RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.5752
Energy (kCal)	15.2363
Carbohydrates (g)	3.3712
Total fats (g)	0.2506
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0585
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)	0.0002
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0204
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0001
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)	0.0062
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0284
Proline (g)	0.0090
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)	0.0034
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.6142
Copper, Cu (mg)	0.0517
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1162
Total lipid (fat) (g)	0.2506
Vitamin K (phylloquinone) (g)	2.4217
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	4.1280
Folate, total (g)	5.4699
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	46.1574
Energy (kcal)	15.2363
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0009
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0043
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.8477
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	1.9011
Lutein + zeaxanthin (g)	0.4800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0161
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)	6.9899
Fatty acids, total saturated 16:0 (g)	0.0458
Carbohydrate, by difference (g)	3.3712
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0328
Tyrosine (g)	0.0081
Potassium, K (mg)	46.0875
Fatty acids, total saturated 12:0 (g)	0.0006
Vitamin A, RAE (g)	2.3030
Serine (g)	0.0125
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0123
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)	0.0007
Histidine (g)	0.0065
Isoleucine (g)	0.0133
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.3464
Water (g)	34.9366
Fatty acids, total saturated 8:0 (g)	0.0000
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)	25.4317
Sodium, Na (mg)	207.2574
Iron, Fe (mg)	0.2825
Energy (kJ)	63.8003
Ash (g)	0.8158
Caffeine (mg)	0.0000
Glycine (g)	0.0122
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)	0.0419
Fatty acids, total polyunsaturated (g)	0.1014
Vitamin E (alpha-tocopherol) (mg)	0.1150
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0676
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0144
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)	0.1223
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)	0.0180
Folate, food (g)	5.4699
Fatty acids, total saturated 20:1 (g)	0.0001
Fatty acids, total monounsaturated (g)	0.0176
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)	3.5797
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0559
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	15.3904
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0111
Glutamic acid (g)	0.0540
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)	0.0000
Leucine (g)	0.0188
Folate, DFE (g)	5.4699
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)	0.7634
Tryptophan (g)	0.0046
Threonine (g)	0.0098
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0923
Protein (g)	0.5752
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0163
Betaine (mg)	0.0000
Phosphorus, P (mg)	8.8519
Tocopherol, gamma (mg)	0.0000

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 spaghetti in boiling salted water until it is slightly undercooked about 1 minute away from being al dente, drain. | 2. Heat the olive oil in a large skillet on medium heat. | 3. Add chili flakes and garlic. | 4. Saute garlic for 2 minutes is fragrant and golden. | 5. Add the mashed anchovies and saute 30 seconds. | 6. Add cherry tomatoes and for 8-10 minutes until the tomatoes begin to create a light sauce. | 7. Once the tomatoes have sauced up, mix the olives, capers, brown sugar, sea salt and ground pepper into the sauce. | 8. Add cooked spaghetti to the pan. | 9. Lower heat to medium heat and use tongs to stir until pasta absorbs the sauce, about 3 minutes. | ---------------------------------------------------------------------------

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
extra virgin olive oil	1/4	cup		-	-	-	-
red pepper flake			crushed	-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
anchovy fillet	6		mashed	-	-	-	-
cherry tomato	2	cups	ripe	-	-	-	-
kalamata olive	15		pitted chopped	-	-	-	-
caper	1	tablespoon	chopped	1.9780000000000002	0.4205	0.203	0.07400000000000001
brown sugar				-	-	-	-
sea salt black pepper			ground	-	-	-	-

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

Cooking in progress....

Zesty Spaghetti a La Puttanesca