RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.8935
Energy (kCal)	304.6165
Carbohydrates (g)	15.3514
Total fats (g)	27.2833
Fatty acids, total saturated 20:0 (g)	0.1118
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2163
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)	0.0470
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)	0.5396
Tocopherol, delta (mg)	0.0046
Arginine (g)	0.1651
Proline (g)	0.0473
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.9673
Adjusted Protein (g)	0.0000
Cystine (g)	0.0093
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.8289
Copper, Cu (mg)	0.0823
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3006
Total lipid (fat) (g)	27.2833
Vitamin K (phylloquinone) (g)	21.8450
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)	0.0048
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	84.5730
Folate, total (g)	29.8805
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	18.4705
Energy (kcal)	304.6165
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3397
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0062
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	6.3878
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0698
Vitamin C, total ascorbic acid (mg)	11.2165
Lutein + zeaxanthin (g)	20.6960
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0453
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)	20.2415
Fatty acids, total saturated 16:0 (g)	3.1118
Carbohydrate, by difference (g)	15.3514
Vitamin D (IU)	0.0000
Fructose (g)	1.9432
Fluoride, F (g)	2.0433
Aspartic acid (g)	0.1669
Tyrosine (g)	0.0301
Potassium, K (mg)	249.3235
Fatty acids, total saturated 12:0 (g)	0.0023
Vitamin A, RAE (g)	0.7705
Serine (g)	0.0423
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0480
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)	0.0063
Histidine (g)	0.0252
Isoleucine (g)	0.0309
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2405
Water (g)	133.9020
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)	10.1000
Sodium, Na (mg)	7.3350
Iron, Fe (mg)	0.8546
Energy (kJ)	1272.5550
Ash (g)	0.6571
Caffeine (mg)	0.0000
Glycine (g)	0.0507
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)	2.6753
Fatty acids, total polyunsaturated (g)	2.8934
Vitamin E (alpha-tocopherol) (mg)	4.0078
Sucrose (g)	1.4898
Vitamin B-6 (mg)	0.1908
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)	0.0676
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)	0.2052
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)	0.0731
Folate, food (g)	29.8805
Fatty acids, total saturated 20:1 (g)	0.0840
Fatty acids, total monounsaturated (g)	19.7807
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)	9.5224
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.8174
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	53.8295
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0025
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0450
Glutamic acid (g)	0.4229
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2380
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0581
Folate, DFE (g)	29.8805
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)	3.2525
Tryptophan (g)	0.0240
Threonine (g)	0.0389
Fatty acids, total polyunsaturated 18:1 c (g)	0.0110
Manganese, Mn (mg)	0.3979
Protein (g)	1.8935
Cryptoxanthin, beta (g)	0.3225
Fatty acids, total saturated 18:1 undifferentiated (g)	19.3227
Betaine (mg)	0.3284
Phosphorus, P (mg)	48.4920
Tocopherol, gamma (mg)	0.4216

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. Pat beef dry. Season on all sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Brown beef (or pork) in the oil until well browned on both sides, 10-12 minutes total. Transfer meat to the slow cooker. | 2. Add sausage and onion to skillet. Cook, breaking up sausage with a spoon, until browned, about 10 minutes. Drain off excess fat. Stir in tomatoes, peppers, wine, chilies, mushrooms, oregano and fennel. Pour over beef in slow cooker. Cook on low until beef is fork-tender, about 8 hours. (You can use the high setting for 4 hours, but the beef won't be quite as tender). (If working in advance, the cooked dish can be refrigerate covered up to 2 days. Skim off solidified fat; reheat gently in a large saucepan on low heat.). | 3. Carefully remove roast to a serving platter; tent with foil. Skim off fat from pan juices. Taste and season with salt, if necessary. Serve roast thinly sliced over the pasta. Top beef slices and pasta with tomato mixture. Garnish with parsley sprigs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	1	trimmed	boneless trimmed boneless	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
italian sausage	10 -12	ounces		0.0	0.0	0.0	0.0
red onion	1		cut	60.0	14.01	1.65	0.15
tomato basil	1	can	crushed	-	-	-	-
red wine	1/2	cup		-	-	-	-
green bell pepper	2	2	cored cut	-	-	-	-
mushroom	1	cup	sliced	-	-	-	-
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
fennel seed	1/4	teaspoon		1.725	0.2614	0.079	0.0744
pasta			cooked	-	-	-	-
flat leaf parsley				-	-	-	-

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

Cooking in progress....

Slow-Roasted Beef Pot Roast With Italian Sausage