RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	40.0706
Energy (kCal)	392.07
Carbohydrates (g)	32.5098
Total fats (g)	10.6184
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1017
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)	0.2003
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.2910
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)	1.1047
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4815
Proline (g)	0.4496
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.1441
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	51.0050
Copper, Cu (mg)	0.0538
Maltose (g)	0.0000
Zinc, Zn (mg)	3.2711
Total lipid (fat) (g)	10.6184
Vitamin K (phylloquinone) (g)	0.6240
Cholesterol (mg)	206.8300
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	44.2000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	452.4000
Energy (kcal)	392.0700
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2516
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2380
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.4242
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5438
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)	39.9600
Fatty acids, total saturated 16:0 (g)	2.7290
Carbohydrate, by difference (g)	32.5098
Vitamin D (IU)	42.4000
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.7866
Tyrosine (g)	0.3559
Potassium, K (mg)	558.6600
Fatty acids, total saturated 12:0 (g)	0.1368
Vitamin A, RAE (g)	128.5200
Serine (g)	0.5885
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4301
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)	0.6105
Histidine (g)	0.2325
Isoleucine (g)	0.4119
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.2084
Water (g)	47.8215
Fatty acids, total saturated 8:0 (g)	0.0647
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)	15.1600
Sodium, Na (mg)	1052.3200
Iron, Fe (mg)	4.9114
Energy (kJ)	1640.8700
Ash (g)	5.9797
Caffeine (mg)	0.0000
Glycine (g)	0.2463
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)	0.9025
Fatty acids, total polyunsaturated (g)	1.1581
Vitamin E (alpha-tocopherol) (mg)	0.5731
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1701
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1027
Vitamin D (D2 + D3) (g)	1.0350
Vitamin D3 (cholecalciferol) (g)	1.0350
Lysine (g)	0.6412
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)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.7998
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)	0.0613
Folate, food (g)	44.2000
Fatty acids, total saturated 20:1 (g)	0.0743
Fatty acids, total monounsaturated (g)	3.5033
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)	160.2980
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	5.2465
Vitamin B-12 (g)	1.4272
Calcium, Ca (mg)	720.9200
Fatty acids, total saturated 10:0 (g)	0.1375
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.4169
Glutamic acid (g)	1.2729
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	127.3000
Leucine (g)	0.7038
Folate, DFE (g)	44.2000
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)	0.0000
Tryptophan (g)	0.1077
Threonine (g)	0.3467
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.0147
Protein (g)	40.0706
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	3.1418
Betaine (mg)	0.1500
Phosphorus, P (mg)	693.7200
Tocopherol, gamma (mg)	0.2500

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 cookie sheet in oven (torta will bake on heated cookie sheet). Heat oven to 375°F Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. | 2. In 10-inch skillet, heat oil over medium heat. Add garlic; cook 30 seconds, stirring constantly. Stir in spinach until well combined. | 3. Spread 1/2 of spinach mixture in crust-lined plate. Reserve 2 tablespoons of the Parmesan cheese. Layer spinach with provolone cheese, salami, red peppers, tapenade, ham, sun-dried tomatoes, remaining Parmesan cheese and remaining spinach mixture. Top with second crust; seal edges and flute. | 4. Brush egg on top crust; sprinkle with reserved 2 tablespoons Parmesan cheese and oregano. Cut 4 small slits in top. Place on cookie sheet in oven. | 5. Bake 50 to 55 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until golden brown. Cool 20 minutes before serving. If desired, serve torta with fresh fruit on plates lined with romaine lettuce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pie crust	1	box	refrigerated	-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
garlic clove	2		sliced	-	-	-	-
spinach	1	box	chopped thawed frozen	-	-	-	-
parmesan cheese	1	cup	shredded	296.0	32.0	32.0	4.0
provolone cheese	1/4		sliced	24.57	0.1498	1.7906	1.8634
genoa salami	4	thin		-	-	-	-
red pepper	1	jar	roasted drained	-	-	-	-
olive tapenade	3/4	cup	drained	-	-	-	-
ham	1/2		sliced	-	-	-	-
sun tomato	3 1/2	1/2	sun-dried chopped	-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
oregano leaf	1/2	teaspoon	dried	-	-	-	-

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

Cooking in progress....

Italian Brunch Torta