RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.2978
Energy (kCal)	8.1532
Carbohydrates (g)	2.091
Total fats (g)	0.1341
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0214
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)	0.0165
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)	0.0152
Tocopherol, delta (mg)	0.0276
Arginine (g)	0.0145
Proline (g)	0.0523
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0572
Adjusted Protein (g)	0.0000
Cystine (g)	0.0035
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.1376
Copper, Cu (mg)	0.0224
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0879
Total lipid (fat) (g)	0.1341
Vitamin K (phylloquinone) (g)	22.3151
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)	0.0186
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	6.0900
Folate, total (g)	7.7107
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	97.6258
Energy (kcal)	8.1532
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0001
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0041
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.1253
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.2280
Lutein + zeaxanthin (g)	106.7583
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0187
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)	8.6653
Fatty acids, total saturated 16:0 (g)	0.0241
Carbohydrate, by difference (g)	2.0910
Vitamin D (IU)	0.0000
Fructose (g)	0.0341
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0330
Tyrosine (g)	0.0096
Potassium, K (mg)	40.4058
Fatty acids, total saturated 12:0 (g)	0.0074
Vitamin A, RAE (g)	4.8820
Serine (g)	0.0103
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0146
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)	0.0001
Histidine (g)	0.0048
Isoleucine (g)	0.0141
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1472
Water (g)	1.1111
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)	57.9643
Sodium, Na (mg)	0.7853
Iron, Fe (mg)	1.1320
Energy (kJ)	34.0403
Ash (g)	0.2493
Caffeine (mg)	0.0000
Glycine (g)	0.0166
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)	0.0230
Fatty acids, total polyunsaturated (g)	0.0445
Vitamin E (alpha-tocopherol) (mg)	0.5549
Sucrose (g)	0.0273
Vitamin B-6 (mg)	0.0327
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)	0.0160
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)	0.0294
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)	0.0056
Folate, food (g)	7.7107
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0223
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)	1.0697
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0469
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	49.4735
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0069
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0162
Glutamic acid (g)	0.0316
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.6000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0251
Folate, DFE (g)	7.7107
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)	1.2891
Tryptophan (g)	0.0064
Threonine (g)	0.0106
Fatty acids, total polyunsaturated 18:1 c (g)	0.0214
Manganese, Mn (mg)	0.1598
Protein (g)	0.2978
Cryptoxanthin, beta (g)	0.6163
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0222
Betaine (mg)	0.2975
Phosphorus, P (mg)	4.9347
Tocopherol, gamma (mg)	0.7340

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. | 2. Take a piece of foil and place whole garlic cloves in it, coating with a generous amount of olive oil. | 3. Wrap tightly. | 4. Bake until done, 20 min to 1/2 hour. | 5. Cloves will be done when sweet smelling, soft and golden brown. | 6. Split bread lengthwise. | 7. Remove excess dough. | 8. Mash roasted garlic with all other ingredients except cheeses. | 9. Spread cut surfaces of bread with butter mixture. | 10. Sprinkle with parmesan and layer bottom half with mozzarella. | 11. Press halves together and wrap tightly in foil. | 12. Bake at 350 degrees until outer crust is crispy and cheese is melted, about 15 minutes. | 13. Let cool slightly and cut into thick vertical slices. | 14. I like it just as it is, crispy outside, moist and chewy (and slightly saturated!) inside, but you could bake this open faced on a cookie sheet for a crisper texture. | 15. If you do this, put mozzarella on both sides. | 16. You can make the garlic butter ahead of time and refrigerate it. | 17. It's also to die for melted over hot pasta! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic	3 -4	cloves		0.0	0.0	0.0	0.0
olive oil				-	-	-	-
garlic	5	cloves	minced	0.0	0.0	0.0	0.0
butter	3 -4	tablespoons	softened	0.0	0.0	0.0	0.0
mayonnaise	1 1/2 - 2	tablespoons		0.0	0.0	0.0	0.0
oregano	1	tablespoon	dried	7.95	2.0676	0.27	0.1284
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
parsley flake	1	tablespoon		-	-	-	-
salt				-	-	-	-
parmesan cheese			grated	-	-	-	-
mozzarella cheese			sliced	-	-	-	-
italian bread french	1	loaf	good	-	-	-	-

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

Cooking in progress....

Amazing Garlic Bread