RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	21.6628
Energy (kCal)	391.813
Carbohydrates (g)	61.6702
Total fats (g)	6.3048
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1095
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)	0.1219
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)	0.0970
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0851
Proline (g)	0.0415
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.4830
Adjusted Protein (g)	0.0000
Cystine (g)	0.0062
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	8.1237
Copper, Cu (mg)	0.9154
Maltose (g)	0.0000
Zinc, Zn (mg)	2.7401
Total lipid (fat) (g)	6.3048
Vitamin K (phylloquinone) (g)	12.4371
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)	0.0035
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	49.2460
Folate, total (g)	416.6810
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	51.8010
Energy (kcal)	391.8130
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0138
Fatty acids, total saturated 14:1 (g)	0.0004
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0037
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	13.1767
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0495
Vitamin C, total ascorbic acid (mg)	5.5500
Lutein + zeaxanthin (g)	13.4420
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0284
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)	168.8930
Fatty acids, total saturated 16:0 (g)	0.5484
Carbohydrate, by difference (g)	61.6702
Vitamin D (IU)	0.0000
Fructose (g)	0.9728
Fluoride, F (g)	1.6116
Aspartic acid (g)	0.1007
Tyrosine (g)	0.0216
Potassium, K (mg)	918.3870
Fatty acids, total saturated 12:0 (g)	0.0021
Vitamin A, RAE (g)	2.4610
Serine (g)	0.0252
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0291
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)	0.0129
Histidine (g)	0.0142
Isoleucine (g)	0.0189
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.7343
Water (g)	313.5293
Fatty acids, total saturated 8:0 (g)	0.0023
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)	30.8800
Sodium, Na (mg)	67.0800
Iron, Fe (mg)	4.8520
Energy (kJ)	1638.1300
Ash (g)	3.1261
Caffeine (mg)	0.0000
Glycine (g)	0.0289
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)	2.6671
Fatty acids, total polyunsaturated (g)	2.7802
Vitamin E (alpha-tocopherol) (mg)	0.8025
Sucrose (g)	0.7430
Vitamin B-6 (mg)	0.5493
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0003
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0348
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0035
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4600
Starch (g)	0.0000
Pantothenic acid (mg)	0.6819
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)	0.4841
Folate, food (g)	416.6810
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	1.4105
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)	4.8349
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.7011
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	92.5390
Fatty acids, total saturated 10:0 (g)	0.0008
Galactose (g)	0.0034
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0300
Glutamic acid (g)	0.2260
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2760
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0421
Folate, DFE (g)	416.6810
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)	11.7929
Tryptophan (g)	0.0118
Threonine (g)	0.0214
Fatty acids, total polyunsaturated 18:1 c (g)	0.0149
Manganese, Mn (mg)	1.8621
Protein (g)	21.6628
Cryptoxanthin, beta (g)	0.5750
Fatty acids, total saturated 18:1 undifferentiated (g)	1.3955
Betaine (mg)	0.2797
Phosphorus, P (mg)	317.9440
Tocopherol, gamma (mg)	0.1509

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. Place 12" skillet or pizza pan in oven; preheat oven to 450°F. | 2. Sift chickpea flour into large bowl. Stir in salt and pepper, then whisk in water until there are no lumps. Add 2 tbsp olive oil. Cover and let stand at least 30 minutes (or up to 12 hours). Batter should be about as thick as heavy cream. | 3. If using onion and/or rosemary, stir them into the batter. Pull preheated pan out of oven and add 2 tbsp olive oil; swirl to coat pan. Pour in batter and bake 12-15 minutes, until firm and edges are set. If top looks dry, brush with 1-2 tbsp more olive oil; place pan under broiler until top is spotty brown. Cut into wedges and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chickpea flour	1	cup		356.04	53.1944	20.5988	6.1548
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
water	1	cup		0.0	0.0	0.0	0.0
olive oil	4 -6	tablespoons		0.0	0.0	0.0	0.0
onion	1/2		sliced	30.0	7.005	0.825	0.075
rosemary leaf	1	tablespoon		-	-	-	-

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

Cooking in progress....

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