RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	12.7697
Energy (kCal)	309.5959
Carbohydrates (g)	54.1947
Total fats (g)	5.6429
Fatty acids, total saturated 20:0 (g)	0.0013
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1223
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)	0.1361
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3460
Tocopherol, beta (mg)	0.0074
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)	0.3100
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1663
Proline (g)	0.0701
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	4.0693
Adjusted Protein (g)	0.0000
Cystine (g)	0.0316
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.9320
Copper, Cu (mg)	0.8448
Maltose (g)	0.0000
Zinc, Zn (mg)	1.8887
Total lipid (fat) (g)	5.6429
Vitamin K (phylloquinone) (g)	10.2695
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)	0.0546
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	21.3850
Folate, total (g)	113.8792
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3649.0517
Energy (kcal)	309.5959
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0612
Fatty acids, total saturated 14:1 (g)	0.0051
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0295
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	25.0832
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0394
Vitamin C, total ascorbic acid (mg)	94.9449
Lutein + zeaxanthin (g)	463.1350
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1009
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)	139.2359
Fatty acids, total saturated 16:0 (g)	1.0620
Carbohydrate, by difference (g)	54.1947
Vitamin D (IU)	0.0000
Fructose (g)	4.0719
Fluoride, F (g)	2.5935
Aspartic acid (g)	0.4133
Tyrosine (g)	0.0652
Potassium, K (mg)	2259.9731
Fatty acids, total saturated 12:0 (g)	0.0931
Vitamin A, RAE (g)	41.4500
Serine (g)	0.1026
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0994
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0051
Fatty acids, total saturated 22:0 (g)	0.0038
Fatty acids, total saturated 14:0 (g)	0.3064
Histidine (g)	0.0574
Isoleucine (g)	0.0838
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	7.9664
Water (g)	696.3883
Fatty acids, total saturated 8:0 (g)	0.0255
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)	449.6050
Sodium, Na (mg)	1505.2935
Iron, Fe (mg)	5.0958
Energy (kJ)	1291.8228
Ash (g)	7.2394
Caffeine (mg)	0.0000
Glycine (g)	0.0954
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)	0.5405
Fatty acids, total polyunsaturated (g)	0.6756
Vitamin E (alpha-tocopherol) (mg)	0.5834
Sucrose (g)	0.8682
Vitamin B-6 (mg)	0.9049
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0510
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1423
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)	1916.8850
Starch (g)	0.0000
Pantothenic acid (mg)	2.0347
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)	0.0013
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4171
Folate, food (g)	113.8792
Fatty acids, total saturated 20:1 (g)	0.0043
Fatty acids, total monounsaturated (g)	2.0382
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0495
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0013
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	18.8885
Fatty acids, total polyunsaturated 16:1 c (g)	0.0038
Fatty acids, total saturated (g)	2.1537
Vitamin B-12 (g)	0.0850
Calcium, Ca (mg)	289.7959
Fatty acids, total saturated 10:0 (g)	0.0756
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1186
Glutamic acid (g)	0.9053
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	75.2450
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1335
Folate, DFE (g)	71.3550
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)	12.5153
Tryptophan (g)	0.0308
Threonine (g)	0.0828
Fatty acids, total polyunsaturated 18:1 c (g)	0.0076
Manganese, Mn (mg)	1.4297
Protein (g)	12.7697
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.9130
Betaine (mg)	0.1545
Phosphorus, P (mg)	319.3612
Tocopherol, gamma (mg)	0.0894

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 350 degrees F. | 2. If using Recipe #252423 for the crust, wait until the crusts have baked for 20 minutes and then add and arrange all of the toppings (if using a different pizza crust, then follow the directions for that pizza crust). | 3. Spread sauce over pizza dough. Sprinkle cheese all over sauce. Arrange zucchini, tomatoes, and yellow squash over pizza. Scatter onion and bell pepper over vegetables. Sprinkle with red pepper flakes, if desired, and season with salt and pepper. | 4. Put the pizza back in the oven to cook for about 10 more minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pizza crust	2		prepared used	-	-	-	-
pizza sauce	15	ounces	used	229.6309	36.826	9.2703	4.8903
mozzarella cheese	3	cups		-	-	-	-
zucchini	1 -2		cut	0.0	0.0	0.0	0.0
yellow tomato	1/2	cup	sliced	10.425	2.0711	0.6811	0.1807
tomato	1/2	cup	sliced	13.41	2.898	0.6556	0.149
yellow squash	1		cut	24.13	4.9276	1.2827	0.3429
red onion	1/2	cup	sliced	32.0	7.472	0.88	0.08
orange bell pepper	1/2		diced	-	-	-	-
red pepper flake				-	-	-	-

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

Cooking in progress....

Rainbow Veggie Pizza