RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.7166
Energy (kCal)	317.4865
Carbohydrates (g)	16.0382
Total fats (g)	25.329
Fatty acids, total saturated 20:0 (g)	0.0857
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1858
Fatty acids, total polyunsaturated 17:1 (g)	0.0313
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)	0.3098
Tocopherol, beta (mg)	0.0273
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)	0.8108
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4780
Proline (g)	0.2950
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.2361
Adjusted Protein (g)	0.0000
Cystine (g)	0.1601
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	18.4088
Copper, Cu (mg)	0.2427
Maltose (g)	0.1344
Zinc, Zn (mg)	1.0191
Total lipid (fat) (g)	25.3290
Vitamin K (phylloquinone) (g)	45.6068
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)	0.0217
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	44.7525
Folate, total (g)	34.6750
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	1712.2700
Energy (kcal)	317.4865
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3560
Fatty acids, total saturated 14:1 (g)	0.0039
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2053
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	11.3181
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	13.8265
Lutein + zeaxanthin (g)	404.2750
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4799
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)	34.5820
Fatty acids, total saturated 16:0 (g)	3.4521
Carbohydrate, by difference (g)	16.0382
Vitamin D (IU)	41.0000
Fructose (g)	3.1843
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.9965
Tyrosine (g)	0.2836
Potassium, K (mg)	597.5090
Fatty acids, total saturated 12:0 (g)	0.0005
Vitamin A, RAE (g)	151.9800
Serine (g)	0.5517
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4079
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0004
Fatty acids, total saturated 22:0 (g)	0.0285
Fatty acids, total saturated 14:0 (g)	0.0181
Histidine (g)	0.1920
Isoleucine (g)	0.3847
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	1.5936
Water (g)	328.4532
Fatty acids, total saturated 8:0 (g)	0.0020
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)	858.6300
Sodium, Na (mg)	107.7755
Iron, Fe (mg)	2.5773
Energy (kJ)	1328.5775
Ash (g)	2.1832
Caffeine (mg)	0.0000
Glycine (g)	0.2676
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)	2.8418
Fatty acids, total polyunsaturated (g)	3.1821
Vitamin E (alpha-tocopherol) (mg)	5.5346
Sucrose (g)	4.7351
Vitamin B-6 (mg)	0.2413
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.5285
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	13806.7200
Starch (g)	0.1056
Pantothenic acid (mg)	0.8771
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)	0.0044
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0601
Folate, food (g)	34.6750
Fatty acids, total saturated 20:1 (g)	0.0770
Fatty acids, total monounsaturated (g)	16.6400
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7731
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0157
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	166.9000
Fatty acids, total polyunsaturated 16:1 c (g)	0.0994
Fatty acids, total saturated (g)	4.4252
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	84.3945
Fatty acids, total saturated 10:0 (g)	0.0052
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.4353
Glutamic acid (g)	1.8735
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	13.9200
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	0.6117
Folate, DFE (g)	34.6750
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)	2.3505
Tryptophan (g)	0.1004
Threonine (g)	0.3465
Fatty acids, total polyunsaturated 18:1 c (g)	1.6972
Manganese, Mn (mg)	0.2379
Protein (g)	8.7166
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	16.1717
Betaine (mg)	0.3622
Phosphorus, P (mg)	147.9135
Tocopherol, gamma (mg)	0.6677

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. DOUGH SETTING Special instructions: If dough is too sticky because of oil; add | 2. up to 1/2 cup flour by Tablespoons until you reach the correct consistency. | 3. After the dough has completed the first rising,remove from b/m and punch down. | 4. Cover on lightly floured board and allow to rest 5-10 minutes. | 5. Spray a 9x13x2 pan with Pam, or brush with olive oil. | 6. Briefly knead dough and spread i nto pan, using hands to achieve a "bumpy texture". | 7. Form a low ridge around the edge of the dough. | 8. Push dough into corners. | 9. The bumps and ridge will allow the topping to stay in place. Brush surface with olive oil. | 10. You can cover and allow to rise, and bake at this stage, or continue on for Tomato & Cheese topping. | 11. TOPPING: Combine tomato paste and spaghetti sauce. Spread on dough. | 12. Combine remaining ingredients. | 13. Spread evenly over sauce. Press gently into dough. | 14. Cover & allow to rise until doubled. | 15. Preheat oven to 375. | 16. Bake 25 minutes. | 17. Slide out of pan onto cutting board. | 18. Cut into small pieces for appetizers or large wedges for dinner. | 19. This bread rose almost to the top of the 2" pan. | 20. It could be sliced in half for sandwich bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1 1/2	1/2		179.01	0.0	0.0	20.25
water	1	cup		0.0	0.0	0.0	0.0
egg	1			71.5	0.36	6.28	4.755
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
purpose flour	3	cups		-	-	-	-
herb	2	teaspoons		-	-	-	-
yeast	1	package		-	-	-	-
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
spicy spaghetti sauce classico	1/2	cup	used	-	-	-	-
prosciutto	1/4	cup	chopped	-	-	-	-
mozzarella cheese	1/2	cup	slivered	-	-	-	-
green onion	1/4	cup	slivered	4.7925	1.0188	0.1722	0.0834
garlic	1	clove	crushed	4.47	0.9918	0.1908	0.015

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

Cooking in progress....

Focaccia with Tomato & Cheese