RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	73.25
Energy (kCal)	804.5589
Carbohydrates (g)	13.0317
Total fats (g)	50.7247
Fatty acids, total saturated 20:0 (g)	0.0043
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5357
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1529
Fatty acids, total saturated 4:0 (g)	1.6501
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.9778
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0171
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)	5.6080
Tocopherol, delta (mg)	0.0300
Arginine (g)	2.1448
Proline (g)	4.9057
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.5138
Adjusted Protein (g)	0.0000
Cystine (g)	0.3327
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	59.8576
Copper, Cu (mg)	0.4157
Maltose (g)	0.0000
Zinc, Zn (mg)	7.5212
Total lipid (fat) (g)	50.7247
Vitamin K (phylloquinone) (g)	225.9529
Cholesterol (mg)	358.5868
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0478
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	99.9840
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	7541.9856
Energy (kcal)	804.5589
Fatty acids, total saturated 16:1 undifferentiated (g)	1.5953
Fatty acids, total saturated 14:1 (g)	0.0063
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.3446
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0261
Sugars, total (g)	6.7060
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	19.9016
Lutein + zeaxanthin (g)	1470.3080
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0664
Vitamin B-12, added (g)	0.0000
Valine (g)	3.1923
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)	99.2255
Fatty acids, total saturated 16:0 (g)	14.9909
Carbohydrate, by difference (g)	13.0317
Vitamin D (IU)	74.6000
Fructose (g)	3.0104
Fluoride, F (g)	0.5500
Aspartic acid (g)	3.6081
Tyrosine (g)	2.8054
Potassium, K (mg)	798.5153
Fatty acids, total saturated 12:0 (g)	0.6007
Vitamin A, RAE (g)	794.4801
Serine (g)	2.9621
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.5073
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0028
Fatty acids, total saturated 22:0 (g)	0.0048
Fatty acids, total saturated 14:0 (g)	4.6439
Histidine (g)	2.0309
Isoleucine (g)	2.1745
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	2.0345
Water (g)	333.5090
Fatty acids, total saturated 8:0 (g)	0.4321
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	3522.3800
Sodium, Na (mg)	1641.6216
Iron, Fe (mg)	4.1071
Energy (kJ)	3368.8650
Ash (g)	10.5725
Caffeine (mg)	0.0000
Glycine (g)	0.9490
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	1.7123
Fatty acids, total polyunsaturated (g)	2.5380
Vitamin E (alpha-tocopherol) (mg)	1.7785
Sucrose (g)	0.2272
Vitamin B-6 (mg)	0.5032
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.6216
Vitamin D (D2 + D3) (g)	1.8400
Vitamin D3 (cholecalciferol) (g)	1.8400
Lysine (g)	4.9089
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.7789
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)	0.0068
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2361
Folate, food (g)	99.9840
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	14.3804
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.8266
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0124
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	253.1944
Fatty acids, total polyunsaturated 16:1 c (g)	0.1018
Fatty acids, total saturated (g)	30.5239
Vitamin B-12 (g)	4.0311
Calcium, Ca (mg)	1511.2154
Fatty acids, total saturated 10:0 (g)	0.8299
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	1.5573
Glutamic acid (g)	11.3338
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	500.4001
Leucine (g)	4.4106
Folate, DFE (g)	99.9840
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	2.6148
Tryptophan (g)	0.6649
Threonine (g)	1.9322
Fatty acids, total polyunsaturated 18:1 c (g)	1.7196
Manganese, Mn (mg)	0.2906
Protein (g)	73.2500
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	12.1696
Betaine (mg)	0.1500
Phosphorus, P (mg)	1176.0645
Tocopherol, gamma (mg)	0.2500

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°F. | 2. Stir together butter, garlic and Dijon mustard, in small bowl. | 3. Roll out bread dough on lightly floured surface to 12-inch square. | 4. Place on lightly buttered cookie sheet. | 5. Brush with butter mixture. | 6. Layer salami, cheese, olives and onions in 3-inch strip down center of dough to within 1/2-inch of top and bottom, leaving 4-1/2 inches of dough on each side of filling. | 7. Cut eight 3-inch strips, 1 inch apart, along both sides of filling. | 8. Fold strips across filling at an angle, alternating sides to give a braided effect. | 9. Pinch dough at bottom and top to seal. | 10. Combine egg and water in small bowl; brush over braid. | 11. Sprinkle with poppy seeds, if desired. | 12. Cover; let rise in warm place until almost double in size (30-45 minutes). | 13. Bake for 25-35 minutes until golden brown. | 14. Remove from cookie sheet; cool 10 minutes. | 15. Cut into slices. | 16. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
land o ' lake butter	1	tablespoon	melted	100.8669	0.0	22.4401	0.5667
garlic	1	teaspoon	chopped	4.172	0.9257	0.1781	0.013999999999999999
dijon mustard	1 -2	teaspoon		100.8669	0.0	22.4401	0.5667
loaf bread dough	1	thawed		100.8669	0.0	22.4401	0.5667
genoa salami	1/4		sliced	100.8669	0.0	22.4401	0.5667
provolone cheese	6	slices	cut	589.68	3.5952	42.9744	44.7216
green olive	1/4	cup	sliced stuffed	100.8669	0.0	22.4401	0.5667
green onion	2		sliced	38.34	8.1508	1.3774	0.6674
egg	1		beaten	71.5	0.36	6.28	4.755
water	1	teaspoon		0.0	0.0	0.0	0.0
poppy seed				-	-	-	-

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

Cooking in progress....

Italian Appetizer Bread