RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	33.1517
Energy (kCal)	200.8584
Carbohydrates (g)	11.0113
Total fats (g)	1.9214
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0419
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)	0.0589
Fatty acids, total saturated 4:0 (g)	0.0432
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1859
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0136
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)	0.2038
Tocopherol, delta (mg)	0.0046
Arginine (g)	0.0022
Proline (g)	0.0086
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0095
Adjusted Protein (g)	0.0000
Cystine (g)	0.0006
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	30.6092
Copper, Cu (mg)	0.2918
Maltose (g)	0.0000
Zinc, Zn (mg)	1.9467
Total lipid (fat) (g)	1.9214
Vitamin K (phylloquinone) (g)	3.3285
Cholesterol (mg)	62.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0031
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.0150
Folate, total (g)	24.8517
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	162.1050
Energy (kcal)	200.8584
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0469
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0006
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0261
Sugars, total (g)	0.4204
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0115
Lutein + zeaxanthin (g)	9.4750
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0374
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0029
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)	34.6834
Fatty acids, total saturated 16:0 (g)	0.4535
Carbohydrate, by difference (g)	11.0113
Vitamin D (IU)	0.0000
Fructose (g)	0.0056
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0050
Tyrosine (g)	0.0015
Potassium, K (mg)	426.9667
Fatty acids, total saturated 12:0 (g)	0.0385
Vitamin A, RAE (g)	45.0917
Serine (g)	0.0016
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0022
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)	0.1362
Histidine (g)	0.0007
Isoleucine (g)	0.0022
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.3232
Water (g)	91.3096
Fatty acids, total saturated 8:0 (g)	0.0149
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)	8.5017
Sodium, Na (mg)	383.8584
Iron, Fe (mg)	3.1040
Energy (kJ)	839.9350
Ash (g)	3.1061
Caffeine (mg)	0.0000
Glycine (g)	0.0026
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)	0.0712
Fatty acids, total polyunsaturated (g)	0.2491
Vitamin E (alpha-tocopherol) (mg)	0.6687
Sucrose (g)	0.0046
Vitamin B-6 (mg)	0.1679
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0256
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0025
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)	0.0046
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)	0.1502
Folate, food (g)	24.8517
Fatty acids, total saturated 20:1 (g)	0.0203
Fatty acids, total monounsaturated (g)	0.4889
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)	77.9349
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.9810
Vitamin B-12 (g)	1.4266
Calcium, Ca (mg)	355.0516
Fatty acids, total saturated 10:0 (g)	0.0336
Galactose (g)	0.0008
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0025
Glutamic acid (g)	0.0049
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1000
Vitamin E, added (mg)	0.0000
Retinol (g)	44.4000
Leucine (g)	0.0039
Folate, DFE (g)	24.8517
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)	0.2125
Tryptophan (g)	0.0010
Threonine (g)	0.0016
Fatty acids, total polyunsaturated 18:1 c (g)	0.0036
Manganese, Mn (mg)	0.0250
Protein (g)	33.1517
Cryptoxanthin, beta (g)	0.0350
Fatty acids, total saturated 18:1 undifferentiated (g)	0.4212
Betaine (mg)	0.0490
Phosphorus, P (mg)	391.4067
Tocopherol, gamma (mg)	0.1221

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Preparation Time
Cooking Time - 30 minutes, Preparation Time - 15 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 350 degrees F (175 degrees C). | 2. Punch dough down. On a lightly floured surface, roll each loaf into 20x8 inch rectangle. Place one rectangle on a greased baking sheet. Spread spaghetti sauce in an 18x4 inch strip down the center. Sprinkle with oregano, pepperoni and mozzarella cheese. Fold long sides of dough up toward filling; set aside. Cut the remaining rectangle into three strips. Loosely braid strips; pinch ends to seal. Place bread on top of the cheese; pinch braid to dough to seal. Sprinkle with Parmesan cheese. | 3. Bake in preheated oven for 30 minutes, or until golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread dough	2	loaves	thawed	100.8667	0.0	22.44	0.5667
spaghetti sauce	1/2	cup		-	-	-	-
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
pepperoni sausage	4	ounces	sliced	100.8667	0.0	22.44	0.5667
mozzarella cheese	2	cups	shredded	-	-	-	-
parmesan cheese	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333

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

Cooking in progress....

Pepperoni Stromboli