RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	11.0085
Energy (kCal)	2060.5403
Carbohydrates (g)	32.5605
Total fats (g)	220.7552
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.6783
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)	0.0021
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3794
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0462
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0005
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)	6.1591
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.5809
Proline (g)	0.3986
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2272
Adjusted Protein (g)	0.0000
Cystine (g)	0.2137
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	15.2892
Copper, Cu (mg)	0.2083
Maltose (g)	0.0462
Zinc, Zn (mg)	0.9353
Total lipid (fat) (g)	220.7552
Vitamin K (phylloquinone) (g)	59.8148
Cholesterol (mg)	2.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0017
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	208.1580
Folate, total (g)	57.8666
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	554.6020
Energy (kcal)	2060.5403
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0106
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2962
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0009
Sugars, total (g)	12.9952
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	9.5255
Lutein + zeaxanthin (g)	5.2210
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0013
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6581
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)	64.4576
Fatty acids, total saturated 16:0 (g)	18.1258
Carbohydrate, by difference (g)	32.5605
Vitamin D (IU)	0.0000
Fructose (g)	0.0488
Fluoride, F (g)	0.3933
Aspartic acid (g)	1.1117
Tyrosine (g)	0.3979
Potassium, K (mg)	621.9438
Fatty acids, total saturated 12:0 (g)	102.4702
Vitamin A, RAE (g)	28.7261
Serine (g)	0.6403
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5668
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)	0.0000
Fatty acids, total saturated 14:0 (g)	35.7615
Histidine (g)	0.2431
Isoleucine (g)	0.5494
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	4.4355
Water (g)	476.5706
Fatty acids, total saturated 8:0 (g)	7.1952
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)	293.8645
Sodium, Na (mg)	189.6208
Iron, Fe (mg)	1.6266
Energy (kJ)	8622.4458
Ash (g)	1.7855
Caffeine (mg)	0.0000
Glycine (g)	0.3775
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)	3.9055
Fatty acids, total polyunsaturated (g)	4.5904
Vitamin E (alpha-tocopherol) (mg)	8.9275
Sucrose (g)	0.0464
Vitamin B-6 (mg)	0.4695
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.4361
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.6346
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)	1.7744
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)	0.1764
Folate, food (g)	57.8666
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	25.0545
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)	41.0865
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	178.2218
Vitamin B-12 (g)	0.0994
Calcium, Ca (mg)	118.7609
Fatty acids, total saturated 10:0 (g)	8.0664
Galactose (g)	0.0479
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.5851
Glutamic acid (g)	1.5155
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	72.7129
Vitamin E, added (mg)	0.0000
Retinol (g)	1.2000
Leucine (g)	0.8365
Folate, DFE (g)	57.8666
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)	7.0949
Tryptophan (g)	0.1240
Threonine (g)	0.3807
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	0.7210
Protein (g)	11.0085
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	25.0392
Betaine (mg)	0.3004
Phosphorus, P (mg)	73.3481
Tocopherol, gamma (mg)	0.0754

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. Boil water for spaghetti, and cook as directed on box. When done, drain, and set aside with cover on pan, to keep hot. | 2. Meanwhile put the bread crumbs on a lg. dish. Add the Italian seasoning, salt, and pepper. Mix well. Set aside. | 3. Beat the egg whites in a bowl. | 4. Dip veal fillets first in the egg whites, then in the bread crumb mix. | 5. Turn heat on high, and place a lg. frying pan on burner. Add oil, and let get nice and hot. | 6. Add veal fillets, and cook on both sides until golden brown. Drain on paper towels. Set aside. | 7. In a 9x13" pan spread out enough spaghetti sauce to cover where you will be placing the fillets. | 8. Place the fillets on the sauce mixture. Cover with cheese. | 9. Top with spaghetti sauce, and bake in a 350 oven, for 20-25 minutes or until cheese is bubbly. | 10. Add about 1 cups of sauce into drained spaghetti. Mix in well. | 11. Serve spaghetti onto plates. | 12. Add more spaghetti sauce on top. | 13. Place fillets onto plate. | 14. Note: | 15. You can sprinkle Parmesano Reggiano cheese on top of each serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti	1	lb	boiling	140.6138	31.3433	2.903	2.5855
breadcrumb	2	cups		3.56	0.0	0.792	0.02
italian seasoning	1	tablespoon		3.56	0.0	0.792	0.02
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
vegetable oil	1	cup		1879.16	0.0	0.0	218.0
veal fillet	4			3.56	0.0	0.792	0.02
egg white	2			34.32	0.4818	7.194	0.1122
mozzarella cheese	1/2	cup		-	-	-	-
spaghetti sauce	3 -4	cups		-	-	-	-
parmigiano reggiano cheese			shredded	3.56	0.0	0.792	0.02

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

Cooking in progress....

Linda's Spaghetti With Veal Parmesan