RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	186.9466
Energy (kCal)	1138.3712
Carbohydrates (g)	13.8712
Total fats (g)	34.7593
Fatty acids, total saturated 20:0 (g)	0.2047
Fatty acids, total saturated 18:3 undifferentiated (g)	2.6590
Fatty acids, total polyunsaturated 17:1 (g)	0.1157
Fatty acids, total trans-monoenoic (g)	0.0696
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2097
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.1797
Riboflavin (mg)	0.4884
Tocopherol, beta (mg)	0.0709
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0601
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0034
Fatty acids, total saturated 18:0 (g)	1.0028
Tocopherol, delta (mg)	1.5705
Arginine (g)	4.1206
Proline (g)	1.7041
Fatty acids, total polyunsaturated 18:1 t (g)	0.0379
Campesterol (mg)	67.4800
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.5961
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	143.9009
Copper, Cu (mg)	2.5422
Maltose (g)	0.0000
Zinc, Zn (mg)	10.1335
Total lipid (fat) (g)	34.7593
Vitamin K (phylloquinone) (g)	20.8774
Cholesterol (mg)	945.3006
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	2.6185
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.9000
Folate, total (g)	60.8565
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0125
Vitamin A, IU (IU)	1249.8162
Energy (kcal)	1138.3712
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1771
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.4404
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.3346
Sugars, total (g)	0.7572
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1105
Vitamin C, total ascorbic acid (mg)	0.3900
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.4335
Vitamin B-12, added (g)	0.0000
Valine (g)	2.5331
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)	302.7430
Fatty acids, total saturated 16:0 (g)	2.0249
Carbohydrate, by difference (g)	13.8712
Vitamin D (IU)	3.4033
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	5.4850
Tyrosine (g)	2.0330
Potassium, K (mg)	1951.4277
Fatty acids, total saturated 12:0 (g)	0.0159
Vitamin A, RAE (g)	375.0169
Serine (g)	2.3510
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.9085
Fatty acids, total trans-polyenoic 22:4 (g)	0.0215
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0034
Fatty acids, total saturated 22:0 (g)	0.1060
Fatty acids, total saturated 14:0 (g)	0.0375
Histidine (g)	1.0228
Isoleucine (g)	2.3616
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0476
Niacin (mg)	4.1458
Water (g)	819.8926
Fatty acids, total saturated 8:0 (g)	0.0004
Tocotrienol, delta (mg)	0.0028
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0317
Carotene, beta (g)	0.0000
Sodium, Na (mg)	4152.9435
Iron, Fe (mg)	11.2203
Energy (kJ)	4764.2377
Ash (g)	18.1758
Caffeine (mg)	0.0000
Glycine (g)	2.1807
Fatty acids, total trans-polyenoic (g)	0.1101
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	5.6914
Fatty acids, total polyunsaturated (g)	9.6173
Vitamin E (alpha-tocopherol) (mg)	8.3519
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.3869
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)	3.8253
Beta-sitosterol (mg)	115.6400
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0125
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	4.7646
Pantothenic acid (mg)	0.5371
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.1022
Fatty acids, total polyunsaturated 15:0 (g)	0.0113
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3267
Folate, food (g)	60.8565
Fatty acids, total saturated 20:1 (g)	0.4021
Fatty acids, total monounsaturated (g)	18.7247
Stigmasterol (mg)	0.8400
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	5.4516
Fatty acids, total polyunsaturated 16:1 t (g)	0.0317
Fatty acids, total polyunsaturated 17:0 (g)	0.0453
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	372.7077
Fatty acids, total polyunsaturated 16:1 c (g)	0.0499
Fatty acids, total saturated (g)	3.4571
Vitamin B-12 (g)	40.7423
Calcium, Ca (mg)	699.0293
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0340
Alanine (g)	3.0138
Glutamic acid (g)	7.6603
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)	375.0169
Leucine (g)	4.0884
Folate, DFE (g)	60.8565
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0079
Fiber, total dietary (g)	0.1200
Tryptophan (g)	0.6984
Threonine (g)	2.3845
Fatty acids, total polyunsaturated 18:1 c (g)	17.6269
Manganese, Mn (mg)	0.4945
Protein (g)	186.9466
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	17.8376
Betaine (mg)	0.0000
Phosphorus, P (mg)	2055.2886
Tocopherol, gamma (mg)	10.6841

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. Soak Notta Pasta(Brand Name) according to the package for saute. | 2. In a large nonstick skillet or wok, heat oil over medium heat. | 3. Add shrimp, scallions, fish sauce, and sprinkling of crushed red peppers, if using. Stirfry until the shrimp just turns opaque. Remove shrimp to a bowl with a slotted spoon. | 4. Add cabbage, red bell pepper, ginger and garlic. Stirfry for one minute. | 5. Add sherry, GF soy sauce or Kikkoman, clams and drained Notta Pasta(made of rice). Cook, mixing all together well, stirring constantly for 3-4 minutes or until the Notta Pasta is firm but tender. | 6. Add reserved shrimp. Toss to mix well. | 7. Serve at once garnished with cilantro, hot garlic bread and a robust red wine(to make things a little different.). | 8. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
gluten pasta notta	8	ounces	free	201.7333	0.0	44.88	1.1333
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
shrimp	1		peeled deveined	385.3342	0.0	91.1202	2.312
scallion	8 -10		sliced	0.0	0.0	0.0	0.0
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
green cabbage	4	cups	julienned	201.7333	0.0	44.88	1.1333
red bell pepper	1			201.7333	0.0	44.88	1.1333
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
garlic clove	4		minced	-	-	-	-
sherry	2	tablespoons		201.7333	0.0	44.88	1.1333
gluten soy sauce kikkoman	3	tablespoons	used free	201.7333	0.0	44.88	1.1333
clam	1	can	minced	292.6837	12.1498	49.9264	3.2672
red pepper flake			crushed	201.7333	0.0	44.88	1.1333
cilantro			chopped	-	-	-	-

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

Cooking in progress....

Pasta With Seafood and Cabbage