RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.3452
Energy (kCal)	64.7542
Carbohydrates (g)	8.0986
Total fats (g)	0.8364
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0143
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)	0.0243
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0152
Tocopherol, beta (mg)	0.0019
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)	0.0955
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0166
Proline (g)	0.0126
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4312
Adjusted Protein (g)	0.0000
Cystine (g)	0.0030
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	6.5732
Copper, Cu (mg)	0.0349
Maltose (g)	0.0000
Zinc, Zn (mg)	0.5088
Total lipid (fat) (g)	0.8364
Vitamin K (phylloquinone) (g)	2.5127
Cholesterol (mg)	3.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0009
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	3.4868
Folate, total (g)	8.9230
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	191.3754
Energy (kcal)	64.7542
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0176
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0021
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.1425
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0108
Vitamin C, total ascorbic acid (mg)	3.3679
Lutein + zeaxanthin (g)	25.9193
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0092
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)	12.7205
Fatty acids, total saturated 16:0 (g)	0.2124
Carbohydrate, by difference (g)	8.0986
Vitamin D (IU)	0.0000
Fructose (g)	0.3855
Fluoride, F (g)	0.7350
Aspartic acid (g)	0.0437
Tyrosine (g)	0.0071
Potassium, K (mg)	158.7209
Fatty acids, total saturated 12:0 (g)	0.0215
Vitamin A, RAE (g)	14.4887
Serine (g)	0.0098
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0107
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0763
Histidine (g)	0.0051
Isoleucine (g)	0.0074
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1620
Water (g)	146.5905
Fatty acids, total saturated 8:0 (g)	0.0090
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)	87.4587
Sodium, Na (mg)	176.4072
Iron, Fe (mg)	0.9004
Energy (kJ)	270.5380
Ash (g)	1.2051
Caffeine (mg)	0.0000
Glycine (g)	0.0091
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)	0.0388
Fatty acids, total polyunsaturated (g)	0.0540
Vitamin E (alpha-tocopherol) (mg)	0.1146
Sucrose (g)	0.0991
Vitamin B-6 (mg)	0.0448
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0145
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0108
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	479.3362
Starch (g)	0.0000
Pantothenic acid (mg)	0.0397
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)	0.0197
Folate, food (g)	8.9230
Fatty acids, total saturated 20:1 (g)	0.0116
Fatty acids, total monounsaturated (g)	0.2323
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)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	4.2329
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.4938
Vitamin B-12 (g)	0.1650
Calcium, Ca (mg)	139.6692
Fatty acids, total saturated 10:0 (g)	0.0192
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0112
Glutamic acid (g)	0.1155
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	18.8802
Vitamin E, added (mg)	0.0000
Retinol (g)	5.8500
Leucine (g)	0.0139
Folate, DFE (g)	8.9230
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)	0.5884
Tryptophan (g)	0.0030
Threonine (g)	0.0090
Fatty acids, total polyunsaturated 18:1 c (g)	0.0037
Manganese, Mn (mg)	0.1108
Protein (g)	6.3452
Cryptoxanthin, beta (g)	0.1438
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2026
Betaine (mg)	0.0798
Phosphorus, P (mg)	113.5095
Tocopherol, gamma (mg)	0.0600

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Indian Subcontinent >> Indian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat the broiler. | 2. Sift the chickpea flour with the salt into a medium bowl. | 3. Slowly add 1/4 cup of the water, whisking constantly to form a paste. Beat with a wooden spoon until smooth. Whisk in the remaining 1/4 cup of water and let the batter stand at room temperature for 30 minutes, then stir in the rosemary. | 4. Heat 1 tablespoon of the olive oil in a 12" nonstick ovenproof skillet. | 5. Stir the batter once, pour it into the skillet and drizzle the remaining 2 tablespoons of olive oil on top. | 6. Cook the pizza over moderately high heat until the bottom is golden and crisp and the top is almost set, 2 to 3 minutes. | 7. Burst any large air bubbles with the tip of a knife. | 8. Sprinkle the tomato, onion, Parmesan and pepper over the top, then place the skillet under the broiler and cook until the pizza is golden and crisp, 4 to 5 minutes. | 9. Slide the pizza onto a work surface, cut into wedges and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garbanzo flour	2/3	cup		-	-	-	-
salt	1/3	teaspoon		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
rosemary	1/2	teaspoon	chopped	0.4585	0.0724	0.0116	0.0205
extra virgin olive oil	3	tablespoons		-	-	-	-
tomato	2	tablespoons	chopped	3.3525	0.7245	0.1639	0.0372
onion	1	tablespoon	chopped	4.0	0.934	0.11	0.01
parmesan cheese	3	tablespoons	grated	55.5	6.0	6.0	0.75
black pepper	1/4	teaspoon		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....

Chickpea Flour Pizza