RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.337
Energy (kCal)	464.6066
Carbohydrates (g)	115.7955
Total fats (g)	2.776
Fatty acids, total saturated 20:0 (g)	0.0405
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1246
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0441
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0218
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0533
Riboflavin (mg)	0.0490
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0386
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)	0.1449
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0681
Proline (g)	0.0860
Fatty acids, total polyunsaturated 18:1 t (g)	0.0441
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3911
Adjusted Protein (g)	0.0000
Cystine (g)	0.0151
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.5413
Copper, Cu (mg)	0.1092
Maltose (g)	0.0000
Zinc, Zn (mg)	0.5285
Total lipid (fat) (g)	2.7760
Vitamin K (phylloquinone) (g)	30.2486
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0038
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1246
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	54.0245
Folate, total (g)	8.3489
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0017
Vitamin A, IU (IU)	36.0876
Energy (kcal)	464.6066
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0057
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0171
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0017
Sugars, total (g)	101.0678
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0024
Vitamin C, total ascorbic acid (mg)	5.9438
Lutein + zeaxanthin (g)	3.5927
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0730
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0038
Magnesium, Mg (mg)	62.5566
Fatty acids, total saturated 16:0 (g)	0.3935
Carbohydrate, by difference (g)	115.7955
Vitamin D (IU)	0.0000
Fructose (g)	0.3932
Fluoride, F (g)	0.0983
Aspartic acid (g)	0.1301
Tyrosine (g)	0.0413
Potassium, K (mg)	263.0184
Fatty acids, total saturated 12:0 (g)	0.0079
Vitamin A, RAE (g)	1.7576
Serine (g)	0.0516
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0496
Fatty acids, total trans-polyenoic 22:4 (g)	0.0122
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.1031
Fatty acids, total saturated 22:0 (g)	0.0368
Fatty acids, total saturated 14:0 (g)	0.0556
Histidine (g)	0.0278
Isoleucine (g)	0.0515
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0122
Niacin (mg)	0.3448
Water (g)	253.1687
Fatty acids, total saturated 8:0 (g)	0.0058
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0036
Carotene, beta (g)	10.4937
Sodium, Na (mg)	66.1500
Iron, Fe (mg)	2.8981
Energy (kJ)	1944.0463
Ash (g)	1.5648
Caffeine (mg)	0.0000
Glycine (g)	0.0601
Fatty acids, total trans-polyenoic (g)	0.0092
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.5618
Fatty acids, total polyunsaturated (g)	0.7634
Vitamin E (alpha-tocopherol) (mg)	1.8781
Sucrose (g)	100.2518
Vitamin B-6 (mg)	0.0899
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0019
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0784
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0021
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0575
Starch (g)	0.0000
Pantothenic acid (mg)	0.1309
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)	0.0372
Folate, food (g)	8.3489
Fatty acids, total saturated 20:1 (g)	0.0754
Fatty acids, total monounsaturated (g)	0.2955
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.5388
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0092
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	8.6642
Fatty acids, total polyunsaturated 16:1 c (g)	0.0055
Fatty acids, total saturated (g)	0.8400
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	170.7286
Fatty acids, total saturated 10:0 (g)	0.0306
Galactose (g)	0.0319
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0627
Glutamic acid (g)	0.1217
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0345
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0869
Folate, DFE (g)	8.3489
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0088
Fiber, total dietary (g)	7.2375
Tryptophan (g)	0.0065
Threonine (g)	0.0385
Fatty acids, total polyunsaturated 18:1 c (g)	0.1663
Manganese, Mn (mg)	12.7117
Protein (g)	1.3370
Cryptoxanthin, beta (g)	22.3119
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2104
Betaine (mg)	0.3196
Phosphorus, P (mg)	24.5242
Tocopherol, gamma (mg)	0.0189

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. Preheat oven to 350°F. | 2. Rub salt and pepper into pork; press cloves into pork at equal intervals. Place pork, fat-side up, on a rack in a roasting pan. Roast in center of oven 1-1/2 hours, turning occasionally. | 3. Prepare applesauce while roast is in oven: In a medium saucepan, combine apples, sugar, cinnamon stick, lemon juice and water. Cook over medium heat 10 minutes. Remove cinnamon stick. Press mixture through a sieve or puree in a blender or food processor. Set aside to cool. | 4. Remove roast from oven. Coat pork generously with applesauce; return to oven. Without turning again, roast 30 minutes longer. Applesauce will form a golden-brown glaze over pork. Turn off oven; leave roast in oven 10 minutes longer. | 5. Carve pork into thick slices. Serve with additional applesauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt	1	teaspoon		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
pork loin roast	1	boneless	boneless	-	-	-	-
clove	10			57.54	13.7613	1.2537	2.73
cooking apple	5		peeled diced	-	-	-	-
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
cinnamon	1			-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
water	1	cup		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....

Glazed Pork Roast (Pieczony Schab)