RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	9.187
Energy (kCal)	109.4415
Carbohydrates (g)	16.1591
Total fats (g)	1.1145
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0193
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)	0.0348
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)	0.1252
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1112
Proline (g)	0.0230
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.0521
Adjusted Protein (g)	0.0000
Cystine (g)	0.0084
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	10.1619
Copper, Cu (mg)	0.0910
Maltose (g)	0.0000
Zinc, Zn (mg)	0.7961
Total lipid (fat) (g)	1.1145
Vitamin K (phylloquinone) (g)	1.3791
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)	0.0009
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	8.5290
Folate, total (g)	15.4860
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	35.1769
Energy (kcal)	109.4415
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0228
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0082
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.6500
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0262
Vitamin C, total ascorbic acid (mg)	6.5987
Lutein + zeaxanthin (g)	6.1038
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0390
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)	25.9215
Fatty acids, total saturated 16:0 (g)	0.2892
Carbohydrate, by difference (g)	16.1591
Vitamin D (IU)	0.0000
Fructose (g)	0.6893
Fluoride, F (g)	0.7833
Aspartic acid (g)	0.0982
Tyrosine (g)	0.0172
Potassium, K (mg)	239.5934
Fatty acids, total saturated 12:0 (g)	0.0285
Vitamin A, RAE (g)	8.1552
Serine (g)	0.0298
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0315
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)	0.1027
Histidine (g)	0.0180
Isoleucine (g)	0.0280
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1680
Water (g)	528.2014
Fatty acids, total saturated 8:0 (g)	0.0118
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)	5.3408
Sodium, Na (mg)	243.1733
Iron, Fe (mg)	1.3123
Energy (kJ)	457.1258
Ash (g)	1.9518
Caffeine (mg)	0.0000
Glycine (g)	0.0328
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)	0.0530
Fatty acids, total polyunsaturated (g)	0.0732
Vitamin E (alpha-tocopherol) (mg)	0.0315
Sucrose (g)	0.5281
Vitamin B-6 (mg)	0.1907
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0193
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0454
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.1243
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)	0.0521
Folate, food (g)	15.4860
Fatty acids, total saturated 20:1 (g)	0.0152
Fatty acids, total monounsaturated (g)	0.3012
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)	8.3703
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.6600
Vitamin B-12 (g)	0.2200
Calcium, Ca (mg)	237.5989
Fatty acids, total saturated 10:0 (g)	0.0256
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0259
Glutamic acid (g)	0.2141
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	7.8000
Leucine (g)	0.0453
Folate, DFE (g)	15.4860
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)	1.2307
Tryptophan (g)	0.0134
Threonine (g)	0.0259
Fatty acids, total polyunsaturated 18:1 c (g)	0.0037
Manganese, Mn (mg)	0.2842
Protein (g)	9.1870
Cryptoxanthin, beta (g)	0.1438
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2627
Betaine (mg)	0.1045
Phosphorus, P (mg)	169.3802
Tocopherol, gamma (mg)	0.0377

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. In a medium saucepan over medium heat, melt butter. Saute onion and garlic until tender but not translucent. | 2. Add rice to saucepan, cooking and stirring for two minutes. | 3. Slowly stir in water and bouillon granules and bring to a boil. | 4. Reduce heat to medium-low, cover and simmer for 20-25 minutes. (Note: Do not lift cover while simmering, as you want to contain steam and heat to cook properly.). | 5. Remove pan from heat. Rice should be tender but slightly firm, and mixture should be creamy. Stir in parmesan and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1/3	cup	chopped	21.3333	4.9813	0.5867	0.0533
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
grain rice	2/3	cup		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
chicken bouillon granule	2	teaspoons		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0

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

Cooking in progress....

Lazy Garlic Parmesan Risotto