RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	41.3486
Energy (kCal)	424.6297
Carbohydrates (g)	55.6464
Total fats (g)	4.5067
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0783
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)	0.0147
Fatty acids, total saturated 4:0 (g)	0.1296
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1559
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0034
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)	0.5066
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3497
Proline (g)	0.0817
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.1725
Adjusted Protein (g)	0.0000
Cystine (g)	0.0310
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	45.1747
Copper, Cu (mg)	0.2679
Maltose (g)	0.0000
Zinc, Zn (mg)	3.3153
Total lipid (fat) (g)	4.5067
Vitamin K (phylloquinone) (g)	5.1654
Cholesterol (mg)	30.1667
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0035
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	18.6160
Folate, total (g)	46.6210
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	167.1543
Energy (kcal)	424.6297
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0956
Fatty acids, total saturated 14:1 (g)	0.0004
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0318
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0065
Sugars, total (g)	6.2387
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0635
Vitamin C, total ascorbic acid (mg)	19.3720
Lutein + zeaxanthin (g)	20.6020
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0094
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1405
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)	61.5997
Fatty acids, total saturated 16:0 (g)	1.1489
Carbohydrate, by difference (g)	55.6464
Vitamin D (IU)	0.0000
Fructose (g)	1.4243
Fluoride, F (g)	1.9966
Aspartic acid (g)	0.3086
Tyrosine (g)	0.0557
Potassium, K (mg)	880.6937
Fatty acids, total saturated 12:0 (g)	0.1141
Vitamin A, RAE (g)	41.1210
Serine (g)	0.1009
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1037
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)	0.4073
Histidine (g)	0.0598
Isoleucine (g)	0.1019
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.8776
Water (g)	148.5181
Fatty acids, total saturated 8:0 (g)	0.0471
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)	20.4300
Sodium, Na (mg)	950.2467
Iron, Fe (mg)	5.4630
Energy (kJ)	1774.8300
Ash (g)	6.4883
Caffeine (mg)	0.0000
Glycine (g)	0.1096
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)	0.2125
Fatty acids, total polyunsaturated (g)	0.3283
Vitamin E (alpha-tocopherol) (mg)	0.2484
Sucrose (g)	1.0895
Vitamin B-6 (mg)	0.6973
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0771
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1468
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0035
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4600
Starch (g)	0.0000
Pantothenic acid (mg)	0.3821
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)	0.1991
Folate, food (g)	46.6210
Fatty acids, total saturated 20:1 (g)	0.0608
Fatty acids, total monounsaturated (g)	1.2170
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)	46.0586
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.6342
Vitamin B-12 (g)	1.1633
Calcium, Ca (mg)	774.0823
Fatty acids, total saturated 10:0 (g)	0.1023
Galactose (g)	0.0034
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0848
Glutamic acid (g)	0.6061
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2760
Vitamin E, added (mg)	0.0000
Retinol (g)	39.7000
Leucine (g)	0.1617
Folate, DFE (g)	46.6210
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)	3.2079
Tryptophan (g)	0.0405
Threonine (g)	0.0852
Fatty acids, total polyunsaturated 18:1 c (g)	0.0149
Manganese, Mn (mg)	1.0371
Protein (g)	41.3486
Cryptoxanthin, beta (g)	0.5750
Fatty acids, total saturated 18:1 undifferentiated (g)	1.0587
Betaine (mg)	0.3147
Phosphorus, P (mg)	701.6140
Tocopherol, gamma (mg)	0.1509

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. Peel potatoes and cube (cut to 3/4-1 inch pieces). | 2. Boil potatoes in salted water till tender. | 3. Do not over-cook. | 4. Meanwhile, steam string beans till tender but still crisp and set aside with potatoes. | 5. In a heavy skillet or cast iron frying pan, heat oil and add halved cloves of garlic and finely chopped onion. | 6. Saute till golden crisp. | 7. Meanwhile, cook pasta noodles in salted water. | 8. Cook aldente (cooked just right). | 9. Drain, add potatoes, string beans and toss gently. | 10. Add butter to heated garlic and onion sauce to melt. | 11. Pour sauce over pasta mixture, add pepper, parmesan cheese and work through very gently. | 12. Serve this pasta dish with extra parmesan cheese and french bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tagliatelle pasta noodle	1	1		25.2167	0.0	5.61	0.1417
virgin olive oil	3/4	cup		25.2167	0.0	5.61	0.1417
garlic	12	cloves		53.64	11.9016	2.2896	0.18
white onion	1			44.0	10.274000000000001	1.21	0.11
idaho potato	6			25.2167	0.0	5.61	0.1417
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
butter	1/2 - 1	cup		0.0	0.0	0.0	0.0
string bean	1	lb		25.2167	0.0	5.61	0.1417
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0

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

Cooking in progress....

Pasta Asciutta