RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.5066
Energy (kCal)	161.1793
Carbohydrates (g)	23.839
Total fats (g)	5.2418
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0014
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)	0.0003
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)	0.0000
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0005
Proline (g)	0.0005
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0001
Adjusted Protein (g)	0.0000
Cystine (g)	0.0001
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0013
Copper, Cu (mg)	0.0018
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0039
Total lipid (fat) (g)	5.2418
Vitamin K (phylloquinone) (g)	1.8320
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)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	0.3003
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	896.4623
Energy (kcal)	161.1793
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0000
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0002
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	18.5826
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	6.4298
Lutein + zeaxanthin (g)	24.9542
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0006
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)	0.3057
Fatty acids, total saturated 16:0 (g)	0.0002
Carbohydrate, by difference (g)	23.8390
Vitamin D (IU)	0.0000
Fructose (g)	0.0001
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0013
Tyrosine (g)	0.0003
Potassium, K (mg)	700.1679
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	1.1660
Serine (g)	0.0004
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0006
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)	0.0000
Histidine (g)	0.0002
Isoleucine (g)	0.0005
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0040
Water (g)	187.5136
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)	0.0000
Carotene, beta (g)	13.8772
Sodium, Na (mg)	821.0535
Iron, Fe (mg)	1.2657
Energy (kJ)	19.6202
Ash (g)	7.2661
Caffeine (mg)	0.0000
Glycine (g)	0.0005
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)	0.0003
Fatty acids, total polyunsaturated (g)	0.0017
Vitamin E (alpha-tocopherol) (mg)	0.0035
Sucrose (g)	1.1407
Vitamin B-6 (mg)	0.0007
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0005
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0009
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)	0.0002
Folate, food (g)	0.3003
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0004
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)	0.0504
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0002
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	34.9391
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0012
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0006
Glutamic acid (g)	0.0012
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)	0.0000
Leucine (g)	0.0008
Folate, DFE (g)	0.3003
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)	5.2234
Tryptophan (g)	0.0002
Threonine (g)	0.0005
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0056
Protein (g)	3.5066
Cryptoxanthin, beta (g)	0.2032
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0004
Betaine (mg)	0.0018
Phosphorus, P (mg)	0.2588
Tocopherol, gamma (mg)	0.0007

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Irish >> Irish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Pulse tomatoes a couple of times in food processor or you can buy crushed tomatoes. | 2. Place a 12-inch saute pan over medium heat and add oil. Add garlic to pan and stir occasionally or until garlic is lightly golden. Add red pepper flakes,basil and salt Cook 1 minute more or until garlic is medium golden. | 3. Increase heat to medium high and add the tomatoes, sugar and wine if you choose to use it. Stir occasionally until tomatoes start to thicken, about 5 to 8 minutes. | 4. Cook pasta until al dente or about 10 minutes. Drain pasta in colander, reserving about 1/2 cup pasta water in case sauce gets too dry. Add cooked pasta to saute pan and toss with sauce until sauce begins to coat pasta which is about 2-3 minutes. Serve and sprinkle with freshly grated Parmigiano-Reggiano cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian plum tomato	1	can		-	-	-	-
extra virgin olive oil	4	tablespoons		-	-	-	-
garlic clove	4		crushed	-	-	-	-
red pepper flake	1/4	teaspoon		-	-	-	-
basil	1/2	teaspoon	dried	0.1016	0.0117	0.0139	0.0028
salt	1/4	teaspoon		-	-	-	-
sugar	1/4	teaspoon		4.5885	1.1477	0.0	0.0
red wine	1/2	cup		-	-	-	-
pasta	8	ounces		156.4892	22.6796	3.4927	5.239

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

Cooking in progress....

Why Buy Ragu Pasta Sauce