RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.7484
Energy (kCal)	39.888
Carbohydrates (g)	6.2641
Total fats (g)	1.019
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0871
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0313
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.0110
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0955
Proline (g)	0.0842
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0028
Adjusted Protein (g)	0.0000
Cystine (g)	0.0248
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.3052
Copper, Cu (mg)	0.0937
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6790
Total lipid (fat) (g)	1.0190
Vitamin K (phylloquinone) (g)	1.8825
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0017
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.0580
Folate, total (g)	16.4384
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	507.9218
Energy (kcal)	39.8880
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0033
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0323
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.2427
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	29.2442
Lutein + zeaxanthin (g)	5.4639
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1047
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)	28.5432
Fatty acids, total saturated 16:0 (g)	0.0637
Carbohydrate, by difference (g)	6.2641
Vitamin D (IU)	0.0000
Fructose (g)	0.0026
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.2818
Tyrosine (g)	0.0640
Potassium, K (mg)	472.8474
Fatty acids, total saturated 12:0 (g)	0.0035
Vitamin A, RAE (g)	20.3326
Serine (g)	0.0935
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0819
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0003
Histidine (g)	0.0490
Isoleucine (g)	0.0826
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.5793
Water (g)	99.6806
Fatty acids, total saturated 8:0 (g)	0.0012
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)	3.6312
Sodium, Na (mg)	105.2994
Iron, Fe (mg)	0.9128
Energy (kJ)	85.1471
Ash (g)	1.8054
Caffeine (mg)	0.0000
Glycine (g)	0.0875
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)	0.0598
Fatty acids, total polyunsaturated (g)	0.1487
Vitamin E (alpha-tocopherol) (mg)	0.0153
Sucrose (g)	0.0002
Vitamin B-6 (mg)	0.1187
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1236
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.3139
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)	0.0357
Folate, food (g)	16.4384
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0335
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)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.2425
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0833
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	26.7211
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1207
Glutamic acid (g)	0.2490
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1601
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1389
Folate, DFE (g)	16.4384
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)	1.8848
Tryptophan (g)	0.0199
Threonine (g)	0.0556
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	0.3042
Protein (g)	2.7484
Cryptoxanthin, beta (g)	0.7292
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0308
Betaine (mg)	0.1024
Phosphorus, P (mg)	76.5703
Tocopherol, gamma (mg)	0.0754

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. Cut avocado into cubes and put into food processor. | 2. Wash and dry basil, cutting off stems and roughly chop before adding to avocado. | 3. Place remaining ingredients in a food processor and blend until smooth. | 4. For option #1, julienne zucchinis and either place in a colander for 10-15 minutes or on paper towels and squeeze gently to remove any excess moisture. You can add a sprinkle of sea salt to taste and toss to coat (optional). Add bacon fat/oil to a frying pan over medium heat and let it melt. Add the zucchini and cook for 2-3 minutes until al dente. | 5. For option #2, cook pasta per packaged instructions. Add a tablespoon of sea salt to taste (optional). Cook until al dente. Drain in colander and return to sauce pan on medium heat. | 6. Add sauce to either option #1 (zucchini noodles) or option #2 (pasta) and toss to ensure all noodles are coated in sauce. Cook for another 2-4 minutes or until heated through. Alternatively, the sauce can be heated separately and served on top of the noodles/pasta. | 7. Serve immediately with or without chicken. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
avocado	1			-	-	-	-
basil	1	bunch		-	-	-	-
sea salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
garlic clove	3		crushed	-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
lemon	1/2		squeezed	0.6404	0.2058	0.0243	0.0066
red pepper flake	1/4 - 1/2	teaspoon		-	-	-	-
zucchini	5			16.8	2.488	2.168	0.32
bacon	1	tablespoon	fat	-	-	-	-
pasta	1			19.5611	2.8349	0.4366	0.6549
salt	1	tablespoon		-	-	-	-
chicken breast	2 -4			0.0	0.0	0.0	0.0

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

Cooking in progress....

Avocado Pesto Sauce