RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.6314
Energy (kCal)	20.8328
Carbohydrates (g)	1.751
Total fats (g)	0.37
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0655
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)	0.0081
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0698
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0020
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)	0.0175
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0008
Proline (g)	0.0007
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)	0.0003
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.7967
Copper, Cu (mg)	0.1651
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2538
Total lipid (fat) (g)	0.3700
Vitamin K (phylloquinone) (g)	8.5860
Cholesterol (mg)	7.0833
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)	16.5120
Folate, total (g)	10.2167
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	69.0762
Energy (kcal)	20.8328
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0035
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0002
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0033
Sugars, total (g)	0.1824
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	2.6019
Lutein + zeaxanthin (g)	5.5391
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0047
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0007
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)	14.3650
Fatty acids, total saturated 16:0 (g)	0.0715
Carbohydrate, by difference (g)	1.7510
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0022
Tyrosine (g)	0.0003
Potassium, K (mg)	48.8589
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	7.0330
Serine (g)	0.0006
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0005
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)	0.0006
Histidine (g)	0.0003
Isoleucine (g)	0.0005
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.3898
Water (g)	40.6529
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)	32.7239
Sodium, Na (mg)	817.4156
Iron, Fe (mg)	0.7808
Energy (kJ)	87.0209
Ash (g)	2.9426
Caffeine (mg)	0.0000
Glycine (g)	0.0006
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)	0.0447
Fatty acids, total polyunsaturated (g)	0.1306
Vitamin E (alpha-tocopherol) (mg)	0.3789
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0289
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)	0.0007
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)	0.0109
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)	0.0238
Folate, food (g)	10.2167
Fatty acids, total saturated 20:1 (g)	0.0003
Fatty acids, total monounsaturated (g)	0.0344
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)	11.5295
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0985
Vitamin B-12 (g)	0.1417
Calcium, Ca (mg)	30.5861
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0006
Glutamic acid (g)	0.0021
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2812
Vitamin E, added (mg)	0.0000
Retinol (g)	4.2500
Leucine (g)	0.0008
Folate, DFE (g)	10.2167
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)	1.1125
Tryptophan (g)	0.0002
Threonine (g)	0.0006
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0283
Protein (g)	3.6314
Cryptoxanthin, beta (g)	0.3125
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0301
Betaine (mg)	0.0000
Phosphorus, P (mg)	29.2759
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 pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid. | 2. Meanwhile, heat reserved oil from anchovies (about 2 tablespoons) in large skillet over medium-high heat. Add calamari and toss just until opaque, about 1 minute. Add garlic, crushed red pepper and crushed anchovies with capers and stir 1 minute. | 3. Add white wine; boil until sauce is slightly reduced, about 3 minutes. Mix in basil. | 4. Add pasta to mixture in skillet. Toss until heated through and sauce coats pasta, adding reserved cooking liquid by tablespoonfuls if pasta seems dry, about 2 minutes. | 5. Divide pasta and calamari between | 6. 2 plates and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
linguine	1/2			12.6083	0.0	2.805	0.0708
caper	4		rolled crushed	7.912000000000001	1.6822	0.8118	0.2958
oil			reserved	-	-	-	-
calamari	1/2	lb	sliced cleaned	12.6083	0.0	2.805	0.0708
garlic clove	3		chopped	12.6083	0.0	2.805	0.0708
red pepper	1/4	teaspoon	crushed	0.3125	0.0688	0.0146	0.0034
white wine	3/4	cup		-	-	-	-
basil leaf	1/2	cup	sliced	12.6083	0.0	2.805	0.0708

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

Cooking in progress....

Linguine With Calamari and Garlic