RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	104.8642
Energy (kCal)	539.9803
Carbohydrates (g)	2.2297
Total fats (g)	12.5906
Fatty acids, total saturated 20:0 (g)	0.0156
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0755
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.4147
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0283
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.5150
Riboflavin (mg)	0.5684
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0200
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)	1.6330
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0047
Proline (g)	0.0086
Fatty acids, total polyunsaturated 18:1 t (g)	0.4147
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0127
Adjusted Protein (g)	0.0000
Cystine (g)	0.0012
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	96.0117
Copper, Cu (mg)	0.3324
Maltose (g)	0.0000
Zinc, Zn (mg)	16.4485
Total lipid (fat) (g)	12.5906
Vitamin K (phylloquinone) (g)	6.0405
Cholesterol (mg)	249.3339
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0745
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	4.0960
Folate, total (g)	59.6969
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0001
Vitamin A, IU (IU)	8.3826
Energy (kcal)	539.9803
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3189
Fatty acids, total saturated 14:1 (g)	0.0544
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0012
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0092
Sugars, total (g)	0.0438
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0024
Vitamin C, total ascorbic acid (mg)	0.6135
Lutein + zeaxanthin (g)	1.3052
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0059
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0002
Magnesium, Mg (mg)	112.1605
Fatty acids, total saturated 16:0 (g)	2.6409
Carbohydrate, by difference (g)	2.2297
Vitamin D (IU)	0.0000
Fructose (g)	0.0119
Fluoride, F (g)	0.0983
Aspartic acid (g)	0.0125
Tyrosine (g)	0.0036
Potassium, K (mg)	1590.4054
Fatty acids, total saturated 12:0 (g)	0.0056
Vitamin A, RAE (g)	0.4181
Serine (g)	0.0041
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0041
Fatty acids, total trans-polyenoic 22:4 (g)	0.0006
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0052
Fatty acids, total saturated 22:0 (g)	0.0018
Fatty acids, total saturated 14:0 (g)	0.2800
Histidine (g)	0.0022
Isoleucine (g)	0.0041
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0777
Niacin (mg)	30.4606
Water (g)	333.9265
Fatty acids, total saturated 8:0 (g)	0.0007
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0002
Carotene, beta (g)	1.3637
Sodium, Na (mg)	253.4764
Iron, Fe (mg)	8.7588
Energy (kJ)	2252.2885
Ash (g)	7.8395
Caffeine (mg)	0.0000
Glycine (g)	0.0046
Fatty acids, total trans-polyenoic (g)	0.1002
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.4314
Fatty acids, total polyunsaturated (g)	0.5701
Vitamin E (alpha-tocopherol) (mg)	1.0955
Sucrose (g)	0.0003
Vitamin B-6 (mg)	2.9597
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)	0.0052
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0005
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0575
Starch (g)	0.0000
Pantothenic acid (mg)	3.0849
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)	0.0501
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2411
Folate, food (g)	59.6969
Fatty acids, total saturated 20:1 (g)	0.0175
Fatty acids, total monounsaturated (g)	4.6574
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2127
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.1184
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	295.8339
Fatty acids, total polyunsaturated 16:1 c (g)	0.0003
Fatty acids, total saturated (g)	4.7590
Vitamin B-12 (g)	5.7573
Calcium, Ca (mg)	61.5302
Fatty acids, total saturated 10:0 (g)	0.0060
Galactose (g)	0.0020
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0051
Glutamic acid (g)	0.0116
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)	0.0078
Folate, DFE (g)	59.6969
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1001
Fiber, total dietary (g)	1.0310
Tryptophan (g)	0.0006
Threonine (g)	0.0030
Fatty acids, total polyunsaturated 18:1 c (g)	3.7229
Manganese, Mn (mg)	0.7562
Protein (g)	104.8642
Cryptoxanthin, beta (g)	1.1534
Fatty acids, total saturated 18:1 undifferentiated (g)	4.2664
Betaine (mg)	34.4937
Phosphorus, P (mg)	967.7095
Tocopherol, gamma (mg)	0.0189

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. Coat beef all over with salt and pepper and place in a large stockpot; pour enough water over to cover. Add seasonings and bay leaves, stir to coat meat and set pot over high heat. Bring to a boil. Reduce heat to medium low, cover and simmer 40 minutes. | 2. Add potatoes, carrots and cabbage and return to a boil, increase heat to medium, partially cover pot and boil, until vegetables and beef are fork tender, about 10 minutes. Drain water from meat and vegetables, reserving 1 cup of liquid; discard bay leaves. | 3. Slice meat crosswise into thin slices and serve with vegetables. Pour some reserved liquid over each serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1		lean round	530.4012	0.0	104.5842	12.1947
salt	1/8	teaspoon		-	-	-	-
black pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
yellow mustard seed	1	tablespoon		-	-	-	-
cinnamon	1/2	teaspoon		-	-	-	-
ginger	1/2	teaspoon		0.8	0.1777	0.0182	0.0075
allspice	1/2	teaspoon		2.4985	0.6851	0.0579	0.0826
black pepper	1/2	teaspoon		0.7216	0.1839	0.0299	0.0094
coriander seed	1/2	teaspoon		2.682	0.4949	0.1113	0.1599
clove	1/2	teaspoon		2.877	0.6881	0.0627	0.1365
bay leaf	2			-	-	-	-
red potato	8		uncooked cut	-	-	-	-
baby carrot	16			-	-	-	-
green cabbage	1			-	-	-	-

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

Cooking in progress....

Ww Corned Beef and Cabbage With Red Potatoes