RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	108.9639
Energy (kCal)	1121.6877
Carbohydrates (g)	10.215
Total fats (g)	68.2824
Fatty acids, total saturated 20:0 (g)	0.0892
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3858
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	2.8156
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2424
Fatty acids, total saturated 4:0 (g)	0.0364
Fatty acids, total trans (g)	3.4445
Riboflavin (mg)	1.1687
Tocopherol, beta (mg)	0.0100
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0796
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0091
Fatty acids, total saturated 18:0 (g)	9.9168
Tocopherol, delta (mg)	0.0600
Arginine (g)	0.8740
Proline (g)	0.5411
Fatty acids, total polyunsaturated 18:1 t (g)	2.8126
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3725
Adjusted Protein (g)	0.0000
Cystine (g)	0.2767
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	104.1688
Copper, Cu (mg)	0.3777
Maltose (g)	0.0000
Zinc, Zn (mg)	22.5816
Total lipid (fat) (g)	68.2824
Vitamin K (phylloquinone) (g)	6.3170
Cholesterol (mg)	657.2276
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.3592
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.6530
Folate, total (g)	80.0418
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	573.3452
Energy (kcal)	1121.6877
Fatty acids, total saturated 16:1 undifferentiated (g)	1.7978
Fatty acids, total saturated 14:1 (g)	0.3428
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3823
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0045
Sugars, total (g)	0.7114
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0649
Vitamin C, total ascorbic acid (mg)	0.0186
Lutein + zeaxanthin (g)	505.6105
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8714
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)	108.3594
Fatty acids, total saturated 16:0 (g)	14.9565
Carbohydrate, by difference (g)	10.2150
Vitamin D (IU)	82.0000
Fructose (g)	0.0061
Fluoride, F (g)	1.2966
Aspartic acid (g)	1.3664
Tyrosine (g)	0.5087
Potassium, K (mg)	1595.0167
Fatty acids, total saturated 12:0 (g)	0.0693
Vitamin A, RAE (g)	168.1552
Serine (g)	0.9812
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6907
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0180
Fatty acids, total saturated 14:0 (g)	1.6987
Histidine (g)	0.3140
Isoleucine (g)	0.6795
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.5064
Niacin (mg)	21.9880
Water (g)	382.5385
Fatty acids, total saturated 8:0 (g)	0.0203
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0228
Carotene, beta (g)	4.3825
Sodium, Na (mg)	681.4882
Iron, Fe (mg)	11.9199
Energy (kJ)	4691.8698
Ash (g)	10.1771
Caffeine (mg)	0.0000
Glycine (g)	0.4426
Fatty acids, total trans-polyenoic (g)	0.6289
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	3.5161
Fatty acids, total polyunsaturated (g)	4.3698
Vitamin E (alpha-tocopherol) (mg)	2.6620
Sucrose (g)	0.0319
Vitamin B-6 (mg)	1.8276
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0193
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	0.9253
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0284
Fatty acids, total trans-polyenoic 15:1 (g)	0.0091
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	4.1652
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)	0.3618
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2796
Folate, food (g)	80.0418
Fatty acids, total saturated 20:1 (g)	0.1102
Fatty acids, total monounsaturated (g)	25.7257
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.3520
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.6888
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	603.7128
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	27.9591
Vitamin B-12 (g)	10.0458
Calcium, Ca (mg)	274.2028
Fatty acids, total saturated 10:0 (g)	0.0541
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.7460
Glutamic acid (g)	1.7378
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	167.8000
Leucine (g)	1.1031
Folate, DFE (g)	80.0418
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.6289
Fiber, total dietary (g)	0.2850
Tryptophan (g)	0.1692
Threonine (g)	0.5632
Fatty acids, total polyunsaturated 18:1 c (g)	20.3940
Manganese, Mn (mg)	0.1619
Protein (g)	108.9639
Cryptoxanthin, beta (g)	9.1438
Fatty acids, total saturated 18:1 undifferentiated (g)	23.4578
Betaine (mg)	36.7332
Phosphorus, P (mg)	1139.1131
Tocopherol, gamma (mg)	0.5377

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. Preaheat oven to 350 degrees. | 2. Bring 4 quarts of water to a boil; add salt if desired. Place noodles in water and boil for 9 minutes. Drain and rinse in cold water to prevent sticking. | 3. While noodles are boiling, brown meat in a large skillet. Drain and add spaghetti sauce; set simmer for 5 minutes, then turn off heat. | 4. In a bowl, combine eggs, 1 cup mozzarella, half of the ricotta, parmesan and seasonings. | 5. Pour a layer of meat sauce in the bottom of a baking dish, using half of what you have. | 6. Using a spoon or piping bag, fill the noodles with the cheese mixture and place on top of sauce. Spread remaining ricotta on top and layer with remaining sauce and mozzarella. Bake, covered, for 40 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
manicotti	8		uncooked	-	-	-	-
spaghetti sauce	1	jar		-	-	-	-
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
egg	2			143.0	0.72	12.56	9.51
mozzarella cheese	1	cup		-	-	-	-
ricotta cheese	1	container		-	-	-	-
parmesan cheese	1/4	cup		74.0	8.0	8.0	1.0
italian seasoning	1	teaspoon		-	-	-	-
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
salt	1/8	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
mozzarella cheese	1	cup		-	-	-	-

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

Cooking in progress....

Cheese Stuffed Manicotti in Meat Sauce