RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	183.6149
Energy (kCal)	908.1842
Carbohydrates (g)	17.569
Total fats (g)	6.6481
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2869
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)	0.4715
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	1.4229
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.1088
Fatty acids, total polyunsaturated 24:1 c (g)	0.0003
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.4664
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2630
Proline (g)	0.3112
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0077
Adjusted Protein (g)	0.0000
Cystine (g)	0.0379
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	155.9129
Copper, Cu (mg)	2.4848
Maltose (g)	0.0000
Zinc, Zn (mg)	10.0986
Total lipid (fat) (g)	6.6481
Vitamin K (phylloquinone) (g)	7.5132
Cholesterol (mg)	454.5644
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0039
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.6720
Folate, total (g)	152.2413
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3131.2357
Energy (kcal)	908.1842
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1632
Fatty acids, total saturated 14:1 (g)	0.0004
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0410
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.2085
Sugars, total (g)	2.1072
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0195
Vitamin C, total ascorbic acid (mg)	7.5586
Lutein + zeaxanthin (g)	53.4920
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.2992
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1760
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)	199.3507
Fatty acids, total saturated 16:0 (g)	1.1132
Carbohydrate, by difference (g)	17.5690
Vitamin D (IU)	0.0000
Fructose (g)	0.0149
Fluoride, F (g)	0.7866
Aspartic acid (g)	0.3849
Tyrosine (g)	0.0926
Potassium, K (mg)	2406.0361
Fatty acids, total saturated 12:0 (g)	0.0028
Vitamin A, RAE (g)	382.8476
Serine (g)	0.1391
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1454
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)	0.0009
Fatty acids, total saturated 14:0 (g)	0.0326
Histidine (g)	0.0693
Isoleucine (g)	0.1263
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	11.0934
Water (g)	825.8392
Fatty acids, total saturated 8:0 (g)	0.0026
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0007
Carotene, beta (g)	1052.0680
Sodium, Na (mg)	1252.8887
Iron, Fe (mg)	14.3367
Energy (kJ)	3796.3036
Ash (g)	13.7843
Caffeine (mg)	0.0000
Glycine (g)	0.3131
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)	1.0068
Fatty acids, total polyunsaturated (g)	2.3862
Vitamin E (alpha-tocopherol) (mg)	4.7256
Sucrose (g)	0.0641
Vitamin B-6 (mg)	1.2234
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0003
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1747
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0035
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	36.1300
Starch (g)	0.0000
Pantothenic acid (mg)	0.4489
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)	1.1610
Folate, food (g)	152.2413
Fatty acids, total saturated 20:1 (g)	0.0003
Fatty acids, total monounsaturated (g)	1.3841
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)	604.3561
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.6667
Vitamin B-12 (g)	9.0667
Calcium, Ca (mg)	1107.4961
Fatty acids, total saturated 10:0 (g)	0.0011
Galactose (g)	0.0034
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2182
Glutamic acid (g)	1.0316
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	476.2860
Vitamin E, added (mg)	0.0000
Retinol (g)	272.0006
Leucine (g)	0.2320
Folate, DFE (g)	152.2413
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)	2.7916
Tryptophan (g)	0.0299
Threonine (g)	0.0993
Fatty acids, total polyunsaturated 18:1 c (g)	0.0182
Manganese, Mn (mg)	0.7040
Protein (g)	183.6149
Cryptoxanthin, beta (g)	0.5750
Fatty acids, total saturated 18:1 undifferentiated (g)	1.2077
Betaine (mg)	0.3938
Phosphorus, P (mg)	1699.3717
Tocopherol, gamma (mg)	0.1509

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. Preheat the oven to 350°F. | 2. In a plastic bag, add zucchini, bell peppers, prosciutto, dry thyme, rosemary and garlic powder. Close the bag and toss it around to evenly cover all the veggies and prosciutto with the herb mixture. | 3. Make some long ways cuts on the roast and insert zucchinis, peppers and prosciutto. | 4. Heat oil in a frying pan with the rosemary spring and brown all sides of the meat. | 5. Transfer meat to roasting pan and discard rosemary spring. | 6. Pour wine and broth over meat into the roasting pan and sprinkle with salt and pepper. | 7. Roast for 1 hour and 15 minutes. | 8. Carve and serve. | 9. Great with red and green tomato salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal roast	2	lb	boneless round	806.9352	0.0	179.5204	4.5333
zucchini	1		cut	2.31	0.3421	0.2981	0.044000000000000004
red bell pepper	1/2		cut	806.9352	0.0	179.5204	4.5333
prosciutto	1	slice	cut	806.9352	0.0	179.5204	4.5333
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
rosemary	1	teaspoon	dried	0.917	0.1449	0.0232	0.040999999999999995
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
extra virgin olive oil	2	tablespoons		806.9352	0.0	179.5204	4.5333
rosemary	1	sprig		0.917	0.1449	0.0232	0.040999999999999995
vegetable broth	1/2	cup		81.18	13.161	2.9766	1.9188
white wine	1/2	cup		-	-	-	-
kosher salt	1	teaspoon		806.9352	0.0	179.5204	4.5333
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075

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

Cooking in progress....

Roast Stuffed W-Summer Vegetables (Arrosto Di Vitello Variegato