RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.8438
Energy (kCal)	142.8274
Carbohydrates (g)	12.758
Total fats (g)	10.0645
Fatty acids, total saturated 20:0 (g)	0.0384
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0997
Fatty acids, total polyunsaturated 17:1 (g)	0.0112
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)	0.0926
Tocopherol, beta (mg)	0.0377
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)	0.2094
Tocopherol, delta (mg)	0.0058
Arginine (g)	0.0884
Proline (g)	0.1106
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.3594
Adjusted Protein (g)	0.0000
Cystine (g)	0.0298
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.3578
Copper, Cu (mg)	0.1543
Maltose (g)	0.0000
Zinc, Zn (mg)	0.5498
Total lipid (fat) (g)	10.0645
Vitamin K (phylloquinone) (g)	24.3916
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)	0.0104
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	39.9003
Folate, total (g)	33.9840
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3534.8809
Energy (kcal)	142.8274
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1216
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0221
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	7.3169
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1106
Vitamin C, total ascorbic acid (mg)	28.7831
Lutein + zeaxanthin (g)	916.6271
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0734
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)	35.5731
Fatty acids, total saturated 16:0 (g)	1.1400
Carbohydrate, by difference (g)	12.7580
Vitamin D (IU)	0.0000
Fructose (g)	3.6553
Fluoride, F (g)	4.5643
Aspartic acid (g)	0.3799
Tyrosine (g)	0.0502
Potassium, K (mg)	610.6271
Fatty acids, total saturated 12:0 (g)	0.0037
Vitamin A, RAE (g)	177.4545
Serine (g)	0.0880
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0881
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)	0.0127
Fatty acids, total saturated 14:0 (g)	0.0063
Histidine (g)	0.0440
Isoleucine (g)	0.0677
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.7132
Water (g)	203.0053
Fatty acids, total saturated 8:0 (g)	0.0003
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)	1885.8706
Sodium, Na (mg)	306.2933
Iron, Fe (mg)	1.3899
Energy (kJ)	595.0814
Ash (g)	2.1550
Caffeine (mg)	0.0000
Glycine (g)	0.0730
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)	1.3616
Fatty acids, total polyunsaturated (g)	1.4612
Vitamin E (alpha-tocopherol) (mg)	3.5797
Sucrose (g)	0.0239
Vitamin B-6 (mg)	0.2663
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)	0.0920
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)	5106.0271
Starch (g)	0.0000
Pantothenic acid (mg)	0.2581
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)	0.0896
Folate, food (g)	33.9840
Fatty acids, total saturated 20:1 (g)	0.0288
Fatty acids, total monounsaturated (g)	6.7274
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)	0.0020
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	17.5563
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.4182
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	33.1166
Fatty acids, total saturated 10:0 (g)	0.0005
Galactose (g)	0.0044
Tocotrienol, gamma (mg)	0.0021
Alanine (g)	0.0851
Glutamic acid (g)	0.9975
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	214.1159
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1023
Folate, DFE (g)	33.9840
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)	3.7961
Tryptophan (g)	0.0191
Threonine (g)	0.0807
Fatty acids, total polyunsaturated 18:1 c (g)	0.0369
Manganese, Mn (mg)	0.3759
Protein (g)	2.8438
Cryptoxanthin, beta (g)	254.8140
Fatty acids, total saturated 18:1 undifferentiated (g)	6.5648
Betaine (mg)	1.9501
Phosphorus, P (mg)	72.2951
Tocopherol, gamma (mg)	0.3942

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. Pre-heat the oven to 200°C/400°F. | 2. Lightly grease an ovenproof baking dish. | 3. Put all the marinade ingredients into a roomy bowl & mix them together, ensuring that they are well blended. | 4. Put about one third of the marinade in the ovenproof dish. | 5. Place the pork chops on top and then dribble the rest of the marinade over the top of the chops. | 6. Cover with cling film & leave to marinate for at least 2 hours, preferably overnight in the fridge, if you have time! | 7. When you are ready to cook them, take them out of the fridge at least 30 minutes beforehand and bake in a pre-heated oven for 45 to 55 minutes, OR cook over hot coals on the barbecue for about 30 to 45 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork chop	4		lean	-	-	-	-
tomato	7	ounces	chopped	35.7204	7.7196	1.7463	0.3969
peach jam relish	2	tablespoons		-	-	-	-
balsamic vinegar	2	teaspoons		9.328	1.8052	0.0519	0.0
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
soy sauce	1	teaspoon		2.8089999999999997	0.2613	0.4314	0.0302
garlic granule	2	teaspoons	peeled crushed	-	-	-	-
ginger	2	teaspoons	ground	3.2	0.7108	0.0728	0.03
paprika	1	teaspoon	sweet	6.486000000000001	1.2418	0.3252	0.2965
cayenne pepper	1	teaspoon		5.724	1.0193	0.2162	0.3109

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

Cooking in progress....

Peachy Piquant Pork Bake - Oven Bake or Barbecue