RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	10.123
Energy (kCal)	145.92
Carbohydrates (g)	6.1916
Total fats (g)	8.7444
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1155
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)	0.0935
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.4347
Tocopherol, beta (mg)	0.0050
Lactose (g)	6.1610
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)	0.8508
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.5198
Proline (g)	0.6354
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)	0.1592
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	19.8640
Copper, Cu (mg)	0.0665
Maltose (g)	0.0000
Zinc, Zn (mg)	1.0964
Total lipid (fat) (g)	8.7444
Vitamin K (phylloquinone) (g)	0.5160
Cholesterol (mg)	198.2000
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)	1.2200
Phytosterols (mg)	0.0000
Folate, total (g)	29.6000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	467.6400
Energy (kcal)	145.9200
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1005
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2913
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	6.3460
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)	0.6803
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)	18.2000
Fatty acids, total saturated 16:0 (g)	2.1269
Carbohydrate, by difference (g)	6.1916
Vitamin D (IU)	43.4400
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.9939
Tyrosine (g)	0.4435
Potassium, K (mg)	230.0400
Fatty acids, total saturated 12:0 (g)	0.0939
Vitamin A, RAE (g)	136.1200
Serine (g)	0.7173
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5389
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)	0.3788
Histidine (g)	0.2704
Isoleucine (g)	0.5344
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.1461
Water (g)	145.5936
Fatty acids, total saturated 8:0 (g)	0.0935
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)	8.5400
Sodium, Na (mg)	123.4600
Iron, Fe (mg)	0.9116
Energy (kJ)	611.8200
Ash (g)	1.3474
Caffeine (mg)	0.0000
Glycine (g)	0.2916
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)	0.9239
Fatty acids, total polyunsaturated (g)	1.1934
Vitamin E (alpha-tocopherol) (mg)	0.6104
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1289
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0915
Vitamin D (D2 + D3) (g)	1.1220
Vitamin D3 (cholecalciferol) (g)	1.1220
Lysine (g)	0.7781
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)	1.2216
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)	0.0761
Folate, food (g)	29.6000
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	2.8196
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)	164.3460
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	3.8383
Vitamin B-12 (g)	0.9940
Calcium, Ca (mg)	165.8600
Fatty acids, total saturated 10:0 (g)	0.0945
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.4980
Glutamic acid (g)	1.7003
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)	134.9000
Leucine (g)	0.9078
Folate, DFE (g)	29.6000
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)	0.1323
Threonine (g)	0.4415
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.0189
Protein (g)	10.1230
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	2.6961
Betaine (mg)	0.8820
Phosphorus, P (mg)	201.4800
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. Make sandwiches out of the bread and mozzarella, leaving a little margin around the edges unfilled with cheese, and press the edges together with your fingers to help seal. | 2. (One of the advantages of soft white bread is that it is easily smushed together.) Pour the milk into one soup bowl, the flour into another, and beat the egg with salt and pepper in another. | 3. Warm the oil in a frying pan over medium heat. | 4. Dunk the sandwiches briefly, one by one, in the milk, then dredge in the flour, then dip in the beaten egg. | 5. Fry in hot oil on each side till crisp and golden and remove to a paper towel. | 6. Cut in half and apply to face. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white bread	6	slices		-	-	-	-
mozzarella cheese			cut	-	-	-	-
milk	1/2	cup		74.42	5.8316	3.843	3.9894
purpose flour	1/4	cup		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
salt pepper				-	-	-	-
olive oil				-	-	-	-

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

Cooking in progress....

Mozzarella in Carrozza - Nigella Lawson