RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.8789
Energy (kCal)	72.2465
Carbohydrates (g)	9.7157
Total fats (g)	1.0928
Fatty acids, total saturated 20:0 (g)	0.0012
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0907
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)	0.0216
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1236
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)	0.0929
Tocopherol, delta (mg)	0.0092
Arginine (g)	0.0657
Proline (g)	0.0617
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.2818
Adjusted Protein (g)	0.0000
Cystine (g)	0.0155
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	6.0569
Copper, Cu (mg)	0.0749
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8117
Total lipid (fat) (g)	1.0928
Vitamin K (phylloquinone) (g)	15.0084
Cholesterol (mg)	2.6667
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)	2.0300
Folate, total (g)	34.6240
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	319.7391
Energy (kcal)	72.2465
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0173
Fatty acids, total saturated 14:1 (g)	0.0024
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0228
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	3.1935
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	21.3040
Lutein + zeaxanthin (g)	2576.3583
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0706
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)	29.8386
Fatty acids, total saturated 16:0 (g)	0.2385
Carbohydrate, by difference (g)	9.7157
Vitamin D (IU)	0.0000
Fructose (g)	1.6399
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1863
Tyrosine (g)	0.0415
Potassium, K (mg)	403.1858
Fatty acids, total saturated 12:0 (g)	0.0247
Vitamin A, RAE (g)	20.3153
Serine (g)	0.0618
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0563
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0035
Fatty acids, total saturated 22:0 (g)	0.0035
Fatty acids, total saturated 14:0 (g)	0.0681
Histidine (g)	0.0326
Isoleucine (g)	0.0572
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.6133
Water (g)	113.9114
Fatty acids, total saturated 8:0 (g)	0.0075
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)	181.1576
Sodium, Na (mg)	163.0586
Iron, Fe (mg)	1.4993
Energy (kJ)	300.9003
Ash (g)	1.6296
Caffeine (mg)	0.0000
Glycine (g)	0.0606
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)	0.0586
Fatty acids, total polyunsaturated (g)	0.1493
Vitamin E (alpha-tocopherol) (mg)	0.3366
Sucrose (g)	0.0681
Vitamin B-6 (mg)	0.2174
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0128
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0851
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)	0.2517
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)	0.0012
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0619
Folate, food (g)	34.6240
Fatty acids, total saturated 20:1 (g)	0.0101
Fatty acids, total monounsaturated (g)	0.2138
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0354
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0024
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	13.6870
Fatty acids, total polyunsaturated 16:1 c (g)	0.0024
Fatty acids, total saturated (g)	0.5297
Vitamin B-12 (g)	0.1467
Calcium, Ca (mg)	143.0802
Fatty acids, total saturated 10:0 (g)	0.0357
Galactose (g)	0.0039
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0805
Glutamic acid (g)	0.1644
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2000
Vitamin E, added (mg)	0.0000
Retinol (g)	5.2000
Leucine (g)	0.0933
Folate, DFE (g)	34.6240
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)	1.6191
Tryptophan (g)	0.0141
Threonine (g)	0.0383
Fatty acids, total polyunsaturated 18:1 c (g)	0.0154
Manganese, Mn (mg)	0.2689
Protein (g)	6.8789
Cryptoxanthin, beta (g)	0.4763
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1837
Betaine (mg)	0.1015
Phosphorus, P (mg)	140.1480
Tocopherol, gamma (mg)	0.2456

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> Canadian >> Canadian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 400 degrees. | 2. On oven rack or in toaster oven, toast pita bread for 1 minute. | 3. Remove and allow to cool. | 4. Spread 1/4 cup pasta sauce on each pita round. | 5. In medium bowl, combine red pepper, zucchini, yellow squash and mushrooms. | 6. Spoon evenly onto pita rounds. | 7. Sprinkle 1/4 teaspoon oregano and basil on each round. | 8. Divide mozzarella among pitas. | 9. Top each with 2 teaspoons of Parmesan cheese. | 10. If desired, sprinkle with a bit of crushed red pepper flakes. | 11. Broil, watching carefully, until cheese is melted and bubbly, and pita is hot. | 12. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat pita bread	4			-	-	-	-
pasta sauce	1	cup	prepared	-	-	-	-
red bell pepper	1/2		diced	-	-	-	-
zucchini	1		diced	20.06	3.6698	1.4278	0.3776
summer squash	1		diced	-	-	-	-
mushroom			sliced drained	-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
part mozzarella cheese	1/2	cup	shredded part-skim	-	-	-	-
parmesan cheese	8	teaspoons	grated	49.3333	5.3333	5.3333	0.6667
red pepper flake			crushed	-	-	-	-

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

Cooking in progress....

Veggie Pita Pizzas