RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	31.0178
Energy (kCal)	214.6683
Carbohydrates (g)	20.0282
Total fats (g)	1.3527
Fatty acids, total saturated 20:0 (g)	0.0025
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0354
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)	0.0741
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2720
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0170
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)	0.0703
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2190
Proline (g)	0.1280
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.4104
Adjusted Protein (g)	0.0000
Cystine (g)	0.0196
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	25.8455
Copper, Cu (mg)	0.4436
Maltose (g)	0.0000
Zinc, Zn (mg)	1.8749
Total lipid (fat) (g)	1.3527
Vitamin K (phylloquinone) (g)	0.8435
Cholesterol (mg)	70.8333
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0051
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	16.5000
Folate, total (g)	57.6450
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	212.4642
Energy (kcal)	214.6683
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0227
Fatty acids, total saturated 14:1 (g)	0.0007
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0333
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0326
Sugars, total (g)	7.0232
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0440
Vitamin C, total ascorbic acid (mg)	13.4130
Lutein + zeaxanthin (g)	239.2900
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0468
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1164
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)	54.9958
Fatty acids, total saturated 16:0 (g)	0.2677
Carbohydrate, by difference (g)	20.0282
Vitamin D (IU)	0.0000
Fructose (g)	2.1222
Fluoride, F (g)	1.2100
Aspartic acid (g)	0.2325
Tyrosine (g)	0.0673
Potassium, K (mg)	620.3983
Fatty acids, total saturated 12:0 (g)	0.0004
Vitamin A, RAE (g)	45.7625
Serine (g)	0.0957
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0984
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0011
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0076
Histidine (g)	0.0579
Isoleucine (g)	0.0817
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.3905
Water (g)	242.0696
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)	18.5875
Sodium, Na (mg)	107.7008
Iron, Fe (mg)	2.5558
Energy (kJ)	896.1700
Ash (g)	2.4448
Caffeine (mg)	0.0000
Glycine (g)	0.0915
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)	0.2528
Fatty acids, total polyunsaturated (g)	0.4584
Vitamin E (alpha-tocopherol) (mg)	0.7629
Sucrose (g)	1.4116
Vitamin B-6 (mg)	0.4469
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)	0.1172
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)	2.0662
Pantothenic acid (mg)	0.4488
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)	0.0004
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2948
Folate, food (g)	57.6450
Fatty acids, total saturated 20:1 (g)	0.0022
Fatty acids, total monounsaturated (g)	0.2966
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1696
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0004
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	109.2188
Fatty acids, total polyunsaturated 16:1 c (g)	0.0014
Fatty acids, total saturated (g)	0.3519
Vitamin B-12 (g)	1.4167
Calcium, Ca (mg)	209.4817
Fatty acids, total saturated 10:0 (g)	0.0013
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1419
Glutamic acid (g)	0.5868
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	5.8000
Vitamin E, added (mg)	0.0000
Retinol (g)	42.5000
Leucine (g)	0.1813
Folate, DFE (g)	57.6450
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)	2.7840
Tryptophan (g)	0.0296
Threonine (g)	0.0840
Fatty acids, total polyunsaturated 18:1 c (g)	0.1508
Manganese, Mn (mg)	0.3515
Protein (g)	31.0178
Cryptoxanthin, beta (g)	41.6875
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2706
Betaine (mg)	0.1100
Phosphorus, P (mg)	332.9325
Tocopherol, gamma (mg)	0.0544

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Mexican >> Mexican
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 375'F. | 2. Prepare the pizza dough and set aside. I put mine in a plastic container with a lid. I put some olive oil on the dough to keep it supple. | 3. Prepare all the ingredients that need chopping. | 4. Saute the onion and garlic for a few minutes. then add everything else except the marinara sauce and cheese. | 5. Turn the heat down and add the marinara sauce until the mixture is just moist. Saute this for a few minutes to combine everything together. | 6. Remove from heat. | 7. Divide the pizza dough into two equal pieces. Roll them out and put half the filling on each round. | 8. Shred some cheese on top of the marinara mixture and then seal the pastries well so they don't leak. You can brush the tops with some soy milk or melted vegan margarine. | 9. Cut small vent holes in the top of the pastries and bake for 30 minutes. | 10. Serve warm with melted cheese and more marinara sauce on top. | 11. Bon Appetit! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pizza crust	1			-	-	-	-
vegetarian chicken	1	package		126.0833	0.0	28.05	0.7083
corn	1/4	cup	cooked	31.175	6.7788	1.1854	0.4894
onion	1		diced	44.0	10.274000000000001	1.21	0.11
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
chipotle chile adobo	1		chopped	126.0833	0.0	28.05	0.7083
black olive	1/4	cup	chopped	126.0833	0.0	28.05	0.7083
button mushroom	5		chopped	126.0833	0.0	28.05	0.7083
artichoke heart	6		marinated chopped	126.0833	0.0	28.05	0.7083
marinara sauce	1	jar		-	-	-	-
vegan cheese	1	package		126.0833	0.0	28.05	0.7083
salt pepper				126.0833	0.0	28.05	0.7083

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

Cooking in progress....

Chef Joey's Mexican Calzone (Vegan)