RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.7337
Energy (kCal)	7.3383
Carbohydrates (g)	0.9297
Total fats (g)	0.1026
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0017
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)	0.0027
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0025
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)	0.0115
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0024
Proline (g)	0.0068
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0007
Adjusted Protein (g)	0.0000
Cystine (g)	0.0006
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.7370
Copper, Cu (mg)	0.0060
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0668
Total lipid (fat) (g)	0.1026
Vitamin K (phylloquinone) (g)	20.9773
Cholesterol (mg)	0.3333
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0004
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.3270
Folate, total (g)	2.3656
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	109.3893
Energy (kcal)	7.3383
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0022
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0008
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0374
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0024
Vitamin C, total ascorbic acid (mg)	1.6625
Lutein + zeaxanthin (g)	70.8177
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0037
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)	1.7833
Fatty acids, total saturated 16:0 (g)	0.0243
Carbohydrate, by difference (g)	0.9297
Vitamin D (IU)	0.0000
Fructose (g)	0.0007
Fluoride, F (g)	0.0983
Aspartic acid (g)	0.0078
Tyrosine (g)	0.0024
Potassium, K (mg)	20.7459
Fatty acids, total saturated 12:0 (g)	0.0026
Vitamin A, RAE (g)	6.0068
Serine (g)	0.0029
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0031
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)	0.0086
Histidine (g)	0.0013
Isoleucine (g)	0.0026
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0230
Water (g)	1.2755
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)	64.2829
Sodium, Na (mg)	19.9242
Iron, Fe (mg)	0.1887
Energy (kJ)	30.7063
Ash (g)	0.1471
Caffeine (mg)	0.0000
Glycine (g)	0.0031
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)	0.0053
Fatty acids, total polyunsaturated (g)	0.0076
Vitamin E (alpha-tocopherol) (mg)	0.0131
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.0036
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0016
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0030
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0004
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0575
Starch (g)	0.0000
Pantothenic acid (mg)	0.0090
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)	0.0022
Folate, food (g)	2.3656
Fatty acids, total saturated 20:1 (g)	0.0013
Fatty acids, total monounsaturated (g)	0.0299
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)	0.4492
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0574
Vitamin B-12 (g)	0.0183
Calcium, Ca (mg)	16.3319
Fatty acids, total saturated 10:0 (g)	0.0022
Galactose (g)	0.0004
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0042
Glutamic acid (g)	0.0072
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0345
Vitamin E, added (mg)	0.0000
Retinol (g)	0.6500
Leucine (g)	0.0055
Folate, DFE (g)	2.3656
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)	0.1139
Tryptophan (g)	0.0008
Threonine (g)	0.0022
Fatty acids, total polyunsaturated 18:1 c (g)	0.0019
Manganese, Mn (mg)	0.0387
Protein (g)	0.7337
Cryptoxanthin, beta (g)	0.0719
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0264
Betaine (mg)	0.0256
Phosphorus, P (mg)	12.8459
Tocopherol, gamma (mg)	0.0255

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. Combine parsley, bread crumbs, salt and pepper. | 2. Sprinkle over steak. | 3. Place egg on top of steak and roll steak like a jelly roll.( you could also chop egg but we liked the look of whole egg when sliced when we were younger). | 4. Tie securely with string. | 5. Brown steak on all sides - add to favorite spaghetti sauce. | 6. Cook over slow simmer until tender -- several hours. | 7. Remove from sauce and before serving, untie string, slice 1 to 1 1/2 inch thick pieces. | 8. Serve with your favorite pasta! Much more impressive than meatballs! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak	1	round	cut	-	-	-	-
parmesan cheese	1	teaspoon	grated	6.1667	0.6667	0.6667	0.0833
hard egg	1		hard-boiled	-	-	-	-
parsley	1	teaspoon		0.45	0.0791	0.0371	0.0099
breadcrumb	1/4	cup		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094

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

Cooking in progress....

Italian Brasciole