RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.7056
Energy (kCal)	59.953
Carbohydrates (g)	13.8889
Total fats (g)	0.5347
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0373
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)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0456
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0009
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0539
Tocopherol, delta (mg)	0.0276
Arginine (g)	0.3638
Proline (g)	0.2825
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0804
Adjusted Protein (g)	0.0000
Cystine (g)	0.0379
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.8264
Copper, Cu (mg)	0.1676
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4686
Total lipid (fat) (g)	0.5347
Vitamin K (phylloquinone) (g)	29.9851
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0303
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	13.9620
Folate, total (g)	14.7950
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	138.4810
Energy (kcal)	59.9530
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0070
Fatty acids, total saturated 14:1 (g)	0.0011
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0220
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.4026
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0586
Vitamin C, total ascorbic acid (mg)	0.5560
Lutein + zeaxanthin (g)	88.1760
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1228
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)	29.0150
Fatty acids, total saturated 16:0 (g)	0.1061
Carbohydrate, by difference (g)	13.8889
Vitamin D (IU)	0.0000
Fructose (g)	0.0799
Fluoride, F (g)	3.8098
Aspartic acid (g)	0.3177
Tyrosine (g)	0.0871
Potassium, K (mg)	259.2780
Fatty acids, total saturated 12:0 (g)	0.0140
Vitamin A, RAE (g)	6.8950
Serine (g)	0.0888
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0981
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)	0.0027
Fatty acids, total saturated 14:0 (g)	0.0063
Histidine (g)	0.0419
Isoleucine (g)	0.0810
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.3498
Water (g)	7.8128
Fatty acids, total saturated 8:0 (g)	0.0070
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0021
Carotene, beta (g)	51.6000
Sodium, Na (mg)	26.9920
Iron, Fe (mg)	2.4435
Energy (kJ)	250.8680
Ash (g)	0.9818
Caffeine (mg)	0.0000
Glycine (g)	0.0995
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)	0.0923
Fatty acids, total polyunsaturated (g)	0.1431
Vitamin E (alpha-tocopherol) (mg)	0.6846
Sucrose (g)	0.2275
Vitamin B-6 (mg)	0.2180
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0008
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1087
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0105
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	1.3800
Starch (g)	0.0000
Pantothenic acid (mg)	0.2109
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0557
Folate, food (g)	14.7950
Fatty acids, total saturated 20:1 (g)	0.0008
Fatty acids, total monounsaturated (g)	0.1079
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	8.4412
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.2204
Vitamin B-12 (g)	0.0035
Calcium, Ca (mg)	91.8290
Fatty acids, total saturated 10:0 (g)	0.0029
Galactose (g)	0.0149
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1074
Glutamic acid (g)	0.4876
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	1.4280
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1682
Folate, DFE (g)	14.7950
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)	4.1334
Tryptophan (g)	0.0227
Threonine (g)	0.0651
Fatty acids, total polyunsaturated 18:1 c (g)	0.0763
Manganese, Mn (mg)	1.1415
Protein (g)	2.7056
Cryptoxanthin, beta (g)	1.9350
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0977
Betaine (mg)	1.4998
Phosphorus, P (mg)	57.2720
Tocopherol, gamma (mg)	1.1852

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Put roast in a heavy pot with a tight fitting lid. | 2. Add water halfway up meat- don't submerge meat in water. | 3. Add spices, cover, and bring to a boil. | 4. Reduce heat as low as possible and simmer all day, 8-10 hours. | 5. Check occasionally; do not add additional water unless absolutely necessary. | 6. When the meat is so tender it is falling apart, and there is only a small amount of liquid left in the pan, it is ready. | 7. Take two big forks and shred meat into juices in bottom of pot so that the meat will soak up the juices. | 8. Serve on toasted buns ( rye, pumpernickle, or onion rolls are good!) and top with your favorite mustard or horseradish sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rump roast	1	pike	rolled	-	-	-	-
bay leaf	1			-	-	-	-
pepper	1	tablespoon		17.319000000000003	4.4126	0.7169	0.2249
salt	1	tablespoon		-	-	-	-
oregano	1	tablespoon	dried	7.95	2.0676	0.27	0.1284
rosemary	1	tablespoon	crumbled dried	2.227	0.3519	0.0563	0.0996
summer savory	1	tablespoon		-	-	-	-
garlic powder	1	tablespoon		32.107	7.0548	1.6054	0.0708
beef bouillon cube	1			0.35	0.002	0.057	0.011000000000000001

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

Cooking in progress....

French Dip Beef