RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.7974
Energy (kCal)	94.695
Carbohydrates (g)	15.5826
Total fats (g)	1.9962
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0328
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)	0.0538
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0969
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)	0.1202
Tocopherol, delta (mg)	0.0138
Arginine (g)	0.0067
Proline (g)	0.0257
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0285
Adjusted Protein (g)	0.0000
Cystine (g)	0.0016
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0675
Copper, Cu (mg)	0.2397
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4604
Total lipid (fat) (g)	1.9962
Vitamin K (phylloquinone) (g)	9.3255
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)	0.0093
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	3.0450
Folate, total (g)	20.3550
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1146.0750
Energy (kcal)	94.6950
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0219
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0019
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	6.4118
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	19.0185
Lutein + zeaxanthin (g)	28.4250
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0088
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)	39.3300
Fatty acids, total saturated 16:0 (g)	0.3748
Carbohydrate, by difference (g)	15.5826
Vitamin D (IU)	0.0000
Fructose (g)	0.0170
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0151
Tyrosine (g)	0.0045
Potassium, K (mg)	613.6200
Fatty acids, total saturated 12:0 (g)	0.0390
Vitamin A, RAE (g)	1.2750
Serine (g)	0.0047
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0067
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)	0.1194
Histidine (g)	0.0022
Isoleucine (g)	0.0066
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.4569
Water (g)	145.8218
Fatty acids, total saturated 8:0 (g)	0.0101
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)	15.1050
Sodium, Na (mg)	585.0150
Iron, Fe (mg)	2.0640
Energy (kJ)	396.2850
Ash (g)	2.3020
Caffeine (mg)	0.0000
Glycine (g)	0.0078
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)	0.1490
Fatty acids, total polyunsaturated (g)	0.1868
Vitamin E (alpha-tocopherol) (mg)	0.2739
Sucrose (g)	0.0136
Vitamin B-6 (mg)	0.2442
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0202
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0075
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.6421
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)	0.1052
Folate, food (g)	20.3550
Fatty acids, total saturated 20:1 (g)	0.0017
Fatty acids, total monounsaturated (g)	0.7852
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)	0.4845
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.7961
Vitamin B-12 (g)	0.0336
Calcium, Ca (mg)	114.6750
Fatty acids, total saturated 10:0 (g)	0.0270
Galactose (g)	0.0022
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0075
Glutamic acid (g)	0.0146
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.3000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0117
Folate, DFE (g)	3.5550
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)	3.9975
Tryptophan (g)	0.0030
Threonine (g)	0.0048
Fatty acids, total polyunsaturated 18:1 c (g)	0.0107
Manganese, Mn (mg)	0.4461
Protein (g)	3.7974
Cryptoxanthin, beta (g)	0.1050
Fatty acids, total saturated 18:1 undifferentiated (g)	0.7398
Betaine (mg)	0.1470
Phosphorus, P (mg)	86.2200
Tocopherol, gamma (mg)	0.3663

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat grill on medium setting. | 2. Place sausages on an oiled grill rack, set 4 to 5 inches over heat. Grill, using the direct grill method, turning links with tongs, until cooked throughout, about 7 to 9 minutes or until the internal temperature reaches 165 degrees F. Cool slightly and cut into 1/4 to 1/2-inch slices. | 3. Brush both sides of pizza crust with olive oil. Gently place pizza crust, top-side down on grill rack. Grill for 2 to 3 minutes until crust is warm. Turn crust over. | 4. Quickly spread pizza sauce on cooked side of pizza crust, then arrange sliced sausage on top of crust. Sprinkle with cheese and oregano. Grill over direct medium heat. Cover with grill lid or tent with foil. | 5. Grill for 8 to 10 minutes or until toppings are warm and cheese has melted. Cut into wedges and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pizza crust	1	package	baked	-	-	-	-
garlic olive oil	2	tablespoons	flavored	-	-	-	-
pizza sauce	2/3	cup		90.72	14.5488	3.6624	1.932
italian cheese	1	cup	shredded blend	-	-	-	-
feta cheese tomato	1/3	cup	crumbled	-	-	-	-
oregano	1 1/2	teaspoons		3.975	1.0338	0.135	0.0642

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

Cooking in progress....

Grilled Mediterranean Greek Pizza with Sundried Tomato Chicken Sausage