RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.9924
Energy (kCal)	286.4935
Carbohydrates (g)	60.4321
Total fats (g)	5.9003
Fatty acids, total saturated 20:0 (g)	0.0081
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0836
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0088
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0044
Fatty acids, total saturated 4:0 (g)	0.1155
Fatty acids, total trans (g)	0.0107
Riboflavin (mg)	0.1090
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0210
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0077
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)	0.5535
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1450
Proline (g)	0.3689
Fatty acids, total polyunsaturated 18:1 t (g)	0.0088
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0534
Adjusted Protein (g)	0.0000
Cystine (g)	0.0257
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.9291
Copper, Cu (mg)	0.1481
Maltose (g)	0.0150
Zinc, Zn (mg)	0.5847
Total lipid (fat) (g)	5.9003
Vitamin K (phylloquinone) (g)	9.9907
Cholesterol (mg)	11.4000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0008
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0281
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	17.5320
Folate, total (g)	14.4380
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0003
Vitamin A, IU (IU)	172.5825
Energy (kcal)	286.4935
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1412
Fatty acids, total saturated 14:1 (g)	0.0004
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0841
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0003
Sugars, total (g)	48.5881
Folic acid (g)	0.6000
Tocotrienol, alpha (mg)	0.0195
Vitamin C, total ascorbic acid (mg)	6.0894
Lutein + zeaxanthin (g)	61.6795
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2269
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0008
Magnesium, Mg (mg)	26.5120
Fatty acids, total saturated 16:0 (g)	1.3261
Carbohydrate, by difference (g)	60.4321
Vitamin D (IU)	12.3000
Fructose (g)	0.0502
Fluoride, F (g)	0.7866
Aspartic acid (g)	0.2792
Tyrosine (g)	0.1593
Potassium, K (mg)	160.0945
Fatty acids, total saturated 12:0 (g)	0.0762
Vitamin A, RAE (g)	28.4795
Serine (g)	0.1904
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1744
Fatty acids, total trans-polyenoic 22:4 (g)	0.0024
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0206
Fatty acids, total saturated 22:0 (g)	0.0074
Fatty acids, total saturated 14:0 (g)	0.8833
Histidine (g)	0.1080
Isoleucine (g)	0.1992
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0024
Niacin (mg)	0.2338
Water (g)	50.7093
Fatty acids, total saturated 8:0 (g)	0.0352
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)	32.0985
Sodium, Na (mg)	205.1460
Iron, Fe (mg)	1.0159
Energy (kJ)	1198.3395
Ash (g)	1.2908
Caffeine (mg)	0.0000
Glycine (g)	0.1004
Fatty acids, total trans-polyenoic (g)	0.0018
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.4999
Fatty acids, total polyunsaturated (g)	0.6022
Vitamin E (alpha-tocopherol) (mg)	0.4760
Sucrose (g)	0.0253
Vitamin B-6 (mg)	0.0575
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0604
Vitamin D (D2 + D3) (g)	0.3000
Vitamin D3 (cholecalciferol) (g)	0.3000
Lysine (g)	0.2665
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0038
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4600
Starch (g)	0.0000
Pantothenic acid (mg)	0.1449
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)	0.0008
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0372
Folate, food (g)	13.8380
Fatty acids, total saturated 20:1 (g)	0.0151
Fatty acids, total monounsaturated (g)	1.5677
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1074
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0018
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	6.2693
Fatty acids, total polyunsaturated 16:1 c (g)	0.0011
Fatty acids, total saturated (g)	3.1795
Vitamin B-12 (g)	0.1050
Calcium, Ca (mg)	165.9810
Fatty acids, total saturated 10:0 (g)	0.0753
Galactose (g)	0.0097
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1248
Glutamic acid (g)	0.7477
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	4.6885
Vitamin E, added (mg)	0.0000
Retinol (g)	24.0000
Leucine (g)	0.3172
Folate, DFE (g)	14.7380
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0018
Fiber, total dietary (g)	3.1433
Tryptophan (g)	0.0422
Threonine (g)	0.1243
Fatty acids, total polyunsaturated 18:1 c (g)	0.0477
Manganese, Mn (mg)	2.9113
Protein (g)	3.9924
Cryptoxanthin, beta (g)	41.1030
Fatty acids, total saturated 18:1 undifferentiated (g)	1.4048
Betaine (mg)	0.2635
Phosphorus, P (mg)	85.1130
Tocopherol, gamma (mg)	0.1626

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Eastern European >> Polish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Mix all spices, honey, salt, sweet & sour sauce and marmalade in a bowl. | 2. Massage the mixture into the meat, maing sure to prick it a few times with a long toothpick in each side when completely covered in sices. Set aside for 24 hours. | 3. Put the ham into a roast bag or a cover-up Pyrex / ceramic dish and put in the oven - BEFORE you turn it on; the ham should be warming up along with the oven. Set the temperature to 200 degrees Celcius, and when the oven reaches that temperature leave the ham inside for about 45-55 minutes. | 4. Serve with roast potatoes and orange salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ham	1			-	-	-	-
orange marmalade	4	tablespoons		196.8	53.04	0.24	0.0
orange	1			1.7625	0.4406	0.0352	0.0045
clove	2	teaspoons		11.508	2.7523	0.2507	0.546
sauce	2	tablespoons	sour sweet	59.1	1.6440000000000001	3.0989999999999998	4.476
chipotle powder	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
nutmeg	1	teaspoon	ground	11.55	1.0844	0.1285	0.7988
cinnamon	1	teaspoon	ground	-	-	-	-
honey	3	tablespoons		-	-	-	-
salt	1/2	teaspoon		-	-	-	-

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

Cooking in progress....

Orange and Clove Roast Ham