RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	16.4326
Energy (kCal)	430.1206
Carbohydrates (g)	16.6558
Total fats (g)	32.9458
Fatty acids, total saturated 20:0 (g)	0.0503
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2759
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)	0.0648
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0220
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)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.8571
Tocopherol, delta (mg)	0.0012
Arginine (g)	0.0270
Proline (g)	0.0128
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0029
Adjusted Protein (g)	0.0000
Cystine (g)	0.0022
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	19.2902
Copper, Cu (mg)	0.0285
Maltose (g)	0.0000
Zinc, Zn (mg)	1.2825
Total lipid (fat) (g)	32.9458
Vitamin K (phylloquinone) (g)	43.3842
Cholesterol (mg)	33.5200
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0009
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.3157
Folate, total (g)	10.8106
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	128.3086
Energy (kcal)	430.1206
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4036
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0012
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.6246
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0519
Lutein + zeaxanthin (g)	35.7259
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0062
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)	18.6223
Fatty acids, total saturated 16:0 (g)	3.9080
Carbohydrate, by difference (g)	16.6558
Vitamin D (IU)	0.0000
Fructose (g)	0.0038
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0166
Tyrosine (g)	0.0040
Potassium, K (mg)	275.4456
Fatty acids, total saturated 12:0 (g)	0.0563
Vitamin A, RAE (g)	22.8759
Serine (g)	0.0045
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0050
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0186
Fatty acids, total saturated 22:0 (g)	0.0536
Fatty acids, total saturated 14:0 (g)	0.2133
Histidine (g)	0.0023
Isoleucine (g)	0.0040
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1017
Water (g)	48.2342
Fatty acids, total saturated 8:0 (g)	0.0224
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0002
Carotene, beta (g)	36.5974
Sodium, Na (mg)	1079.1717
Iron, Fe (mg)	2.0968
Energy (kJ)	1800.8129
Ash (g)	4.1858
Caffeine (mg)	0.0000
Glycine (g)	0.0050
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)	2.9002
Fatty acids, total polyunsaturated (g)	3.1764
Vitamin E (alpha-tocopherol) (mg)	1.7394
Sucrose (g)	0.0170
Vitamin B-6 (mg)	0.0559
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0384
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0068
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)	0.0524
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)	0.0039
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0299
Folate, food (g)	10.8106
Fatty acids, total saturated 20:1 (g)	0.1271
Fatty acids, total monounsaturated (g)	23.4262
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)	0.0155
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	13.7087
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	5.4007
Vitamin B-12 (g)	0.5328
Calcium, Ca (mg)	322.9993
Fatty acids, total saturated 10:0 (g)	0.0504
Galactose (g)	0.0008
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0047
Glutamic acid (g)	0.0301
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0250
Vitamin E, added (mg)	0.0000
Retinol (g)	19.4667
Leucine (g)	0.0070
Folate, DFE (g)	10.8106
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)	0.1264
Tryptophan (g)	0.0013
Threonine (g)	0.0035
Fatty acids, total polyunsaturated 18:1 c (g)	0.0017
Manganese, Mn (mg)	0.0217
Protein (g)	16.4326
Cryptoxanthin, beta (g)	2.4304
Fatty acids, total saturated 18:1 undifferentiated (g)	22.8946
Betaine (mg)	0.0604
Phosphorus, P (mg)	295.1172
Tocopherol, gamma (mg)	0.0309

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 400. | 2. Cut bread to but NOT through the bottom into 12 slices. | 3. Place on a baking sheet. | 4. Combine parmesan, mayonnaise,basil, garlic powder, oregano and onion salt in a small bowl, and mix well. | 5. Spread the mixture between the slices and over top of bread. | 6. Bake bread until golden, about 12 minutes. | 7. you can also add 1/2 cup chopped cooked shrimp to the mayo mixture before spreading it on the bread, Add a few drops of lemon juice and worcestershire sauce for extra flavor. | 8. variation: butter can be used in place of mayo, and any cheese can be substituted, romano, mozzarella, swiss, cheddar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian bread	1			-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
mayonnaise	1/3	cup		279.1733	0.0	0.2861	30.9333
basil	1/4	teaspoon	dried	0.0508	0.0059	0.006999999999999999	0.0014
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
oregano	1/8	teaspoon	dried	0.3312	0.0862	0.0112	0.0054
onion salt	1/8	teaspoon		-	-	-	-

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

Cooking in progress....

Savory Italian Bread