RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Total fats (g)	58.08
Energy (kCal)	1201.95
Carbohydrates (g)	28.38
Protein (g)	138.49
Fatty acids, total saturated (g)	26.88
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.02
Fructose (g)	0.00
Menaquinone-4 (g)	1.36
Tocotrienol, delta (mg)	0.00
Sugars, total (g)	7.13
Fatty acids, total trans-polyenoic 21:5 (g)	0.00
Fatty acids, total saturated 14:0 (g)	4.04
Fiber, total dietary (g)	4.54
Thiamin (mg)	0.97
Fatty acids, total trans-polyenoic 18:3i (g)	0.00
Fatty acids, total polyunsaturated 18:1 t (g)	0.03
Fatty acids, total saturated 14:1 (g)	0.00
Aspartic acid (g)	7.71
Energy (kJ)	5028.81
Tyrosine (g)	2.72
Folic acid (g)	0.00
Protein (g)	138.49
Fatty acids, total trans-polyenoic 15:1 (g)	0.00
Niacin (mg)	14.02
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.38
Copper, Cu (mg)	2.28
Fatty acids, total saturated 12:0 (g)	0.46
Fatty acids, total saturated 18:2 undifferentiated (g)	7.55
Glucose (dextrose) (g)	0.00
Theobromine (mg)	0.00
Vitamin E, added (mg)	0.00
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.02
Fatty acids, total polyunsaturated 17:1 (g)	0.20
Fatty acids, total trans-monoenoic (g)	0.04
Maltose (g)	0.00
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.00
Tocopherol, gamma (mg)	0.54
Fatty acids, total trans-polyenoic 13:0 (g)	0.00
Water (g)	799.62
Choline, total (mg)	616.67
Vitamin A, RAE (g)	769.45
Fatty acids, total saturated 6:0 (g)	0.36
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.02
Tocopherol, delta (mg)	0.13
Phosphorus, P (mg)	2051.56
Threonine (g)	2.85
Fatty acids, total trans-polyenoic (g)	0.02
Carotene, alpha (g)	0.00
Sodium, Na (mg)	2878.05
Galactose (g)	0.00
Tocotrienol, beta (mg)	0.00
Fatty acids, total polyunsaturated 22:1 t (g)	0.00
Fatty acids, total polyunsaturated 24:0 (g)	0.01
Pantothenic acid (mg)	2.06
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.42
Total lipid (fat) (g)	58.08
Vitamin A, IU (IU)	4136.51
Energy (kcal)	1201.95
Fatty acids, total saturated 18:3 undifferentiated (g)	0.60
Fatty acids, total saturated 18:4 (g)	0.00
Manganese, Mn (mg)	1.02
Retinol (g)	675.60
Leucine (g)	6.04
Fatty acids, total polyunsaturated 22:1 c (g)	0.00
Carbohydrate, by difference (g)	28.38
Betaine (mg)	0.00
Selenium, Se (g)	192.85
Tocopherol, beta (mg)	0.00
Isoleucine (g)	3.28
Phenylalanine (g)	3.15
Fatty acids, total saturated 22:0 (g)	0.00
Stigmasterol (mg)	0.00
Fatty acids, total saturated 20:4 undifferentiated (g)	0.33
Cholesterol (mg)	874.40
Fatty acids, total polyunsaturated 15:0 (g)	0.03
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.00
Fatty acids, total polyunsaturated 18:1 c (g)	0.47
Fatty acids, total saturated 22:1 undifferentiated (g)	0.00
Fatty acids, total polyunsaturated 16:1 c (g)	0.07
Tocotrienol, gamma (mg)	0.00
Fatty acids, total trans-polyenoic 22:4 (g)	0.01
Fatty acids, total polyunsaturated (g)	9.45
Vitamin D (IU)	36.66
Fatty acids, total saturated 16:1 undifferentiated (g)	1.39
Caffeine (mg)	0.00
Vitamin D (D2 + D3) (g)	1.17
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.00
Vitamin B-12, added (g)	0.00
Vitamin E (alpha-tocopherol) (mg)	9.57
Lysine (g)	6.33
Fatty acids, total saturated 10:0 (g)	0.75
Adjusted Protein (g)	0.00
Fluoride, F (g)	3.60
Riboflavin (mg)	0.91
Fatty acids, total saturated 4:0 (g)	1.29
Vitamin B-12 (g)	8.67
Tocotrienol, alpha (mg)	0.00
Cryptoxanthin, beta (g)	0.00
Valine (g)	3.41
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.00
Fatty acids, total polyunsaturated 16:1 t (g)	0.01
Fatty acids, total saturated 20:1 (g)	0.03
Histidine (g)	1.61
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.02
Potassium, K (mg)	1712.82
Fatty acids, total polyunsaturated 18:2 i (g)	0.00
Hydroxyproline (g)	0.00
Phytosterols (mg)	0.54
Iron, Fe (mg)	8.46
Folate, total (g)	234.59
Campesterol (mg)	0.00
Glycine (g)	4.12
Calcium, Ca (mg)	912.83
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.02
Cystine (g)	0.88
Folate, food (g)	234.59
Fatty acids, total saturated 18:1 undifferentiated (g)	15.32
Magnesium, Mg (mg)	232.37
Ash (g)	15.55
Vitamin D2 (ergocalciferol) (g)	0.00
Lycopene (g)	0.00
Vitamin D3 (cholecalciferol) (g)	1.17
Vitamin B-6 (mg)	1.43
Alcohol, ethyl (g)	0.00
Fatty acids, total saturated 18:0 (g)	5.12
Arginine (g)	7.05
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.06
Proline (g)	3.40
Lutein + zeaxanthin (g)	1710.38
Sucrose (g)	0.00
Alanine (g)	4.26
Tryptophan (g)	0.86
Dihydrophylloquinone (g)	0.00
Starch (g)	0.00
Fatty acids, total saturated 8:0 (g)	0.37
Fatty acids, total saturated 16:0 (g)	12.88
Fatty acids, total polyunsaturated 17:0 (g)	0.05
Fatty acids, total saturated 20:0 (g)	0.00
Fatty acids, total monounsaturated (g)	17.47
Glutamic acid (g)	12.81
Vitamin C, total ascorbic acid (mg)	14.88
Vitamin K (phylloquinone) (g)	59.53
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.40
Methionine (g)	2.05
Fatty acids, total polyunsaturated 24:1 c (g)	0.00
Serine (g)	3.03
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.00
Carotene, beta (g)	1118.72
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.00
Fatty acids, total trans (g)	0.08
Beta-sitosterol (mg)	0.00
Zinc, Zn (mg)	9.62
Lactose (g)	0.00
Folate, DFE (g)	234.59

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> Canadian >> Canadian
Dietary Style
Source
Genius Kitchen(food.com)

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fiddlehead	4	cups		-	-	-	-
linguine	12	ounces		302.6	0.0	67.32	1.7
butter	2	tablespoons		171.0	7.85	5.34	14.4
leek	1	cup	sliced	54.29	12.59	1.33	0.26
white wine	1/2	cup		-	-	-	-
whipping cream	1	cup		350.4	3.55	2.60	37.09
shrimp	1	lb	uncooked shelled	321.86	4.12	61.69	4.57
salt black pepper			ground	302.6	0.0	67.32	1.7
chive	2	tablespoons	chopped	1.8	0.26	0.19	0.04

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

Cooking in progress....

Spaghettini With Fiddleheads and Shrimp

Estimated Nutritional Profile

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

Estimated Nutritional Profile for Ingredients