RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.7668
Energy (kCal)	58.38
Carbohydrates (g)	0.1792
Total fats (g)	5.5566
Fatty acids, total saturated 20:0 (g)	0.0111
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0336
Fatty acids, total polyunsaturated 17:1 (g)	0.0144
Fatty acids, total trans-monoenoic (g)	0.0137
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0167
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0186
Riboflavin (mg)	0.0113
Tocopherol, beta (mg)	0.1414
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0031
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)	0.5625
Tocopherol, delta (mg)	0.0014
Arginine (g)	0.1138
Proline (g)	0.0714
Fatty acids, total polyunsaturated 18:1 t (g)	0.0127
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0199
Tocotrienol, beta (mg)	0.0028
Selenium, Se (g)	2.8140
Copper, Cu (mg)	0.0100
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1652
Total lipid (fat) (g)	5.5566
Vitamin K (phylloquinone) (g)	0.0000
Cholesterol (mg)	9.2400
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0008
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0328
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	0.0000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0053
Vitamin A, IU (IU)	5.1800
Energy (kcal)	58.3800
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1224
Fatty acids, total saturated 14:1 (g)	0.0010
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0484
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0006
Sugars, total (g)	0.1400
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0042
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0007
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0893
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)	2.8650
Fatty acids, total saturated 16:0 (g)	1.1981
Carbohydrate, by difference (g)	0.1792
Vitamin D (IU)	2.2400
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1653
Tyrosine (g)	0.0700
Potassium, K (mg)	27.7200
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	1.5400
Serine (g)	0.0738
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0734
Fatty acids, total trans-polyenoic 22:4 (g)	0.0062
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0003
Fatty acids, total saturated 22:0 (g)	0.0018
Fatty acids, total saturated 14:0 (g)	0.0697
Histidine (g)	0.0718
Isoleucine (g)	0.0837
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0067
Niacin (mg)	0.5631
Water (g)	65.4318
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0344
Carotene, beta (g)	0.0000
Sodium, Na (mg)	93.8650
Iron, Fe (mg)	0.0574
Energy (kJ)	244.1600
Ash (g)	0.3453
Caffeine (mg)	0.0000
Glycine (g)	0.0798
Fatty acids, total trans-polyenoic (g)	0.0049
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0008
Fatty acids, total saturated 18:2 undifferentiated (g)	0.7980
Fatty acids, total polyunsaturated (g)	0.9036
Vitamin E (alpha-tocopherol) (mg)	0.0602
Sucrose (g)	0.1400
Vitamin B-6 (mg)	0.0372
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0560
Vitamin D3 (cholecalciferol) (g)	0.0560
Lysine (g)	0.1572
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0098
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0777
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)	0.0025
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0386
Folate, food (g)	0.0000
Fatty acids, total saturated 20:1 (g)	0.0462
Fatty acids, total monounsaturated (g)	2.4415
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7864
Fatty acids, total polyunsaturated 16:1 t (g)	0.0008
Fatty acids, total polyunsaturated 17:0 (g)	0.0154
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0062
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	6.6920
Fatty acids, total polyunsaturated 16:1 c (g)	0.1215
Fatty acids, total saturated (g)	1.8614
Vitamin B-12 (g)	0.0700
Calcium, Ca (mg)	6.6250
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0070
Alanine (g)	0.1012
Glutamic acid (g)	0.2699
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0045
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	1.5400
Leucine (g)	0.1455
Folate, DFE (g)	0.0000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0049
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.0210
Threonine (g)	0.0777
Fatty acids, total polyunsaturated 18:1 c (g)	2.2438
Manganese, Mn (mg)	0.0015
Protein (g)	1.7668
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	2.2567
Betaine (mg)	0.5180
Phosphorus, P (mg)	20.1600
Tocopherol, gamma (mg)	0.0910

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a large frying pan, fry bacon until crisp (If your family really likes bacon you can use a whole pound, but if you do be sure to pour off half of the grease). | 2. Remove bacon and drain. | 3. Add cabbage and water to bacon grease and cook until tender. | 4. (Stir occasionally to coat all of the cabbage with bacon grease). | 5. Add salt and pepper to taste. | 6. Slice corned beef and lay on top of cabbage (if using hash, spoon on top). | 7. Crumble bacon over all. | 8. Cover and cook on low heat until corned beef is warmed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	1/2			58.38	0.1792	1.7668	5.5566
beef	2	cans	corned	-	-	-	-
cabbage	1		chopped	-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
salt pepper				-	-	-	-

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

Cooking in progress....

Quick Corned Beef and Cabbage