RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	24.4776
Energy (kCal)	150.1849
Carbohydrates (g)	10.6442
Total fats (g)	0.827
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0424
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)	0.0589
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2252
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0136
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)	0.0487
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0365
Proline (g)	0.0337
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.9214
Adjusted Protein (g)	0.0000
Cystine (g)	0.0128
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	20.3396
Copper, Cu (mg)	0.4092
Maltose (g)	0.0448
Zinc, Zn (mg)	1.4283
Total lipid (fat) (g)	0.8270
Vitamin K (phylloquinone) (g)	4.6531
Cholesterol (mg)	56.6667
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)	0.5290
Folate, total (g)	25.2889
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	670.9285
Energy (kcal)	150.1849
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0189
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0111
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0261
Sugars, total (g)	6.5014
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	14.4200
Lutein + zeaxanthin (g)	2.9517
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0374
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0369
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)	39.7449
Fatty acids, total saturated 16:0 (g)	0.1390
Carbohydrate, by difference (g)	10.6442
Vitamin D (IU)	0.0000
Fructose (g)	0.9373
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.1670
Tyrosine (g)	0.0251
Potassium, K (mg)	630.2509
Fatty acids, total saturated 12:0 (g)	0.0017
Vitamin A, RAE (g)	61.9177
Serine (g)	0.0404
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0388
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)	0.0047
Histidine (g)	0.0217
Isoleucine (g)	0.0320
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.4043
Water (g)	138.8401
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)	283.1250
Sodium, Na (mg)	543.6942
Iron, Fe (mg)	2.5187
Energy (kJ)	627.6375
Ash (g)	5.2334
Caffeine (mg)	0.0000
Glycine (g)	0.0342
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)	0.1243
Fatty acids, total polyunsaturated (g)	0.3036
Vitamin E (alpha-tocopherol) (mg)	1.9159
Sucrose (g)	0.0481
Vitamin B-6 (mg)	0.2496
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0470
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)	8976.8388
Starch (g)	0.0352
Pantothenic acid (mg)	0.0894
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)	0.1836
Folate, food (g)	25.2889
Fatty acids, total saturated 20:1 (g)	0.0002
Fatty acids, total monounsaturated (g)	0.1326
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)	84.5668
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1966
Vitamin B-12 (g)	1.1333
Calcium, Ca (mg)	152.2255
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0475
Glutamic acid (g)	0.3923
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	9.1452
Vitamin E, added (mg)	0.0000
Retinol (g)	34.0000
Leucine (g)	0.0510
Folate, DFE (g)	25.2889
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)	1.7965
Tryptophan (g)	0.0091
Threonine (g)	0.0333
Fatty acids, total polyunsaturated 18:1 c (g)	0.0037
Manganese, Mn (mg)	0.1530
Protein (g)	24.4776
Cryptoxanthin, beta (g)	0.1438
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1135
Betaine (mg)	0.1152
Phosphorus, P (mg)	250.8135
Tocopherol, gamma (mg)	0.1209

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. Add chilli flakes and pepper to the prawns and mix well. Refrigerate while preparing the rest of the pizza. | 2. Grill the zucchini slices under a grill pre-heated on high, until golden. Set aside. | 3. Mix the tomato paste with 1/2 tblsp of the sweet chilli sauce and cover the pizza base evenly with it. | 4. Spread the zucchini slices, mushrooms and capsicum evenly over the pizza. | 5. Add the prawns and bocconcini pieces, then sprinkle with sliced spring onions. | 6. Sprinkle sparingly with mozzarella cheese, if using. | 7. Cook the pizza in the pizza maker or oven until prawns are cooked - approximately 8 to 10 minutes. | 8. Drizzle with the remaining sweet chilli sauce to taste then serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
prawn	150	g	raw	100.8667	0.0	22.44	0.5667
chili flake	1	teaspoon		100.8667	0.0	22.44	0.5667
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
zucchini	1		sliced	3.36	0.4976	0.4336	0.064
pizza crust base	1			100.8667	0.0	22.44	0.5667
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
red capsicum	1/2		sliced	100.8667	0.0	22.44	0.5667
button mushroom	4		sliced	100.8667	0.0	22.44	0.5667
spring onion	2		sliced	-	-	-	-
bocconcini	3		quartered	100.8667	0.0	22.44	0.5667
chili sauce	2	tablespoons	sweet	31.395	6.7533	0.8531	0.1024
mozzarella cheese			shredded	-	-	-	-

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

Cooking in progress....

Szechuan Chilli Prawn Pizza