RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	12.7723
Energy (kCal)	383.0416
Carbohydrates (g)	10.8372
Total fats (g)	33.3465
Fatty acids, total saturated 20:0 (g)	0.0311
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2820
Fatty acids, total polyunsaturated 17:1 (g)	0.0080
Fatty acids, total trans-monoenoic (g)	0.7659
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0288
Fatty acids, total saturated 4:0 (g)	0.4231
Fatty acids, total trans (g)	0.9154
Riboflavin (mg)	0.7904
Tocopherol, beta (mg)	0.0078
Lactose (g)	3.9215
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0126
Fatty acids, total polyunsaturated 24:1 c (g)	0.0012
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.8517
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.7457
Proline (g)	1.2040
Fatty acids, total polyunsaturated 18:1 t (g)	0.7659
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1879
Adjusted Protein (g)	0.0000
Cystine (g)	0.0979
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	16.4491
Copper, Cu (mg)	0.1528
Maltose (g)	0.0000
Zinc, Zn (mg)	2.2597
Total lipid (fat) (g)	33.3465
Vitamin K (phylloquinone) (g)	293.2556
Cholesterol (mg)	112.3500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0786
Menaquinone-4 (g)	6.9000
Phytosterols (mg)	0.2645
Folate, total (g)	136.0489
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0207
Vitamin A, IU (IU)	9872.9026
Energy (kcal)	383.0416
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5308
Fatty acids, total saturated 14:1 (g)	0.1541
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3146
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0069
Sugars, total (g)	6.4753
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0254
Vitamin C, total ascorbic acid (mg)	5.3250
Lutein + zeaxanthin (g)	9873.6852
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0012
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8971
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.1817
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	79.9916
Fatty acids, total saturated 16:0 (g)	8.5361
Carbohydrate, by difference (g)	10.8372
Vitamin D (IU)	8.0000
Fructose (g)	0.1411
Fluoride, F (g)	0.0983
Aspartic acid (g)	1.0295
Tyrosine (g)	0.6779
Potassium, K (mg)	448.4509
Fatty acids, total saturated 12:0 (g)	1.0938
Vitamin A, RAE (g)	662.2576
Serine (g)	0.9379
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6808
Fatty acids, total trans-polyenoic 22:4 (g)	0.0012
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0069
Fatty acids, total saturated 22:0 (g)	0.0126
Fatty acids, total saturated 14:0 (g)	3.2505
Histidine (g)	0.3430
Isoleucine (g)	0.6883
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0932
Niacin (mg)	1.0013
Water (g)	182.0089
Fatty acids, total saturated 8:0 (g)	0.4400
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0092
Carotene, beta (g)	5518.4412
Sodium, Na (mg)	551.9275
Iron, Fe (mg)	1.9076
Energy (kJ)	1602.6188
Ash (g)	4.3148
Caffeine (mg)	0.0000
Glycine (g)	0.3096
Fatty acids, total trans-polyenoic (g)	0.1495
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0069
Fatty acids, total saturated 18:2 undifferentiated (g)	0.9102
Fatty acids, total polyunsaturated (g)	1.2824
Vitamin E (alpha-tocopherol) (mg)	2.7920
Sucrose (g)	0.1873
Vitamin B-6 (mg)	0.3942
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.5199
Vitamin D (D2 + D3) (g)	0.2000
Vitamin D3 (cholecalciferol) (g)	0.2000
Lysine (g)	1.1223
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0222
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0575
Starch (g)	0.0000
Pantothenic acid (mg)	1.1036
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)	0.1967
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1736
Folate, food (g)	136.0489
Fatty acids, total saturated 20:1 (g)	0.0334
Fatty acids, total monounsaturated (g)	7.5967
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.5037
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.1242
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	47.0505
Fatty acids, total polyunsaturated 16:1 c (g)	0.3381
Fatty acids, total saturated (g)	19.1700
Vitamin B-12 (g)	1.0865
Calcium, Ca (mg)	464.5436
Fatty acids, total saturated 10:0 (g)	1.4233
Galactose (g)	0.0004
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.6247
Glutamic acid (g)	2.3847
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0012
Carotene, alpha (g)	0.0345
Vitamin E, added (mg)	0.0000
Retinol (g)	201.6500
Leucine (g)	1.2283
Folate, DFE (g)	136.0489
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1495
Fiber, total dietary (g)	2.3347
Tryptophan (g)	0.2265
Threonine (g)	0.6518
Fatty acids, total polyunsaturated 18:1 c (g)	3.9843
Manganese, Mn (mg)	0.6170
Protein (g)	12.7723
Cryptoxanthin, beta (g)	1.2219
Fatty acids, total saturated 18:1 undifferentiated (g)	6.7377
Betaine (mg)	92.2876
Phosphorus, P (mg)	294.5742
Tocopherol, gamma (mg)	0.4731

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Greek >> Greek
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat oven to 425°F. | 2. Combine sour cream, basil and pepper in small bowl. | 3. Spread evenly over bread shell to within 1/2-inch of edge; top with tomatoes. | 4. Arrange artichoke hearts, spinach, pepperoncini and olives on pizza; sprinkle with cheese. | 5. Place pizza on baking sheet. Bake for 14 to 18 minutes or until heated through. | 6. You could substitute 1/2 cup chopped fresh parsley for the spinach. | 7. You could substitute 6 pitted ripe olives, chopped, for the kalamata olives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
basil leaf	1/2	teaspoon	dried	-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
focaccia bread	1	round	prebaked	-	-	-	-
rom tomato	2		sliced	-	-	-	-
spinach leaf	1/2	cup		22.62	3.2838	2.8314	0.4446
artichoke heart	1/2	cup	marinated drained cut	-	-	-	-
pepperoncini pepper	6		halved sliced	-	-	-	-
kalamata olive	6		pitted	-	-	-	-
feta cheese	1/3	cup	crumbled	132.0	2.045	7.105	10.64

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

Cooking in progress....

Greek-Style Pizza