RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	5.7295
Energy (kCal)	1955.2232
Carbohydrates (g)	0.7354
Total fats (g)	218.1792
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	22.6785
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)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0446
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)	4.3737
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0035
Proline (g)	0.0162
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0028
Adjusted Protein (g)	0.0000
Cystine (g)	0.0016
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.8164
Copper, Cu (mg)	0.0861
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2970
Total lipid (fat) (g)	218.1792
Vitamin K (phylloquinone) (g)	34.6108
Cholesterol (mg)	14.1667
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0017
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	384.7380
Folate, total (g)	4.4455
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	34.6238
Energy (kcal)	1955.2232
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2231
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0011
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0065
Sugars, total (g)	0.0074
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	5.2210
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0094
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0063
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)	7.6332
Fatty acids, total saturated 16:0 (g)	15.2916
Carbohydrate, by difference (g)	0.7354
Vitamin D (IU)	0.0000
Fructose (g)	0.0026
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.0162
Tyrosine (g)	0.0056
Potassium, K (mg)	80.4502
Fatty acids, total saturated 12:0 (g)	0.0011
Vitamin A, RAE (g)	8.8105
Serine (g)	0.0047
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0051
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)	0.0009
Histidine (g)	0.0018
Isoleucine (g)	0.0042
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.3248
Water (g)	22.3850
Fatty acids, total saturated 8:0 (g)	0.0012
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)	3.5650
Sodium, Na (mg)	19.4967
Iron, Fe (mg)	0.5084
Energy (kJ)	8181.2950
Ash (g)	0.3916
Caffeine (mg)	0.0000
Glycine (g)	0.0051
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)	115.3394
Fatty acids, total polyunsaturated (g)	138.0537
Vitamin E (alpha-tocopherol) (mg)	1.0257
Sucrose (g)	0.0002
Vitamin B-6 (mg)	0.0373
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0028
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)	0.0161
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)	0.0352
Folate, food (g)	4.4455
Fatty acids, total saturated 20:1 (g)	0.8720
Fatty acids, total monounsaturated (g)	49.7374
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)	19.4186
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	19.8900
Vitamin B-12 (g)	0.2833
Calcium, Ca (mg)	38.5278
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0071
Glutamic acid (g)	0.0162
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	8.5000
Leucine (g)	0.0117
Folate, DFE (g)	4.4455
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)	0.2910
Tryptophan (g)	0.0007
Threonine (g)	0.0028
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	0.1467
Protein (g)	5.7295
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	48.4241
Betaine (mg)	0.1024
Phosphorus, P (mg)	52.8170
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 at least 6 quarts of salted water and cook linguini according to package directions until al dente. | 2. Meanwhile, heat the olive oil over a medium high flame until hot but not smoking, and lightly toast the walnuts, 1/4 cup of the breadcrumbs, and the garlic. When linguini is nearly finished, remove 1/2 cup of the boiling water and add to the walnut mixture. | 3. Drain linguini and add to walnut mixture, cooking over medium flame for 2 minutes, stirring to coat. Add the parsley and grated cheese, stir, and then place in a pasta bowl. | 4. Season with salt and freshly ground pepper. | 5. Garnish with remaining 1/4 cup of bread crumbs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
linguine	1			25.2167	0.0	5.61	0.1417
extra virgin olive oil	1/4	cup		25.2167	0.0	5.61	0.1417
walnut	1	cup	chopped	1927.12	0.0	0.0	218.0
italian breadcrumb	1/2	cup	seasoned	25.2167	0.0	5.61	0.1417
garlic clove	3		sliced	25.2167	0.0	5.61	0.1417
italian parsley	1/2	cup	chopped	25.2167	0.0	5.61	0.1417
pecorino romano cheese	1/2	cup	grated	25.2167	0.0	5.61	0.1417
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375

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

Cooking in progress....

Linguini With Walnut Sauce