RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	35.0273
Energy (kCal)	470.073
Carbohydrates (g)	26.6703
Total fats (g)	27.2738
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4876
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.5852
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	1.7585
Tocopherol, beta (mg)	0.0384
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
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)	1.9377
Tocopherol, delta (mg)	0.0600
Arginine (g)	2.6668
Proline (g)	2.1559
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.6331
Adjusted Protein (g)	0.0000
Cystine (g)	0.4270
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	60.3547
Copper, Cu (mg)	0.5847
Maltose (g)	0.0000
Zinc, Zn (mg)	5.2734
Total lipid (fat) (g)	27.2738
Vitamin K (phylloquinone) (g)	1062.3171
Cholesterol (mg)	438.7500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0395
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	14.1160
Folate, total (g)	498.5710
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	34173.0610
Energy (kcal)	470.0730
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4916
Fatty acids, total saturated 14:1 (g)	0.0074
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.8121
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	8.7502
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1115
Vitamin C, total ascorbic acid (mg)	23.4120
Lutein + zeaxanthin (g)	36446.4420
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	2.2092
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)	252.6830
Fatty acids, total saturated 16:0 (g)	6.2553
Carbohydrate, by difference (g)	26.6703
Vitamin D (IU)	94.0000
Fructose (g)	1.5485
Fluoride, F (g)	2.7666
Aspartic acid (g)	3.2663
Tyrosine (g)	1.6378
Potassium, K (mg)	1338.5670
Fatty acids, total saturated 12:0 (g)	0.8713
Vitamin A, RAE (g)	1918.6110
Serine (g)	2.3682
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.8154
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	2.1077
Histidine (g)	0.7677
Isoleucine (g)	1.6636
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	2.4193
Water (g)	448.7372
Fatty acids, total saturated 8:0 (g)	0.4158
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	19989.8800
Sodium, Na (mg)	1044.5900
Iron, Fe (mg)	8.0984
Energy (kJ)	1961.3800
Ash (g)	9.4945
Caffeine (mg)	0.0000
Glycine (g)	1.1745
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	1.8396
Fatty acids, total polyunsaturated (g)	2.6386
Vitamin E (alpha-tocopherol) (mg)	9.4657
Sucrose (g)	1.4741
Vitamin B-6 (mg)	1.1533
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.4301
Vitamin D (D2 + D3) (g)	2.3000
Vitamin D3 (cholecalciferol) (g)	2.3000
Lysine (g)	2.5923
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0265
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4600
Starch (g)	0.0000
Pantothenic acid (mg)	2.6916
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)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4738
Folate, food (g)	498.5710
Fatty acids, total saturated 20:1 (g)	0.0270
Fatty acids, total monounsaturated (g)	7.1534
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	374.6459
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	14.5228
Vitamin B-12 (g)	2.1575
Calcium, Ca (mg)	831.5590
Fatty acids, total saturated 10:0 (g)	1.4897
Galactose (g)	0.0034
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	1.8723
Glutamic acid (g)	5.2187
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.2760
Vitamin E, added (mg)	0.0000
Retinol (g)	253.7500
Leucine (g)	2.7677
Folate, DFE (g)	498.5710
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	10.3039
Tryptophan (g)	0.6175
Threonine (g)	1.6819
Fatty acids, total polyunsaturated 18:1 c (g)	3.4029
Manganese, Mn (mg)	2.5452
Protein (g)	35.0273
Cryptoxanthin, beta (g)	9.5750
Fatty acids, total saturated 18:1 undifferentiated (g)	6.4182
Betaine (mg)	334.0007
Phosphorus, P (mg)	625.9240
Tocopherol, gamma (mg)	1.0485

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Lay the lamb out flat on work surface, skin side down, pound to thin out as much as you can. | 2. In a bowl, combine all ingredients for filling. | 3. Mix well. | 4. Spread mixture on the lamb evenly. | 5. Roll up jelly roll style. | 6. Tie with string at 1" intervals. | 7. Rub with olive oil and sprinkle with salt and pepper. | 8. Roast in 425 degree oven for 15 minutes, reduce the heat to 325 degrees and roast for an additional hour. | 9. Test for doneness. | 10. Remove lamb from pan and deglaze with wine. | 11. Allow the lamb to rest 10 minutes before slicing and serve with pan drippings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leg lamb	4 -5		boneless	0.0	0.0	0.0	0.0
spinach leaf	1	package	chopped	82.36	11.9564	10.3092	1.6188
mint leaf	1/2	cup	chopped	-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
salt	1	teaspoon		-	-	-	-
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
feta cheese	1/2	cup		198.0	3.0675	10.6575	15.96
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
breadcrumb	1	cup	soft	-	-	-	-
half	1/2	cup		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
olive oil				-	-	-	-
salt				-	-	-	-
black pepper			ground	5.773	1.4708	0.239	0.075
red wine	2	cups		-	-	-	-

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

Cooking in progress....

Spinach and Feta Stuffed Leg of Lamb