RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	99.932
Energy (kCal)	1435.4201
Carbohydrates (g)	55.7987
Total fats (g)	90.286
Fatty acids, total saturated 20:0 (g)	0.0877
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3509
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	2.8026
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1484
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	3.4255
Riboflavin (mg)	1.0928
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0761
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0091
Fatty acids, total saturated 18:0 (g)	10.1531
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.7638
Proline (g)	0.4490
Fatty acids, total polyunsaturated 18:1 t (g)	2.8011
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	7.5099
Adjusted Protein (g)	0.0000
Cystine (g)	0.1819
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	81.3193
Copper, Cu (mg)	0.4492
Maltose (g)	0.0356
Zinc, Zn (mg)	22.1128
Total lipid (fat) (g)	90.2860
Vitamin K (phylloquinone) (g)	283.1685
Cholesterol (mg)	467.2276
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.3405
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	76.5625
Folate, total (g)	217.2495
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	625.6641
Energy (kcal)	1435.4201
Fatty acids, total saturated 16:1 undifferentiated (g)	1.6756
Fatty acids, total saturated 14:1 (g)	0.3392
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2382
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0045
Sugars, total (g)	41.9299
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2028
Vitamin C, total ascorbic acid (mg)	135.6965
Lutein + zeaxanthin (g)	367.1722
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6057
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)	150.3953
Fatty acids, total saturated 16:0 (g)	15.9294
Carbohydrate, by difference (g)	55.7987
Vitamin D (IU)	41.0000
Fructose (g)	6.0657
Fluoride, F (g)	4.9783
Aspartic acid (g)	1.1885
Tyrosine (g)	0.3350
Potassium, K (mg)	2113.2939
Fatty acids, total saturated 12:0 (g)	12.8252
Vitamin A, RAE (g)	98.0666
Serine (g)	0.7000
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4818
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)	0.0156
Fatty acids, total saturated 14:0 (g)	6.0455
Histidine (g)	0.2489
Isoleucine (g)	0.4619
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.5004
Niacin (mg)	22.8470
Water (g)	970.2100
Fatty acids, total saturated 8:0 (g)	0.9044
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0135
Carotene, beta (g)	153.2742
Sodium, Na (mg)	452.1272
Iron, Fe (mg)	12.0221
Energy (kJ)	5997.7986
Ash (g)	11.0971
Caffeine (mg)	0.0000
Glycine (g)	0.3555
Fatty acids, total trans-polyenoic (g)	0.6229
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	3.2494
Fatty acids, total polyunsaturated (g)	3.9135
Vitamin E (alpha-tocopherol) (mg)	3.7261
Sucrose (g)	28.3543
Vitamin B-6 (mg)	2.2253
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0544
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.6514
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0164
Fatty acids, total trans-polyenoic 15:1 (g)	0.0091
Lycopene (g)	0.2675
Starch (g)	0.0000
Pantothenic acid (mg)	4.2240
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)	0.3578
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4960
Folate, food (g)	217.2495
Fatty acids, total saturated 20:1 (g)	0.0815
Fatty acids, total monounsaturated (g)	26.8488
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5865
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.6778
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	495.3298
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	48.0911
Vitamin B-12 (g)	9.3808
Calcium, Ca (mg)	276.4512
Fatty acids, total saturated 10:0 (g)	1.0323
Galactose (g)	0.0004
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.5431
Glutamic acid (g)	2.1011
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	117.5985
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	0.7222
Folate, DFE (g)	217.2495
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.6229
Fiber, total dietary (g)	10.5617
Tryptophan (g)	0.1353
Threonine (g)	0.4259
Fatty acids, total polyunsaturated 18:1 c (g)	18.6966
Manganese, Mn (mg)	0.7824
Protein (g)	99.9320
Cryptoxanthin, beta (g)	4.7399
Fatty acids, total saturated 18:1 undifferentiated (g)	24.7420
Betaine (mg)	37.9570
Phosphorus, P (mg)	1012.3418
Tocopherol, gamma (mg)	0.2689

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Dissolve yeast in warm water. Stir in sugar, oil, salt, egg and 1. | 2. cup of the flour. Beat until smooth. Mix in enough remaining flour. | 3. to make the dough soft but easy to handle. Turn onto well-floured. | 4. surface; knead until smooth, about 5 minutes. Place in greased. | 5. bowl; turn greased side up. Cover; let rise in warm place until. | 6. double, about 1 hour. | 7. Cook and stir beef until light brown. Stir in cabbage, onion, water,. | 8. salt, caraway seed and pepper. Heat to boiling, reduce heat. Cover. | 9. and simmer until cabbage is tender, about 15 minutes. | 10. Punch down dough. Roll into a 16-inch square and cut into 1 inch. | 11. squares. Place about 1/4 cup filling onto the center of each square,. | 12. bring corners up and together, then pinch to seal. Place seam side. | 13. down on a greased cookie sheet. Shape into rounds. Let rise again. | 14. until double, about 1 hour. Preheat oven to 375°F Bake until pastry. | 15. is light brown, about 20-25 minutes. Brush tops with butter. If. | 16. desired, wrap individually and freeze. If turnovers are prepared. | 17. ahead and frozen, they should be covered and reheated at 350F for. | 18. about 20-30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	1	package		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
salt	1	teaspoon		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
flour	3 - 3 1/2	cups		0.0	0.0	0.0	0.0
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
cabbage	4	cups	shredded	89.0	20.648000000000003	4.5568	0.35600000000000004
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
water	1/4	cup		0.0	0.0	0.0	0.0
salt	1 1/2	1/2		-	-	-	-
caraway seed	1/2	teaspoon		3.4965	0.524	0.2076	0.1532
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094

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

Cooking in progress....

Beef and Cabbage Turnovers - Bierocks