RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.161
Energy (kCal)	88.1095
Carbohydrates (g)	1.237
Total fats (g)	9.5661
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1397
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)	0.3097
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0019
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)	1.1586
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0274
Proline (g)	0.0133
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0005
Adjusted Protein (g)	0.0000
Cystine (g)	0.0024
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.1898
Copper, Cu (mg)	0.0090
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0260
Total lipid (fat) (g)	9.5661
Vitamin K (phylloquinone) (g)	0.8287
Cholesterol (mg)	24.5760
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0001
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.1390
Folate, total (g)	0.5550
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	299.7410
Energy (kcal)	88.1095
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2140
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0017
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0188
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0474
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0073
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)	2.5620
Fatty acids, total saturated 16:0 (g)	2.5161
Carbohydrate, by difference (g)	1.2370
Vitamin D (IU)	0.0000
Fructose (g)	0.0024
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0173
Tyrosine (g)	0.0049
Potassium, K (mg)	11.3548
Fatty acids, total saturated 12:0 (g)	0.2681
Vitamin A, RAE (g)	80.8955
Serine (g)	0.0055
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0057
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)	0.0002
Fatty acids, total saturated 14:0 (g)	0.9608
Histidine (g)	0.0029
Isoleucine (g)	0.0050
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0081
Water (g)	59.5448
Fatty acids, total saturated 8:0 (g)	0.1068
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)	18.5280
Sodium, Na (mg)	245.6875
Iron, Fe (mg)	0.3089
Energy (kJ)	368.6465
Ash (g)	1.6209
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)	0.2176
Fatty acids, total polyunsaturated (g)	0.3576
Vitamin E (alpha-tocopherol) (mg)	0.2740
Sucrose (g)	0.0159
Vitamin B-6 (mg)	0.0135
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1834
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0084
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)	0.0082
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)	0.0036
Folate, food (g)	0.5550
Fatty acids, total saturated 20:1 (g)	0.0001
Fatty acids, total monounsaturated (g)	2.7612
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)	2.6639
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	5.9516
Vitamin B-12 (g)	0.0010
Calcium, Ca (mg)	142.6240
Fatty acids, total saturated 10:0 (g)	0.2395
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0051
Glutamic acid (g)	0.0346
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	79.1040
Leucine (g)	0.0086
Folate, DFE (g)	0.5550
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)	0.0991
Tryptophan (g)	0.0014
Threonine (g)	0.0043
Fatty acids, total polyunsaturated 18:1 c (g)	0.0008
Manganese, Mn (mg)	0.0096
Protein (g)	0.1610
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	2.4051
Betaine (mg)	0.0473
Phosphorus, P (mg)	54.0050
Tocopherol, gamma (mg)	0.0000

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. Sift together all dry ingredients into a small bowl. | 2. Make a well and add oil and water. | 3. Slowly mix the flour and liquid together until it forms a dough. | 4. Add more water (1 T at a time) until the dough is easy to handle. | 5. Knead on a flour dusted surface until the dough is smooth. | 6. Cut into two pieces. | 7. Roll out to about a 6" circle. Dust with flour as necessary. | 8. Heat a large skillet on high heat, when hot reduce heat, brush with oil and place flat bread in skillet. | 9. Prick bread with a fork. | 10. Turn over and brush with more oil and cook other side. | 11. Bread cooks very quickly. | 12. Repeat with remaining piece of dough. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
gluten flour bread mix	3/4	cup	free	-	-	-	-
salt	3/4	teaspoon		-	-	-	-
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
rosemary	1/4	teaspoon	dried	0.2292	0.0362	0.0058	0.0103
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
oil	3/4	tablespoon	used grapeseed	84.096	0.0	0.0269	9.5501
ice water	1/4	cup		0.0	0.0	0.0	0.0

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

Cooking in progress....

Gluten Free Piadina -- Italian Flat Bread