RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.1397
Energy (kCal)	165.6393
Carbohydrates (g)	28.9716
Total fats (g)	1.3797
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3403
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)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0013
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0670
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.0300
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1316
Proline (g)	0.0564
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0657
Adjusted Protein (g)	0.0000
Cystine (g)	0.0169
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.5643
Copper, Cu (mg)	0.1277
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6844
Total lipid (fat) (g)	1.3797
Vitamin K (phylloquinone) (g)	2.2006
Cholesterol (mg)	0.1667
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.5000
Folate, total (g)	29.8771
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	274.2361
Energy (kcal)	165.6393
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0054
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0224
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	8.9278
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0013
Vitamin C, total ascorbic acid (mg)	7.6302
Lutein + zeaxanthin (g)	1.4773
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0841
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)	45.6621
Fatty acids, total saturated 16:0 (g)	0.2484
Carbohydrate, by difference (g)	28.9716
Vitamin D (IU)	0.0000
Fructose (g)	0.0430
Fluoride, F (g)	0.0367
Aspartic acid (g)	0.1892
Tyrosine (g)	0.0527
Potassium, K (mg)	426.4743
Fatty acids, total saturated 12:0 (g)	0.0057
Vitamin A, RAE (g)	13.9411
Serine (g)	0.0711
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0706
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	5.1744
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0088
Histidine (g)	0.0349
Isoleucine (g)	0.0731
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.3758
Water (g)	355.1030
Fatty acids, total saturated 8:0 (g)	0.0005
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)	145.7110
Sodium, Na (mg)	1031.2679
Iron, Fe (mg)	1.5218
Energy (kJ)	693.3120
Ash (g)	2.3940
Caffeine (mg)	0.0000
Glycine (g)	0.0675
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)	0.2246
Fatty acids, total polyunsaturated (g)	0.5651
Vitamin E (alpha-tocopherol) (mg)	0.3025
Sucrose (g)	0.0330
Vitamin B-6 (mg)	0.3690
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0008
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0741
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)	0.8707
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)	0.1026
Folate, food (g)	29.8771
Fatty acids, total saturated 20:1 (g)	0.0006
Fatty acids, total monounsaturated (g)	0.1086
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)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	28.7177
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.3002
Vitamin B-12 (g)	0.0092
Calcium, Ca (mg)	88.9125
Fatty acids, total saturated 10:0 (g)	0.0012
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0685
Glutamic acid (g)	0.3143
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	36.2874
Vitamin E, added (mg)	0.0000
Retinol (g)	0.3250
Leucine (g)	0.1038
Folate, DFE (g)	29.8771
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)	3.6350
Tryptophan (g)	0.0264
Threonine (g)	0.0547
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.4282
Protein (g)	3.1397
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1003
Betaine (mg)	0.0033
Phosphorus, P (mg)	70.3875
Tocopherol, gamma (mg)	0.0000

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. The sauce cooks fast, so start boiling the water for your spaghetti first. | 2. Heat up the oil in a pan and fry the garlic with onions and the pepper until one side of the minced garlic gets a bit brown. | 3. Add the cooking wine (turning the flame up). | 4. When it comes to a boil, turn the heat low and let the wine reduce for five minutes or more while you work on the spaghetti or your main course. | 5. Add the Parmesan cheese to the sauce. | 6. In a separate cup, whisk the Xanthan gum with about two ounces of water. It's okay if it forms lumps. | 7. Add enough of this to thicken your spaghetti sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic	3	teaspoons	minced	12.515999999999998	2.7769999999999997	0.5342	0.042
black pepper				-	-	-	-
onion	1	teaspoon		1.3333	0.3113	0.0367	0.0033
xanthan gum	1/2	teaspoon		-	-	-	-
cooking wine	2/3	cup		78.4	9.8784	0.784	0.0
spaghetti	8	ounces		70.3067	15.6716	1.4515	1.2927
salt	1/2	teaspoon		-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
parmesan cheese	1/2	teaspoon		3.0833	0.3333	0.3333	0.0417

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

Cooking in progress....

Garlic White Wine Spaghetti