RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	102.2658
Energy (kCal)	649.6724
Carbohydrates (g)	15.8449
Total fats (g)	20.7386
Fatty acids, total saturated 20:0 (g)	0.0279
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2585
Fatty acids, total polyunsaturated 17:1 (g)	0.0056
Fatty acids, total trans-monoenoic (g)	0.0136
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0552
Fatty acids, total saturated 4:0 (g)	0.4656
Fatty acids, total trans (g)	0.0181
Riboflavin (mg)	0.1267
Tocopherol, beta (mg)	0.0049
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0091
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)	1.7364
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0967
Proline (g)	0.1363
Fatty acids, total polyunsaturated 18:1 t (g)	0.0091
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3504
Adjusted Protein (g)	0.0000
Cystine (g)	0.0165
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	9.9684
Copper, Cu (mg)	1.8867
Maltose (g)	0.0000
Zinc, Zn (mg)	7.2798
Total lipid (fat) (g)	20.7386
Vitamin K (phylloquinone) (g)	337.9963
Cholesterol (mg)	778.2683
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0139
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	11.2240
Folate, total (g)	79.2077
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0091
Vitamin A, IU (IU)	3449.3002
Energy (kcal)	649.6724
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4987
Fatty acids, total saturated 14:1 (g)	0.0006
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0353
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1360
Sugars, total (g)	3.3667
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	36.6518
Lutein + zeaxanthin (g)	2703.9680
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1405
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1120
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)	204.9252
Fatty acids, total saturated 16:0 (g)	4.5994
Carbohydrate, by difference (g)	15.8449
Vitamin D (IU)	9.2000
Fructose (g)	0.4247
Fluoride, F (g)	1.3966
Aspartic acid (g)	0.1656
Tyrosine (g)	0.0666
Potassium, K (mg)	1670.5369
Fatty acids, total saturated 12:0 (g)	0.1767
Vitamin A, RAE (g)	270.3452
Serine (g)	0.0873
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0851
Fatty acids, total trans-polyenoic 22:4 (g)	0.0045
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0002
Fatty acids, total saturated 22:0 (g)	0.0196
Fatty acids, total saturated 14:0 (g)	1.4233
Histidine (g)	0.0436
Isoleucine (g)	0.0914
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.5320
Water (g)	466.8670
Fatty acids, total saturated 8:0 (g)	0.1354
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0181
Carotene, beta (g)	1833.0550
Sodium, Na (mg)	805.6854
Iron, Fe (mg)	5.3299
Energy (kJ)	2720.1503
Ash (g)	8.2284
Caffeine (mg)	0.0000
Glycine (g)	0.0619
Fatty acids, total trans-polyenoic (g)	0.0045
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.9526
Fatty acids, total polyunsaturated (g)	1.7544
Vitamin E (alpha-tocopherol) (mg)	1.3972
Sucrose (g)	0.0849
Vitamin B-6 (mg)	0.1766
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1401
Vitamin D (D2 + D3) (g)	0.2400
Vitamin D3 (cholecalciferol) (g)	0.2400
Lysine (g)	0.1203
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0100
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.4313
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)	0.0049
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0720
Folate, food (g)	79.2077
Fatty acids, total saturated 20:1 (g)	0.0383
Fatty acids, total monounsaturated (g)	7.6770
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1475
Fatty acids, total polyunsaturated 16:1 t (g)	0.0045
Fatty acids, total polyunsaturated 17:0 (g)	0.0192
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	21.2882
Fatty acids, total polyunsaturated 16:1 c (g)	0.0093
Fatty acids, total saturated (g)	9.5226
Vitamin B-12 (g)	0.3000
Calcium, Ca (mg)	593.6612
Fatty acids, total saturated 10:0 (g)	0.2815
Galactose (g)	0.0171
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0785
Glutamic acid (g)	0.2920
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	117.4000
Leucine (g)	0.1516
Folate, DFE (g)	79.2077
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0045
Fiber, total dietary (g)	1.7643
Tryptophan (g)	0.0257
Threonine (g)	0.0745
Fatty acids, total polyunsaturated 18:1 c (g)	0.1697
Manganese, Mn (mg)	0.5647
Protein (g)	102.2658
Cryptoxanthin, beta (g)	3.5138
Fatty acids, total saturated 18:1 undifferentiated (g)	6.7677
Betaine (mg)	0.1197
Phosphorus, P (mg)	1181.7040
Tocopherol, gamma (mg)	0.1642

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. Bring 2 quarts of water to a boil in a stockpot. | 2. Add carrots and sugar snap peas; cook 3 minutes. | 3. Remove with a slotted spoon. | 4. Add pasta to boiling water; cook according to package directions,omitting salt and fat. | 5. Drain. | 6. Heat oil in a large nonstick skillet over medium-high heat. | 7. Add shrimp; saute 2 minutes. | 8. Add carrots, peas, salt, pepper, and garlic; saute 2 minutes. | 9. Stir in wine, scraping pan to loosen browned bits. | 10. Stir in cream and juice; cook 1 minute. | 11. Add pasta and cheese; stirwell to coat. | 12. Remove from heat; stir in basil and remaining ingredients. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baby carrot	1 1/2	cups	trimmed	-	-	-	-
sugar snap pea	2	cups		-	-	-	-
cavatappi pasta	3	cups	uncooked	-	-	-	-
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
shrimp	1	lb	peeled deveined	385.3342	0.0	91.1202	2.312
salt	1	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
white wine	1/4	cup		-	-	-	-
whipping cream	1/3	cup		116.8	1.1840000000000002	0.868	12.364
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
basil	1/4	cup	sliced	1.38	0.159	0.18899999999999997	0.0384
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
arugula	2	cups	trimmed	10.0	1.46	1.032	0.264
green onion	2	tablespoons	chopped	3.24	0.6888	0.1164	0.0564

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

Cooking in progress....

Pasta Primavera with Shrimp and Sugar Snap Peas