RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.609
Energy (kCal)	90.45
Carbohydrates (g)	14.184
Total fats (g)	1.107
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0060
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)	0.1319
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)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1800
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1560
Proline (g)	0.0180
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.9550
Adjusted Protein (g)	0.0000
Cystine (g)	0.0060
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.7950
Copper, Cu (mg)	0.0585
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2550
Total lipid (fat) (g)	1.1070
Vitamin K (phylloquinone) (g)	0.6000
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)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	22.5000
Folate, total (g)	37.2000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3.0000
Energy (kcal)	90.4500
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0435
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0030
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	6.3600
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	11.1000
Lutein + zeaxanthin (g)	6.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0315
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)	23.7000
Fatty acids, total saturated 16:0 (g)	0.3120
Carbohydrate, by difference (g)	14.1840
Vitamin D (IU)	0.0000
Fructose (g)	1.9350
Fluoride, F (g)	127.8000
Aspartic acid (g)	0.1365
Tyrosine (g)	0.0210
Potassium, K (mg)	453.9000
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.0000
Serine (g)	0.0315
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0375
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0495
Histidine (g)	0.0210
Isoleucine (g)	0.0210
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	3.5670
Water (g)	558.0075
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	1.5000
Sodium, Na (mg)	1624.2000
Iron, Fe (mg)	1.0545
Energy (kJ)	375.1500
Ash (g)	5.0925
Caffeine (mg)	0.0000
Glycine (g)	0.0375
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)	0.0630
Fatty acids, total polyunsaturated (g)	0.0690
Vitamin E (alpha-tocopherol) (mg)	0.0300
Sucrose (g)	1.4850
Vitamin B-6 (mg)	0.2235
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0585
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.2715
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)	0.0777
Folate, food (g)	37.2000
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.4110
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)	21.7650
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.5415
Vitamin B-12 (g)	0.3045
Calcium, Ca (mg)	60.6000
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0315
Glutamic acid (g)	0.3870
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0375
Folate, DFE (g)	37.2000
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)	2.5500
Tryptophan (g)	0.0210
Threonine (g)	0.0315
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.2370
Protein (g)	6.6090
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.3675
Betaine (mg)	0.1500
Phosphorus, P (mg)	100.0500
Tocopherol, gamma (mg)	0.0000

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. Trim fat from roast. | 2. If necessary, cut roast to fit into a 3 1/2 to 6 quart crockpot. | 3. In a large skillet brown meat on all sides in hot oil. | 4. drain off fat. | 5. Transfer meat to crockpot. | 6. Clean mushrooms; remove and discard stems. | 7. Cut mushrooms into 1/4 inch slices. | 8. Add to crockpot. | 9. Pour broth over meat and mushrooms. | 10. Cover and cook on low-heat setting for 8 to 9 hours or on high heat setting for 4 to 4 1/2 hours. | 11. Remove meat from crockpot; cover and let stand for 10 minutes. | 12. Meanwhile, using a slotted spoon, remove mushrooms and set aside. | 13. Thinly slice meat. | 14. Arrange meat, mushroom slices, and onion slices on toasted buns. | 15. Pour cooking juices into a measuring cup; skim off fat. | 16. Drizzle a little of the juices onto each sandwich and pour the remaining juices into bowls to serve with the sandwiches for dipping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bottom steak	3 - 3 1/2	lbs	round	0.0	0.0	0.0	0.0
portabella mushroom	4			-	-	-	-
beef broth	1	can		30.45	0.174	4.959	0.9570000000000001
hoagie	8		toasted	-	-	-	-
red onion	1		cut	60.0	14.01	1.65	0.15

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

Cooking in progress....

French Dips with Mushrooms