RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.4986
Energy (kCal)	73.3912
Carbohydrates (g)	5.1722
Total fats (g)	5.0247
Fatty acids, total saturated 20:0 (g)	0.0186
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0354
Fatty acids, total polyunsaturated 17:1 (g)	0.0056
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)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.5675
Tocopherol, beta (mg)	0.0189
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1053
Tocopherol, delta (mg)	0.0140
Arginine (g)	0.1156
Proline (g)	0.1226
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	2.8000
Glucose (dextrose) (g)	2.0734
Adjusted Protein (g)	3.0520
Cystine (g)	0.0181
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	13.0520
Copper, Cu (mg)	0.4585
Maltose (g)	0.0000
Zinc, Zn (mg)	0.7755
Total lipid (fat) (g)	5.0247
Vitamin K (phylloquinone) (g)	65.9703
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0009
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	10.6640
Folate, total (g)	29.6737
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	323.2572
Energy (kcal)	73.3912
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0572
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.2800
Methionine (g)	0.0456
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.8080
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0749
Vitamin C, total ascorbic acid (mg)	7.9940
Lutein + zeaxanthin (g)	213.9285
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3344
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)	15.4832
Fatty acids, total saturated 16:0 (g)	0.5703
Carbohydrate, by difference (g)	5.1722
Vitamin D (IU)	9.8000
Fructose (g)	0.2393
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.2923
Tyrosine (g)	0.0675
Potassium, K (mg)	473.9387
Fatty acids, total saturated 12:0 (g)	0.0005
Vitamin A, RAE (g)	16.1532
Serine (g)	0.1392
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1271
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)	0.0058
Fatty acids, total saturated 14:0 (g)	0.0005
Histidine (g)	0.0830
Isoleucine (g)	0.1130
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.1063
Water (g)	132.8346
Fatty acids, total saturated 8:0 (g)	0.0006
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)	193.8345
Sodium, Na (mg)	9.3330
Iron, Fe (mg)	1.0166
Energy (kJ)	308.4305
Ash (g)	1.2994
Caffeine (mg)	0.0000
Glycine (g)	0.1368
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)	0.6717
Fatty acids, total polyunsaturated (g)	0.7079
Vitamin E (alpha-tocopherol) (mg)	0.6943
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.1507
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.2800
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1581
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	2.1190
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)	0.1173
Folate, food (g)	29.6737
Fatty acids, total saturated 20:1 (g)	0.0140
Fatty acids, total monounsaturated (g)	3.2986
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)	0.0010
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	1.4000
Choline, total (mg)	24.7849
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.7044
Vitamin B-12 (g)	0.0560
Calcium, Ca (mg)	12.0362
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2895
Glutamic acid (g)	0.4978
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1816
Folate, DFE (g)	29.6737
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)	1.6709
Tryptophan (g)	0.0510
Threonine (g)	0.1558
Fatty acids, total polyunsaturated 18:1 c (g)	0.0037
Manganese, Mn (mg)	0.1452
Protein (g)	4.4986
Cryptoxanthin, beta (g)	0.1438
Fatty acids, total saturated 18:1 undifferentiated (g)	3.2217
Betaine (mg)	13.2157
Phosphorus, P (mg)	123.5125
Tocopherol, gamma (mg)	0.1092

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 500. In a large bowl, place mushrooms with onions. Toss with the olive oil. | 2. In a large non-stick skillet, cook mushrooms and onions over medium-high heat, stirring frequently, until mushrooms soften 3-5 minutes. Season with salt and pepper. | 3. Place mushrooms on paper towels and blot dry. Spoon mushroom-onion mixture over crust. Sprinkle with sage. Top with half of the cheese. | 4. Bake pizza about 12 minutes, until crust is golden. Remove from oven. Slide pizza onto a large cutting board. | 5. Top with remaining cheese and sprinkle with parsley. Let rest for 5 minutes before serving. Cut into wedges and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white mushroom	2	cups	sliced	30.8	4.564	4.3260000000000005	0.47600000000000003
wild mushroom	2	cups	sliced	-	-	-	-
red onion	1	cup	slivered	-	-	-	-
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
pizza crust	1			-	-	-	-
sage	1	teaspoon	dried	-	-	-	-
mozzarella cheese	1	cup	shredded	-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03

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

Cooking in progress....

Wild Mushroom, Red Onion and Sage Pizza