RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.3213
Energy (kCal)	365.5023
Carbohydrates (g)	1.7411
Total fats (g)	40.6282
Fatty acids, total saturated 20:0 (g)	0.1677
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3204
Fatty acids, total polyunsaturated 17:1 (g)	0.0506
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)	0.0109
Tocopherol, beta (mg)	0.0446
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)	0.7953
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0124
Proline (g)	0.0184
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1006
Adjusted Protein (g)	0.0000
Cystine (g)	0.0018
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0430
Copper, Cu (mg)	0.0165
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1019
Total lipid (fat) (g)	40.6282
Vitamin K (phylloquinone) (g)	149.1942
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)	0.0009
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	89.8850
Folate, total (g)	14.6155
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	656.7763
Energy (kcal)	365.5023
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5090
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0039
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.5578
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	15.3140
Lutein + zeaxanthin (g)	429.7001
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0156
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)	5.4402
Fatty acids, total saturated 16:0 (g)	4.5875
Carbohydrate, by difference (g)	1.7411
Vitamin D (IU)	0.0000
Fructose (g)	0.1118
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0290
Tyrosine (g)	0.0079
Potassium, K (mg)	63.1507
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	32.7962
Serine (g)	0.0126
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0132
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)	0.0522
Fatty acids, total saturated 14:0 (g)	0.0009
Histidine (g)	0.0057
Isoleucine (g)	0.0112
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1861
Water (g)	23.2305
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)	392.9135
Sodium, Na (mg)	6.4429
Iron, Fe (mg)	0.7361
Energy (kJ)	1529.3332
Ash (g)	0.2151
Caffeine (mg)	0.0000
Glycine (g)	0.0132
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)	3.9717
Fatty acids, total polyunsaturated (g)	4.2921
Vitamin E (alpha-tocopherol) (mg)	5.8986
Sucrose (g)	0.0437
Vitamin B-6 (mg)	0.0227
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)	0.0161
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)	0.0708
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)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0121
Folate, food (g)	14.6155
Fatty acids, total saturated 20:1 (g)	0.1260
Fatty acids, total monounsaturated (g)	29.5754
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0012
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0089
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	2.2792
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	5.6149
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	13.2425
Fatty acids, total saturated 10:0 (g)	0.0020
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0172
Glutamic acid (g)	0.0284
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	1.4152
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0187
Folate, DFE (g)	14.6155
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)	0.3993
Tryptophan (g)	0.0042
Threonine (g)	0.0112
Fatty acids, total polyunsaturated 18:1 c (g)	0.0004
Manganese, Mn (mg)	0.0238
Protein (g)	0.3213
Cryptoxanthin, beta (g)	0.7192
Fatty acids, total saturated 18:1 undifferentiated (g)	28.8891
Betaine (mg)	0.0405
Phosphorus, P (mg)	6.4077
Tocopherol, gamma (mg)	0.3764

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Spanish and Portuguese >> Spanish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Bring pot of water to boil with 1 tablespoon oil and salt. Add the spaghetti and stir occasionally with fork. Cook until tender, but still firm. Drain, return to pot, mix in another tablespoon oil, and keep warm. | 2. Heat the last tablespoon of oil in skillet and add the garlic. Just as the garlic starts to turn color, add the shrimp. Stir for about 2 minutes until the shrimps turn pink. Add the lemon juice, broth, red pepper, parsley and dash of salt. Cook for one more minute. Mix in noodles and serve once noddles are hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
salt				-	-	-	-
spaghetti	1/4			2.1971	0.4897	0.0454	0.0404
garlic clove	1		sliced	-	-	-	-
baby shrimp	1/4			-	-	-	-
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
chicken	2	teaspoons		-	-	-	-
red chili pepper	1/4	teaspoon	crushed	0.3125	0.0688	0.0146	0.0034
parsley	2	tablespoons	minced	2.736	0.4811	0.2257	0.06

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

Cooking in progress....

Pasta With Shrimp in Garlic Sauce(Fideos Con Gambas)