RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	55.9044
Energy (kCal)	684.3129
Carbohydrates (g)	59.5963
Total fats (g)	27.7938
Fatty acids, total saturated 20:0 (g)	0.0574
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5584
Fatty acids, total polyunsaturated 17:1 (g)	0.0229
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1235
Fatty acids, total saturated 4:0 (g)	0.0668
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	1.0329
Tocopherol, beta (mg)	0.0198
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0103
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)	0.9437
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.8900
Proline (g)	0.5812
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4981
Adjusted Protein (g)	0.0000
Cystine (g)	0.2378
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	45.4701
Copper, Cu (mg)	0.5677
Maltose (g)	0.0000
Zinc, Zn (mg)	4.1819
Total lipid (fat) (g)	27.7938
Vitamin K (phylloquinone) (g)	1380.4513
Cholesterol (mg)	254.0847
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0184
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	55.6595
Folate, total (g)	606.7067
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	27019.5893
Energy (kcal)	684.3129
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3376
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3431
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0130
Sugars, total (g)	4.9579
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0324
Vitamin C, total ascorbic acid (mg)	80.7400
Lutein + zeaxanthin (g)	34895.6052
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0477
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8965
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)	272.5427
Fatty acids, total saturated 16:0 (g)	3.3551
Carbohydrate, by difference (g)	59.5963
Vitamin D (IU)	41.0000
Fructose (g)	0.4267
Fluoride, F (g)	0.6483
Aspartic acid (g)	1.3649
Tyrosine (g)	0.5600
Potassium, K (mg)	2421.0564
Fatty acids, total saturated 12:0 (g)	0.0563
Vitamin A, RAE (g)	1445.0376
Serine (g)	0.7878
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7132
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0194
Fatty acids, total saturated 14:0 (g)	0.2469
Histidine (g)	0.3402
Isoleucine (g)	0.7606
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	6.9036
Water (g)	517.9180
Fatty acids, total saturated 8:0 (g)	0.0247
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	15984.0812
Sodium, Na (mg)	1171.2121
Iron, Fe (mg)	12.8800
Energy (kJ)	2864.9890
Ash (g)	8.7127
Caffeine (mg)	0.0000
Glycine (g)	0.6039
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	2.2420
Fatty acids, total polyunsaturated (g)	3.9330
Vitamin E (alpha-tocopherol) (mg)	9.5527
Sucrose (g)	0.1989
Vitamin B-6 (mg)	0.8980
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0384
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.9591
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0119
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0575
Starch (g)	0.0000
Pantothenic acid (mg)	0.9730
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.5399
Folate, food (g)	593.0989
Fatty acids, total saturated 20:1 (g)	0.0859
Fatty acids, total monounsaturated (g)	14.3790
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0140
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	245.4743
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	6.9699
Vitamin B-12 (g)	1.4517
Calcium, Ca (mg)	766.3682
Fatty acids, total saturated 10:0 (g)	0.0536
Galactose (g)	0.2844
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.7766
Glutamic acid (g)	1.8389
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0345
Vitamin E, added (mg)	0.0000
Retinol (g)	112.6000
Leucine (g)	1.1884
Folate, DFE (g)	593.0989
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	10.9196
Tryptophan (g)	0.1965
Threonine (g)	0.6299
Fatty acids, total polyunsaturated 18:1 c (g)	1.6959
Manganese, Mn (mg)	2.6484
Protein (g)	55.9044
Cryptoxanthin, beta (g)	4.5719
Fatty acids, total saturated 18:1 undifferentiated (g)	11.8870
Betaine (mg)	291.5731
Phosphorus, P (mg)	681.9032
Tocopherol, gamma (mg)	0.8921

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 according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. | 2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. add garlic; saute 3 minutes or until wilted. | 3. Combine reserved 1/2 cup cooking liquid and egg in a bowl; stir well with a whisk. Add pasta and egg mixture to pan; stir well. Cook over low heat 4 minutes or until egg mixture is slightly thick, stirring constantly (do not boil). | 4. Stir in 1/4 cup cheese and pepper. spoon 1 cup pasta mixture onto each of 4 plates; top each serving with 1 tbsp cheese. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fettuccine	8	ounces	uncooked	224.528	31.7514	14.0613	6.1235
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
prosciutto	2	ounces	sliced	50.4333	0.0	11.22	0.2833
spinach	1	package	chopped	65.32	10.3092	8.1224	1.1076
egg	1			71.5	0.36	6.28	4.755
parmesan cheese	1/2	cup	divided	148.0	16.0	16.0	2.0
black pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094

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

Cooking in progress....

Spinach and Prosciutto Fettuccine