RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	15.122
Energy (kCal)	192.6133
Carbohydrates (g)	4.6077
Total fats (g)	12.1696
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1090
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.0650
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.5945
Tocopherol, beta (mg)	0.0100
Lactose (g)	4.1073
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
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)	1.1079
Tocopherol, delta (mg)	0.0600
Arginine (g)	0.8932
Proline (g)	0.7649
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3700
Adjusted Protein (g)	0.0000
Cystine (g)	0.2875
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	33.7093
Copper, Cu (mg)	0.0923
Maltose (g)	0.0000
Zinc, Zn (mg)	1.5909
Total lipid (fat) (g)	12.1696
Vitamin K (phylloquinone) (g)	0.5440
Cholesterol (mg)	380.1333
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	0.8133
Phytosterols (mg)	0.0000
Folate, total (g)	51.0667
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	671.7600
Energy (kcal)	192.6133
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2010
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4475
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.4773
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	503.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	1.0255
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)	20.1333
Fatty acids, total saturated 16:0 (g)	2.9053
Carbohydrate, by difference (g)	4.6077
Vitamin D (IU)	83.6267
Fructose (g)	0.0000
Fluoride, F (g)	1.1000
Aspartic acid (g)	1.5486
Tyrosine (g)	0.6283
Potassium, K (mg)	245.3600
Fatty acids, total saturated 12:0 (g)	0.0626
Vitamin A, RAE (g)	197.4133
Serine (g)	1.1255
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8126
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	0.2746
Histidine (g)	0.3863
Isoleucine (g)	0.8036
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	0.1474
Water (g)	147.8291
Fatty acids, total saturated 8:0 (g)	0.0650
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	5.6933
Sodium, Na (mg)	176.9733
Iron, Fe (mg)	1.7744
Energy (kJ)	807.2133
Ash (g)	1.6049
Caffeine (mg)	0.0000
Glycine (g)	0.4824
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	1.6526
Fatty acids, total polyunsaturated (g)	2.0696
Vitamin E (alpha-tocopherol) (mg)	1.1069
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1993
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0610
Vitamin D (D2 + D3) (g)	2.0813
Vitamin D3 (cholecalciferol) (g)	2.0813
Lysine (g)	1.1267
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.8364
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)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0774
Folate, food (g)	51.0667
Fatty acids, total saturated 20:1 (g)	0.0270
Fatty acids, total monounsaturated (g)	4.3184
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	305.4307
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	4.6429
Vitamin B-12 (g)	1.2560
Calcium, Ca (mg)	147.9067
Fatty acids, total saturated 10:0 (g)	0.0670
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.8220
Glutamic acid (g)	2.2488
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	196.6000
Leucine (g)	1.3292
Folate, DFE (g)	51.0667
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.1995
Threonine (g)	0.6650
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	0.0313
Protein (g)	15.1220
Cryptoxanthin, beta (g)	9.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	4.0714
Betaine (mg)	0.7880
Phosphorus, P (mg)	266.3200
Tocopherol, gamma (mg)	0.5000

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. Heat oven to 400 degrees. | 2. Place pie crust in a 9-inch glass pie plate. | 3. Arrange half the peppers in pie plate. | 4. In small bowl, beat milk, eggs and spreadable cheese with electric mixer at low speed until well blended. | 5. Pour egg mixture over peppers in pie plate. | 6. Place remaining peppers over top of egg mixture. | 7. Fold edge of crust over filling, pleating crust slightly as necessary. | 8. Bake 20-30 minutes or until crust is golden brown and center is set. | 9. Sprinkle with cheese blend. | 10. Bake 3-5 minutes longer or until cheese is melted. | 11. Sprinkle with basil. | 12. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pie crust	1		refrigerated	-	-	-	-
green bell pepper	1/4	cup	cut	-	-	-	-
red bell pepper	1/4	cup	cut	-	-	-	-
yellow bell pepper	1/4	cup	cut	-	-	-	-
milk	1/3	cup		49.6133	3.8877	2.562	2.6596
egg	2			143.0	0.72	12.56	9.51
garlic cheese	1	container		-	-	-	-
italian cheese	1/4	cup	shredded blend	-	-	-	-
basil leaf				-	-	-	-

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

Cooking in progress....

Three-Pepper Galette