RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	30.8422
Energy (kCal)	232.9143
Carbohydrates (g)	19.9749
Total fats (g)	2.4908
Fatty acids, total saturated 20:0 (g)	0.0045
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0309
Fatty acids, total polyunsaturated 17:1 (g)	0.1035
Fatty acids, total trans-monoenoic (g)	0.0247
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0765
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0405
Riboflavin (mg)	0.0638
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0135
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)	0.1790
Tocopherol, delta (mg)	0.0675
Arginine (g)	3.0224
Proline (g)	1.4111
Fatty acids, total polyunsaturated 18:1 t (g)	0.0180
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	4.1353
Adjusted Protein (g)	0.0000
Cystine (g)	0.3652
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	66.7572
Copper, Cu (mg)	0.4330
Maltose (g)	0.0000
Zinc, Zn (mg)	2.2346
Total lipid (fat) (g)	2.4908
Vitamin K (phylloquinone) (g)	0.6750
Cholesterol (mg)	283.5000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0135
Menaquinone-4 (g)	0.6750
Phytosterols (mg)	0.1900
Folate, total (g)	44.7450
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0135
Vitamin A, IU (IU)	483.5984
Energy (kcal)	232.9143
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0450
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.8941
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1530
Sugars, total (g)	15.1260
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	1.6678
Lutein + zeaxanthin (g)	25.1577
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1575
Vitamin B-12, added (g)	0.0000
Valine (g)	1.4363
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)	58.5588
Fatty acids, total saturated 16:0 (g)	0.3504
Carbohydrate, by difference (g)	19.9749
Vitamin D (IU)	4.5000
Fructose (g)	9.0096
Fluoride, F (g)	0.0000
Aspartic acid (g)	3.4206
Tyrosine (g)	1.1607
Potassium, K (mg)	421.7597
Fatty acids, total saturated 12:0 (g)	0.0112
Vitamin A, RAE (g)	125.3570
Serine (g)	1.2512
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.3374
Fatty acids, total trans-polyenoic 22:4 (g)	0.0068
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0090
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0264
Histidine (g)	0.6763
Isoleucine (g)	1.4134
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	4.1333
Water (g)	327.1424
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)	0.0135
Carotene, beta (g)	0.0000
Sodium, Na (mg)	1280.3594
Iron, Fe (mg)	0.8867
Energy (kJ)	972.0655
Ash (g)	4.5852
Caffeine (mg)	0.0000
Glycine (g)	1.8052
Fatty acids, total trans-polyenoic (g)	0.0135
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.2667
Fatty acids, total polyunsaturated (g)	0.7325
Vitamin E (alpha-tocopherol) (mg)	2.9857
Sucrose (g)	1.9812
Vitamin B-6 (mg)	0.3935
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.2250
Vitamin D3 (cholecalciferol) (g)	0.2250
Lysine (g)	2.9209
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0135
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.7793
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)	0.0157
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0795
Folate, food (g)	44.7450
Fatty acids, total saturated 20:1 (g)	0.0068
Fatty acids, total monounsaturated (g)	0.4171
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2002
Fatty acids, total polyunsaturated 16:1 t (g)	0.0068
Fatty acids, total polyunsaturated 17:0 (g)	0.0270
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	184.8552
Fatty acids, total polyunsaturated 16:1 c (g)	0.0360
Fatty acids, total saturated (g)	0.6255
Vitamin B-12 (g)	2.4975
Calcium, Ca (mg)	137.8598
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.8977
Glutamic acid (g)	5.3843
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	121.5000
Leucine (g)	2.6259
Folate, DFE (g)	44.7450
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0135
Fiber, total dietary (g)	0.4437
Tryptophan (g)	0.3498
Threonine (g)	1.2176
Fatty acids, total polyunsaturated 18:1 c (g)	0.2340
Manganese, Mn (mg)	0.2028
Protein (g)	30.8422
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2603
Betaine (mg)	0.1572
Phosphorus, P (mg)	561.1465
Tocopherol, gamma (mg)	0.2700

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. Boil pasta for 10-15 minutes in salted water, until it is just cooked though ("al dente") Drain off the cooking water and rinse in cold running water. | 2. Mix together apple juice, mint, vinegar, salt, pepper. | 3. Dry the prawns in paper towels, peel, core and dice the apples and add them and the dressing to the cooked pasta. Mix well, cover tightly and refridgerate for 2 hours. | 4. Wash lettuce leaves and slice finely, line the serving dish/dishes with lettuce and then spoon the salad mixture on top. Dust salad mixture with paprika. | 5. Serve as a large main dish or as individual portions as prefered. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pasta shell	175			-	-	-	-
apple juice	150	ml	unsweetened	72.3283	17.7676	0.1572	0.2044
mint	1	teaspoon	chopped	0.836	0.1598	0.0625	0.0139
white wine vinegar	1	teaspoon		-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
shrimp	225	g	cooked shelled shelled cooked	159.75	2.0475	30.6225	2.2725
crisp red apple	225			-	-	-	-
lettuce leaf				-	-	-	-
paprika				-	-	-	-

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

Cooking in progress....

Pasta, Prawn(Shrimp), Apple Salad- Mayo Free!