RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.6388
Energy (kCal)	156.339
Carbohydrates (g)	8.0555
Total fats (g)	13.872
Fatty acids, total saturated 20:0 (g)	0.0559
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1164
Fatty acids, total polyunsaturated 17:1 (g)	0.0169
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)	0.0599
Tocopherol, beta (mg)	0.0148
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)	0.2708
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1100
Proline (g)	0.0593
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0274
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.4882
Copper, Cu (mg)	0.1146
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2578
Total lipid (fat) (g)	13.8720
Vitamin K (phylloquinone) (g)	16.1465
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)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	30.4510
Folate, total (g)	14.7185
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	577.2010
Energy (kcal)	156.3390
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1703
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0207
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	3.0662
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	83.7884
Lutein + zeaxanthin (g)	400.1725
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0743
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)	19.8915
Fatty acids, total saturated 16:0 (g)	1.5770
Carbohydrate, by difference (g)	8.0555
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.2080
Tyrosine (g)	0.0319
Potassium, K (mg)	224.6970
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	29.0440
Serine (g)	0.0630
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0529
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)	0.0174
Fatty acids, total saturated 14:0 (g)	0.0028
Histidine (g)	0.0336
Isoleucine (g)	0.0569
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.7721
Water (g)	233.1537
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)	300.8000
Sodium, Na (mg)	10.6965
Iron, Fe (mg)	0.8926
Energy (kJ)	653.3670
Ash (g)	0.7742
Caffeine (mg)	0.0000
Glycine (g)	0.0608
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)	1.4719
Fatty acids, total polyunsaturated (g)	1.5888
Vitamin E (alpha-tocopherol) (mg)	2.3321
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.3943
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)	0.0753
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)	0.1751
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)	0.0580
Folate, food (g)	14.7185
Fatty acids, total saturated 20:1 (g)	0.0427
Fatty acids, total monounsaturated (g)	9.8803
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)	0.0030
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	8.1437
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.9350
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	45.6080
Fatty acids, total saturated 10:0 (g)	0.0005
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0597
Glutamic acid (g)	0.2220
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	20.2500
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0888
Folate, DFE (g)	14.7185
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)	1.2197
Tryptophan (g)	0.0209
Threonine (g)	0.0568
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.2607
Protein (g)	1.6388
Cryptoxanthin, beta (g)	22.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	9.6500
Betaine (mg)	0.0135
Phosphorus, P (mg)	38.1165
Tocopherol, gamma (mg)	0.1120

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. In large bowl, combine 2 cups flour, undissolved yeast and salt. | 2. Heat water, 4 T honey and oil until very warm (120° to 130°F); stir into dry ingredients. | 3. Stir in garlic and enough remaining flour to make soft dough. | 4. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. | 5. Cover; let rest 10 minutes. | 6. Divide dough into 6 equal pieces. | 7. Roll each to 4 x 5-inch oval. | 8. Sprinkle 2 large baking sheets with cornmeal. | 9. Place dough pieces on sheets. | 10. Sprinkle each piece with 1 tablespoon roasted pepper and 1/4 teaspoon rosemary. | 11. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. | 12. Bake at 400 °F for 12 to 15 minutes or until done. | 13. Warm remaining 1 tablespoon honey; drizzle on top of focaccias. | 14. Remove from sheets; cool on wire rack. | 15. Bread Machine Variation 1 (all-size machines): Measure 2-2/3 cups flour, yeast, salt, water, 1/4 cup honey, oil and garlic into bread machine pan as suggested by manufacturer. | 16. Process on dough/manual cycle. | 17. When complete, remove dough to floured surface; knead in additional flour if necessary to make dough easy to handle. | 18. Roll out dough and proceed as directed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2 1/2 - 3	cups		-	-	-	-
fast rising yeast	1	package		-	-	-	-
salt	1	teaspoon		-	-	-	-
water	3/4	cup		0.0	0.0	0.0	0.0
honey	5	tablespoons		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
cornmeal				-	-	-	-
red pepper	6	tablespoons	chopped roasted drained	22.5	4.9556	1.0519	0.2475
rosemary	2	teaspoons	chopped	1.834	0.2898	0.0463	0.08199999999999999

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

Cooking in progress....

Honey Garlic Focaccia with Rosemary and Roasted Peppers