RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	10.1924
Energy (kCal)	184.142
Carbohydrates (g)	13.6912
Total fats (g)	10.2298
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0056
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)	0.5058
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3752
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)	0.9009
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.4019
Proline (g)	1.0638
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.7580
Adjusted Protein (g)	0.0000
Cystine (g)	0.0450
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.2592
Copper, Cu (mg)	0.2324
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6888
Total lipid (fat) (g)	10.2298
Vitamin K (phylloquinone) (g)	1.4105
Cholesterol (mg)	29.7675
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	21.0000
Folate, total (g)	27.7340
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	497.5075
Energy (kcal)	184.1420
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2398
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2333
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	6.5512
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0560
Vitamin C, total ascorbic acid (mg)	10.3600
Lutein + zeaxanthin (g)	5.6000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6248
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)	29.3090
Fatty acids, total saturated 16:0 (g)	2.6876
Carbohydrate, by difference (g)	13.6912
Vitamin D (IU)	7.3710
Fructose (g)	1.8060
Fluoride, F (g)	1.5400
Aspartic acid (g)	0.5575
Tyrosine (g)	0.3572
Potassium, K (mg)	218.0080
Fatty acids, total saturated 12:0 (g)	0.4457
Vitamin A, RAE (g)	137.7810
Serine (g)	0.3617
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3795
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)	1.0288
Histidine (g)	0.2555
Isoleucine (g)	0.3777
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.8428
Water (g)	132.9783
Fatty acids, total saturated 8:0 (g)	0.2724
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)	27.1985
Sodium, Na (mg)	125.5205
Iron, Fe (mg)	0.8270
Energy (kJ)	768.4985
Ash (g)	1.5446
Caffeine (mg)	0.0000
Glycine (g)	0.1325
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)	0.2578
Fatty acids, total polyunsaturated (g)	0.2634
Vitamin E (alpha-tocopherol) (mg)	0.1159
Sucrose (g)	1.3860
Vitamin B-6 (mg)	0.1907
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2217
Vitamin D (D2 + D3) (g)	0.1984
Vitamin D3 (cholecalciferol) (g)	0.1984
Lysine (g)	0.6757
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)	0.2884
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)	0.1041
Folate, food (g)	27.7340
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	2.3194
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)	12.9059
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	7.0355
Vitamin B-12 (g)	0.0340
Calcium, Ca (mg)	285.9325
Fatty acids, total saturated 10:0 (g)	0.9730
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1785
Glutamic acid (g)	1.9737
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	135.5130
Leucine (g)	0.7809
Folate, DFE (g)	27.7340
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)	2.3800
Tryptophan (g)	0.1106
Threonine (g)	0.3523
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.2520
Protein (g)	10.1924
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	2.0798
Betaine (mg)	0.1400
Phosphorus, P (mg)	247.2715
Tocopherol, gamma (mg)	0.0000

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 400ºF. On a large, dry, metal baking sheet, place your tortillas in a single layer. Place on center rack of oven and heat for 5 minutes. Remove from heat, flip, and heat again on middle rack for an additional 2 minutes. Remove from heat and set aside. | 2. In the meantime, heat a small non-stick skillet on medium heat. Once hot, add the sliced onions. Toss with tongs for about 2 minutes, until they begin to soften. Add the balsamic vinegar and sauté for an additional 1 to 2 minutes. Turn off heat. | 3. Evenly divide sautéed onions onto the toasted tortillas. Then crumble the goat cheese (1/2 oz. per pizza) on top. Heat on middle rack of oven for 2 minutes. Remove from heat. | 4. Top with fresh mixed greens or arugula and a crack of freshly ground black pepper and serve! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat tortilla	2			-	-	-	-
red onion	2		sliced	56.0	13.075999999999999	1.54	0.14
balsamic vinegar	1 -2	tablespoon		0.0	0.0	0.0	0.0
goat cheese	1	ounce		128.142	0.6152	8.6524	10.0898
leafy green	1	cup	divided	-	-	-	-
black pepper			ground	-	-	-	-

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

Cooking in progress....

Warm Goat Cheese & Balsamic Onion Personal Pizzas