RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.93
Energy (kCal)	252.3067
Carbohydrates (g)	4.1096
Total fats (g)	22.6978
Fatty acids, total saturated 20:0 (g)	0.0448
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1856
Fatty acids, total polyunsaturated 17:1 (g)	0.0584
Fatty acids, total trans-monoenoic (g)	0.0556
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0676
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0754
Riboflavin (mg)	0.0671
Tocopherol, beta (mg)	0.5727
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0126
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)	2.2822
Tocopherol, delta (mg)	0.0057
Arginine (g)	0.5099
Proline (g)	0.3037
Fatty acids, total polyunsaturated 18:1 t (g)	0.0516
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0011
Adjusted Protein (g)	0.0000
Cystine (g)	0.0866
Tocotrienol, beta (mg)	0.0113
Selenium, Se (g)	12.3757
Copper, Cu (mg)	0.0887
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8267
Total lipid (fat) (g)	22.6978
Vitamin K (phylloquinone) (g)	23.6244
Cholesterol (mg)	37.4213
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0034
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1327
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.7520
Folate, total (g)	6.8037
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0215
Vitamin A, IU (IU)	326.0153
Energy (kcal)	252.3067
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4960
Fatty acids, total saturated 14:1 (g)	0.0040
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2037
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0023
Sugars, total (g)	1.0576
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0170
Vitamin C, total ascorbic acid (mg)	3.3702
Lutein + zeaxanthin (g)	300.4100
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0028
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3896
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0034
Magnesium, Mg (mg)	15.2889
Fatty acids, total saturated 16:0 (g)	4.8834
Carbohydrate, by difference (g)	4.1096
Vitamin D (IU)	9.0718
Fructose (g)	0.0011
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.7240
Tyrosine (g)	0.2953
Potassium, K (mg)	169.5610
Fatty acids, total saturated 12:0 (g)	0.0003
Vitamin A, RAE (g)	21.4807
Serine (g)	0.3188
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3184
Fatty acids, total trans-polyenoic 22:4 (g)	0.0249
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0011
Fatty acids, total saturated 22:0 (g)	0.0074
Fatty acids, total saturated 14:0 (g)	0.2828
Histidine (g)	0.3020
Isoleucine (g)	0.3610
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0272
Niacin (mg)	2.5423
Water (g)	51.2691
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)	0.1395
Carotene, beta (g)	180.6565
Sodium, Na (mg)	513.6077
Iron, Fe (mg)	0.6421
Energy (kJ)	1055.1235
Ash (g)	1.9001
Caffeine (mg)	0.0000
Glycine (g)	0.3448
Fatty acids, total trans-polyenoic (g)	0.0198
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0034
Fatty acids, total saturated 18:2 undifferentiated (g)	3.2686
Fatty acids, total polyunsaturated (g)	3.7462
Vitamin E (alpha-tocopherol) (mg)	0.3599
Sucrose (g)	0.5670
Vitamin B-6 (mg)	0.2487
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.2268
Vitamin D3 (cholecalciferol) (g)	0.2268
Lysine (g)	0.6620
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0397
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.4141
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)	0.0102
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1765
Folate, food (g)	6.8037
Fatty acids, total saturated 20:1 (g)	0.1872
Fatty acids, total monounsaturated (g)	9.9027
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	3.1848
Fatty acids, total polyunsaturated 16:1 t (g)	0.0034
Fatty acids, total polyunsaturated 17:0 (g)	0.0624
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0249
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	30.6333
Fatty acids, total polyunsaturated 16:1 c (g)	0.4921
Fatty acids, total saturated (g)	7.5762
Vitamin B-12 (g)	0.2835
Calcium, Ca (mg)	28.6294
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0143
Tocotrienol, gamma (mg)	0.0283
Alanine (g)	0.4283
Glutamic acid (g)	1.1711
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0181
Carotene, alpha (g)	2.2680
Vitamin E, added (mg)	0.0000
Retinol (g)	6.2369
Leucine (g)	0.6225
Folate, DFE (g)	6.8037
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0198
Fiber, total dietary (g)	0.6069
Tryptophan (g)	0.0924
Threonine (g)	0.3322
Fatty acids, total polyunsaturated 18:1 c (g)	9.0871
Manganese, Mn (mg)	0.1895
Protein (g)	7.9300
Cryptoxanthin, beta (g)	2.4380
Fatty acids, total saturated 18:1 undifferentiated (g)	9.1535
Betaine (mg)	2.1191
Phosphorus, P (mg)	96.0688
Tocopherol, gamma (mg)	0.3770

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Note: use any type of mushrooms you like, or a combination; try button, cremini or shiitake. | 2. Cook pasta according to package directions in a large pot of boiling salted water; cook until al dente then drain well; place in a serving bowl and reserve. | 3. Meanwhile, in a large skillet over low heat, heat one tbsp of the olive oil. | 4. Add bacon and mushrooms to skillet and cook, stirring, until browned. | 5. Add remaining oil to skillet, then the capers, garlic, salt and hot pepper flakes. | 6. Cook, stirring, for about 10 minutes or until garlic is just slightly golden. | 7. Stir in basil (you can also substitute fresh parsley, for a different taste) and toss with cooked pasta. | 8. Serve with parmesan cheese on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti	1/2			4.3942	0.9795	0.0907	0.0808
extra virgin olive oil	1/4	cup		-	-	-	-
bacon	2	ounces	diced	236.4348	0.7257	7.1554	22.5038
mushroom	2	cups	sliced	-	-	-	-
caper	2	teaspoons	drained	1.3187	0.2804	0.1353	0.0493
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
salt	1/4	teaspoon		-	-	-	-
pepper flake	1/4	teaspoon		-	-	-	-
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339

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

Cooking in progress....

Mushroom-Bacon Pasta