RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.3956
Energy (kCal)	128.9682
Carbohydrates (g)	2.4408
Total fats (g)	13.6055
Fatty acids, total saturated 20:0 (g)	0.0559
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1093
Fatty acids, total polyunsaturated 17:1 (g)	0.0169
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)	0.0116
Tocopherol, beta (mg)	0.0148
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)	0.2705
Tocopherol, delta (mg)	0.0046
Arginine (g)	0.0152
Proline (g)	0.0263
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1129
Adjusted Protein (g)	0.0000
Cystine (g)	0.0032
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.3336
Copper, Cu (mg)	0.0304
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0584
Total lipid (fat) (g)	13.6055
Vitamin K (phylloquinone) (g)	22.1560
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0020
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0057
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	31.9080
Folate, total (g)	3.8788
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	121.3805
Energy (kcal)	128.9682
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1703
Fatty acids, total saturated 14:1 (g)	0.0004
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0028
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3452
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	6.8640
Lutein + zeaxanthin (g)	147.0110
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0136
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)	5.4215
Fatty acids, total saturated 16:0 (g)	1.5369
Carbohydrate, by difference (g)	2.4408
Vitamin D (IU)	0.0000
Fructose (g)	0.1200
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.0285
Tyrosine (g)	0.0083
Potassium, K (mg)	51.6452
Fatty acids, total saturated 12:0 (g)	0.0024
Vitamin A, RAE (g)	6.0205
Serine (g)	0.0091
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0100
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)	0.0174
Fatty acids, total saturated 14:0 (g)	0.0005
Histidine (g)	0.0042
Isoleucine (g)	0.0097
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0841
Water (g)	13.6309
Fatty acids, total saturated 8:0 (g)	0.0012
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)	71.4267
Sodium, Na (mg)	1.6817
Iron, Fe (mg)	0.4623
Energy (kJ)	539.5617
Ash (g)	0.1824
Caffeine (mg)	0.0000
Glycine (g)	0.0107
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)	1.3349
Fatty acids, total polyunsaturated (g)	1.4460
Vitamin E (alpha-tocopherol) (mg)	2.1273
Sucrose (g)	0.0485
Vitamin B-6 (mg)	0.0380
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0094
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.0503
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)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0103
Folate, food (g)	3.8788
Fatty acids, total saturated 20:1 (g)	0.0427
Fatty acids, total monounsaturated (g)	9.8658
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0012
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0030
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.2159
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.8937
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	20.5645
Fatty acids, total saturated 10:0 (g)	0.0024
Galactose (g)	0.0025
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0116
Glutamic acid (g)	0.0332
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.5880
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0202
Folate, DFE (g)	3.8788
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)	0.6775
Tryptophan (g)	0.0027
Threonine (g)	0.0068
Fatty acids, total polyunsaturated 18:1 c (g)	0.0114
Manganese, Mn (mg)	0.1980
Protein (g)	0.3956
Cryptoxanthin, beta (g)	2.1292
Fatty acids, total saturated 18:1 undifferentiated (g)	9.6334
Betaine (mg)	0.1649
Phosphorus, P (mg)	7.6953
Tocopherol, gamma (mg)	0.3095

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Mix marinade ingredients together, add chops and let marinate for at least 2 hours. | 2. Mix all sauce ingredients together well. | 3. Preheat broiler to 500°F. | 4. Remove chops from marinade, and dip them into the sauce mixture. | 5. Broil the chops for about 7-10 minutes. | 6. Dip chops into sauce mixture again, and broil the chops on the other side for about 7-10 more minutes, or until done. | 7. While the second side of the chops are broiling, heat the remaining sauce until it simmers. | 8. Simmer sauce for about 1 minute. | 9. Serve chops with additional sauce* if desired. | 10. *Note: If you would like additional sauce to serve on the side with the chops, make a second batch of the "sauce," thinning it a bit with 1/4 to 1/3 cup of water to prevent scorching when heated. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
garlic	1/2	clove	chopped	2.235	0.4959	0.0954	0.0075
lamb loin chop	8			-	-	-	-
anchovy fillet	4		chopped	-	-	-	-
garlic	1/2	clove		2.235	0.4959	0.0954	0.0075
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
salt	1/4	teaspoon		-	-	-	-
pepper	1/8	teaspoon		2.8865	0.7354	0.1195	0.0375
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
mustard	1	tablespoon	prepared	0.945	0.1634	0.1001	0.0147

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

Cooking in progress....

Lamb Chops in Sauce