RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.008
Energy (kCal)	40.5019
Carbohydrates (g)	0.0678
Total fats (g)	4.5499
Fatty acids, total saturated 20:0 (g)	0.0186
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0342
Fatty acids, total polyunsaturated 17:1 (g)	0.0056
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)	0.0001
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)	0.0881
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0000
Proline (g)	0.0000
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0000
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0022
Copper, Cu (mg)	0.0180
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0030
Total lipid (fat) (g)	4.5499
Vitamin K (phylloquinone) (g)	2.7090
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)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	10.0303
Folate, total (g)	0.1045
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	0.1403
Energy (kcal)	40.5019
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0584
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0000
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0041
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0041
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0000
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)	4.9916
Fatty acids, total saturated 16:0 (g)	0.5111
Carbohydrate, by difference (g)	0.0678
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0000
Tyrosine (g)	0.0000
Potassium, K (mg)	0.5263
Fatty acids, total saturated 12:0 (g)	0.0005
Vitamin A, RAE (g)	0.0069
Serine (g)	0.0000
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0000
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)	0.0058
Fatty acids, total saturated 14:0 (g)	0.0314
Histidine (g)	0.0000
Isoleucine (g)	0.0000
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0018
Water (g)	236.9612
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)	0.0385
Sodium, Na (mg)	4.8520
Iron, Fe (mg)	0.0294
Energy (kJ)	169.4745
Ash (g)	0.1691
Caffeine (mg)	0.0000
Glycine (g)	0.0000
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)	0.4398
Fatty acids, total polyunsaturated (g)	0.4740
Vitamin E (alpha-tocopherol) (mg)	0.6458
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0002
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)	0.0000
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)	0.0000
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)	0.0005
Folate, food (g)	0.1045
Fatty acids, total saturated 20:1 (g)	0.0140
Fatty acids, total monounsaturated (g)	3.2876
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)	0.0010
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.0256
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.6571
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	23.9980
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0000
Glutamic acid (g)	0.0000
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)	0.0000
Folate, DFE (g)	0.1045
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)	0.0286
Tryptophan (g)	0.0000
Threonine (g)	0.0000
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0040
Protein (g)	0.0080
Cryptoxanthin, beta (g)	0.0908
Fatty acids, total saturated 18:1 undifferentiated (g)	3.2093
Betaine (mg)	0.0045
Phosphorus, P (mg)	0.2929
Tocopherol, gamma (mg)	0.0381

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. Rinse the outside of the pumpkin, remove the seeds, cut it up into medium-small pieces. | 2. Bring a large pot of water to a boil, add 1 boullion cube and the cut up pumpkin. | 3. Put the lid on and boil until it is soft--about 1 hour, more or less (the time depends on the size of the pumpkin). | 4. Remove cooked pumpkin from the pot into a colander to cool. | 5. While pumpkin is cooling, sauté the chopped onion until clear, in a bit of olive oil. | 6. Using a spoon, scoop the cooled pumpkin out of its skin or peel the skin away from the pumpkin and put into a bowl. | 7. Mash the pumpkin well and fold in the onions and any oil left in the pan. | 8. Put the cooked pumpkin and onion mixture into a medium stock pot and add 1 cup of water, 1 chicken bullion cube and a pinch of nutmeg. | 9. It should have a thick"sauce type" consistency. | 10. Simmer for one hour, checking to make sure there is just enough liquid (be careful not to let it scorch). | 11. While the pasta is boiling, add the heavy cream and 1 teaspoon olive oil to the sauce. | 12. Continue simmering sauce until pasta is cooked. | 13. Pour sauce over cooked, drained pasta and toss lightly to mix. | 14. Serve with grated Parmesan cheese to sprinkle on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar pumpkin	1			-	-	-	-
yellow onion	1			-	-	-	-
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
chicken bouillon cube	2			-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
heavy cream	1/2 - 1	cup		0.0	0.0	0.0	0.0
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
olive oil	2	teaspoons		39.78	0.0	0.0	4.5
parmesan cheese			grated	-	-	-	-

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

Cooking in progress....

Pumpkin Sauce for Pasta