RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	46.0734
Energy (kCal)	218.5853
Carbohydrates (g)	3.6658
Total fats (g)	1.4591
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1027
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)	0.1186
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3944
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0275
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)	0.0917
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0380
Proline (g)	0.0060
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0039
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	39.3448
Copper, Cu (mg)	0.7133
Maltose (g)	0.0000
Zinc, Zn (mg)	2.4464
Total lipid (fat) (g)	1.4591
Vitamin K (phylloquinone) (g)	8.7911
Cholesterol (mg)	113.3333
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)	16.5120
Folate, total (g)	42.0920
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	274.6787
Energy (kcal)	218.5853
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0354
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0046
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0521
Sugars, total (g)	0.2010
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	3.3512
Lutein + zeaxanthin (g)	0.9600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0748
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0175
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)	58.1853
Fatty acids, total saturated 16:0 (g)	0.2677
Carbohydrate, by difference (g)	3.6658
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0293
Tyrosine (g)	0.0049
Potassium, K (mg)	559.1533
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	70.4080
Serine (g)	0.0114
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0110
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)	0.0048
Histidine (g)	0.0068
Isoleucine (g)	0.0130
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.7596
Water (g)	210.2925
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)	28.8520
Sodium, Na (mg)	962.8653
Iron, Fe (mg)	3.8498
Energy (kJ)	913.6040
Ash (g)	5.5758
Caffeine (mg)	0.0000
Glycine (g)	0.0120
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)	0.1267
Fatty acids, total polyunsaturated (g)	0.5048
Vitamin E (alpha-tocopherol) (mg)	1.4408
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.3540
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)	0.0164
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)	0.0451
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)	0.2902
Folate, food (g)	42.0920
Fatty acids, total saturated 20:1 (g)	0.0003
Fatty acids, total monounsaturated (g)	0.2219
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)	150.9613
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.3734
Vitamin B-12 (g)	2.2667
Calcium, Ca (mg)	292.0867
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0079
Glutamic acid (g)	0.0483
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)	68.0000
Leucine (g)	0.0185
Folate, DFE (g)	42.0920
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)	1.2268
Tryptophan (g)	0.0040
Threonine (g)	0.0094
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.1271
Protein (g)	46.0734
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1858
Betaine (mg)	0.0000
Phosphorus, P (mg)	420.6200
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Australasian >> Australian >> Australian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat the oven to 375°F. | 2. Place the tomatoes on a small baking sheet and drizzle with 2 teaspoons of oil. | 3. Sprinkle with salt and pepper. | 4. Roast the tomatoes in the oven for about 8 minutes, or until they begin to split. | 5. Remove from oven and set aside. | 6. Heat the remaining 1 tablespoon of oil in a large, heavy sauté pan over medium heat. | 7. Add the salami and cook for 30 seconds on each side until light golden in color. | 8. Remove the salami from the pan and reserve. | 9. Return the pan to the heat, add the garlic and sauté for 1 minute, or until tender. | 10. Add the wine and simmer for about 3 minutes, or until reduced by about half. | 11. Add the roasted tomatoes, olives and capers to the hot pan and toss gently. | 12. Bring the mixture to a simmer and add the salami and parsley. | 13. Meanwhile, cook the pasta in a large pot of boiling, salted water for 8 minutes, or until the pasta is al dente. | 14. Strain the pasta and toss it in the pan with the sauce. | 15. Season the pasta to taste with salt and pepper. | 16. Transfer the pasta to plates, spooning any salami and tomato mixture from the pan around the pasta, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cherry tomato	20			201.7333	0.0	44.88	1.1333
extra virgin olive oil	2	teaspoons		201.7333	0.0	44.88	1.1333
extra virgin olive oil	1	tablespoon		201.7333	0.0	44.88	1.1333
kalamata olive	1/4	cup		201.7333	0.0	44.88	1.1333
caper	1/4	cup		7.912000000000001	1.6822	0.8118	0.2958
rigatoni pasta	8	ounces		201.7333	0.0	44.88	1.1333
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
white wine	1/4	cup		-	-	-	-
spicy salami	8	ounces		201.7333	0.0	44.88	1.1333
flat leaf parsley	1/4	cup	chopped	201.7333	0.0	44.88	1.1333

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

Cooking in progress....

Rigatoni-Spicy Italian Salami-Roasted Tomatoes-Olives-Capers