RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	11.686
Energy (kCal)	116.455
Carbohydrates (g)	14.0971
Total fats (g)	1.701
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0647
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)	0.0432
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0469
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)	0.1716
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0561
Proline (g)	0.0639
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)	0.0035
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	11.7547
Copper, Cu (mg)	0.0569
Maltose (g)	0.0000
Zinc, Zn (mg)	1.0816
Total lipid (fat) (g)	1.7010
Vitamin K (phylloquinone) (g)	271.8858
Cholesterol (mg)	5.3333
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)	1.8300
Folate, total (g)	45.4686
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1860.2461
Energy (kcal)	116.4550
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0317
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0126
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.5319
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	27.5173
Lutein + zeaxanthin (g)	872.9100
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0506
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)	26.6086
Fatty acids, total saturated 16:0 (g)	0.4011
Carbohydrate, by difference (g)	14.0971
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0986
Tyrosine (g)	0.0294
Potassium, K (mg)	309.2375
Fatty acids, total saturated 12:0 (g)	0.0379
Vitamin A, RAE (g)	101.6777
Serine (g)	0.0450
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0411
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)	0.1398
Histidine (g)	0.0191
Isoleucine (g)	0.0412
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.5972
Water (g)	52.2959
Fatty acids, total saturated 8:0 (g)	0.0149
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)	1093.1504
Sodium, Na (mg)	320.2461
Iron, Fe (mg)	2.5432
Energy (kJ)	487.4243
Ash (g)	2.2361
Caffeine (mg)	0.0000
Glycine (g)	0.0473
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)	0.1031
Fatty acids, total polyunsaturated (g)	0.1680
Vitamin E (alpha-tocopherol) (mg)	0.1853
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0854
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0256
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0529
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)	0.2010
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)	0.0461
Folate, food (g)	45.4686
Fatty acids, total saturated 20:1 (g)	0.0203
Fatty acids, total monounsaturated (g)	0.4531
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)	8.9754
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.8998
Vitamin B-12 (g)	0.2933
Calcium, Ca (mg)	251.5937
Fatty acids, total saturated 10:0 (g)	0.0336
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0541
Glutamic acid (g)	0.1484
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	4.5359
Vitamin E, added (mg)	0.0000
Retinol (g)	10.4000
Leucine (g)	0.0636
Folate, DFE (g)	45.4686
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)	1.2202
Tryptophan (g)	0.0137
Threonine (g)	0.0388
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.1042
Protein (g)	11.6860
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.4004
Betaine (mg)	0.0000
Phosphorus, P (mg)	205.7286
Tocopherol, gamma (mg)	0.0795

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. Bring a large pot of salted water to a boil and cook spaghetti according to package directions; drain, reserving 1 cup of pasta water. | 2. Meanwhile, in a food processor, combine sun-dried tomatoes, garlic, red pepper flakes, and 2 tablespoons hot water. | 3. With machine running, drizzle in olive oil; add grape tomatoes, salt, lots of black pepper, and process until smooth. | 4. Transfer sauce to a large bowl and stir in cheese and most of the parsley and chives (reserve some for garnish). | 5. Stir in reserved pasta water; add cooked spaghetti and toss vigorously to combine. | 6. Garnish with reserved parsley and chives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti	1			8.7883	1.9589	0.1814	0.1616
sun tomato	1	cup	oil-cured sun-dried chopped	-	-	-	-
garlic clove	2			-	-	-	-
red pepper flake	1	teaspoon	crushed	-	-	-	-
extra virgin olive oil	1/2	cup		-	-	-	-
grape tomato	1	pint		-	-	-	-
salt black pepper			ground	-	-	-	-
parmesan cheese	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
chive	1/4	cup	chopped	3.6	0.522	0.3924	0.0876

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

Cooking in progress....

Two Tomato Arrabbiata Sauce