mg)	559.2945
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0022
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0075
Glutamic acid (g)	0.0146
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.3000
Vitamin E, added (mg)	0.0000
Retinol (g)	136.0003
Leucine (g)	0.0117
Folate, DFE (g)	71.5552
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)	0.6375
Tryptophan (g)	0.0030
Threonine (g)	0.0048
Fatty acids, total polyunsaturated 18:1 c (g)	0.0107
Manganese, Mn (mg)	0.0748
Protein (g)	89.8952
Cryptoxanthin, beta (g)	0.1050
Fatty acids, total saturated 18:1 undifferentiated (g)	29.2055
Betaine (mg)	0.1875
Phosphorus, P (mg)	818.2219
Tocopherol, gamma (mg)	0.7024

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. Trim eggplant and cut into 1/2-inch pieces. | 2. In a large skillet, cook eggplant and garlic in oil for 7 minutes over medium-high heat, stirring occasionally. | 3. Stir in tomatoes and break up with a wooden spoon. | 4. Add oregano, salt and red pepper flakes. | 5. Simmer for 15 minutes, stirring occasionally. | 6. While sauce is simmering, cook pasta following package directions. | 7. Drain, reserving 1 cup of the cooking water. | 8. Toss drained pasta with sauce. | 9. Add reserved pasta water, in 1/4 cup increments, until desired consistency is reached. | 10. Stir in cheese, allow to melt slightly and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
garlic clove	3		sliced	403.4676	0.0	89.7602	2.2667
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
fire tomato	1	can	fire-roasted	403.4676	0.0	89.7602	2.2667
oregano	1 1/2	1/2	dried	3.975	1.0338	0.135	0.0642
salt	1 1/2	1/2		-	-	-	-
red pepper flake	1/4	teaspoon		403.4676	0.0	89.7602	2.2667
rigatoni pasta	1			403.4676	0.0	89.7602	2.2667
mozzarella cheese	1	cup	shredded smoked	-	-	-	-

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

Cooking in progress....

Rigatoni Alla Siciliana