RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.5266
Energy (kCal)	77.4865
Carbohydrates (g)	1.8637
Total fats (g)	4.8452
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0320
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)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.2371
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	0.4148
Tocopherol, delta (mg)	0.0392
Arginine (g)	0.4195
Proline (g)	0.2920
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2068
Adjusted Protein (g)	0.0000
Cystine (g)	0.1389
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	15.4526
Copper, Cu (mg)	0.0595
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6990
Total lipid (fat) (g)	4.8452
Vitamin K (phylloquinone) (g)	28.7495
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0259
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	3.1505
Folate, total (g)	27.9655
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	398.6005
Energy (kcal)	77.4865
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1015
Fatty acids, total saturated 14:1 (g)	0.0037
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1929
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.2439
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0398
Vitamin C, total ascorbic acid (mg)	1.6855
Lutein + zeaxanthin (g)	345.1835
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4432
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)	11.2915
Fatty acids, total saturated 16:0 (g)	1.1306
Carbohydrate, by difference (g)	1.8637
Vitamin D (IU)	41.0000
Fructose (g)	0.0139
Fluoride, F (g)	0.9433
Aspartic acid (g)	0.6945
Tyrosine (g)	0.2591
Potassium, K (mg)	103.8085
Fatty acids, total saturated 12:0 (g)	0.0036
Vitamin A, RAE (g)	86.4230
Serine (g)	0.4950
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3514
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.0169
Histidine (g)	0.1585
Isoleucine (g)	0.3456
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.1134
Water (g)	39.4140
Fatty acids, total saturated 8:0 (g)	0.0032
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)	76.8100
Sodium, Na (mg)	72.1800
Iron, Fe (mg)	1.4322
Energy (kJ)	324.5325
Ash (g)	0.6878
Caffeine (mg)	0.0000
Glycine (g)	0.2281
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)	0.7944
Fatty acids, total polyunsaturated (g)	0.9823
Vitamin E (alpha-tocopherol) (mg)	0.7290
Sucrose (g)	0.0093
Vitamin B-6 (mg)	0.0998
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.4661
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0132
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.7968
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0241
Folate, food (g)	27.9655
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	1.8484
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	147.5129
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	1.5961
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	50.7895
Fatty acids, total saturated 10:0 (g)	0.0034
Galactose (g)	0.0032
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.3820
Glutamic acid (g)	0.8656
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.3380
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	0.5651
Folate, DFE (g)	27.9655
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)	0.7572
Tryptophan (g)	0.0868
Threonine (g)	0.2855
Fatty acids, total polyunsaturated 18:1 c (g)	1.7085
Manganese, Mn (mg)	0.2126
Protein (g)	6.5266
Cryptoxanthin, beta (g)	4.8575
Fatty acids, total saturated 18:1 undifferentiated (g)	1.7236
Betaine (mg)	0.3504
Phosphorus, P (mg)	103.0220
Tocopherol, gamma (mg)	0.5762

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 375 degrees. Thaw bread dough according to package directions. | 2. Spread thawed dough on greased cookie sheet. | 3. Make egg wash by mixing eggs and seasonings; spread half of egg wash on dough almost to edges. | 4. Layer pepperoni slices 3 or 4 to a row down the center third of bread. | 5. Sprinkle with cheese | 6. Fold bread dough over filling one third over then last third over. Flip dough over so the seam is underneath. | 7. Cover dough with remaining egg wash. | 8. Bake until golden brown,about 25 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread dough	1	loaf		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
parsley	1	teaspoon		0.45	0.0791	0.0371	0.0099
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
mozzarella cheese	1	cup	grated	-	-	-	-
pepperoni	1	package	sliced	-	-	-	-
pizza sauce				-	-	-	-

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

Cooking in progress....

Pepperoni Bread (Stromboli)