RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.0406
Energy (kCal)	53.9025
Carbohydrates (g)	11.7799
Total fats (g)	0.8048
Fatty acids, total saturated 20:0 (g)	0.0028
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0374
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)	0.0591
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)	0.0243
Tocopherol, delta (mg)	0.0023
Arginine (g)	0.0212
Proline (g)	0.0222
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.1978
Adjusted Protein (g)	0.0000
Cystine (g)	0.0092
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.7212
Copper, Cu (mg)	0.1031
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3875
Total lipid (fat) (g)	0.8048
Vitamin K (phylloquinone) (g)	229.0133
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)	0.0314
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	7.2125
Folate, total (g)	50.6425
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	5959.9025
Energy (kcal)	53.9025
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0028
Fatty acids, total saturated 14:1 (g)	0.0028
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0055
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	7.3504
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	78.9318
Lutein + zeaxanthin (g)	1477.1425
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0283
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)	33.2150
Fatty acids, total saturated 16:0 (g)	0.1031
Carbohydrate, by difference (g)	11.7799
Vitamin D (IU)	0.0000
Fructose (g)	3.8476
Fluoride, F (g)	1.4900
Aspartic acid (g)	0.1575
Tyrosine (g)	0.0096
Potassium, K (mg)	359.3050
Fatty acids, total saturated 12:0 (g)	0.0049
Vitamin A, RAE (g)	297.6225
Serine (g)	0.0410
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0696
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0028
Fatty acids, total saturated 22:0 (g)	0.0028
Fatty acids, total saturated 14:0 (g)	0.0085
Histidine (g)	0.0078
Isoleucine (g)	0.0190
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.8378
Water (g)	319.5436
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)	3565.4775
Sodium, Na (mg)	25.9675
Iron, Fe (mg)	1.0695
Energy (kJ)	224.3875
Ash (g)	1.1472
Caffeine (mg)	0.0000
Glycine (g)	0.0236
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)	0.1032
Fatty acids, total polyunsaturated (g)	0.1405
Vitamin E (alpha-tocopherol) (mg)	0.6195
Sucrose (g)	0.3115
Vitamin B-6 (mg)	0.2945
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)	0.0303
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)	0.2721
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)	0.0028
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0855
Folate, food (g)	50.6425
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0390
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0611
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0014
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	10.2842
Fatty acids, total polyunsaturated 16:1 c (g)	0.0028
Fatty acids, total saturated (g)	0.1706
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	97.1325
Fatty acids, total saturated 10:0 (g)	0.0170
Galactose (g)	0.0004
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0280
Glutamic acid (g)	0.1469
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	15.6950
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0288
Folate, DFE (g)	50.6425
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)	3.9287
Tryptophan (g)	0.0094
Threonine (g)	0.0276
Fatty acids, total polyunsaturated 18:1 c (g)	0.0274
Manganese, Mn (mg)	0.3164
Protein (g)	2.0406
Cryptoxanthin, beta (g)	5.2325
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0334
Betaine (mg)	0.0990
Phosphorus, P (mg)	50.7700
Tocopherol, gamma (mg)	0.0611

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 the oven rack in the center position. | 2. Turn the oven on to 400°F. | 3. Grease the baking sheet. | 4. Stir the biscuit mix and water in the medium bowl until the dough starts to form a ball. | 5. Turn the dough out onto the counter that has been lightly dusted with more biscuit mix. | 6. Gently knead the dough 20 times. | 7. Dust the dough with the biscuit mix and roll out to a 12 x 12 inch rectangle. | 8. Combine the remaining 6 ingredients in the small bowl. Mix well. | 9. Spread over the dough, leaving about 1 inch all around the outside edge. | 10. Roll up the dough from 1 side to the other like a jelly roll. Pinch along the long edge of the roll to seal. | 11. Cut into twelve 1 inch thick slices ont he cutting board. | 12. Place the slices on the baking sheet. Bake in the oven for 12 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
biscuit mix	2 1/4	cups		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
tomato sauce	7 1/2	1/2		-	-	-	-
green onion	2			38.34	8.1508	1.3774	0.6674
green pepper	1/2	cup	chopped	14.9	3.4568	0.6407	0.1267
pepperoni	1/2	cup	chopped	-	-	-	-
mozzarella cheese	1	cup	grated	-	-	-	-
oregano	1/4	teaspoon	dried	0.6625	0.1723	0.0225	0.0107

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

Cooking in progress....

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