RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	265.9405
Energy (kCal)	2734.7634
Carbohydrates (g)	9.6009
Total fats (g)	173.5216
Fatty acids, total saturated 20:0 (g)	0.2594
Fatty acids, total saturated 18:3 undifferentiated (g)	0.9866
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	8.3688
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1643
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	10.2194
Riboflavin (mg)	2.1230
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.2177
Fatty acids, total polyunsaturated 24:1 c (g)	0.0004
Fatty acids, total saturated 18:4 (g)	0.0272
Fatty acids, total saturated 18:0 (g)	26.9740
Tocopherol, delta (mg)	0.0184
Arginine (g)	0.2265
Proline (g)	0.1788
Fatty acids, total polyunsaturated 18:1 t (g)	8.3688
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0698
Adjusted Protein (g)	0.0000
Cystine (g)	0.0222
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	195.0006
Copper, Cu (mg)	0.9702
Maltose (g)	0.0000
Zinc, Zn (mg)	62.2601
Total lipid (fat) (g)	173.5216
Vitamin K (phylloquinone) (g)	35.0498
Cholesterol (mg)	843.6828
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.9866
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	10.7520
Folate, total (g)	90.8902
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	59.1820
Energy (kcal)	2734.7634
Fatty acids, total saturated 16:1 undifferentiated (g)	4.7255
Fatty acids, total saturated 14:1 (g)	1.0077
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0143
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0136
Sugars, total (g)	0.3833
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0401
Vitamin C, total ascorbic acid (mg)	0.6634
Lutein + zeaxanthin (g)	58.7840
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0720
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)	278.1065
Fatty acids, total saturated 16:0 (g)	37.4282
Carbohydrate, by difference (g)	9.6009
Vitamin D (IU)	0.0000
Fructose (g)	0.0877
Fluoride, F (g)	1.5732
Aspartic acid (g)	0.1889
Tyrosine (g)	0.0519
Potassium, K (mg)	4098.0990
Fatty acids, total saturated 12:0 (g)	0.1317
Vitamin A, RAE (g)	2.9420
Serine (g)	0.0520
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0606
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)	0.0433
Fatty acids, total saturated 14:0 (g)	4.6969
Histidine (g)	0.0262
Isoleucine (g)	0.0483
Fatty acids, total polyunsaturated 18:2 CLAs (g)	1.4832
Niacin (mg)	65.7524
Water (g)	914.6919
Fatty acids, total saturated 8:0 (g)	0.0183
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0146
Carotene, beta (g)	34.4000
Sodium, Na (mg)	931.2915
Iron, Fe (mg)	28.6185
Energy (kJ)	11436.4329
Ash (g)	23.8948
Caffeine (mg)	0.0000
Glycine (g)	0.0615
Fatty acids, total trans-polyenoic (g)	1.8507
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	5.8565
Fatty acids, total polyunsaturated (g)	7.3283
Vitamin E (alpha-tocopherol) (mg)	5.2134
Sucrose (g)	0.2073
Vitamin B-6 (mg)	4.9592
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0006
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0687
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0206
Fatty acids, total trans-polyenoic 15:1 (g)	0.0272
Lycopene (g)	0.9200
Starch (g)	0.0000
Pantothenic acid (mg)	7.9730
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)	1.0614
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.7065
Folate, food (g)	90.8902
Fatty acids, total saturated 20:1 (g)	0.2041
Fatty acids, total monounsaturated (g)	65.3758
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.4630
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	2.0003
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	922.4055
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	72.7094
Vitamin B-12 (g)	26.8073
Calcium, Ca (mg)	228.5009
Fatty acids, total saturated 10:0 (g)	0.0698
Galactose (g)	0.0185
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0652
Glutamic acid (g)	0.3048
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.9520
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1014
Folate, DFE (g)	90.8902
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	1.8507
Fiber, total dietary (g)	2.7971
Tryptophan (g)	0.0138
Threonine (g)	0.0384
Fatty acids, total polyunsaturated 18:1 c (g)	51.0557
Manganese, Mn (mg)	0.8992
Protein (g)	265.9405
Cryptoxanthin, beta (g)	1.2900
Fatty acids, total saturated 18:1 undifferentiated (g)	59.4245
Betaine (mg)	109.7609
Phosphorus, P (mg)	2418.5698
Tocopherol, gamma (mg)	0.7914

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. Flatten 3 pounds of hamburger on counter top & sprinkle with the above ingredients. Work all spices into the hamburger well,and form into a ball. Place on a cookis sheet that will fit over a cake pan, or a pan that the fat will drip off of. Bake at 350 degrees for 1 1/2 to 2 1/2 hours, depending on your oven. | 2. SAUCE:. | 3. 3/4°C Evaporated Milk 2 Capsfull Vinegar. | 4. 3/4 Cup White Sugar. | 5. Mix together until thickens & place in fridge. | 6. When the meat is done, use the fat from the meat to slightly brown Lebanese bread in frying pan. (You can buy donair bread at the store or make your own) Cut meat in slices, place on top of heated Lebanese bread. Top with chopped onions and tomato then put sauce on top.Roll up.Be ready for a wonderful treat! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
accent seasoning	1/4	cup		-	-	-	-
pepper	2	teaspoons		11.546	2.9417	0.4779	0.15
onion powder	1	teaspoon		8.184	1.8989	0.2498	0.025
garlic powder	1 1/2	1/2		15.3915	3.3819	0.7696	0.0339
oregano	2	teaspoons		5.3	1.3784	0.18	0.0856
breadcrumb	3/4	cup		-	-	-	-
beef	3	lbs	ground	2694.3419	0.0	264.2632	173.2271

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

Cooking in progress....

The Best Ever Donairs