RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	9.0307
Energy (kCal)	94.9383
Carbohydrates (g)	11.9695
Total fats (g)	3.5198
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4106
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)	0.0000
Riboflavin (mg)	0.5631
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)	0.1126
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.5921
Proline (g)	0.3587
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3627
Adjusted Protein (g)	0.0000
Cystine (g)	0.1174
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.8451
Copper, Cu (mg)	0.4509
Maltose (g)	0.0000
Zinc, Zn (mg)	1.7397
Total lipid (fat) (g)	3.5198
Vitamin K (phylloquinone) (g)	1371.4360
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)	0.0005
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	25.5600
Folate, total (g)	556.8767
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	26634.3350
Energy (kcal)	94.9383
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0214
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1799
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.3209
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	81.7712
Lutein + zeaxanthin (g)	34643.0825
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5069
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)	229.4650
Fatty acids, total saturated 16:0 (g)	0.3544
Carbohydrate, by difference (g)	11.9695
Vitamin D (IU)	0.0000
Fructose (g)	0.4819
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.7642
Tyrosine (g)	0.3440
Potassium, K (mg)	1610.6558
Fatty acids, total saturated 12:0 (g)	0.0001
Vitamin A, RAE (g)	1332.1100
Serine (g)	0.3439
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4136
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)	0.0345
Histidine (g)	0.2080
Isoleucine (g)	0.4558
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.3570
Water (g)	264.4184
Fatty acids, total saturated 8:0 (g)	0.0000
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)	15977.8908
Sodium, Na (mg)	228.1108
Iron, Fe (mg)	7.8260
Energy (kJ)	399.3558
Ash (g)	5.1455
Caffeine (mg)	0.0000
Glycine (g)	0.4416
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)	1.1071
Fatty acids, total polyunsaturated (g)	1.5217
Vitamin E (alpha-tocopherol) (mg)	5.7728
Sucrose (g)	0.2207
Vitamin B-6 (mg)	0.5635
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)	0.5228
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)	0.2260
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)	0.2868
Folate, food (g)	556.8767
Fatty acids, total saturated 20:1 (g)	0.0034
Fatty acids, total monounsaturated (g)	0.9350
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0006
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)	55.0712
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.5170
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	302.4650
Fatty acids, total saturated 10:0 (g)	0.0010
Galactose (g)	0.2840
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.4499
Glutamic acid (g)	1.1727
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.7015
Folate, DFE (g)	556.8767
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)	6.7282
Tryptophan (g)	0.1303
Threonine (g)	0.3835
Fatty acids, total polyunsaturated 18:1 c (g)	0.0002
Manganese, Mn (mg)	2.6209
Protein (g)	9.0307
Cryptoxanthin, beta (g)	0.2033
Fatty acids, total saturated 18:1 undifferentiated (g)	0.9093
Betaine (mg)	291.3840
Phosphorus, P (mg)	177.1667
Tocopherol, gamma (mg)	0.5112

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Preparation Time
Cooking Time - 20 minutes, Preparation Time - 10 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. | 2. In a large saucepan over medium heat, melt butter. Stir in mushrooms and cook until tender. Stir in spinach and cook until thawed and tender. Remove from heat and stir in ricotta cheese; mix well. | 3. To the spinach mixture add the lemon juice; pour over cooked pasta. Mix well and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach fettuccine pasta	1	package		-	-	-	-
butter	1	teaspoon		28.5	1.3095	0.8905	2.4
mushroom	3	cups		-	-	-	-
spinach	1	package	chopped	65.32	10.3092	8.1224	1.1076
ricotta cheese	1	container		-	-	-	-
lemon	1		juiced	1.1183	0.3508	0.0178	0.0122

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

Cooking in progress....

Spinach Mushroom and Ricotta Fettuccine