RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.7357
Energy (kCal)	75.5215
Carbohydrates (g)	10.0522
Total fats (g)	3.9602
Fatty acids, total saturated 20:0 (g)	0.0140
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1166
Fatty acids, total polyunsaturated 17:1 (g)	0.0042
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0415
Tocopherol, beta (mg)	0.0149
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.0817
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0662
Proline (g)	0.0355
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.6335
Adjusted Protein (g)	0.0000
Cystine (g)	0.0170
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.8167
Copper, Cu (mg)	0.1136
Maltose (g)	0.0116
Zinc, Zn (mg)	0.3638
Total lipid (fat) (g)	3.9602
Vitamin K (phylloquinone) (g)	14.6351
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)	15.2774
Folate, total (g)	24.5935
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1096.5742
Energy (kcal)	75.5215
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0447
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0143
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	5.0369
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0112
Vitamin C, total ascorbic acid (mg)	18.4514
Lutein + zeaxanthin (g)	175.2950
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0479
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)	21.9968
Fatty acids, total saturated 16:0 (g)	0.4668
Carbohydrate, by difference (g)	10.0522
Vitamin D (IU)	0.0000
Fructose (g)	1.7716
Fluoride, F (g)	2.5690
Aspartic acid (g)	0.2311
Tyrosine (g)	0.0325
Potassium, K (mg)	381.7957
Fatty acids, total saturated 12:0 (g)	0.0011
Vitamin A, RAE (g)	55.1974
Serine (g)	0.0542
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0556
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)	0.0044
Fatty acids, total saturated 14:0 (g)	0.0011
Histidine (g)	0.0284
Isoleucine (g)	0.0446
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.3560
Water (g)	162.9088
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)	595.9260
Sodium, Na (mg)	18.2613
Iron, Fe (mg)	0.6912
Energy (kJ)	314.6652
Ash (g)	0.8877
Caffeine (mg)	0.0000
Glycine (g)	0.0444
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)	0.4836
Fatty acids, total polyunsaturated (g)	0.6001
Vitamin E (alpha-tocopherol) (mg)	1.3462
Sucrose (g)	0.0124
Vitamin B-6 (mg)	0.1936
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)	0.0571
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)	4060.4056
Starch (g)	0.0091
Pantothenic acid (mg)	0.3287
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)	0.0710
Folate, food (g)	24.5935
Fatty acids, total saturated 20:1 (g)	0.0105
Fatty acids, total monounsaturated (g)	2.5245
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)	0.0007
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	14.5025
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.5707
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	32.3316
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0018
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0548
Glutamic acid (g)	0.6539
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	123.0791
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0628
Folate, DFE (g)	24.5935
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)	2.4335
Tryptophan (g)	0.0154
Threonine (g)	0.0513
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.2685
Protein (g)	1.7357
Cryptoxanthin, beta (g)	0.3047
Fatty acids, total saturated 18:1 undifferentiated (g)	2.4644
Betaine (mg)	0.1342
Phosphorus, P (mg)	41.9953
Tocopherol, gamma (mg)	0.1845

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. Place tomatoes in a kettle, and cover with cold water. | 2. Bring just to the boil, pour off water, and cover again with cold water. | 3. Peel tomatoes and cut into small pieces. | 4. Cook the spaghetti in a large pot of boiling salted water until al dente. | 5. While the pasta is cooking, in a large saucepan over medium heat, saute the garlic in olive oil, ensuring that the garlic does not brown. | 6. Stir in the tomato paste, and immediately stir in the tomatoes, salt and pepper. | 7. Reduce heat, and simmer until the pasta is ready; add the basil. | 8. Drain spaghetti, but do not rinse in cold water. | 9. Mix it into the sauce, reduce the heat as low as possible. | 10. Keep warm, uncovered, for about 10 minutes until it is ready to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	1/2			20.1049	4.3449	0.9829	0.2234
water				-	-	-	-
spaghetti	2	ounces		17.5767	3.9179	0.3629	0.3232
garlic	1	clove	crushed	4.47	0.9918	0.1908	0.015
olive oil	3/4	teaspoon		29.835	0.0	0.0	3.375
tomato paste	3/4	teaspoon		3.3825	0.78	0.1782	0.0194
salt				-	-	-	-
pepper				-	-	-	-
basil	3/4	teaspoon	chopped	0.1524	0.0176	0.0209	0.0042

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

Cooking in progress....

Tomato and Garlic Spaghetti