RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.792
Energy (kCal)	112.9648
Carbohydrates (g)	17.1056
Total fats (g)	1.1832
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0565
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)	0.0324
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0257
Tocopherol, beta (mg)	0.0000
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)	0.1236
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0672
Proline (g)	0.0163
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0005
Adjusted Protein (g)	0.0000
Cystine (g)	0.0076
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	10.0097
Copper, Cu (mg)	0.0494
Maltose (g)	0.0000
Zinc, Zn (mg)	0.7677
Total lipid (fat) (g)	1.1832
Vitamin K (phylloquinone) (g)	11.4166
Cholesterol (mg)	4.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	9.6235
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	196.3120
Energy (kcal)	112.9648
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0228
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0093
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	5.5474
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	3.7315
Lutein + zeaxanthin (g)	151.1650
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0351
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)	14.5895
Fatty acids, total saturated 16:0 (g)	0.2909
Carbohydrate, by difference (g)	17.1056
Vitamin D (IU)	0.0000
Fructose (g)	0.0005
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0656
Tyrosine (g)	0.0136
Potassium, K (mg)	188.2046
Fatty acids, total saturated 12:0 (g)	0.0284
Vitamin A, RAE (g)	16.2717
Serine (g)	0.0248
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0250
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)	0.1008
Histidine (g)	0.0139
Isoleucine (g)	0.0274
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.3289
Water (g)	28.9093
Fatty acids, total saturated 8:0 (g)	0.0112
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)	99.9208
Sodium, Na (mg)	235.3886
Iron, Fe (mg)	1.3199
Energy (kJ)	472.6218
Ash (g)	1.5218
Caffeine (mg)	0.0000
Glycine (g)	0.0259
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)	0.0642
Fatty acids, total polyunsaturated (g)	0.1207
Vitamin E (alpha-tocopherol) (mg)	0.0640
Sucrose (g)	4.5627
Vitamin B-6 (mg)	0.1568
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0192
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0322
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)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1356
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)	0.0368
Folate, food (g)	9.6235
Fatty acids, total saturated 20:1 (g)	0.0152
Fatty acids, total monounsaturated (g)	0.3014
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)	7.2136
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.6560
Vitamin B-12 (g)	0.2200
Calcium, Ca (mg)	186.4228
Fatty acids, total saturated 10:0 (g)	0.0254
Galactose (g)	0.0072
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0207
Glutamic acid (g)	0.1020
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	3.4019
Vitamin E, added (mg)	0.0000
Retinol (g)	7.8000
Leucine (g)	0.0400
Folate, DFE (g)	9.6235
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)	0.5503
Tryptophan (g)	0.0088
Threonine (g)	0.0207
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.2096
Protein (g)	8.7920
Cryptoxanthin, beta (g)	1.2190
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2628
Betaine (mg)	0.0106
Phosphorus, P (mg)	157.8515
Tocopherol, gamma (mg)	0.0042

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. Pre-heat oven to 450F; adjust oven rack to highest shelf. | 2. Gently combine tomatoes with garlic, oil, basil, sugar, Tabasco, salt, pepper and cheese in large bowl. | 3. Arrange tomato mixture in single layer on large, low-sided (or tomatoes will steam) non-stick or non-reactive baking sheet. | 4. (I find it easier to cover baking sheet with foil- makes for easier clean-up). | 5. Bake for 30 minutes or until tomatoes are tender and edges have charred. | 6. Cook pasta in large pot of boiling salted water until al dente. | 7. Drain well and immediately toss with tomato mixture in large serving bowl. | 8. Serve with extra cheese and pass the peppermill. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plum tomato	2		ripe cut	-	-	-	-
garlic	3	cloves	chopped	13.41	2.9754	0.5724	0.045
extra virgin olive oil	1/3	cup		-	-	-	-
basil	1	tablespoon	dried	0.6095	0.0702	0.0835	0.017
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
tabasco sauce	1	teaspoon		-	-	-	-
salt				-	-	-	-
pepper			ground	-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
spaghetti	3/4			6.5913	1.4692	0.1361	0.1212

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

Cooking in progress....

Spaghetti with Roasted Tomatoes