RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	17.3934
Energy (kCal)	344.463
Carbohydrates (g)	56.054
Total fats (g)	5.2163
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0748
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)	0.1371
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3636
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0231
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)	0.3202
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3521
Proline (g)	0.2027
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.8017
Adjusted Protein (g)	0.0000
Cystine (g)	0.1172
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	14.0872
Copper, Cu (mg)	0.5665
Maltose (g)	0.0231
Zinc, Zn (mg)	1.4719
Total lipid (fat) (g)	5.2163
Vitamin K (phylloquinone) (g)	0.1800
Cholesterol (mg)	2.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	5.2500
Folate, total (g)	49.0411
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2535.8000
Energy (kcal)	344.4630
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0613
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1608
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	16.1733
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0140
Vitamin C, total ascorbic acid (mg)	45.2827
Lutein + zeaxanthin (g)	1.4000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3431
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)	97.3828
Fatty acids, total saturated 16:0 (g)	1.0264
Carbohydrate, by difference (g)	56.0540
Vitamin D (IU)	0.0000
Fructose (g)	0.4746
Fluoride, F (g)	0.3850
Aspartic acid (g)	0.5429
Tyrosine (g)	0.2177
Potassium, K (mg)	1517.3513
Fatty acids, total saturated 12:0 (g)	0.0933
Vitamin A, RAE (g)	4.0000
Serine (g)	0.3319
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2978
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)	0.3214
Histidine (g)	0.1300
Isoleucine (g)	0.2712
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.9754
Water (g)	390.8949
Fatty acids, total saturated 8:0 (g)	0.0283
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)	1.6500
Sodium, Na (mg)	1485.9626
Iron, Fe (mg)	4.0693
Energy (kJ)	1440.4056
Ash (g)	6.0024
Caffeine (mg)	0.0000
Glycine (g)	0.1978
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)	0.3874
Fatty acids, total polyunsaturated (g)	0.4735
Vitamin E (alpha-tocopherol) (mg)	0.0327
Sucrose (g)	0.3696
Vitamin B-6 (mg)	0.6535
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0549
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.3205
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)	1.6805
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)	0.2802
Folate, food (g)	49.0411
Fatty acids, total saturated 20:1 (g)	0.0114
Fatty acids, total monounsaturated (g)	1.9781
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)	5.1835
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.1398
Vitamin B-12 (g)	0.2153
Calcium, Ca (mg)	296.3530
Fatty acids, total saturated 10:0 (g)	0.0730
Galactose (g)	0.0231
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3053
Glutamic acid (g)	0.8185
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)	3.9000
Leucine (g)	0.4405
Folate, DFE (g)	11.2600
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)	8.6252
Tryptophan (g)	0.0603
Threonine (g)	0.1971
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	1.1208
Protein (g)	17.3934
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.8559
Betaine (mg)	0.1340
Phosphorus, P (mg)	293.3605
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 375°F. | 2. Mix first seven items in a small bowl. | 3. Place bread dough, seam side up on a baking sheet. | 4. Slice each loaf lengthwise end to end and spread each loaf out slightly. | 5. Sprinkle a small amount of additional flour over dough. | 6. Spoon half of the pepperoni mixture down the center of each loaf. | 7. Gather up edges over filling, pinching to seal. | 8. Place loafs seam side down on baking sheet. | 9. Crisscross ends of dough to form a large figure 8, leaving two 1 1/2 inch openings in center of twist. | 10. Beat egg white and seasoning mix, lightly brush over dough. | 11. Cut a 3 inch slit in each of the top sections of the twist to allow filling to show. | 12. Sprinkle parmesan cheese over top of loaves. | 13. Bake for 30 minutes or until golden brown. | 14. Cool 10 minutes and serve with warmed pizza sauce if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pepperoni	1	package	diced	-	-	-	-
olive	1	can	ripe drained chopped	-	-	-	-
mozzarella cheese	1/2	cup	shredded	-	-	-	-
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
garlic clove	1	garlic	minced	-	-	-	-
onion	1/2		minced	14.0	3.2689999999999997	0.385	0.035
spinach	1	package	defrosted squeezed frozen	-	-	-	-
french bread dough	2	packages	refrigerated	-	-	-	-
egg white	1			17.16	0.2409	3.597	0.0561
italian seasoning	1	teaspoon		-	-	-	-
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
pizza sauce	1	can		204.018	32.7184	8.2363	4.3448

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

Cooking in progress....

Pepperoni Pizza Twist