RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	20.3381
Energy (kCal)	352.6157
Carbohydrates (g)	0.702
Total fats (g)	29.1803
Fatty acids, total saturated 20:0 (g)	0.0178
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1676
Fatty acids, total polyunsaturated 17:1 (g)	0.0666
Fatty acids, total trans-monoenoic (g)	0.3967
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1085
Fatty acids, total saturated 4:0 (g)	0.0008
Fatty acids, total trans (g)	0.4326
Riboflavin (mg)	0.2439
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0057
Fatty acids, total polyunsaturated 24:1 c (g)	0.0003
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	3.4679
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.3222
Proline (g)	0.9242
Fatty acids, total polyunsaturated 18:1 t (g)	0.3785
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0014
Adjusted Protein (g)	0.0000
Cystine (g)	0.2491
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	33.2496
Copper, Cu (mg)	0.0887
Maltose (g)	0.0000
Zinc, Zn (mg)	2.3396
Total lipid (fat) (g)	29.1803
Vitamin K (phylloquinone) (g)	2.5846
Cholesterol (mg)	89.5698
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0011
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0474
Menaquinone-4 (g)	11.8150
Phytosterols (mg)	0.5290
Folate, total (g)	7.4679
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0113
Vitamin A, IU (IU)	9.0987
Energy (kcal)	352.6157
Fatty acids, total saturated 16:1 undifferentiated (g)	0.8385
Fatty acids, total saturated 14:1 (g)	0.0619
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5230
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0011
Sugars, total (g)	0.0037
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	0.5954
Lutein + zeaxanthin (g)	2.6105
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0011
Vitamin B-12, added (g)	0.0000
Valine (g)	1.0745
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0011
Magnesium, Mg (mg)	23.0932
Fatty acids, total saturated 16:0 (g)	6.3790
Carbohydrate, by difference (g)	0.7020
Vitamin D (IU)	31.7433
Fructose (g)	0.0013
Fluoride, F (g)	0.1966
Aspartic acid (g)	1.8724
Tyrosine (g)	0.6859
Potassium, K (mg)	353.1825
Fatty acids, total saturated 12:0 (g)	0.0271
Vitamin A, RAE (g)	0.1552
Serine (g)	0.8332
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8090
Fatty acids, total trans-polyenoic 22:4 (g)	0.0105
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0011
Fatty acids, total saturated 22:0 (g)	0.0008
Fatty acids, total saturated 14:0 (g)	0.4958
Histidine (g)	0.7563
Isoleucine (g)	0.9267
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0510
Niacin (mg)	5.3098
Water (g)	61.2915
Fatty acids, total saturated 8:0 (g)	0.0012
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0385
Carotene, beta (g)	1.7825
Sodium, Na (mg)	488.3218
Iron, Fe (mg)	1.1555
Energy (kJ)	1475.6333
Ash (g)	2.1172
Caffeine (mg)	0.0000
Glycine (g)	1.1502
Fatty acids, total trans-polyenoic (g)	0.0357
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0006
Fatty acids, total saturated 18:2 undifferentiated (g)	2.5491
Fatty acids, total polyunsaturated (g)	2.9783
Vitamin E (alpha-tocopherol) (mg)	0.2978
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.4454
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0004
Vitamin D (D2 + D3) (g)	0.7936
Vitamin D3 (cholecalciferol) (g)	0.4253
Lysine (g)	1.7878
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0193
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.8541
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)	0.0360
Fatty acids, total trans-polyenoic 18:3i (g)	0.0006
Thiamin (mg)	0.7034
Folate, food (g)	7.4679
Fatty acids, total saturated 20:1 (g)	0.1913
Fatty acids, total monounsaturated (g)	13.0162
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.0214
Fatty acids, total polyunsaturated 16:1 t (g)	0.0184
Fatty acids, total polyunsaturated 17:0 (g)	0.0986
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.1082
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	14.5717
Fatty acids, total polyunsaturated 16:1 c (g)	0.3692
Fatty acids, total saturated (g)	10.5876
Vitamin B-12 (g)	0.9041
Calcium, Ca (mg)	12.1830
Fatty acids, total saturated 10:0 (g)	0.0166
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.2150
Glutamic acid (g)	3.1026
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0051
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	1.6223
Folate, DFE (g)	7.4679
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0351
Fiber, total dietary (g)	0.1455
Tryptophan (g)	0.2424
Threonine (g)	0.9076
Fatty acids, total polyunsaturated 18:1 c (g)	4.9207
Manganese, Mn (mg)	0.3972
Protein (g)	20.3381
Cryptoxanthin, beta (g)	0.1438
Fatty acids, total saturated 18:1 undifferentiated (g)	11.8481
Betaine (mg)	0.8445
Phosphorus, P (mg)	214.9247
Tocopherol, gamma (mg)	0.0689

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Irish >> Irish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. ---To Make The Vinaigrette---. | 2. Combine all vinaigrette ingredients in a small bowl and whisk together until thoroughly mixed. | 3. Shake before using. | 4. Refrigerated, the vinaigrette will last for about a week. | 5. ---To Make The Sandwich---. | 6. Toast the bread or bun under a broiler until light golden brown. | 7. On one slice of the bread, or one half of the hoagie roll, layer the Limerick ham, then the pepperoni, and then the cheese. | 8. Return to the broiler and broil until the cheese is melted. | 9. Remove from the broiler, sprinkle with vinaigrette to taste, and top with lettuce, tomato and the other bread slice or roll half. | 10. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
irish soda bread	2	slices		-	-	-	-
ham	3	ounces	sliced baked	208.3725	0.0	14.8242	16.0489
pepperoni	1	ounce	sliced	142.8	0.3343	5.4542	13.1127
havarti	1 1/2 - 2	ounces	sliced	0.0	0.0	0.0	0.0
iceberg lettuce				-	-	-	-
tomato			sliced	-	-	-	-
olive oil	6	fluid		-	-	-	-
red wine vinegar	4	fluid		-	-	-	-
lemon juice	4	fluid		-	-	-	-
dijon mustard	2	teaspoons		0.0	0.0	0.0	0.0
salt				-	-	-	-
black pepper	1/4	teaspoon	cracked	1.4432	0.3677	0.0597	0.0187

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

Cooking in progress....

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