RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.6388
Energy (kCal)	84.2
Carbohydrates (g)	3.4758
Total fats (g)	4.8307
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0335
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.2389
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	0.4132
Tocopherol, delta (mg)	0.0438
Arginine (g)	0.4468
Proline (g)	0.2887
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2135
Adjusted Protein (g)	0.0000
Cystine (g)	0.1416
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	15.5425
Copper, Cu (mg)	0.0559
Maltose (g)	0.0000
Zinc, Zn (mg)	0.7326
Total lipid (fat) (g)	4.8307
Vitamin K (phylloquinone) (g)	9.5705
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0273
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	3.0450
Folate, total (g)	31.2050
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	295.9650
Energy (kcal)	84.2000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1006
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1938
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.1816
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	1.9095
Lutein + zeaxanthin (g)	280.7250
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4430
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)	12.3500
Fatty acids, total saturated 16:0 (g)	1.1291
Carbohydrate, by difference (g)	3.4758
Vitamin D (IU)	41.0000
Fructose (g)	0.0170
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.6918
Tyrosine (g)	0.2596
Potassium, K (mg)	128.4500
Fatty acids, total saturated 12:0 (g)	0.0037
Vitamin A, RAE (g)	81.3000
Serine (g)	0.4968
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3524
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.0166
Histidine (g)	0.1603
Isoleucine (g)	0.3500
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.1319
Water (g)	38.3222
Fatty acids, total saturated 8:0 (g)	0.0020
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	15.3800
Sodium, Na (mg)	71.9000
Iron, Fe (mg)	1.4658
Energy (kJ)	352.6050
Ash (g)	0.7325
Caffeine (mg)	0.0000
Glycine (g)	0.2331
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	0.7929
Fatty acids, total polyunsaturated (g)	0.9805
Vitamin E (alpha-tocopherol) (mg)	0.8034
Sucrose (g)	0.0136
Vitamin B-6 (mg)	0.1407
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.4742
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.8148
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0352
Folate, food (g)	31.2050
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	1.8413
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	148.7320
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	1.5883
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	58.3800
Fatty acids, total saturated 10:0 (g)	0.0031
Galactose (g)	0.0022
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.3812
Glutamic acid (g)	0.8872
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.3000
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	0.5626
Folate, DFE (g)	31.2050
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	0.8675
Tryptophan (g)	0.0897
Threonine (g)	0.2882
Fatty acids, total polyunsaturated 18:1 c (g)	1.7047
Manganese, Mn (mg)	0.1235
Protein (g)	6.6388
Cryptoxanthin, beta (g)	4.6050
Fatty acids, total saturated 18:1 undifferentiated (g)	1.7178
Betaine (mg)	0.2970
Phosphorus, P (mg)	108.7950
Tocopherol, gamma (mg)	0.6163

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Preparation Time
Cooking Time - 35 minutes, Preparation Time - 20 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Allow frozen bread dough to thaw approximately 8 hours, or overnight, in the refrigerator. Place dough in a large, lightly greased bowl. Place bowl in a warm location, and allow dough to rise until doubled (2 to 3 hours). Punch down dough. | 2. Preheat oven to 350 degrees F (175 degrees C). | 3. On a lightly greased, large baking sheet, roll dough into an approximately 12x18 inch rectangle. Brush dough lightly with olive oil. Sprinkle with basil, onion flakes and oregano. Layer with pepperoni to within a half inch of the edges. Top with mozzarella cheese. | 4. Beginning with the longest edge, roll dough into a thin cylinder and seal seam. Glaze with egg. | 5. Bake in the preheated oven 35 minutes, or until golden brown. Cut into bite sized pieces to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread dough	1	loaf		-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
basil leaf	1/2	tablespoon		-	-	-	-
onion flake	1/2	tablespoon	minced	8.725	2.082	0.2238	0.0115
oregano	1/2	tablespoon		3.975	1.0338	0.135	0.0642
pepperoni sausage	1	package	sliced	-	-	-	-
mozzarella cheese	1	package	shredded	-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755

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

Cooking in progress....

Easy Pepperoni Bread