RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	17.623
Energy (kCal)	298.0
Carbohydrates (g)	14.217
Total fats (g)	19.905
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1439
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0263
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.3890
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	1.1021
Tocopherol, delta (mg)	0.0300
Arginine (g)	1.2023
Proline (g)	0.4999
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.2440
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	21.8450
Copper, Cu (mg)	0.5244
Maltose (g)	0.0000
Zinc, Zn (mg)	2.4870
Total lipid (fat) (g)	19.9050
Vitamin K (phylloquinone) (g)	0.2100
Cholesterol (mg)	189.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	56.6500
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	312.7500
Energy (kcal)	298.0000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1605
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3664
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.4100
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.7275
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)	40.8000
Fatty acids, total saturated 16:0 (g)	2.5986
Carbohydrate, by difference (g)	14.2170
Vitamin D (IU)	41.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	1.1604
Tyrosine (g)	0.4733
Potassium, K (mg)	283.2000
Fatty acids, total saturated 12:0 (g)	0.0210
Vitamin A, RAE (g)	86.9000
Serine (g)	0.7768
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6232
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.1278
Histidine (g)	0.3117
Isoleucine (g)	0.5653
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	1.8450
Water (g)	40.2650
Fatty acids, total saturated 8:0 (g)	0.0104
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	1.9500
Sodium, Na (mg)	265.7000
Iron, Fe (mg)	2.3780
Energy (kJ)	1247.2000
Ash (g)	2.9900
Caffeine (mg)	0.0000
Glycine (g)	0.5820
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	6.9907
Fatty acids, total polyunsaturated (g)	7.2951
Vitamin E (alpha-tocopherol) (mg)	0.5310
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1447
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0144
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.6273
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.9747
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4124
Folate, food (g)	56.6500
Fatty acids, total saturated 20:1 (g)	0.0450
Fatty acids, total monounsaturated (g)	7.4840
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	149.2100
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	4.0461
Vitamin B-12 (g)	0.6100
Calcium, Ca (mg)	274.0000
Fatty acids, total saturated 10:0 (g)	0.0219
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.6468
Glutamic acid (g)	2.0281
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	85.8500
Leucine (g)	0.9522
Folate, DFE (g)	56.6500
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	2.7900
Tryptophan (g)	0.2005
Threonine (g)	0.4997
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.4511
Protein (g)	17.6230
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	7.2630
Betaine (mg)	0.1500
Phosphorus, P (mg)	429.6000
Tocopherol, gamma (mg)	0.2500

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 breadcrumbs, parmesan, garlic salt and Italian seasoning in a small bowl. | 2. Beat egg with salt and pepper in a second bowl. | 3. Dip meat in egg, then coat well with crumbs. | 4. Place steaks on a plate and refrigerate 20 minutes to set crumbs. | 5. Preheat oven to 350 degrees; melt butter in a 9x13 pan till hot in oven. | 6. Add steaks to pan; bake 15-20 minutes. | 7. Flip steaks, spoon spaghetti sauce over the meat and bake another 15-20 minutes until meat is tender. (Time will vary depending on thickness of steaks). | 8. Top with mozzarella, baking 5 more minutes or until cheese melts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
venison steak	1 - 1 1/2		boneless	0.0	0.0	0.0	0.0
breadcrumb	1	cup		0.0	0.0	0.0	0.0
parmesan cheese	3	tablespoons	grated	55.5	6.0	6.0	0.75
garlic salt	1/2	teaspoon		0.0	0.0	0.0	0.0
italian seasoning	1/2	teaspoon		0.0	0.0	0.0	0.0
egg	1			71.5	0.36	6.28	4.755
salt pepper				0.0	0.0	0.0	0.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
spaghetti sauce	1	cup		-	-	-	-
mozzarella cheese	1	cup	shredded	-	-	-	-

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

Cooking in progress....

Baked Venison - Beef Parmesan