RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.0058
Energy (kCal)	325.604
Carbohydrates (g)	20.0477
Total fats (g)	27.4649
Fatty acids, total saturated 20:0 (g)	0.1123
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2197
Fatty acids, total polyunsaturated 17:1 (g)	0.0338
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)	0.0943
Tocopherol, beta (mg)	0.0337
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)	0.5394
Tocopherol, delta (mg)	0.0029
Arginine (g)	0.2330
Proline (g)	0.0873
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	4.4715
Adjusted Protein (g)	0.0000
Cystine (g)	0.0184
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.1290
Copper, Cu (mg)	0.0853
Maltose (g)	0.0089
Zinc, Zn (mg)	0.4762
Total lipid (fat) (g)	27.4649
Vitamin K (phylloquinone) (g)	85.7788
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)	0.0052
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	94.3460
Folate, total (g)	67.8105
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	843.8860
Energy (kcal)	325.6040
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3407
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0160
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	9.3734
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1410
Vitamin C, total ascorbic acid (mg)	44.0282
Lutein + zeaxanthin (g)	309.7625
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0775
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)	28.4110
Fatty acids, total saturated 16:0 (g)	3.1571
Carbohydrate, by difference (g)	20.0477
Vitamin D (IU)	0.0000
Fructose (g)	3.3027
Fluoride, F (g)	2.5400
Aspartic acid (g)	0.2779
Tyrosine (g)	0.0423
Potassium, K (mg)	405.8530
Fatty acids, total saturated 12:0 (g)	0.0009
Vitamin A, RAE (g)	42.1390
Serine (g)	0.0857
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0730
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)	0.0353
Fatty acids, total saturated 14:0 (g)	0.0084
Histidine (g)	0.0435
Isoleucine (g)	0.0543
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.5372
Water (g)	215.8707
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)	438.0230
Sodium, Na (mg)	23.4770
Iron, Fe (mg)	1.1627
Energy (kJ)	1358.9710
Ash (g)	1.2108
Caffeine (mg)	0.0000
Glycine (g)	0.0732
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)	2.7891
Fatty acids, total polyunsaturated (g)	3.0088
Vitamin E (alpha-tocopherol) (mg)	4.5068
Sucrose (g)	1.5655
Vitamin B-6 (mg)	0.3260
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)	0.1056
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)	0.4021
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)	0.1286
Folate, food (g)	67.8105
Fatty acids, total saturated 20:1 (g)	0.0843
Fatty acids, total monounsaturated (g)	19.7660
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)	0.0059
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	19.5780
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.8608
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	73.6695
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0022
Tocotrienol, gamma (mg)	0.0010
Alanine (g)	0.0763
Glutamic acid (g)	0.6747
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	36.2125
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0846
Folate, DFE (g)	67.8105
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)	5.2988
Tryptophan (g)	0.0316
Threonine (g)	0.0683
Fatty acids, total polyunsaturated 18:1 c (g)	0.0184
Manganese, Mn (mg)	0.3632
Protein (g)	3.0058
Cryptoxanthin, beta (g)	99.2730
Fatty acids, total saturated 18:1 undifferentiated (g)	19.3069
Betaine (mg)	0.6146
Phosphorus, P (mg)	71.5695
Tocopherol, gamma (mg)	0.2648

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat oil over medium/high heat in a large skillet or pot. | 2. Saute onion, stirring frequently, for 3 minutes. | 3. Add cabbage and continue cooking and stirring for another 5 minutes, until onion is soft and cabbage is wilted. | 4. Add spaghetti sauce and seasonings to skillet and stir to combine well. | 5. Turn heat to low and cover the pan, allowing to cook for around 35-40 minutes. | 6. Cook egg noodles according to package. | 7. Drain, and add to the cabbage and onions in the skillet. | 8. Serve as a vegetarian main dish with some steamed carrots and bread, or as a side dish with roasts or chops. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
cabbage	1		chopped	22.25	5.162000000000001	1.1392	0.08900000000000001
onion	1		chopped sweet	60.0	14.01	1.65	0.15
spaghetti sauce	1	jar		-	-	-	-
cayenne	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
salt pepper				-	-	-	-
wide egg noodle	1	package		-	-	-	-

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

Cooking in progress....

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