RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	21.6927
Energy (kCal)	535.0224
Carbohydrates (g)	55.8918
Total fats (g)	24.8067
Fatty acids, total saturated 20:0 (g)	0.0577
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1338
Fatty acids, total polyunsaturated 17:1 (g)	0.0178
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0295
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2082
Tocopherol, beta (mg)	0.0239
Lactose (g)	0.1911
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0068
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)	0.2890
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2567
Proline (g)	0.1211
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4459
Adjusted Protein (g)	0.0000
Cystine (g)	0.0355
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	13.4990
Copper, Cu (mg)	0.2329
Maltose (g)	0.1911
Zinc, Zn (mg)	1.1160
Total lipid (fat) (g)	24.8067
Vitamin K (phylloquinone) (g)	100.8437
Cholesterol (mg)	28.3333
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)	30.4950
Folate, total (g)	66.1900
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2372.3594
Energy (kcal)	535.0224
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1779
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0467
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0130
Sugars, total (g)	36.5483
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0364
Vitamin C, total ascorbic acid (mg)	97.8266
Lutein + zeaxanthin (g)	1278.6500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0187
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1579
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)	37.2933
Fatty acids, total saturated 16:0 (g)	1.6167
Carbohydrate, by difference (g)	55.8918
Vitamin D (IU)	0.0000
Fructose (g)	0.6188
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.3728
Tyrosine (g)	0.0593
Potassium, K (mg)	1880.1545
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	45.2800
Serine (g)	0.1419
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1350
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)	0.0192
Fatty acids, total saturated 14:0 (g)	0.0020
Histidine (g)	0.0706
Isoleucine (g)	0.1049
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.3493
Water (g)	507.0782
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)	329.1100
Sodium, Na (mg)	1713.7596
Iron, Fe (mg)	4.4174
Energy (kJ)	927.6650
Ash (g)	16.2489
Caffeine (mg)	0.0000
Glycine (g)	0.1161
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)	1.3965
Fatty acids, total polyunsaturated (g)	1.5983
Vitamin E (alpha-tocopherol) (mg)	2.9399
Sucrose (g)	0.0910
Vitamin B-6 (mg)	0.3801
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)	0.1632
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)	0.5929
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)	0.1607
Folate, food (g)	66.1900
Fatty acids, total saturated 20:1 (g)	0.0420
Fatty acids, total monounsaturated (g)	10.0100
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)	0.0030
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	56.6748
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.9871
Vitamin B-12 (g)	0.5667
Calcium, Ca (mg)	211.4906
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1183
Glutamic acid (g)	0.6194
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	22.7500
Vitamin E, added (mg)	0.0000
Retinol (g)	17.0000
Leucine (g)	0.1644
Folate, DFE (g)	66.1900
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)	13.4486
Tryptophan (g)	0.0404
Threonine (g)	0.1049
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.4570
Protein (g)	21.6927
Cryptoxanthin, beta (g)	0.9100
Fatty acids, total saturated 18:1 undifferentiated (g)	9.7722
Betaine (mg)	0.1045
Phosphorus, P (mg)	185.2900
Tocopherol, gamma (mg)	0.2667

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. Bring a large pot of salted water to a boil. | 2. Clean broccoli & separate florets from the stems. Remove the tough peel from the stems & cut into cubes. Place in steamer & steam to desired tenderness. Reserve the broccoli water. | 3. Remove the casings from the sausage. Heat the olive oil to medium high and brown the sausage flattening & chopping until all is browned. | 4. Add garlic, fennel seed & red pepper flakes. Cook until garlic is pale brown. Remove from the heat. | 5. Add steamed broccoli & 1/2 cup of the broccoli water to the sausage. | 6. Add the pasta to the boiling water and cook according to package directions. | 7. Scoop out the pasta & add to the sausage & broccoli along with 1/2 cup of the pasta water. | 8. Reheat the sausage, broccoli & pasta & stir until the water mostly boils away & forms a nice sauce. 1 1/2 to 2 minutes. | 9. If too dry add more water from pasta &/or broccoli. | 10. Grate 1/2 ounce of pecorino romano cheese over pasta reserving the remaing cheese for tableside. | 11. Salt & pepper to taste. | 12. Can be reheated in microwave. Just sprinkle with a little water before heating. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
broccoli	1			30.94	6.0424	2.5662	0.3367
link italian sausage	2 1/2		sweet	50.4333	0.0	11.22	0.2833
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
red pepper flake	1/2	teaspoon		50.4333	0.0	11.22	0.2833
fennel seed	1/2	teaspoon		3.45	0.5229	0.158	0.1487
pasta	1	lb		312.9791	45.3593	6.9853	10.478
salt pepper				50.4333	0.0	11.22	0.2833
pecorino romano cheese	2	ounces	grated	50.4333	0.0	11.22	0.2833

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

Cooking in progress....

Pasta With Broccoli & Italian Sausage