RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.6426
Energy (kCal)	305.1919
Carbohydrates (g)	53.9033
Total fats (g)	10.5198
Fatty acids, total saturated 20:0 (g)	0.0049
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4016
Fatty acids, total polyunsaturated 17:1 (g)	0.0005
Fatty acids, total trans-monoenoic (g)	0.0475
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0515
Riboflavin (mg)	0.1175
Tocopherol, beta (mg)	0.0049
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)	0.0789
Tocopherol, delta (mg)	0.1089
Arginine (g)	0.1319
Proline (g)	0.0566
Fatty acids, total polyunsaturated 18:1 t (g)	0.0475
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3020
Adjusted Protein (g)	0.0000
Cystine (g)	0.0171
Tocotrienol, beta (mg)	0.0396
Selenium, Se (g)	6.7104
Copper, Cu (mg)	0.1410
Maltose (g)	0.1435
Zinc, Zn (mg)	0.6838
Total lipid (fat) (g)	10.5198
Vitamin K (phylloquinone) (g)	3.6297
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0594
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	61.1456
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	375.9257
Energy (kcal)	305.1919
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0060
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0227
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	31.2356
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	247.5707
Lutein + zeaxanthin (g)	51.9300
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0852
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)	35.9006
Fatty acids, total saturated 16:0 (g)	0.3592
Carbohydrate, by difference (g)	53.9033
Vitamin D (IU)	0.0000
Fructose (g)	0.3168
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1891
Tyrosine (g)	0.0527
Potassium, K (mg)	372.6052
Fatty acids, total saturated 12:0 (g)	0.0045
Vitamin A, RAE (g)	18.5578
Serine (g)	0.0715
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0709
Fatty acids, total trans-polyenoic 22:4 (g)	0.0005
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0025
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	0.0070
Histidine (g)	0.0351
Isoleucine (g)	0.0739
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0005
Niacin (mg)	3.4289
Water (g)	335.3365
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0297
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0005
Carotene, beta (g)	203.0197
Sodium, Na (mg)	293.2404
Iron, Fe (mg)	1.3610
Energy (kJ)	1277.9804
Ash (g)	1.8942
Caffeine (mg)	0.0000
Glycine (g)	0.0679
Fatty acids, total trans-polyenoic (g)	0.0040
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0020
Fatty acids, total saturated 18:2 undifferentiated (g)	0.5910
Fatty acids, total polyunsaturated (g)	0.9936
Vitamin E (alpha-tocopherol) (mg)	0.6336
Sucrose (g)	0.1287
Vitamin B-6 (mg)	0.3878
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)	0.0745
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)	782.1000
Starch (g)	9.5634
Pantothenic acid (mg)	0.9755
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)	0.0005
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2440
Folate, food (g)	27.4856
Fatty acids, total saturated 20:1 (g)	0.0064
Fatty acids, total monounsaturated (g)	0.5091
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.3618
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0010
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.3465
Choline, total (mg)	20.6853
Fatty acids, total polyunsaturated 16:1 c (g)	0.0015
Fatty acids, total saturated (g)	0.4650
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	77.3632
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0198
Alanine (g)	0.0686
Glutamic acid (g)	0.3105
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)	0.0000
Leucine (g)	0.1048
Folate, DFE (g)	27.4856
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0040
Fiber, total dietary (g)	4.3334
Tryptophan (g)	0.0263
Threonine (g)	0.0549
Fatty acids, total polyunsaturated 18:1 c (g)	0.3569
Manganese, Mn (mg)	0.5434
Protein (g)	3.6426
Cryptoxanthin, beta (g)	9.4050
Fatty acids, total saturated 18:1 undifferentiated (g)	0.4939
Betaine (mg)	0.0000
Phosphorus, P (mg)	63.2606
Tocopherol, gamma (mg)	0.4356

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Preparation Time
Cooking Time - 20 minutes, Preparation Time - 15 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet. | 2. Bake in the preheated oven until hazelnuts become fragrant, about 10 minutes. Allow hazelnuts to cool completely on baking sheet. Rub cooled hazelnuts between your palms to remove the bitter paper-like skins. Transfer hazelnuts to a resealable bag and close. Crush nuts using a rolling pin. | 3. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain. | 4. Pour enough olive oil into a skillet over medium heat to coat the bottom; cook and stir pepperoncini peppers and garlic in the hot oil until garlic is golden, about 3 minutes. Add sun-dried tomatoes, hazelnuts, and anchovy paste; cook and stir until warmed, about 2 minutes. | 5. Transfer spaghetti to the hazelnut mixture; add Marsala wine. Toss mixture in skillet over medium heat until evenly combined and wine is slightly evaporated, 2 to 3 minutes. Split spaghetti mixture onto 2 plates; top with olives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hazelnut	1/2	cup		159.6	24.0	0.0	8.004
spaghetti	1/2	pound		70.3069	15.6716	1.4515	1.2927
extra virgin olive oil	1/3	cup		-	-	-	-
pepperoncini pepper	2		jarred sliced	-	-	-	-
garlic	3	cloves	chopped	13.41	2.9754	0.5724	0.045
tomato oil	1/4	cup	sun-dried sliced packed	61.875	11.2563	1.6187	1.1781
anchovy paste	1	teaspoon		-	-	-	-
marsala wine	1/4	cup		-	-	-	-
kalamata olive	8			-	-	-	-

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

Cooking in progress....

Aglio e Olio alla Fremont