RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	32.813
Energy (kCal)	355.143
Carbohydrates (g)	29.4734
Total fats (g)	12.4097
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1031
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.0688
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.8555
Tocopherol, beta (mg)	0.0100
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
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)	1.0538
Tocopherol, delta (mg)	0.0600
Arginine (g)	1.1138
Proline (g)	0.6934
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	3.4019
Glucose (dextrose) (g)	4.4199
Adjusted Protein (g)	0.0000
Cystine (g)	0.3136
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	58.1655
Copper, Cu (mg)	0.3613
Maltose (g)	0.0000
Zinc, Zn (mg)	4.3416
Total lipid (fat) (g)	12.4097
Vitamin K (phylloquinone) (g)	33.6950
Cholesterol (mg)	380.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	84.6426
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	1022.6700
Energy (kcal)	355.1430
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2458
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.6804
Methionine (g)	0.4413
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	5.0723
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	2.3760
Lutein + zeaxanthin (g)	955.4800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	1.1235
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)	67.8894
Fatty acids, total saturated 16:0 (g)	2.7577
Carbohydrate, by difference (g)	29.4734
Vitamin D (IU)	112.6175
Fructose (g)	0.0016
Fluoride, F (g)	1.1000
Aspartic acid (g)	1.8798
Tyrosine (g)	0.6403
Potassium, K (mg)	930.7247
Fatty acids, total saturated 12:0 (g)	0.0560
Vitamin A, RAE (g)	197.1200
Serine (g)	1.2312
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8847
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)	0.0040
Fatty acids, total saturated 14:0 (g)	0.2338
Histidine (g)	0.4118
Isoleucine (g)	0.8746
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	6.8429
Water (g)	241.3572
Fatty acids, total saturated 8:0 (g)	0.0264
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	256.7100
Sodium, Na (mg)	618.1387
Iron, Fe (mg)	4.7520
Energy (kJ)	1484.2467
Ash (g)	5.0259
Caffeine (mg)	0.0000
Glycine (g)	0.6944
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	1.6129
Fatty acids, total polyunsaturated (g)	2.0240
Vitamin E (alpha-tocopherol) (mg)	1.1324
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.7578
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0384
Vitamin D (D2 + D3) (g)	2.6804
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	1.1569
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	4.1191
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)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0942
Folate, food (g)	84.6426
Fatty acids, total saturated 20:1 (g)	0.0574
Fatty acids, total monounsaturated (g)	4.2437
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	301.5680
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	4.3760
Vitamin B-12 (g)	1.3300
Calcium, Ca (mg)	398.9919
Fatty acids, total saturated 10:0 (g)	0.0565
Galactose (g)	0.0216
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	1.0337
Glutamic acid (g)	2.8761
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	175.6000
Leucine (g)	1.4320
Folate, DFE (g)	84.6426
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	4.4434
Tryptophan (g)	0.1908
Threonine (g)	0.7969
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	0.5612
Protein (g)	32.8130
Cryptoxanthin, beta (g)	12.6800
Fatty acids, total saturated 18:1 undifferentiated (g)	3.9207
Betaine (mg)	0.3320
Phosphorus, P (mg)	677.5786
Tocopherol, gamma (mg)	0.5128

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. Cook manicotti according to package directions and drain. | 2. Rinse with cold water, drain and set aside. | 3. Sauté mushrooms and garlic in ht oil in a large skillet over medium heat for 5 minutes. | 4. Add spinach and saute 5 more minutes. | 5. Remove skillet from heat. | 6. Drain any fat off the spinach and garlic. | 7. Stir together eggs, ricotta cheese, basil and salt in a large bowl add mushroom mixture stirring until blended. | 8. Spread 1 1/2 cups marinara sauce in a lightly greased 13x9-inch baking dish. | 9. Squeeze or spoon spinach mixture into shells. | 10. Arrange stuffed shells in dish. | 11. Pour remaining marinara sauce over the top evenly over shells. | 12. Sprinkle with parmesan cheese. | 13. Bake covered at 350°F for 30 minutes. | 14. Uncover and bake for 10 more minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
manicotti	1	package		-	-	-	-
mushroom	6	ounces	chopped	57.833	11.5496	3.8102	0.8335
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
extra virgin olive oil	2	tablespoons		-	-	-	-
spinach	1	package	chopped chopped thawed	-	-	-	-
egg	2			143.0	0.72	12.56	9.51
ricotta cheese	1	container	shredded	-	-	-	-
basil	1/3	cup	chopped	1.84	0.212	0.252	0.0512
salt	1	teaspoon		-	-	-	-
marinara sauce	1	jar		-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0

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

Cooking in progress....

Fresh Spinach and Mushroom Manicotti