RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	9.0907
Energy (kCal)	320.799
Carbohydrates (g)	34.7674
Total fats (g)	18.8155
Fatty acids, total saturated 20:0 (g)	0.0141
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1458
Fatty acids, total polyunsaturated 17:1 (g)	0.0195
Fatty acids, total trans-monoenoic (g)	0.3000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0174
Fatty acids, total saturated 4:0 (g)	0.2196
Fatty acids, total trans (g)	0.3708
Riboflavin (mg)	0.2964
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.8760
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0060
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)	1.4004
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.6937
Proline (g)	0.3094
Fatty acids, total polyunsaturated 18:1 t (g)	0.2673
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.1544
Adjusted Protein (g)	0.0000
Cystine (g)	0.1135
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.2415
Copper, Cu (mg)	0.6065
Maltose (g)	0.0000
Zinc, Zn (mg)	1.3609
Total lipid (fat) (g)	18.8155
Vitamin K (phylloquinone) (g)	78.6834
Cholesterol (mg)	33.9000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0366
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	24.0000
Folate, total (g)	78.8379
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0117
Vitamin A, IU (IU)	2820.0537
Energy (kcal)	320.7990
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2211
Fatty acids, total saturated 14:1 (g)	0.1032
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1448
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0027
Sugars, total (g)	18.5206
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0910
Vitamin C, total ascorbic acid (mg)	78.2644
Lutein + zeaxanthin (g)	684.8800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3414
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0009
Magnesium, Mg (mg)	67.9165
Fatty acids, total saturated 16:0 (g)	3.5485
Carbohydrate, by difference (g)	34.7674
Vitamin D (IU)	18.9000
Fructose (g)	2.0664
Fluoride, F (g)	2.6600
Aspartic acid (g)	0.9551
Tyrosine (g)	0.2428
Potassium, K (mg)	922.1547
Fatty acids, total saturated 12:0 (g)	0.3150
Vitamin A, RAE (g)	241.7868
Serine (g)	0.3114
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3254
Fatty acids, total trans-polyenoic 22:4 (g)	0.0030
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0027
Fatty acids, total saturated 22:0 (g)	0.0045
Fatty acids, total saturated 14:0 (g)	1.0237
Histidine (g)	0.1789
Isoleucine (g)	0.2784
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0564
Niacin (mg)	2.5721
Water (g)	424.1481
Fatty acids, total saturated 8:0 (g)	0.1152
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0024
Carotene, beta (g)	1334.1231
Sodium, Na (mg)	61.6725
Iron, Fe (mg)	2.5502
Energy (kJ)	1336.2918
Ash (g)	3.0421
Caffeine (mg)	0.0000
Glycine (g)	0.3444
Fatty acids, total trans-polyenoic (g)	0.0708
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0006
Fatty acids, total saturated 18:2 undifferentiated (g)	3.7333
Fatty acids, total polyunsaturated (g)	3.9269
Vitamin E (alpha-tocopherol) (mg)	1.4319
Sucrose (g)	1.5840
Vitamin B-6 (mg)	0.4990
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1827
Vitamin D (D2 + D3) (g)	0.4800
Vitamin D3 (cholecalciferol) (g)	0.4800
Lysine (g)	0.3254
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0123
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.8417
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)	0.1059
Fatty acids, total trans-polyenoic 18:3i (g)	0.0012
Thiamin (mg)	0.4440
Folate, food (g)	78.8379
Fatty acids, total saturated 20:1 (g)	0.0296
Fatty acids, total monounsaturated (g)	5.5620
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2622
Fatty acids, total polyunsaturated 16:1 t (g)	0.0327
Fatty acids, total polyunsaturated 17:0 (g)	0.0630
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	40.0724
Fatty acids, total polyunsaturated 16:1 c (g)	0.1641
Fatty acids, total saturated (g)	8.0683
Vitamin B-12 (g)	0.0480
Calcium, Ca (mg)	181.3525
Fatty acids, total saturated 10:0 (g)	0.2716
Galactose (g)	0.0324
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3121
Glutamic acid (g)	2.4304
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0006
Carotene, alpha (g)	210.4948
Vitamin E, added (mg)	0.0000
Retinol (g)	121.5000
Leucine (g)	0.4656
Folate, DFE (g)	78.8379
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0696
Fiber, total dietary (g)	7.3385
Tryptophan (g)	0.1317
Threonine (g)	0.2804
Fatty acids, total polyunsaturated 18:1 c (g)	2.1234
Manganese, Mn (mg)	0.8847
Protein (g)	9.0907
Cryptoxanthin, beta (g)	5.5200
Fatty acids, total saturated 18:1 undifferentiated (g)	5.1850
Betaine (mg)	0.2080
Phosphorus, P (mg)	263.4722
Tocopherol, gamma (mg)	0.0912

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. Heat olive oil & butter in pan over medium heat. Sauté onion until lightly golden. Add mushrooms and continue browning. Add garlic and red pepper flakes for another 1 minute. Carefully add tomatoes – should boil vigorously – watch for splatters. Reduce heat and simmer for 10 minutes, while you cook pasta of choice. | 2. While pasta is draining, add basil, cream, and ½ cup of cheese and bring back up to temperature, without boiling. Taste again for salt & pepper. | 3. Serve over pasta, ravioli, or paillards of chicken, or seafood - sprinkle with remaining Parm. YUM-OH! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/4	cup		-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
onion	1		diced sweet	64.0	14.944	1.76	0.16
mushroom	1/2		chopped	-	-	-	-
garlic	1	cloves	peeled minced	4.47	0.9918	0.1908	0.015
red pepper flake	1/4	teaspoon		-	-	-	-
tomato sauce	1	can		-	-	-	-
tomato	1	can	chopped crushed fire-roasted	62.068999999999996	13.7631	3.2384	0.5397
vodka	1/3	cup		-	-	-	-
heavy cream	1/4	cup		102.0	0.8220000000000001	0.852	10.824000000000002
basil	1/2	cup	chopped	2.76	0.318	0.37799999999999995	0.0768
parmigiano reggiano cheese	1	cup	grated separated	-	-	-	-
salt pepper				-	-	-	-
pasta				-	-	-	-

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

Cooking in progress....

Limoncello or Vodka Pasta Sauce