RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.9232
Energy (kCal)	11.2972
Carbohydrates (g)	1.794
Total fats (g)	0.0946
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0014
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)	0.0027
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0030
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)	0.0117
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0522
Proline (g)	0.0210
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0011
Adjusted Protein (g)	0.0000
Cystine (g)	0.0039
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.0921
Copper, Cu (mg)	0.0086
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0963
Total lipid (fat) (g)	0.0946
Vitamin K (phylloquinone) (g)	0.0129
Cholesterol (mg)	0.3333
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0002
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.1240
Folate, total (g)	1.1452
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2.5167
Energy (kcal)	11.2972
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0019
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)	0.0627
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0186
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)	0.0103
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)	1.8602
Fatty acids, total saturated 16:0 (g)	0.0233
Carbohydrate, by difference (g)	1.7940
Vitamin D (IU)	0.0000
Fructose (g)	0.0048
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0293
Tyrosine (g)	0.0069
Potassium, K (mg)	28.4915
Fatty acids, total saturated 12:0 (g)	0.0023
Vitamin A, RAE (g)	0.6667
Serine (g)	0.0078
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0081
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)	0.0004
Fatty acids, total saturated 14:0 (g)	0.0086
Histidine (g)	0.0041
Isoleucine (g)	0.0064
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0156
Water (g)	0.2433
Fatty acids, total saturated 8:0 (g)	0.0009
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0003
Carotene, beta (g)	0.2167
Sodium, Na (mg)	20.0967
Iron, Fe (mg)	0.1709
Energy (kJ)	47.2830
Ash (g)	0.1616
Caffeine (mg)	0.0000
Glycine (g)	0.0081
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)	0.0041
Fatty acids, total polyunsaturated (g)	0.0059
Vitamin E (alpha-tocopherol) (mg)	0.0111
Sucrose (g)	0.0318
Vitamin B-6 (mg)	0.0273
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0016
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0119
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)	0.0115
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)	0.0075
Folate, food (g)	1.1452
Fatty acids, total saturated 20:1 (g)	0.0013
Fatty acids, total monounsaturated (g)	0.0259
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)	1.3029
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0557
Vitamin B-12 (g)	0.0183
Calcium, Ca (mg)	14.5578
Fatty acids, total saturated 10:0 (g)	0.0021
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0075
Glutamic acid (g)	0.0567
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)	0.6500
Leucine (g)	0.0113
Folate, DFE (g)	1.1452
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)	0.1395
Tryptophan (g)	0.0019
Threonine (g)	0.0058
Fatty acids, total polyunsaturated 18:1 c (g)	0.0016
Manganese, Mn (mg)	0.0152
Protein (g)	0.9232
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0225
Betaine (mg)	0.0946
Phosphorus, P (mg)	18.0837
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. Heat a large skillet on medium-high. | 2. Add olive oil. | 3. When skillet is heated, put tortilla in pan (make sure to move tortilla around in pan to spread out oil, if it stays in one place). | 4. Add mozzarella cheese, then herbs, spices and optional ingredients to one half of tortilla. | 5. Fold tortilla over onto ingredients. | 6. Use a lid from a large pot or skillet to cover (helps to melt cheese faster). | 7. Cook for about 30-45 seconds, or until tortilla starts to get light brown spots. | 8. Flip tortilla, cover and cook for an additional 30-45 seconds, also until light brown spots. | 9. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour tortilla	1			-	-	-	-
part mozzarella cheese	1/2	cup	part-skim shredded	-	-	-	-
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
basil leaf	1/2	teaspoon		-	-	-	-
oregano leaf	1/2	teaspoon		-	-	-	-
red pepper flake	1/4	teaspoon	crushed	-	-	-	-
parmesan cheese	1	teaspoon		6.1667	0.6667	0.6667	0.0833
tomato sauce	1/4	cup		-	-	-	-
extra virgin olive oil	1	teaspoon		-	-	-	-

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

Cooking in progress....

Calzonedilla (Italian Quesadilla)