RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	104.7757
Energy (kCal)	1060.1765
Carbohydrates (g)	18.9898
Total fats (g)	59.8916
Fatty acids, total saturated 20:0 (g)	0.0862
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3549
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	2.7896
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0544
Fatty acids, total saturated 4:0 (g)	0.0648
Fatty acids, total trans (g)	3.4065
Riboflavin (mg)	0.7399
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0726
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0091
Fatty acids, total saturated 18:0 (g)	9.2314
Tocopherol, delta (mg)	0.0023
Arginine (g)	0.0402
Proline (g)	0.0387
Fatty acids, total polyunsaturated 18:1 t (g)	2.7896
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3988
Adjusted Protein (g)	0.0000
Cystine (g)	0.0032
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	81.8564
Copper, Cu (mg)	0.3255
Maltose (g)	0.0000
Zinc, Zn (mg)	22.0397
Total lipid (fat) (g)	59.8916
Vitamin K (phylloquinone) (g)	252.7838
Cholesterol (mg)	289.2276
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.3237
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	4.2575
Folate, total (g)	64.4081
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1328.6525
Energy (kcal)	1060.1765
Fatty acids, total saturated 16:1 undifferentiated (g)	1.6200
Fatty acids, total saturated 14:1 (g)	0.3357
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0070
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0045
Sugars, total (g)	1.5857
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0080
Vitamin C, total ascorbic acid (mg)	21.4358
Lutein + zeaxanthin (g)	839.6875
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0315
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)	112.3577
Fatty acids, total saturated 16:0 (g)	13.0028
Carbohydrate, by difference (g)	18.9898
Vitamin D (IU)	0.0000
Fructose (g)	0.2608
Fluoride, F (g)	0.2200
Aspartic acid (g)	0.0648
Tyrosine (g)	0.0158
Potassium, K (mg)	1666.3335
Fatty acids, total saturated 12:0 (g)	0.0974
Vitamin A, RAE (g)	79.3625
Serine (g)	0.0254
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0278
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)	0.0136
Fatty acids, total saturated 14:0 (g)	1.7677
Histidine (g)	0.0124
Isoleucine (g)	0.0216
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.4944
Niacin (mg)	22.1659
Water (g)	338.9402
Fatty acids, total saturated 8:0 (g)	0.0269
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0045
Carotene, beta (g)	766.0175
Sodium, Na (mg)	777.7057
Iron, Fe (mg)	12.0905
Energy (kJ)	4433.5668
Ash (g)	10.7361
Caffeine (mg)	0.0000
Glycine (g)	0.0280
Fatty acids, total trans-polyenoic (g)	0.6169
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	1.9993
Fatty acids, total polyunsaturated (g)	2.5129
Vitamin E (alpha-tocopherol) (mg)	1.7658
Sucrose (g)	0.2003
Vitamin B-6 (mg)	1.6904
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0384
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0361
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0045
Fatty acids, total trans-polyenoic 15:1 (g)	0.0091
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.6996
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)	0.3538
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2648
Folate, food (g)	64.4081
Fatty acids, total saturated 20:1 (g)	0.0984
Fatty acids, total monounsaturated (g)	22.3995
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.8210
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.6668
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	315.1023
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	25.4753
Vitamin B-12 (g)	9.3758
Calcium, Ca (mg)	403.7236
Fatty acids, total saturated 10:0 (g)	0.0731
Galactose (g)	0.0004
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0346
Glutamic acid (g)	0.0914
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0500
Vitamin E, added (mg)	0.0000
Retinol (g)	15.6000
Leucine (g)	0.0376
Folate, DFE (g)	64.4081
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.6169
Fiber, total dietary (g)	0.9412
Tryptophan (g)	0.0100
Threonine (g)	0.0233
Fatty acids, total polyunsaturated 18:1 c (g)	17.0025
Manganese, Mn (mg)	0.1077
Protein (g)	104.7757
Cryptoxanthin, beta (g)	0.0175
Fatty acids, total saturated 18:1 undifferentiated (g)	20.3401
Betaine (mg)	36.3319
Phosphorus, P (mg)	1088.6576
Tocopherol, gamma (mg)	0.1406

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. Tomato sauce: saute 1 large onion, chopped, and 1 sweet red bell pepper, (seeded and chopped) in 3 tablespoons olive or salad oil until tender. | 2. Mix in 2 cloves garlic (minced or pressed), 1 large can (28oz.) tomatoes, 1/2 cup dry red wine (optional). 1 teaspoons each sugar and salt, and 1 tablespoons dried basil leaves. Bring to boiling. Cover and simmer 20 minute Uncover and cook, stirring occasionally about 10 minutes until sauce is reduced to about 1 quart. | 3. Spoon 1 cup of the tomato sauce into a greased 13- by- 9 inch baking dish. | 4. Mix ground beef, parsley, onions, salt, herbs, cottage cheese. Jack cheese and 1/4 cup of the Parmesan cheese. | 5. Divide mixture into 12 to 16 equal portions. | 6. Stuff uncooked manicotti shells with it. Place filled shells in baking dish. | 7. Pour remaining sauce evenly over them. Sprinkle with remaining Parmesan cheese. Cover tightly with foil (refrigerate, if made ahead). | 8. Bake at 350°F until manciotti are tender, about 1 1/4 hours (1 1/2 hours if refreigerated). | 9. Uncover. Bake 5 minute to brown lightly. | 10. Serve sprinkled with additional Parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
onion	2	tablespoons	minced	8.0	1.868	0.22	0.02
salt	12	teaspoons		-	-	-	-
basil leaf	1	teaspoon	dried	-	-	-	-
oregano	1/4	teaspoon	dried	0.6625	0.1723	0.0225	0.0107
marjoram leaf	1/4	teaspoon		-	-	-	-
large curd cottage cheese	2	cups	curd	-	-	-	-
monterey jack cheese	1	cup	shredded	-	-	-	-
parmesan cheese	1/2	cup	shredded	148.0	16.0	16.0	2.0
manicotti	12 -16			-	-	-	-
parmesan cheese				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....

Cheesy, Cheesy, Manicotti