RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	37.5365
Energy (kCal)	310.903
Carbohydrates (g)	6.241
Total fats (g)	15.0931
Fatty acids, total saturated 20:0 (g)	0.0098
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0898
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.2436
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3931
Fatty acids, total saturated 4:0 (g)	0.0040
Fatty acids, total trans (g)	0.3157
Riboflavin (mg)	0.4655
Tocopherol, beta (mg)	0.0100
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0274
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)	1.6091
Tocopherol, delta (mg)	0.0600
Arginine (g)	2.2708
Proline (g)	1.5550
Fatty acids, total polyunsaturated 18:1 t (g)	0.2406
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.6748
Adjusted Protein (g)	0.0000
Cystine (g)	0.5513
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	30.8329
Copper, Cu (mg)	0.1087
Maltose (g)	0.0000
Zinc, Zn (mg)	1.3443
Total lipid (fat) (g)	15.0931
Vitamin K (phylloquinone) (g)	2.1825
Cholesterol (mg)	437.7335
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0721
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.0590
Folate, total (g)	53.8335
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	548.6815
Energy (kcal)	310.9030
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3433
Fatty acids, total saturated 14:1 (g)	0.0486
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.9557
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0102
Sugars, total (g)	1.1624
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0698
Vitamin C, total ascorbic acid (mg)	12.0720
Lutein + zeaxanthin (g)	512.7960
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	2.2232
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)	17.8830
Fatty acids, total saturated 16:0 (g)	3.4874
Carbohydrate, by difference (g)	6.2410
Vitamin D (IU)	82.0000
Fructose (g)	0.3381
Fluoride, F (g)	1.4933
Aspartic acid (g)	3.4668
Tyrosine (g)	1.2889
Potassium, K (mg)	187.4995
Fatty acids, total saturated 12:0 (g)	0.0102
Vitamin A, RAE (g)	160.3380
Serine (g)	1.8971
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.6779
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0108
Fatty acids, total saturated 14:0 (g)	0.3442
Histidine (g)	1.2027
Isoleucine (g)	1.8856
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	0.1255
Water (g)	185.3807
Fatty acids, total saturated 8:0 (g)	0.0052
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	4.0240
Sodium, Na (mg)	236.7499
Iron, Fe (mg)	3.8652
Energy (kJ)	1301.5654
Ash (g)	2.3523
Caffeine (mg)	0.0000
Glycine (g)	1.7008
Fatty acids, total trans-polyenoic (g)	0.0709
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	1.7012
Fatty acids, total polyunsaturated (g)	2.3428
Vitamin E (alpha-tocopherol) (mg)	1.1078
Sucrose (g)	0.1314
Vitamin B-6 (mg)	0.1894
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	2.9412
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0247
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	1.5891
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)	0.0378
Fatty acids, total trans-polyenoic 18:3i (g)	0.0057
Thiamin (mg)	0.0507
Folate, food (g)	53.8335
Fatty acids, total saturated 20:1 (g)	0.0327
Fatty acids, total monounsaturated (g)	5.7502
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.6129
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0809
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.1247
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	295.5338
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	5.6311
Vitamin B-12 (g)	0.8900
Calcium, Ca (mg)	78.4499
Fatty acids, total saturated 10:0 (g)	0.0182
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	2.2052
Glutamic acid (g)	5.5788
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	160.0000
Leucine (g)	3.0561
Folate, DFE (g)	53.8335
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0664
Fiber, total dietary (g)	0.8113
Tryptophan (g)	0.4159
Threonine (g)	1.6332
Fatty acids, total polyunsaturated 18:1 c (g)	5.0535
Manganese, Mn (mg)	0.2460
Protein (g)	37.5365
Cryptoxanthin, beta (g)	10.8705
Fatty acids, total saturated 18:1 undifferentiated (g)	5.3028
Betaine (mg)	0.4024
Phosphorus, P (mg)	205.5405
Tocopherol, gamma (mg)	0.5783

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Belgian >> Dutch
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Sprinkle the veal cutlets with salt, and allow to stand in the refrigerator for about 15 minutes. | 2. Beat the egg yolks and soak the bread slices in them. | 3. Add the ground veal, peppers, nutmeg and the lemon juice. Mix thoroughly. | 4. Divide this evenly among the 8 cutlets and spread on each. | 5. Roll the mixture inside the cutlets and secure each roll with a toothpick. | 6. Beat the egg whites with a little water and brush this mixture over each of the veal rolls. | 7. Cover each roll with Dutch rusk crumbs. | 8. Heat the margarine in a large frying pan. | 9. Brown each of the veal rolls, turning them occasionally. | 10. Remove them from the pan and set aside. Add a little water to the pan and stir. | 11. Put the veal rolls back into the pan and add the lemon slices. | 12. (You may have to add some more margarine at this point) | 13. Simmer the veal rolls, covered, for about 40 minutes, until they are done. Remove veal rolls to a heated plate. Remove toothpicks. | 14. Remove the lemon slices and pour the gravy over the veal rolls. | 15. Garnish with parsley and serve with rice and beans. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oval	8		shaped	-	-	-	-
salt				-	-	-	-
egg	2		separated	143.0	0.72	12.56	9.51
white bread	2	slices		-	-	-	-
veal	1/4	lb	ground lean	151.86700000000002	1.5867	24.5934	5.2473
white pepper	1/2	teaspoon	ground	3.552	0.8233	0.1248	0.0254
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
fine dutch rusk crumb	1	cup		-	-	-	-
sunflower margarine	4	tablespoons		-	-	-	-
lemon	8	slices		-	-	-	-
parsley				-	-	-	-

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

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