RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.0832
Energy (kCal)	85.88
Carbohydrates (g)	18.6445
Total fats (g)	1.477
Fatty acids, total saturated 20:0 (g)	0.0057
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0785
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)	0.0923
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)	0.0495
Tocopherol, delta (mg)	0.0276
Arginine (g)	0.0165
Proline (g)	0.0541
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	4.7146
Adjusted Protein (g)	0.0000
Cystine (g)	0.0045
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.5706
Copper, Cu (mg)	0.1110
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6568
Total lipid (fat) (g)	1.4770
Vitamin K (phylloquinone) (g)	462.9805
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)	0.0782
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	6.0900
Folate, total (g)	93.0288
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	11440.7800
Energy (kcal)	85.8800
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0058
Fatty acids, total saturated 14:1 (g)	0.0057
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0046
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	11.3927
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	42.6156
Lutein + zeaxanthin (g)	2515.7262
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0202
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)	54.2588
Fatty acids, total saturated 16:0 (g)	0.1526
Carbohydrate, by difference (g)	18.6445
Vitamin D (IU)	0.0000
Fructose (g)	6.0547
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0392
Tyrosine (g)	0.0102
Potassium, K (mg)	499.4225
Fatty acids, total saturated 12:0 (g)	0.0159
Vitamin A, RAE (g)	572.0500
Serine (g)	0.0119
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0154
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0057
Fatty acids, total saturated 22:0 (g)	0.0057
Fatty acids, total saturated 14:0 (g)	0.0172
Histidine (g)	0.0056
Isoleucine (g)	0.0152
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.1153
Water (g)	265.2373
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)	6862.8975
Sodium, Na (mg)	43.6312
Iron, Fe (mg)	2.5846
Energy (kJ)	356.4775
Ash (g)	1.7117
Caffeine (mg)	0.0000
Glycine (g)	0.0178
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)	0.1516
Fatty acids, total polyunsaturated (g)	0.2304
Vitamin E (alpha-tocopherol) (mg)	1.1658
Sucrose (g)	0.4817
Vitamin B-6 (mg)	0.2970
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)	0.0178
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)	0.4258
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)	0.0057
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0928
Folate, food (g)	93.0288
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0848
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1221
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0028
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	13.5216
Fatty acids, total polyunsaturated 16:1 c (g)	0.0057
Fatty acids, total saturated (g)	0.2949
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	196.0275
Fatty acids, total saturated 10:0 (g)	0.0342
Galactose (g)	0.0045
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0176
Glutamic acid (g)	0.0374
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	1.7250
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0267
Folate, DFE (g)	93.0288
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)	6.4339
Tryptophan (g)	0.0069
Threonine (g)	0.0120
Fatty acids, total polyunsaturated 18:1 c (g)	0.0725
Manganese, Mn (mg)	0.5815
Protein (g)	3.0832
Cryptoxanthin, beta (g)	1.4600
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0733
Betaine (mg)	0.2940
Phosphorus, P (mg)	76.7838
Tocopherol, gamma (mg)	0.7326

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 washed green onion, yellow and red pepper onto grill. Allow to grill for approximately 5 minutes or until grill marks are visible. Remove from grill and set aside. Once peppers are cool enough to handle, remove skin and cut into 1” pieces. | 2. Prepare toppings and divide in half. Spread half of marinara sauce on each crust. Sprinkle green onions, peppers, olives and pepperoni over crusts. Top with mozzarella and Parmesan. Sprinkle tops with oregano and basil. | 3. Bake in a 375F oven for 8 to 10 minutes until filling is hot and cheese has melted. Cut each pizza into 6 wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pizza crust	2			-	-	-	-
green onion	4		cut	76.68	16.3016	2.7548	1.3348
red pepper	1			1.25	0.2753	0.0584	0.0138
yellow pepper	1			-	-	-	-
marinara sauce	1	jar		-	-	-	-
mozzarella cheese	1/2		grated	-	-	-	-
pepperoni	10	slices		-	-	-	-
black olive	16		pitted cut	-	-	-	-
oregano	1	tablespoon	dried	7.95	2.0676	0.27	0.1284
basil leaf	2		chopped	-	-	-	-

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

Cooking in progress....

Olive Garden Summer Pizza