RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.5506
Energy (kCal)	47.6216
Carbohydrates (g)	11.1127
Total fats (g)	0.2161
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0096
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)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0430
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.0101
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1042
Proline (g)	0.0316
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.4409
Adjusted Protein (g)	0.0000
Cystine (g)	0.0125
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.4141
Copper, Cu (mg)	0.0842
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2362
Total lipid (fat) (g)	0.2161
Vitamin K (phylloquinone) (g)	6.3036
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0004
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	18.9695
Folate, total (g)	22.6989
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	278.8226
Energy (kcal)	47.6216
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0002
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0071
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	5.1818
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0344
Vitamin C, total ascorbic acid (mg)	65.8180
Lutein + zeaxanthin (g)	258.5502
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0452
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)	15.9416
Fatty acids, total saturated 16:0 (g)	0.0659
Carbohydrate, by difference (g)	11.1127
Vitamin D (IU)	0.0000
Fructose (g)	1.8671
Fluoride, F (g)	2.4683
Aspartic acid (g)	0.2319
Tyrosine (g)	0.0215
Potassium, K (mg)	250.9959
Fatty acids, total saturated 12:0 (g)	0.0003
Vitamin A, RAE (g)	13.4876
Serine (g)	0.0582
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0898
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)	0.0033
Histidine (g)	0.0191
Isoleucine (g)	0.0302
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.4537
Water (g)	141.2719
Fatty acids, total saturated 8:0 (g)	0.0003
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)	156.6512
Sodium, Na (mg)	5.4925
Iron, Fe (mg)	0.4492
Energy (kJ)	198.3988
Ash (g)	0.6132
Caffeine (mg)	0.0000
Glycine (g)	0.0436
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)	0.0526
Fatty acids, total polyunsaturated (g)	0.0627
Vitamin E (alpha-tocopherol) (mg)	0.2946
Sucrose (g)	0.8741
Vitamin B-6 (mg)	0.2637
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)	0.0610
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0004
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0575
Starch (g)	0.0000
Pantothenic acid (mg)	0.1762
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)	0.0796
Folate, food (g)	22.6989
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0185
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)	9.0100
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0808
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	27.1236
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0004
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0454
Glutamic acid (g)	0.3550
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	15.6795
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0497
Folate, DFE (g)	22.6989
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)	2.6992
Tryptophan (g)	0.0203
Threonine (g)	0.0443
Fatty acids, total polyunsaturated 18:1 c (g)	0.0019
Manganese, Mn (mg)	0.2308
Protein (g)	1.5506
Cryptoxanthin, beta (g)	5.2869
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0183
Betaine (mg)	0.1801
Phosphorus, P (mg)	38.5542
Tocopherol, gamma (mg)	0.0189

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 350°F. | 2. In a large sauté pan over medium-high heat, add olive oil. | 3. Sauté mushrooms, bell peppers, and onion for 5 minutes or until mushrooms are cooked and onions are translucent. | 4. Add black olives and garlic and sauté for an additional 2 minutes. | 5. Remove from heat and season with salt and pepper. | 6. Split French bread lengthwise and place onto a baking sheet. | 7. Layer equal amounts of Alouette followed by marinara and vegetables. Sprinkle with grated parmesan cheese. | 8. Bake for 25 minutes or until hot and golden brown. | 9. Cut into 6 large French bread pizza slices and serve. | 10. Tip: omit mushrooms and olives, and replace with hot and spicy crumbled sausage and sliced pepperoni. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
french bread	1	loaf		-	-	-	-
traditional marinara sauce	1	cup		-	-	-	-
alouette spreadable cheese basil	1	package		-	-	-	-
mushroom	1	cup	sliced	-	-	-	-
bell pepper	1/2	cup	diced	14.9	3.4568	0.6407	0.1267
yellow onion	1/2	cup	diced	32.0	7.472	0.88	0.08
black olive	1	cup	sliced	-	-	-	-
garlic clove	2		minced	-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
salt	1/8	teaspoon		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094

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

Cooking in progress....

Alouette French Bread Pizza