RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	16.6656
Energy (kCal)	222.691
Carbohydrates (g)	0.1701
Total fats (g)	17.5755
Fatty acids, total saturated 20:0 (g)	0.0017
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1960
Fatty acids, total polyunsaturated 17:1 (g)	0.0346
Fatty acids, total trans-monoenoic (g)	0.1928
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0244
Fatty acids, total saturated 4:0 (g)	0.4129
Fatty acids, total trans (g)	0.1928
Riboflavin (mg)	0.0856
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0062
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)	2.1266
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.2209
Proline (g)	0.7667
Fatty acids, total polyunsaturated 18:1 t (g)	0.1928
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.1830
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	19.2210
Copper, Cu (mg)	0.0545
Maltose (g)	0.0000
Zinc, Zn (mg)	3.2275
Total lipid (fat) (g)	17.5755
Vitamin K (phylloquinone) (g)	2.0080
Cholesterol (mg)	81.5291
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)	0.0000
Folate, total (g)	3.9689
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	396.2339
Energy (kcal)	222.6910
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4349
Fatty acids, total saturated 14:1 (g)	0.0255
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4840
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0017
Sugars, total (g)	0.0000
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0006
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8988
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)	14.7417
Fatty acids, total saturated 16:0 (g)	4.3108
Carbohydrate, by difference (g)	0.1701
Vitamin D (IU)	2.2680
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	1.7587
Tyrosine (g)	0.6805
Potassium, K (mg)	214.3952
Fatty acids, total saturated 12:0 (g)	0.3603
Vitamin A, RAE (g)	108.6540
Serine (g)	0.7396
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7264
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0062
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	1.3793
Histidine (g)	0.6757
Isoleucine (g)	0.8498
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0136
Niacin (mg)	4.9071
Water (g)	34.4300
Fatty acids, total saturated 8:0 (g)	0.1423
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)	24.7040
Sodium, Na (mg)	35.9764
Iron, Fe (mg)	1.1680
Energy (kJ)	932.3507
Ash (g)	0.6577
Caffeine (mg)	0.0000
Glycine (g)	0.7844
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0108
Fatty acids, total saturated 18:2 undifferentiated (g)	0.4157
Fatty acids, total polyunsaturated (g)	0.6389
Vitamin E (alpha-tocopherol) (mg)	0.3584
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.3460
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2445
Vitamin D (D2 + D3) (g)	0.0567
Vitamin D3 (cholecalciferol) (g)	0.0567
Lysine (g)	1.7508
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)	0.0013
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)	0.0443
Folate, food (g)	3.9689
Fatty acids, total saturated 20:1 (g)	0.0079
Fatty acids, total monounsaturated (g)	5.7347
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1145
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0414
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0839
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	2.8544
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	9.6199
Vitamin B-12 (g)	2.2239
Calcium, Ca (mg)	10.1508
Fatty acids, total saturated 10:0 (g)	0.3217
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.0865
Glutamic acid (g)	2.9724
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)	106.6060
Leucine (g)	1.5678
Folate, DFE (g)	3.9689
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)	0.0000
Tryptophan (g)	0.2046
Threonine (g)	0.8562
Fatty acids, total polyunsaturated 18:1 c (g)	1.6465
Manganese, Mn (mg)	0.0000
Protein (g)	16.6656
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	5.0426
Betaine (mg)	0.0000
Phosphorus, P (mg)	133.6266
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Prepare the meat; trim away any fat and cut into 2 5 cm (1-inch) cubes. | 2. Dry the meat on kitchen paper and divide between four or five small dishes. | 3. Heat the oil in the fondue pot to the correct temperature of 190°C/375°F. | 4. Test by dropping a small cube of bread into the oil-it should turn brown in less than a minute. | 5. If the oil is too hot and smoking, allow it to cool slightly. | 6. Carefully transfer the fondue pan to its lighted spirit stove to keep hot. | 7. Drop in the bay leaf and garlic, for extra flavouring. | 8. Each person cooks the cubes of meat, in the oil until done to the individual's taste. | 9. Transfer the meat from the fondue fork onto an eating fork and dip into a sauce. | 10. Offer a selection of sauces to dip the meat, curry sauce, garlic mayonnaise, pepper sauce, mustard sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bay leaf	1	-	-	-	-
garlic clove	1	-	-	-	-
filet beef	2	110.56299999999999	0.1701	16.6298	4.8421
oil	1	112.12799999999999	0.0	0.0358	12.7334

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

Cooking in progress....

Fondue Bourguignonne