RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.1589
Energy (kCal)	81.4266
Carbohydrates (g)	18.7723
Total fats (g)	0.4442
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0141
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)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1737
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)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0101
Tocopherol, delta (mg)	0.0046
Arginine (g)	0.3083
Proline (g)	0.2559
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7976
Adjusted Protein (g)	0.0000
Cystine (g)	0.0023
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.4238
Copper, Cu (mg)	0.1865
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8650
Total lipid (fat) (g)	0.4442
Vitamin K (phylloquinone) (g)	419.1005
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)	0.0031
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	7.0150
Folate, total (g)	137.0853
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2026.6029
Energy (kcal)	81.4266
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0000
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0416
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	6.3777
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0160
Vitamin C, total ascorbic acid (mg)	40.6510
Lutein + zeaxanthin (g)	2310.0292
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1739
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)	45.6327
Fatty acids, total saturated 16:0 (g)	0.0738
Carbohydrate, by difference (g)	18.7723
Vitamin D (IU)	0.0000
Fructose (g)	0.5217
Fluoride, F (g)	0.4400
Aspartic acid (g)	0.3807
Tyrosine (g)	0.1134
Potassium, K (mg)	618.0029
Fatty acids, total saturated 12:0 (g)	0.0012
Vitamin A, RAE (g)	101.5910
Serine (g)	0.1744
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1308
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0036
Histidine (g)	0.0705
Isoleucine (g)	0.1623
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.1236
Water (g)	215.7602
Fatty acids, total saturated 8:0 (g)	0.0000
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)	1215.3122
Sodium, Na (mg)	33.7427
Iron, Fe (mg)	3.2420
Energy (kJ)	342.3502
Ash (g)	1.8060
Caffeine (mg)	0.0000
Glycine (g)	0.1951
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)	0.1492
Fatty acids, total polyunsaturated (g)	0.1633
Vitamin E (alpha-tocopherol) (mg)	1.2028
Sucrose (g)	0.4006
Vitamin B-6 (mg)	0.1759
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2006
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)	0.2047
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)	0.1295
Folate, food (g)	137.0853
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0632
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)	14.0519
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0888
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	161.9667
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0020
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1755
Glutamic acid (g)	0.8653
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.2327
Folate, DFE (g)	137.0853
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)	6.0996
Tryptophan (g)	0.0468
Threonine (g)	0.1545
Fatty acids, total polyunsaturated 18:1 c (g)	0.0036
Manganese, Mn (mg)	0.4017
Protein (g)	4.1589
Cryptoxanthin, beta (g)	0.2382
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0632
Betaine (mg)	0.0908
Phosphorus, P (mg)	86.5873
Tocopherol, gamma (mg)	0.1228

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. Place eggplant rounds on a baking sheet, drizzle with olive oil and broil on low about 8" from flame, about 6-8 minutes on each side(or you may grill). Cut rounds in half. Set aside. | 2. In a large nonstick pan, lightly saute red bell pepper, scallions, red onion, and mushrooms in olive oil until tender, about 5-10 minutes. | 3. Layer pizza crust with spaghetti sauce, mozzarella cheese, eggplant, and scallion-red onion-mushroom mixture. Sprinkle over oregano and basil, lightly drizzle with olive oil and salt and pepper to taste. | 4. Bake in a 450*F. oven for 12-14 minutes. Cut into slices and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pizza crust	1		used	-	-	-	-
spaghetti sauce monte green pepper mushroom	1 - 1 1/2	cup	used	-	-	-	-
mozzarella cheese	2	cups		-	-	-	-
eggplant	1		peeled cut	-	-	-	-
olive oil				-	-	-	-
red bell pepper	1/2	cup	chopped	-	-	-	-
scallion	2		chopped	64.0	14.68	3.66	0.38
red onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
mushroom	1	cup	sliced	-	-	-	-
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
basil	1/2	teaspoon	dried	0.1016	0.0117	0.0139	0.0028
olive oil				-	-	-	-
salt pepper				-	-	-	-

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

Cooking in progress....

Grilled Eggplant Pizza(Vegetarian)