RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Total fats (g)	227.07
Energy (kCal)	3397.33
Carbohydrates (g)	304.10
Protein (g)	63.79
Fatty acids, total saturated (g)	32.64
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.00
Fructose (g)	0.18
Menaquinone-4 (g)	0.00
Tocotrienol, delta (mg)	0.00
Sugars, total (g)	29.46
Fatty acids, total trans-polyenoic 21:5 (g)	0.00
Fatty acids, total saturated 14:0 (g)	0.20
Fiber, total dietary (g)	39.10
Thiamin (mg)	1.82
Fatty acids, total trans-polyenoic 18:3i (g)	0.00
Fatty acids, total polyunsaturated 18:1 t (g)	0.00
Fatty acids, total saturated 14:1 (g)	0.00
Aspartic acid (g)	2.63
Energy (kJ)	14220.51
Tyrosine (g)	1.00
Folic acid (g)	0.00
Protein (g)	63.79
Fatty acids, total trans-polyenoic 15:1 (g)	0.00
Niacin (mg)	17.95
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.00
Copper, Cu (mg)	1.55
Fatty acids, total saturated 12:0 (g)	0.05
Fatty acids, total saturated 18:2 undifferentiated (g)	25.08
Glucose (dextrose) (g)	0.00
Theobromine (mg)	0.00
Vitamin E, added (mg)	0.00
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.00
Fatty acids, total polyunsaturated 17:1 (g)	0.27
Fatty acids, total trans-monoenoic (g)	0.00
Maltose (g)	0.00
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.00
Tocopherol, gamma (mg)	8.81
Fatty acids, total trans-polyenoic 13:0 (g)	0.00
Water (g)	516.30
Choline, total (mg)	119.38
Vitamin A, RAE (g)	16.62
Fatty acids, total saturated 6:0 (g)	0.03
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.00
Tocopherol, delta (mg)	0.00
Phosphorus, P (mg)	1569.11
Threonine (g)	1.32
Fatty acids, total trans-polyenoic (g)	0.00
Carotene, alpha (g)	0.27
Sodium, Na (mg)	482.28
Galactose (g)	0.00
Tocotrienol, beta (mg)	0.00
Fatty acids, total polyunsaturated 22:1 t (g)	0.00
Fatty acids, total polyunsaturated 24:0 (g)	0.00
Pantothenic acid (mg)	2.20
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.00
Total lipid (fat) (g)	227.07
Vitamin A, IU (IU)	105.38
Energy (kcal)	3397.33
Fatty acids, total saturated 18:3 undifferentiated (g)	1.93
Fatty acids, total saturated 18:4 (g)	0.00
Manganese, Mn (mg)	14.94
Retinol (g)	15.60
Leucine (g)	3.25
Fatty acids, total polyunsaturated 22:1 c (g)	0.00
Carbohydrate, by difference (g)	304.10
Betaine (mg)	262.50
Selenium, Se (g)	239.91
Tocopherol, beta (mg)	1.06
Isoleucine (g)	1.60
Phenylalanine (g)	2.46
Fatty acids, total saturated 22:0 (g)	0.27
Stigmasterol (mg)	0.00
Fatty acids, total saturated 20:4 undifferentiated (g)	0.00
Cholesterol (mg)	8.00
Fatty acids, total polyunsaturated 15:0 (g)	0.00
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.00
Fatty acids, total polyunsaturated 18:1 c (g)	0.01
Fatty acids, total saturated 22:1 undifferentiated (g)	0.00
Fatty acids, total polyunsaturated 16:1 c (g)	0.00
Tocotrienol, gamma (mg)	0.10
Fatty acids, total trans-polyenoic 22:4 (g)	0.00
Fatty acids, total polyunsaturated (g)	27.02
Vitamin D (IU)	0.00
Fatty acids, total saturated 16:1 undifferentiated (g)	2.75
Caffeine (mg)	0.00
Vitamin D (D2 + D3) (g)	0.00
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.00
Vitamin B-12, added (g)	0.00
Vitamin E (alpha-tocopherol) (mg)	33.59
Lysine (g)	1.29
Fatty acids, total saturated 10:0 (g)	0.05
Adjusted Protein (g)	0.00
Fluoride, F (g)	0.78
Riboflavin (mg)	0.61
Fatty acids, total saturated 4:0 (g)	0.06
Vitamin B-12 (g)	0.44
Tocotrienol, alpha (mg)	1.09
Cryptoxanthin, beta (g)	0.57
Valine (g)	2.04
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.00
Fatty acids, total polyunsaturated 16:1 t (g)	0.00
Fatty acids, total saturated 20:1 (g)	0.73
Histidine (g)	1.28
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.00
Potassium, K (mg)	1587.53
Fatty acids, total polyunsaturated 18:2 i (g)	0.00
Hydroxyproline (g)	0.00
Phytosterols (mg)	479.47
Iron, Fe (mg)	16.49
Folate, total (g)	168.79
Campesterol (mg)	0.00
Glycine (g)	2.05
Calcium, Ca (mg)	505.46
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.00
Cystine (g)	0.99
Folate, food (g)	168.79
Fatty acids, total saturated 18:1 undifferentiated (g)	155.44
Magnesium, Mg (mg)	523.16
Ash (g)	8.73
Vitamin D2 (ergocalciferol) (g)	0.00
Lycopene (g)	0.46
Vitamin D3 (cholecalciferol) (g)	0.00
Vitamin B-6 (mg)	1.51
Alcohol, ethyl (g)	0.00
Fatty acids, total saturated 18:0 (g)	4.54
Arginine (g)	2.33
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.00
Proline (g)	7.50
Lutein + zeaxanthin (g)	802.44
Sucrose (g)	28.67
Alanine (g)	1.77
Tryptophan (g)	0.62
Dihydrophylloquinone (g)	0.00
Starch (g)	207.97
Fatty acids, total saturated 8:0 (g)	0.02
Fatty acids, total saturated 16:0 (g)	26.39
Fatty acids, total polyunsaturated 17:0 (g)	0.04
Fatty acids, total saturated 20:0 (g)	0.89
Fatty acids, total monounsaturated (g)	159.21
Glutamic acid (g)	15.61
Vitamin C, total ascorbic acid (mg)	0.00
Vitamin K (phylloquinone) (g)	140.79
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.00
Methionine (g)	0.82
Fatty acids, total polyunsaturated 24:1 c (g)	0.00
Serine (g)	2.24
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.00
Carotene, beta (g)	30.33
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.00
Fatty acids, total trans (g)	0.00
Beta-sitosterol (mg)	0.00
Zinc, Zn (mg)	10.59
Lactose (g)	0.00
Folate, DFE (g)	168.79

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2	cups		0.0	0.0	0.0	0.0
active yeast	1	teaspoon		-	-	-	-
purpose flour	2	cups	unbleached	-	-	-	-
wheat flour	3	cups		1224.0	259.09	47.55	9.0
kosher salt	1	tablespoon		-	-	-	-
sugar	2	tablespoons		110.12	27.54	0.0	0.0
olive oil	1	cup		1909.44	0.0	0.0	216.0
yellow cornmeal				-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
black pepper	1	teaspoon	cracked	5.77	1.47	0.23	0.07

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

Cooking in progress....

Parmesan and Black Pepper Whole-Wheat Focaccia

Estimated Nutritional Profile

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

Estimated Nutritional Profile for Ingredients