RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	13.4056
Energy (kCal)	226.5217
Carbohydrates (g)	14.6197
Total fats (g)	12.8143
Fatty acids, total saturated 20:0 (g)	0.0523
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5011
Fatty acids, total polyunsaturated 17:1 (g)	0.0113
Fatty acids, total trans-monoenoic (g)	0.0425
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0446
Fatty acids, total saturated 4:0 (g)	0.0549
Fatty acids, total trans (g)	0.1254
Riboflavin (mg)	0.2921
Tocopherol, beta (mg)	0.0000
Lactose (g)	1.8711
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0047
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)	0.4934
Tocopherol, delta (mg)	0.0598
Arginine (g)	0.0309
Proline (g)	0.0541
Fatty acids, total polyunsaturated 18:1 t (g)	0.0365
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2989
Adjusted Protein (g)	0.0000
Cystine (g)	0.0111
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	10.2948
Copper, Cu (mg)	0.1164
Maltose (g)	0.0000
Zinc, Zn (mg)	1.1525
Total lipid (fat) (g)	12.8143
Vitamin K (phylloquinone) (g)	47.6877
Cholesterol (mg)	16.1667
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0013
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.4015
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	18.2712
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0022
Vitamin A, IU (IU)	547.4833
Energy (kcal)	226.5217
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1132
Fatty acids, total saturated 14:1 (g)	0.0188
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0130
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0071
Sugars, total (g)	2.7692
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0160
Vitamin C, total ascorbic acid (mg)	8.8526
Lutein + zeaxanthin (g)	497.9800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0094
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0313
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)	35.5280
Fatty acids, total saturated 16:0 (g)	1.5043
Carbohydrate, by difference (g)	14.6197
Vitamin D (IU)	0.0000
Fructose (g)	0.2516
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0431
Tyrosine (g)	0.0252
Potassium, K (mg)	347.0117
Fatty acids, total saturated 12:0 (g)	0.0703
Vitamin A, RAE (g)	37.5938
Serine (g)	0.0294
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0304
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0110
Fatty acids, total saturated 22:0 (g)	0.0208
Fatty acids, total saturated 14:0 (g)	0.2337
Histidine (g)	0.0189
Isoleucine (g)	0.0222
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0129
Niacin (mg)	0.7941
Water (g)	57.2786
Fatty acids, total saturated 8:0 (g)	0.0245
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0066
Carotene, beta (g)	298.4100
Sodium, Na (mg)	327.1093
Iron, Fe (mg)	1.3576
Energy (kJ)	947.4700
Ash (g)	2.2167
Caffeine (mg)	0.0000
Glycine (g)	0.0254
Fatty acids, total trans-polyenoic (g)	0.0828
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0183
Fatty acids, total saturated 18:2 undifferentiated (g)	1.6818
Fatty acids, total polyunsaturated (g)	2.2585
Vitamin E (alpha-tocopherol) (mg)	2.5020
Sucrose (g)	0.0984
Vitamin B-6 (mg)	0.1196
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0408
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0174
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0028
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.6930
Pantothenic acid (mg)	0.5979
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)	0.0207
Fatty acids, total trans-polyenoic 18:3i (g)	0.0655
Thiamin (mg)	0.1275
Folate, food (g)	18.2712
Fatty acids, total saturated 20:1 (g)	0.0983
Fatty acids, total monounsaturated (g)	7.2220
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5093
Fatty acids, total polyunsaturated 16:1 t (g)	0.0057
Fatty acids, total polyunsaturated 17:0 (g)	0.0164
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	22.7703
Fatty acids, total polyunsaturated 16:1 c (g)	0.0917
Fatty acids, total saturated (g)	2.6218
Vitamin B-12 (g)	0.3933
Calcium, Ca (mg)	211.6533
Fatty acids, total saturated 10:0 (g)	0.0654
Galactose (g)	0.0472
Tocotrienol, gamma (mg)	0.0099
Alanine (g)	0.0464
Glutamic acid (g)	0.1163
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0006
Carotene, alpha (g)	4.8038
Vitamin E, added (mg)	0.0000
Retinol (g)	12.4000
Leucine (g)	0.0759
Folate, DFE (g)	13.2312
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0176
Fiber, total dietary (g)	1.1922
Tryptophan (g)	0.0043
Threonine (g)	0.0233
Fatty acids, total polyunsaturated 18:1 c (g)	6.7167
Manganese, Mn (mg)	0.2253
Protein (g)	13.4056
Cryptoxanthin, beta (g)	5.9550
Fatty acids, total saturated 18:1 undifferentiated (g)	6.9720
Betaine (mg)	0.8845
Phosphorus, P (mg)	227.2012
Tocopherol, gamma (mg)	2.3436

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. Position oven rack to lowest setting. Preheat oven to 500°. | 2. Coat a baking sheet with cooking spray; sprinkle with cornmeal. Unroll dough onto prepared baking sheet, and pat into a 14 x 10-inch rectangle. Spread the pesto evenly over dough, leaving a 1/2-inch border. | 3. Sprinkle mozzarella cheese over pesto. Place baking sheet on the bottom oven rack; bake at 500° for 5 minutes. | 4. Remove pizza from oven. | 5. Coarsely chop artichokes. Arrange artichokes on pizza; top with sliced prosciutto. | 6. Sprinkle with Parmesan. Return pizza to the bottom oven rack; bake an additional 6 minutes or until crust is browned. | 7. Place arugula in a bowl. Drizzle juice over arugula; toss gently. | 8. Top the pizza with arugula mixture. Cut the pizza into 4 (7 x 5-inch) rectangles; cut each rectangle diagonally into 2 wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cooking spray				-	-	-	-
cornmeal	1	tablespoon		27.6025	5.8629	0.6191	0.2737
pizza dough	1	can	refrigerated	25.2167	0.0	5.61	0.1417
pesto sauce	2	tablespoons		131.67	3.1784	3.0964	11.844000000000001
part mozzarella cheese	3/4	cup	shredded part-skim	-	-	-	-
artichoke heart	1	package	thawed drained frozen	25.2167	0.0	5.61	0.1417
prosciutto	1	ounce	sliced	25.2167	0.0	5.61	0.1417
parmesan cheese	2	tablespoons	shredded	37.0	4.0	4.0	0.5
arugula leaf	1 1/2	cups		25.2167	0.0	5.61	0.1417
lemon juice	1 1/2	1/2		5.0325	1.5784	0.0801	0.0549

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

Cooking in progress....

Artichoke and Arugula Pizza With Prosciutto