RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.8795
Energy (kCal)	259.7867
Carbohydrates (g)	4.7519
Total fats (g)	27.1206
Fatty acids, total saturated 20:0 (g)	0.1118
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2133
Fatty acids, total polyunsaturated 17:1 (g)	0.0338
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)	0.0173
Tocopherol, beta (mg)	0.0297
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)	0.5325
Tocopherol, delta (mg)	0.0046
Arginine (g)	0.0806
Proline (g)	0.0292
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0109
Adjusted Protein (g)	0.0000
Cystine (g)	0.0093
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.7547
Copper, Cu (mg)	0.0478
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1627
Total lipid (fat) (g)	27.1206
Vitamin K (phylloquinone) (g)	20.5078
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)	0.0040
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	61.3680
Folate, total (g)	2.0242
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	22.9642
Energy (kcal)	259.7867
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3394
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0105
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.1441
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	3.8318
Lutein + zeaxanthin (g)	14.0055
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0415
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)	5.6517
Fatty acids, total saturated 16:0 (g)	3.0725
Carbohydrate, by difference (g)	4.7519
Vitamin D (IU)	0.0000
Fructose (g)	0.0069
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.0732
Tyrosine (g)	0.0143
Potassium, K (mg)	64.6697
Fatty acids, total saturated 12:0 (g)	0.0017
Vitamin A, RAE (g)	1.0912
Serine (g)	0.0273
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0274
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)	0.0348
Fatty acids, total saturated 14:0 (g)	0.0006
Histidine (g)	0.0154
Isoleucine (g)	0.0308
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1170
Water (g)	7.3880
Fatty acids, total saturated 8:0 (g)	0.0006
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)	7.4175
Sodium, Na (mg)	2.9110
Iron, Fe (mg)	0.6183
Energy (kJ)	1086.9805
Ash (g)	0.2534
Caffeine (mg)	0.0000
Glycine (g)	0.0297
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)	2.6725
Fatty acids, total polyunsaturated (g)	2.8868
Vitamin E (alpha-tocopherol) (mg)	3.9814
Sucrose (g)	0.0047
Vitamin B-6 (mg)	0.1563
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)	0.0372
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.0869
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)	0.0256
Folate, food (g)	2.0242
Fatty acids, total saturated 20:1 (g)	0.0842
Fatty acids, total monounsaturated (g)	19.7127
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)	0.0059
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	3.0915
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.7646
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	33.6317
Fatty acids, total saturated 10:0 (g)	0.0005
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0224
Glutamic acid (g)	0.1109
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1690
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0476
Folate, DFE (g)	2.0242
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)	0.6594
Tryptophan (g)	0.0094
Threonine (g)	0.0223
Fatty acids, total polyunsaturated 18:1 c (g)	0.0073
Manganese, Mn (mg)	0.3023
Protein (g)	0.8795
Cryptoxanthin, beta (g)	0.1788
Fatty acids, total saturated 18:1 undifferentiated (g)	19.2548
Betaine (mg)	0.1272
Phosphorus, P (mg)	20.2395
Tocopherol, gamma (mg)	0.3839

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. Mash together the garlic, oregano, rosemary, salt, pepper and olive oil to make a paste. | 2. Rub all over the outside of the pork loin covering as much as possible. | 3. Place in a large zip lock bag and refrigerate for at least 4 hours. | 4. Rotate the pork roast on the spit rods for 1hr and 30minutes or until the internal temperature reaches 160 degrees on the thermometer. | 5. Remove roast, untie and slice into 1/2-inch thick slices to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
rosemary	1/2	teaspoon	dried	0.4585	0.0724	0.0116	0.0205
sea salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
pork loin	3 1/2 - 4		boneless trimmed tied	0.0	0.0	0.0	0.0

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

Cooking in progress....

Rotisserie Italian Pork Loin W- Garlic and Rosemary