RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	26.5715
Energy (kCal)	356.3069
Carbohydrates (g)	17.1116
Total fats (g)	20.3127
Fatty acids, total saturated 20:0 (g)	0.0060
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4339
Fatty acids, total polyunsaturated 17:1 (g)	0.0240
Fatty acids, total trans-monoenoic (g)	0.0520
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3760
Fatty acids, total saturated 4:0 (g)	0.0080
Fatty acids, total trans (g)	0.0760
Riboflavin (mg)	0.9548
Tocopherol, beta (mg)	0.0200
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0140
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)	1.6469
Tocopherol, delta (mg)	0.1200
Arginine (g)	1.7148
Proline (g)	1.0716
Fatty acids, total polyunsaturated 18:1 t (g)	0.0460
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7400
Adjusted Protein (g)	0.0000
Cystine (g)	0.5553
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	62.0804
Copper, Cu (mg)	0.2279
Maltose (g)	0.0000
Zinc, Zn (mg)	3.0109
Total lipid (fat) (g)	20.3127
Vitamin K (phylloquinone) (g)	2.6412
Cholesterol (mg)	744.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0720
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	121.2156
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0440
Vitamin A, IU (IU)	1352.1557
Energy (kcal)	356.3069
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4065
Fatty acids, total saturated 14:1 (g)	0.0140
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.7759
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	6.9996
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1200
Vitamin C, total ascorbic acid (mg)	4.7627
Lutein + zeaxanthin (g)	1006.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1160
Vitamin B-12, added (g)	0.0000
Valine (g)	1.7750
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)	51.2156
Fatty acids, total saturated 16:0 (g)	4.6911
Carbohydrate, by difference (g)	17.1116
Vitamin D (IU)	164.0000
Fructose (g)	0.0000
Fluoride, F (g)	2.2000
Aspartic acid (g)	2.8031
Tyrosine (g)	1.0434
Potassium, K (mg)	520.9402
Fatty acids, total saturated 12:0 (g)	0.0045
Vitamin A, RAE (g)	333.6078
Serine (g)	1.9964
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.4144
Fatty acids, total trans-polyenoic 22:4 (g)	0.0260
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0080
Fatty acids, total saturated 14:0 (g)	0.0705
Histidine (g)	0.6429
Isoleucine (g)	1.3964
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0240
Niacin (mg)	2.3046
Water (g)	360.0456
Fatty acids, total saturated 8:0 (g)	0.0080
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0360
Carotene, beta (g)	145.1497
Sodium, Na (mg)	322.5554
Iron, Fe (mg)	4.2031
Energy (kJ)	1492.8354
Ash (g)	2.7550
Caffeine (mg)	0.0000
Glycine (g)	0.9139
Fatty acids, total trans-polyenoic (g)	0.0240
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0240
Fatty acids, total saturated 18:2 undifferentiated (g)	3.3141
Fatty acids, total polyunsaturated (g)	4.3640
Vitamin E (alpha-tocopherol) (mg)	2.3948
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.5691
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	4.0000
Vitamin D3 (cholecalciferol) (g)	4.0000
Lysine (g)	1.8739
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0460
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	3.8825
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)	0.0160
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1639
Folate, food (g)	121.2156
Fatty acids, total saturated 20:1 (g)	0.0540
Fatty acids, total monounsaturated (g)	7.4113
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	3.0620
Fatty acids, total polyunsaturated 16:1 t (g)	0.0060
Fatty acids, total polyunsaturated 17:0 (g)	0.0440
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.2000
Choline, total (mg)	606.1973
Fatty acids, total polyunsaturated 16:1 c (g)	0.3960
Fatty acids, total saturated (g)	6.5174
Vitamin B-12 (g)	1.7800
Calcium, Ca (mg)	164.1632
Fatty acids, total saturated 10:0 (g)	0.0120
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0200
Alanine (g)	1.5267
Glutamic acid (g)	3.5841
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0020
Carotene, alpha (g)	36.2874
Vitamin E, added (mg)	0.0000
Retinol (g)	320.0000
Leucine (g)	2.2491
Folate, DFE (g)	121.2156
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0240
Fiber, total dietary (g)	3.4019
Tryptophan (g)	0.3544
Threonine (g)	1.1528
Fatty acids, total polyunsaturated 18:1 c (g)	6.7760
Manganese, Mn (mg)	0.3395
Protein (g)	26.5715
Cryptoxanthin, beta (g)	18.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	6.9105
Betaine (mg)	0.6000
Phosphorus, P (mg)	423.2156
Tocopherol, gamma (mg)	1.0000

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 pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils. | 2. Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil. | 3. Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt				-	-	-	-
spaghetti	1/2	lb		70.3069	15.6716	1.4515	1.2927
extra virgin olive oil	6	tablespoons		-	-	-	-
garlic clove	2		smashed peeled	-	-	-	-
egg	4			286.0	1.44	25.12	19.02
black pepper			ground	-	-	-	-
parmesan cheese			grated	-	-	-	-

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

Cooking in progress....

Spaghetti and Fried Eggs