RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.5565
Energy (kCal)	104.8917
Carbohydrates (g)	11.3981
Total fats (g)	5.5778
Fatty acids, total saturated 20:0 (g)	0.0131
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3111
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)	0.0000
Fatty acids, total trans (g)	0.0283
Riboflavin (mg)	0.0830
Tocopherol, beta (mg)	0.0174
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)	0.1837
Tocopherol, delta (mg)	0.6830
Arginine (g)	0.1543
Proline (g)	0.1266
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.9351
Adjusted Protein (g)	0.0000
Cystine (g)	0.0337
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.2414
Copper, Cu (mg)	0.0905
Maltose (g)	0.0000
Zinc, Zn (mg)	0.5488
Total lipid (fat) (g)	5.5778
Vitamin K (phylloquinone) (g)	62.3870
Cholesterol (mg)	1.7010
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0030
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	8.4380
Folate, total (g)	27.1055
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1225.2155
Energy (kcal)	104.8917
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0014
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0267
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.3948
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0228
Vitamin C, total ascorbic acid (mg)	63.5925
Lutein + zeaxanthin (g)	1225.5960
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1070
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)	36.3089
Fatty acids, total saturated 16:0 (g)	0.5027
Carbohydrate, by difference (g)	11.3981
Vitamin D (IU)	0.0000
Fructose (g)	1.6192
Fluoride, F (g)	1.8833
Aspartic acid (g)	0.3429
Tyrosine (g)	0.0677
Potassium, K (mg)	341.7967
Fatty acids, total saturated 12:0 (g)	0.0013
Vitamin A, RAE (g)	60.8955
Serine (g)	0.1235
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1502
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0001
Fatty acids, total saturated 22:0 (g)	0.0131
Fatty acids, total saturated 14:0 (g)	0.0024
Histidine (g)	0.0479
Isoleucine (g)	0.0901
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.8123
Water (g)	138.9365
Fatty acids, total saturated 8:0 (g)	0.0012
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)	724.4750
Sodium, Na (mg)	928.5434
Iron, Fe (mg)	1.0617
Energy (kJ)	439.8609
Ash (g)	3.2863
Caffeine (mg)	0.0000
Glycine (g)	0.0954
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)	2.1824
Fatty acids, total polyunsaturated (g)	2.5521
Vitamin E (alpha-tocopherol) (mg)	0.7482
Sucrose (g)	0.4654
Vitamin B-6 (mg)	0.3038
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1224
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.2254
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)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0779
Folate, food (g)	27.1055
Fatty acids, total saturated 20:1 (g)	0.0130
Fatty acids, total monounsaturated (g)	1.1229
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0026
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0001
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	11.6884
Fatty acids, total polyunsaturated 16:1 c (g)	0.0001
Fatty acids, total saturated (g)	1.0493
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	49.6850
Fatty acids, total saturated 10:0 (g)	0.0011
Galactose (g)	0.0092
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1002
Glutamic acid (g)	0.5482
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	15.7830
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1515
Folate, DFE (g)	26.2355
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)	3.0807
Tryptophan (g)	0.0340
Threonine (g)	0.0909
Fatty acids, total polyunsaturated 18:1 c (g)	0.0085
Manganese, Mn (mg)	0.5212
Protein (g)	3.5565
Cryptoxanthin, beta (g)	5.5025
Fatty acids, total saturated 18:1 undifferentiated (g)	0.9651
Betaine (mg)	12.6834
Phosphorus, P (mg)	79.5332
Tocopherol, gamma (mg)	2.5423

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. Prepare pasta according to package directions and drain well. | 2. In a large frying pan over high heat, cook ginger root and green onion in extra virgin olive oil until fragrant. | 3. Add green cabbage, green pepper, yellow onion and shiitake mushrooms into the pan and stir fry until the cabbage turns soft. | 4. Turn heat to medium-high and add spinach into the pan, stirring constantly. Season with salt and pepper. | 5. Add penne into the pan and stir for 1 minute. Sprinkle soy sauce over the pan. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	2	tablespoons		-	-	-	-
gingerroot	1	teaspoon	minced	-	-	-	-
green onion	1	tablespoon	minced	1.62	0.3444	0.0582	0.0282
green cabbage	4	leaves	chopped	-	-	-	-
green pepper	1/2		cut sliced	14.9	3.4568	0.6407	0.1267
yellow onion	1/2		peeled sliced	57.42	3.4191	0.4132	4.698
shiitake mushroom	2		sliced	-	-	-	-
spinach	1/4		chopped	1.725	0.2722	0.2145	0.0292
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
penne	1/2			17.8602	2.3814	0.8079999999999999	0.5670000000000001

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

Cooking in progress....

J-Style Penne