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Bucatini With Chanterelles, Spring Peas, and Prosciutto

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)2.8833
Energy (kCal)263.9586
Carbohydrates (g)38.5155
Protein (g)20.7225
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pea 1 cup shelled defrosted drained 41.16 7.399 2.7439999999999998 0.196
    salt - - - -
    chanterelle mushroom 1 lb 172.3653 31.1165 6.7585 2.404
    extra virgin olive oil 5 tablespoons 50.4333 0.0 11.22 0.2833
    garlic clove 3 peeled 50.4333 0.0 11.22 0.2833
    prosciutto 2 ounces sliced chopped 50.4333 0.0 11.22 0.2833
    black pepper ground - - - -
    plum tomato 1 1/2 1/2 ripe peeled seeded crushed canned crushed 50.4333 0.0 11.22 0.2833
    italian parsley 1/4 cup chopped 50.4333 0.0 11.22 0.2833
    bucatini pasta 1 lb 50.4333 0.0 11.22 0.2833
    parmigiano reggiano cheese 1/2 cup grated 50.4333 0.0 11.22 0.2833

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



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