RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	23.868
Energy (kCal)	485.626
Carbohydrates (g)	25.7733
Total fats (g)	32.4354
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4286
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.8927
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.2894
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	3.7432
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.5331
Proline (g)	0.3075
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.7610
Adjusted Protein (g)	0.0000
Cystine (g)	0.1441
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	33.5110
Copper, Cu (mg)	0.1068
Maltose (g)	0.0000
Zinc, Zn (mg)	2.1789
Total lipid (fat) (g)	32.4354
Vitamin K (phylloquinone) (g)	248.8826
Cholesterol (mg)	259.5360
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	12.7500
Folate, total (g)	71.5900
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	2381.5340
Energy (kcal)	485.6260
Fatty acids, total saturated 16:1 undifferentiated (g)	0.7169
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2020
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.3345
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0620
Vitamin C, total ascorbic acid (mg)	26.8060
Lutein + zeaxanthin (g)	1089.3300
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4852
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)	38.2500
Fatty acids, total saturated 16:0 (g)	8.3776
Carbohydrate, by difference (g)	25.7733
Vitamin D (IU)	41.0000
Fructose (g)	1.0320
Fluoride, F (g)	1.4300
Aspartic acid (g)	0.8015
Tyrosine (g)	0.2790
Potassium, K (mg)	522.2100
Fatty acids, total saturated 12:0 (g)	0.7710
Vitamin A, RAE (g)	374.1900
Serine (g)	0.5322
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3908
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	2.7830
Histidine (g)	0.1803
Isoleucine (g)	0.3753
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.4291
Water (g)	127.7783
Fatty acids, total saturated 8:0 (g)	0.3091
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	813.6580
Sodium, Na (mg)	543.6220
Iron, Fe (mg)	4.0240
Energy (kJ)	2031.0800
Ash (g)	3.7450
Caffeine (mg)	0.0000
Glycine (g)	0.2652
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	1.4325
Fatty acids, total polyunsaturated (g)	2.0153
Vitamin E (alpha-tocopherol) (mg)	1.3887
Sucrose (g)	0.7920
Vitamin B-6 (mg)	0.2718
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.5274
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.5281
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.9454
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0960
Folate, food (g)	71.5900
Fatty acids, total saturated 20:1 (g)	0.0439
Fatty acids, total monounsaturated (g)	9.8177
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	166.2648
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	18.7156
Vitamin B-12 (g)	0.8876
Calcium, Ca (mg)	393.5540
Fatty acids, total saturated 10:0 (g)	0.6922
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.4201
Glutamic acid (g)	1.1196
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	306.5440
Leucine (g)	0.6097
Folate, DFE (g)	71.5900
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	1.9180
Tryptophan (g)	0.1044
Threonine (g)	0.3211
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.1914
Protein (g)	23.8680
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	8.6683
Betaine (mg)	0.2300
Phosphorus, P (mg)	416.2580
Tocopherol, gamma (mg)	0.3295

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Brown the ground beef in oil. | 2. Drain the beef, and then add the tomato sauce, onion, parsley, Italian Essence, bouillon powder, and garlic. | 3. Heat to boiling, reduce the heat, and simmer for 20 minutes; cool for 5 minutes. | 4. Stir in the cheeses, egg, and mushrooms. | 5. Cut a 1½-inch horizontal slice off the top of the French bread loaf. | 6. Remove the center portion of bread, leaving 1-inch-thick sides of the bread shell. | 7. Put the beef mixture in the loaf and wrap in a large piece of buttered aluminum foil. | 8. Bake at 300°F for 30 minutes. | 9. Remove the foil. | 10. If desired, sprinkle with an additional ¼ cup of shredded mozzarella cheese and return to the oven for 5 minutes, or until the cheese melts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	1 1/2		ground	-	-	-	-
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
no salt tomato sauce	16	fluid	no-salt-added	-	-	-	-
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
emeril	1 1/4	1/4		-	-	-	-
beef bouillon powder	1	teaspoon	low sodium	-	-	-	-
garlic	1	clove	chopped	4.47	0.9918	0.1908	0.015
mozzarella cheese	1	cup	shredded	-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
egg	1		beaten	71.5	0.36	6.28	4.755
mushroom	1/4	cup	chopped	-	-	-	-
french bread	1	loaf		-	-	-	-

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

Cooking in progress....

Beef-Stuffed French Bread