RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	90.1202
Energy (kCal)	414.0676
Carbohydrates (g)	2.7568
Total fats (g)	2.4379
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1019
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)	0.2357
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.7011
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0544
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)	0.1789
Tocopherol, delta (mg)	0.0368
Arginine (g)	0.0180
Proline (g)	0.0685
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0760
Adjusted Protein (g)	0.0000
Cystine (g)	0.0044
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	76.3402
Copper, Cu (mg)	1.1586
Maltose (g)	0.0000
Zinc, Zn (mg)	4.6409
Total lipid (fat) (g)	2.4379
Vitamin K (phylloquinone) (g)	25.3213
Cholesterol (mg)	226.6672
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0248
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	8.1200
Folate, total (g)	77.4802
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	521.3744
Energy (kcal)	414.0676
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0682
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0051
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1043
Sugars, total (g)	0.1636
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0920
Lutein + zeaxanthin (g)	75.8000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1496
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0234
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)	101.4669
Fatty acids, total saturated 16:0 (g)	0.4397
Carbohydrate, by difference (g)	2.7568
Vitamin D (IU)	0.0000
Fructose (g)	0.0452
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0404
Tyrosine (g)	0.0119
Potassium, K (mg)	1093.0690
Fatty acids, total saturated 12:0 (g)	0.0098
Vitamin A, RAE (g)	139.4003
Serine (g)	0.0126
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0180
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)	0.0093
Histidine (g)	0.0058
Isoleucine (g)	0.0176
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.1723
Water (g)	356.2647
Fatty acids, total saturated 8:0 (g)	0.0000
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)	40.2800
Sodium, Na (mg)	309.2674
Iron, Fe (mg)	7.8187
Energy (kJ)	1730.6838
Ash (g)	5.7548
Caffeine (mg)	0.0000
Glycine (g)	0.0207
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)	0.1795
Fatty acids, total polyunsaturated (g)	0.8255
Vitamin E (alpha-tocopherol) (mg)	2.9971
Sucrose (g)	0.0364
Vitamin B-6 (mg)	0.5858
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0200
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)	0.0368
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)	0.5511
Folate, food (g)	77.4802
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.4275
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)	295.9593
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.6377
Vitamin B-12 (g)	4.5333
Calcium, Ca (mg)	598.8145
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.0060
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0200
Glutamic acid (g)	0.0390
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.8000
Vitamin E, added (mg)	0.0000
Retinol (g)	136.0003
Leucine (g)	0.0312
Folate, DFE (g)	77.4802
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)	1.7000
Tryptophan (g)	0.0081
Threonine (g)	0.0129
Fatty acids, total polyunsaturated 18:1 c (g)	0.0285
Manganese, Mn (mg)	0.1996
Protein (g)	90.1202
Cryptoxanthin, beta (g)	0.2800
Fatty acids, total saturated 18:1 undifferentiated (g)	0.3594
Betaine (mg)	0.3920
Phosphorus, P (mg)	821.9219
Tocopherol, gamma (mg)	0.9768

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. Sprinkle eggplant with salt and let sit in a colander for 30 minutes. | 2. Rinse and pat dry. | 3. Arrange eggplant slices in a single layer on a lightly oiled baking sheet and bake in a preheated 400 degree oven for 3 to 4 minutes on each side, or until the eggplant is tender and lightly browned. | 4. Let cool. | 5. Divide pizza dough in half to form two pizzas, or just make one large pizza. Follow directions for dough. | 6. Spread tomato sauce over each pizza round and sprinkle cheese over the top, dividing if necessary for two smaller pizzas. | 7. Arrange mushrooms and several eggplant slices over the cheese and sprinkle with fresh or dried oregano. | 8. Season with salt and pepper. | 9. Follow baking directions for pizza dough. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2		cut	-	-	-	-
salt	2	teaspoons		-	-	-	-
pizza dough	1			403.4676	0.0	89.7602	2.2667
tomato sauce	6 -7	tablespoons		-	-	-	-
part mozzarella cheese	5	tablespoons	part-skim grated	-	-	-	-
mushroom	1 - 1 1/2	cup	sliced	-	-	-	-
oregano	4	teaspoons	chopped	10.6	2.7568	0.36	0.1712
pepper			ground	-	-	-	-

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

Cooking in progress....

Eggplant (Aubergine) and Mushroom Pizza