RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	21.228
Energy (kCal)	289.8678
Carbohydrates (g)	11.8685
Total fats (g)	17.1151
Fatty acids, total saturated 20:0 (g)	0.0538
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5256
Fatty acids, total polyunsaturated 17:1 (g)	0.0173
Fatty acids, total trans-monoenoic (g)	0.0555
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1386
Fatty acids, total saturated 4:0 (g)	0.0537
Fatty acids, total trans (g)	0.1444
Riboflavin (mg)	0.7249
Tocopherol, beta (mg)	0.0050
Lactose (g)	8.1063
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0082
Fatty acids, total polyunsaturated 24:1 c (g)	0.0066
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.8754
Tocopherol, delta (mg)	0.0898
Arginine (g)	0.5316
Proline (g)	0.6696
Fatty acids, total polyunsaturated 18:1 t (g)	0.0480
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2586
Adjusted Protein (g)	0.0000
Cystine (g)	0.1628
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	26.0945
Copper, Cu (mg)	0.1629
Maltose (g)	0.0000
Zinc, Zn (mg)	2.0367
Total lipid (fat) (g)	17.1151
Vitamin K (phylloquinone) (g)	59.2576
Cholesterol (mg)	203.6167
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0013
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.4178
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.2645
Folate, total (g)	42.0159
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0132
Vitamin A, IU (IU)	1183.5034
Energy (kcal)	289.8678
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2118
Fatty acids, total saturated 14:1 (g)	0.0218
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2991
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0071
Sugars, total (g)	8.4989
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0324
Vitamin C, total ascorbic acid (mg)	0.4770
Lutein + zeaxanthin (g)	793.7602
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0384
Vitamin B-12, added (g)	0.0000
Valine (g)	0.7047
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0013
Magnesium, Mg (mg)	44.1343
Fatty acids, total saturated 16:0 (g)	2.5522
Carbohydrate, by difference (g)	11.8685
Vitamin D (IU)	98.5750
Fructose (g)	0.0012
Fluoride, F (g)	4.4458
Aspartic acid (g)	1.0294
Tyrosine (g)	0.4611
Potassium, K (mg)	543.3051
Fatty acids, total saturated 12:0 (g)	0.0646
Vitamin A, RAE (g)	196.5536
Serine (g)	0.7380
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5591
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0110
Fatty acids, total saturated 22:0 (g)	0.0228
Fatty acids, total saturated 14:0 (g)	0.2345
Histidine (g)	0.2814
Isoleucine (g)	0.5526
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0189
Niacin (mg)	0.6663
Water (g)	186.7798
Fatty acids, total saturated 8:0 (g)	0.0252
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0156
Carotene, beta (g)	374.2892
Sodium, Na (mg)	389.3252
Iron, Fe (mg)	1.8499
Energy (kJ)	1213.9198
Ash (g)	3.2637
Caffeine (mg)	0.0000
Glycine (g)	0.3026
Fatty acids, total trans-polyenoic (g)	0.0888
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0243
Fatty acids, total saturated 18:2 undifferentiated (g)	2.3361
Fatty acids, total polyunsaturated (g)	3.0919
Vitamin E (alpha-tocopherol) (mg)	2.9951
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.2161
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0360
Vitamin D (D2 + D3) (g)	2.4700
Vitamin D3 (cholecalciferol) (g)	2.4700
Lysine (g)	0.8050
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0147
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0575
Starch (g)	0.6930
Pantothenic acid (mg)	1.7488
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)	0.0245
Fatty acids, total trans-polyenoic 18:3i (g)	0.0655
Thiamin (mg)	0.1664
Folate, food (g)	42.0159
Fatty acids, total saturated 20:1 (g)	0.1080
Fatty acids, total monounsaturated (g)	8.9364
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.2721
Fatty acids, total polyunsaturated 16:1 t (g)	0.0072
Fatty acids, total polyunsaturated 17:0 (g)	0.0274
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	185.5313
Fatty acids, total polyunsaturated 16:1 c (g)	0.1907
Fatty acids, total saturated (g)	4.0553
Vitamin B-12 (g)	1.3958
Calcium, Ca (mg)	353.2374
Fatty acids, total saturated 10:0 (g)	0.0600
Galactose (g)	0.0548
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.5124
Glutamic acid (g)	1.7752
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0011
Carotene, alpha (g)	0.0345
Vitamin E, added (mg)	0.0000
Retinol (g)	165.1750
Leucine (g)	0.9418
Folate, DFE (g)	36.9759
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0236
Fiber, total dietary (g)	0.6821
Tryptophan (g)	0.1374
Threonine (g)	0.4579
Fatty acids, total polyunsaturated 18:1 c (g)	8.4117
Manganese, Mn (mg)	0.2694
Protein (g)	21.2280
Cryptoxanthin, beta (g)	10.8309
Fatty acids, total saturated 18:1 undifferentiated (g)	8.5679
Betaine (mg)	2.5137
Phosphorus, P (mg)	396.6582
Tocopherol, gamma (mg)	2.4749

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 350°. | 2. To prepare crust, cook the brown rice according to package directions. Combine cooked rice, pesto, Parmesan cheese, and 1 egg; firmly press mixture into the bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 15 minutes. Remove dish from oven. | 3. Increase oven temperature to 400°. | 4. To prepare filling, combine milk and next 5 ingredients (through 1 egg) in a bowl; stir with a whisk. | 5. Sprinkle half of mozzarella and half of prosciutto into bottom of prepared crust. Top with half of tomato slices. Repeat procedure with remaining mozzarella, prosciutto, and tomatoes. Pour milk mixture over tomatoes; bake at 400° for 10 minutes. Reduce oven temperature to 325° (do not remove tart from oven); bake an additional 35 minutes or until set. Cool 10 minutes before serving. Sprinkle with basil. Cut into wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain brown rice	1	package		25.2167	0.0	5.61	0.1417
pesto sauce	2	tablespoons	jarred	131.67	3.1784	3.0964	11.844000000000001
parmesan cheese	1	tablespoon	grated	18.5	2.0	2.0	0.25
egg	1			71.5	0.36	6.28	4.755
cooking spray				-	-	-	-
nonfat milk	1/2	cup		41.65	6.0760000000000005	4.1282	0.098
egg substitute	1/2	cup		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
red pepper	1	dash	ground	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
part mozzarella cheese	3/4	cup	shredded part-skim	-	-	-	-
prosciutto	1	ounce	cut	25.2167	0.0	5.61	0.1417
plum tomato	3		sliced	25.2167	0.0	5.61	0.1417
basil	1	tablespoon	chopped	0.6095	0.0702	0.0835	0.017

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

Cooking in progress....

Italian Tomato Tart