RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	90.0707
Energy (kCal)	2365.109
Carbohydrates (g)	311.9051
Total fats (g)	81.3883
Fatty acids, total saturated 20:0 (g)	0.2003
Fatty acids, total saturated 18:3 undifferentiated (g)	0.6900
Fatty acids, total polyunsaturated 17:1 (g)	0.1492
Fatty acids, total trans-monoenoic (g)	0.1098
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1333
Fatty acids, total saturated 4:0 (g)	0.1296
Fatty acids, total trans (g)	0.1490
Riboflavin (mg)	0.4332
Tocopherol, beta (mg)	1.1609
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0246
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)	5.5529
Tocopherol, delta (mg)	0.0112
Arginine (g)	2.6159
Proline (g)	5.4342
Fatty acids, total polyunsaturated 18:1 t (g)	0.1019
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.1520
Adjusted Protein (g)	0.0000
Cystine (g)	1.0984
Tocotrienol, beta (mg)	0.0224
Selenium, Se (g)	196.6332
Copper, Cu (mg)	0.8705
Maltose (g)	0.0000
Zinc, Zn (mg)	7.1624
Total lipid (fat) (g)	81.3883
Vitamin K (phylloquinone) (g)	18.8025
Cholesterol (mg)	89.9200
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0067
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.2621
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	83.6700
Folate, total (g)	166.0050
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0426
Vitamin A, IU (IU)	194.0550
Energy (kcal)	2365.1090
Fatty acids, total saturated 16:1 undifferentiated (g)	1.4244
Fatty acids, total saturated 14:1 (g)	0.0078
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.1236
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0045
Sugars, total (g)	17.0950
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0976
Vitamin C, total ascorbic acid (mg)	20.7710
Lutein + zeaxanthin (g)	292.0950
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0056
Vitamin B-12, added (g)	0.0000
Valine (g)	2.5200
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0067
Magnesium, Mg (mg)	159.6200
Fatty acids, total saturated 16:0 (g)	14.4924
Carbohydrate, by difference (g)	311.9051
Vitamin D (IU)	17.9200
Fructose (g)	2.0640
Fluoride, F (g)	1.7600
Aspartic acid (g)	3.2140
Tyrosine (g)	1.7204
Potassium, K (mg)	1554.3940
Fatty acids, total saturated 12:0 (g)	0.1120
Vitamin A, RAE (g)	45.5950
Serine (g)	2.6445
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.6840
Fatty acids, total trans-polyenoic 22:4 (g)	0.0493
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0022
Fatty acids, total saturated 22:0 (g)	0.0494
Fatty acids, total saturated 14:0 (g)	0.9692
Histidine (g)	1.4873
Isoleucine (g)	2.2520
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0538
Niacin (mg)	8.5797
Water (g)	512.2883
Fatty acids, total saturated 8:0 (g)	0.0448
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.2755
Carotene, beta (g)	27.2900
Sodium, Na (mg)	1932.9720
Iron, Fe (mg)	9.6885
Energy (kJ)	9890.9860
Ash (g)	10.6665
Caffeine (mg)	0.0000
Glycine (g)	2.1186
Fatty acids, total trans-polyenoic (g)	0.0392
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0067
Fatty acids, total saturated 18:2 undifferentiated (g)	11.5182
Fatty acids, total polyunsaturated (g)	12.7805
Vitamin E (alpha-tocopherol) (mg)	5.8249
Sucrose (g)	6.8956
Vitamin B-6 (mg)	0.9189
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0768
Vitamin D (D2 + D3) (g)	0.4480
Vitamin D3 (cholecalciferol) (g)	0.4480
Lysine (g)	2.1605
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0784
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.4258
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)	0.0202
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.7505
Folate, food (g)	166.0050
Fatty acids, total saturated 20:1 (g)	0.5144
Fatty acids, total monounsaturated (g)	40.8903
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	6.2910
Fatty acids, total polyunsaturated 16:1 t (g)	0.0067
Fatty acids, total polyunsaturated 17:0 (g)	0.1291
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0493
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	116.1815
Fatty acids, total polyunsaturated 16:1 c (g)	0.9722
Fatty acids, total saturated (g)	22.0266
Vitamin B-12 (g)	1.4400
Calcium, Ca (mg)	817.6520
Fatty acids, total saturated 10:0 (g)	0.1012
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0560
Alanine (g)	2.1208
Glutamic acid (g)	17.0953
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0358
Carotene, alpha (g)	0.2550
Vitamin E, added (mg)	0.0000
Retinol (g)	43.7750
Leucine (g)	4.0950
Folate, DFE (g)	166.0050
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0392
Fiber, total dietary (g)	11.3180
Tryptophan (g)	0.6784
Threonine (g)	1.7795
Fatty acids, total polyunsaturated 18:1 c (g)	17.9502
Manganese, Mn (mg)	3.2325
Protein (g)	90.0707
Cryptoxanthin, beta (g)	0.7650
Fatty acids, total saturated 18:1 undifferentiated (g)	38.7859
Betaine (mg)	4.3310
Phosphorus, P (mg)	1142.7450
Tocopherol, gamma (mg)	0.9521

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Saute onions and swiss chard stalks in olive oil until soft, add garlic and cook another minute or two, add swiss chard leaves and artichoke hearts, cook about 10-12 minutes until swiss chard is tender, stir in worcestershire sauce and red pepper flakes. | 2. Remove from heat, cool slightly,stir in Parmesan cheese. | 3. Pizza: | 4. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. | 5. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes. | 6. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or pizza peel dusted with cornmeal. | 7. Spread chard mixture over dough, scatter mushrooms on top, lastly sprinkle mozzarella cheese and bacon on top, bake in a preheated 450 oven for 10-12 min., let set 5 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		238.68	0.0	0.0	27.0
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
swiss chard	1	bunch		-	-	-	-
artichoke heart	1	can	drained chopped	-	-	-	-
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
worcestershire sauce	1 1/2	1/2		19.89	4.9623	0.0	0.0
salt black pepper			ground	-	-	-	-
red pepper flake	1	teaspoon		-	-	-	-
mozzarella cheese	16 -24	ounces	shredded	0.0	0.0	0.0	0.0
mushroom	1/2	cup	canned-sliced	-	-	-	-
bacon	4	slices	cooked crumbled	467.04	1.4336	14.1344	44.4528
active yeast	1	package		-	-	-	-
white sugar	1	teaspoon		16.254	4.1992	0.0	0.0
water	1	cup		0.0	0.0	0.0	0.0
bread flour	2 1/2	cups		1236.425	248.4152	41.0315	5.6855
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt	1	teaspoon		-	-	-	-

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

Cooking in progress....

Swiss Chard Artichoke Pizza