RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	91.0403
Energy (kCal)	432.3648
Carbohydrates (g)	6.2847
Total fats (g)	2.4567
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0945
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)	0.2357
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.7088
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0544
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)	0.1625
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1133
Proline (g)	0.0238
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0003
Adjusted Protein (g)	0.0000
Cystine (g)	0.0121
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	78.5801
Copper, Cu (mg)	1.2019
Maltose (g)	0.0000
Zinc, Zn (mg)	4.7928
Total lipid (fat) (g)	2.4567
Vitamin K (phylloquinone) (g)	36.9884
Cholesterol (mg)	226.6672
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)	0.5558
Folate, total (g)	73.9457
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	770.4222
Energy (kcal)	432.3648
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0688
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0147
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1043
Sugars, total (g)	0.1899
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	10.1864
Lutein + zeaxanthin (g)	181.8513
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1496
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0598
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)	99.5779
Fatty acids, total saturated 16:0 (g)	0.4486
Carbohydrate, by difference (g)	6.2847
Vitamin D (IU)	0.0000
Fructose (g)	0.0003
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0967
Tyrosine (g)	0.0173
Potassium, K (mg)	1139.4573
Fatty acids, total saturated 12:0 (g)	0.0006
Vitamin A, RAE (g)	151.7811
Serine (g)	0.0376
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0373
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)	0.0108
Histidine (g)	0.0217
Isoleucine (g)	0.0453
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.1738
Water (g)	370.1834
Fatty acids, total saturated 8:0 (g)	0.0005
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)	171.4560
Sodium, Na (mg)	312.6414
Iron, Fe (mg)	7.0731
Energy (kJ)	1807.2205
Ash (g)	5.8190
Caffeine (mg)	0.0000
Glycine (g)	0.0400
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)	0.1974
Fatty acids, total polyunsaturated (g)	0.8364
Vitamin E (alpha-tocopherol) (mg)	2.3050
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.7655
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)	0.0543
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)	0.1249
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)	0.5811
Folate, food (g)	73.9457
Fatty acids, total saturated 20:1 (g)	0.0005
Fatty acids, total monounsaturated (g)	0.4207
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)	299.0024
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.6292
Vitamin B-12 (g)	4.5333
Calcium, Ca (mg)	578.8257
Fatty acids, total saturated 10:0 (g)	0.0008
Galactose (g)	0.0036
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0296
Glutamic acid (g)	0.1490
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)	136.0003
Leucine (g)	0.0644
Folate, DFE (g)	73.9457
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)	0.7561
Tryptophan (g)	0.0144
Threonine (g)	0.0336
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.3331
Protein (g)	91.0403
Cryptoxanthin, beta (g)	0.6095
Fatty acids, total saturated 18:1 undifferentiated (g)	0.3512
Betaine (mg)	0.0053
Phosphorus, P (mg)	845.8064
Tocopherol, gamma (mg)	0.0120

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Preparation Time
Cooking Time - 15 minutes, Preparation Time - 15 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 475 degrees F (245 degrees C). Grease a rimmed baking sheet generously with 1 tablespoon olive oil. | 2. Place pizza dough on the baking sheet and stretch to fit in an even layer. Drizzle 2 tablespoons olive oil on top; sprinkle garlic over oil. Spread garlic over the dough with your hands until evenly coated. Sprinkle rosemary, basil, thyme, parsley, salt, and black pepper on top. | 3. Bake in the preheated oven until golden brown, 15 to 25 minutes. Slice into squares and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	3	tablespoons	divided	403.4676	0.0	89.7602	2.2667
pizza dough	1	pound		403.4676	0.0	89.7602	2.2667
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
rosemary	1 1/2	teaspoons	chopped	1.3755	0.2173	0.0348	0.0615
basil	1 1/2	teaspoons	chopped	0.3047	0.0351	0.0417	0.0085
thyme	1 1/2	teaspoons	chopped	1.212	0.2934	0.0667	0.0202
parsley	1 1/2	teaspoons	chopped	0.675	0.1187	0.0557	0.0148
salt black pepper	to taste		ground	403.4676	0.0	89.7602	2.2667

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

Cooking in progress....

Laurielicious' Garlic Herb Focaccia Bread