RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	17.6928
Energy (kCal)	380.35
Carbohydrates (g)	62.6355
Total fats (g)	5.7443
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0650
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.3302
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	0.4208
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.7999
Proline (g)	1.4208
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.4349
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	15.6500
Copper, Cu (mg)	0.2240
Maltose (g)	0.0000
Zinc, Zn (mg)	1.5856
Total lipid (fat) (g)	5.7443
Vitamin K (phylloquinone) (g)	0.1500
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0326
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	143.2450
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	3982.5000
Energy (kcal)	380.3500
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1005
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3553
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.1850
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	48.7500
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8799
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)	49.9625
Fatty acids, total saturated 16:0 (g)	1.2275
Carbohydrate, by difference (g)	62.6355
Vitamin D (IU)	41.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	1.0970
Tyrosine (g)	0.5276
Potassium, K (mg)	392.6850
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	265.6250
Serine (g)	0.9848
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8544
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.0182
Histidine (g)	0.3691
Isoleucine (g)	0.7447
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	3.0555
Water (g)	112.8485
Fatty acids, total saturated 8:0 (g)	0.0020
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	0.0000
Sodium, Na (mg)	80.3025
Iron, Fe (mg)	2.4645
Energy (kJ)	1591.5100
Ash (g)	1.7187
Caffeine (mg)	0.0000
Glycine (g)	0.5508
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	1.1169
Fatty acids, total polyunsaturated (g)	1.3360
Vitamin E (alpha-tocopherol) (mg)	0.5250
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2284
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.6589
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.3176
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2793
Folate, food (g)	143.2450
Fatty acids, total saturated 20:1 (g)	0.0240
Fatty acids, total monounsaturated (g)	1.9843
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	146.9000
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	1.6938
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	123.9075
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.6781
Glutamic acid (g)	4.6533
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	1.2669
Folate, DFE (g)	143.2450
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	4.3065
Tryptophan (g)	0.2188
Threonine (g)	0.5577
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.6835
Protein (g)	17.6928
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.8172
Betaine (mg)	0.1500
Phosphorus, P (mg)	223.0600
Tocopherol, gamma (mg)	0.2500

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. TO PREPARE SPINACH. | 2. Using a microwave-proof dish, add spinach and 2 tablespoons of water. | 3. Cook on HIGH (full power) for 2 minutes. | 4. Drain and reserve liquid. | 5. In a food processor or blender, add cooked spinach and 1/4 cup of reserved liquid and puree' until smooth. | 6. TO MAKE PASTA. | 7. Using a pasta machine, add flour, 1/4 cup prepared spinach and salt. | 8. Lock cover in place, press swith to start and mix for 1 minute. | 9. Add olive oil into a standard measuring cup, add egg and whisk until egg and olive oil are incorporated. | 10. If necessary, add reserved spinach liquid or warm water to the 1/2 line and mix again. | 11. Pour mixture into pasta machine and mix until smooth. | 12. Adjust texture of pasta mix so that it is not too wet or not too dry. | 13. Install your choice of extruder (linguini, fettucine or pasta). | 14. Reverse switch and start extruding. | 15. Pasta should extrude smoothly. | 16. Cut pasta to desired lengths. | 17. Sprinkle with semolina flour so that pasta does not stick together. | 18. Cook in boiling salted water for about 6 to 8 minutes. | 19. Serve with your choice of sauces. | 20. You can also prepare carrots or red beets, cook and then puree' in a food processor or blender and use the same amount of puree' as the spinach recipe. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	1	package	frozen	8.25	1.4625	0.825	0.1125
water	2	tablespoons		0.0	0.0	0.0	0.0
purpose flour	2	cups	provided	-	-	-	-
spinach	1/4	cup	prepared	8.25	1.4625	0.825	0.1125
salt	1	teaspoon		-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
semolina flour	1/2	cup		300.6	60.813	10.5878	0.8768

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

Cooking in progress....

Spinach Pasta Using a Pasta Machine