RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	124.4213
Energy (kCal)	1047.3738
Carbohydrates (g)	34.8196
Total fats (g)	42.1451
Fatty acids, total saturated 20:0 (g)	0.0105
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3034
Fatty acids, total polyunsaturated 17:1 (g)	0.0420
Fatty acids, total trans-monoenoic (g)	0.0910
Fatty acids, total saturated 20:4 undifferentiated (g)	0.7759
Fatty acids, total saturated 4:0 (g)	0.2809
Fatty acids, total trans (g)	0.1330
Riboflavin (mg)	2.0244
Tocopherol, beta (mg)	0.0350
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0517
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)	3.8314
Tocopherol, delta (mg)	0.2100
Arginine (g)	3.0131
Proline (g)	2.1792
Fatty acids, total polyunsaturated 18:1 t (g)	0.0805
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.2950
Adjusted Protein (g)	0.0000
Cystine (g)	0.9682
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	182.2001
Copper, Cu (mg)	0.8383
Maltose (g)	0.0000
Zinc, Zn (mg)	9.6339
Total lipid (fat) (g)	42.1451
Vitamin K (phylloquinone) (g)	1.9047
Cholesterol (mg)	1440.9936
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1260
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	219.9001
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0770
Vitamin A, IU (IU)	2360.6672
Energy (kcal)	1047.3738
Fatty acids, total saturated 16:1 undifferentiated (g)	0.9500
Fatty acids, total saturated 14:1 (g)	0.0245
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.4260
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0521
Sugars, total (g)	2.5734
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2100
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	1760.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.2778
Vitamin B-12, added (g)	0.0000
Valine (g)	3.2326
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)	123.2534
Fatty acids, total saturated 16:0 (g)	10.1972
Carbohydrate, by difference (g)	34.8196
Vitamin D (IU)	289.8000
Fructose (g)	0.0000
Fluoride, F (g)	3.8500
Aspartic acid (g)	4.8957
Tyrosine (g)	1.9593
Potassium, K (mg)	1503.6545
Fatty acids, total saturated 12:0 (g)	0.1617
Vitamin A, RAE (g)	693.0402
Serine (g)	3.6044
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.5602
Fatty acids, total trans-polyenoic 22:4 (g)	0.0455
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0140
Fatty acids, total saturated 14:0 (g)	0.9063
Histidine (g)	1.2376
Isoleucine (g)	2.5012
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0420
Niacin (mg)	2.9376
Water (g)	457.0717
Fatty acids, total saturated 8:0 (g)	0.0946
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0630
Carotene, beta (g)	19.9200
Sodium, Na (mg)	1693.7737
Iron, Fe (mg)	13.3711
Energy (kJ)	4384.0419
Ash (g)	12.2094
Caffeine (mg)	0.0000
Glycine (g)	1.5726
Fatty acids, total trans-polyenoic (g)	0.0420
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0420
Fatty acids, total saturated 18:2 undifferentiated (g)	5.6769
Fatty acids, total polyunsaturated (g)	7.3303
Vitamin E (alpha-tocopherol) (mg)	4.8725
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.9572
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1286
Vitamin D (D2 + D3) (g)	7.0700
Vitamin D3 (cholecalciferol) (g)	7.0700
Lysine (g)	3.5624
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0805
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	5.4321
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)	0.0280
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4547
Folate, food (g)	219.9001
Fatty acids, total saturated 20:1 (g)	0.1553
Fatty acids, total monounsaturated (g)	15.1943
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	5.3585
Fatty acids, total polyunsaturated 16:1 t (g)	0.0105
Fatty acids, total polyunsaturated 17:0 (g)	0.0770
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.3500
Choline, total (mg)	1190.1097
Fatty acids, total polyunsaturated 16:1 c (g)	0.6930
Fatty acids, total saturated (g)	16.1078
Vitamin B-12 (g)	6.4661
Calcium, Ca (mg)	1209.3073
Fatty acids, total saturated 10:0 (g)	0.1893
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0350
Alanine (g)	2.6713
Glutamic acid (g)	6.7284
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0035
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	691.4002
Leucine (g)	4.1226
Folate, DFE (g)	219.9001
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0420
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.6328
Threonine (g)	2.0835
Fatty acids, total polyunsaturated 18:1 c (g)	11.8580
Manganese, Mn (mg)	0.0994
Protein (g)	124.4213
Cryptoxanthin, beta (g)	31.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	13.9718
Betaine (mg)	1.0500
Phosphorus, P (mg)	1730.4409
Tocopherol, gamma (mg)	1.7500

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. Heat oven to 350°F. | 2. Spray a 13x9x2-inch glass baking dish with cooking spray. | 3. Unroll one package of crescent rolls and use them to line the bottom of the dish. Pinch the seams together with your fingers. | 4. Cover rolls with half of the salami, provolone and ham. | 5. Lightly beat 6 of the eggs with the parmesan; pour half over top of the deli meat. | 6. Top with half of the peppers. | 7. Repeat layering the remaining salami, provolone, ham, egg mixture and peppers. | 8. Top with remaining package of rolls. | 9. Lightly beat the remaining egg and brush over top. | 10. Cover dish with foil; bake for 30 minutes. | 11. Uncover and bake for 30 minutes more. | 12. Cool 1 hour; cut into 32 squares and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
crescent dinner	2	packages	refrigerated	201.7338	0.0	44.8801	1.1333
deli salami	1/2	lb	sliced	201.7338	0.0	44.8801	1.1333
provolone cheese	1/2		sliced	49.14	0.2996	3.5812	3.7268
deli ham	1/2			-	-	-	-
egg	7			500.5	2.52	43.96	33.285
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
red pepper	2	jars	roasted drained	-	-	-	-

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

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