RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	110.8437
Energy (kCal)	3527.3743
Carbohydrates (g)	723.6348
Total fats (g)	22.247
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0096
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1401
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.0381
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0389
Proline (g)	0.0101
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1222
Adjusted Protein (g)	0.0000
Cystine (g)	0.0043
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	5.7621
Copper, Cu (mg)	0.3451
Maltose (g)	0.0000
Zinc, Zn (mg)	1.6451
Total lipid (fat) (g)	22.2470
Vitamin K (phylloquinone) (g)	60.4226
Cholesterol (mg)	108.8623
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0004
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.2645
Folate, total (g)	178.5389
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2.1126
Energy (kcal)	3527.3743
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0082
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0049
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	107.3814
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0024
Vitamin C, total ascorbic acid (mg)	47.0920
Lutein + zeaxanthin (g)	2.2652
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0191
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)	79.9416
Fatty acids, total saturated 16:0 (g)	0.0865
Carbohydrate, by difference (g)	723.6348
Vitamin D (IU)	0.0000
Fructose (g)	0.1006
Fluoride, F (g)	0.0983
Aspartic acid (g)	0.0334
Tyrosine (g)	0.0063
Potassium, K (mg)	1037.3509
Fatty acids, total saturated 12:0 (g)	0.0003
Vitamin A, RAE (g)	0.0776
Serine (g)	0.0126
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0123
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0081
Histidine (g)	0.0073
Isoleucine (g)	0.0141
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.9172
Water (g)	1164.1374
Fatty acids, total saturated 8:0 (g)	0.0003
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	1.1912
Sodium, Na (mg)	16758.7040
Iron, Fe (mg)	1.7632
Energy (kJ)	14753.5321
Ash (g)	74.5993
Caffeine (mg)	0.0000
Glycine (g)	0.0133
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1248
Fatty acids, total polyunsaturated (g)	0.1428
Vitamin E (alpha-tocopherol) (mg)	3.9712
Sucrose (g)	8.5105
Vitamin B-6 (mg)	0.3180
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0171
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0004
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0575
Starch (g)	0.0000
Pantothenic acid (mg)	1.6477
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2517
Folate, food (g)	178.5389
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.3007
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.6315
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	10.8652
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	115.3636
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.0004
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0097
Glutamic acid (g)	0.0524
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)	0.0214
Folate, DFE (g)	178.5389
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	56.7776
Tryptophan (g)	0.0042
Threonine (g)	0.0101
Fatty acids, total polyunsaturated 18:1 c (g)	0.0019
Manganese, Mn (mg)	1.6324
Protein (g)	110.8437
Cryptoxanthin, beta (g)	0.0719
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2739
Betaine (mg)	0.0346
Phosphorus, P (mg)	198.8542
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. In a large skillet cook pork in hot oil over medium-high heat for 8 to 10 minutes or until pork is just pink in center and juices run clear, turning once. | 2. Remove chops; keep warm. Drain off any fat from skillet. | 3. Add beer, parsnips, mushrooms, garlic, brown sugar, mustard, salt and pepper to the skillet; bring to just boiling. Reduce heat; simmer, uncovered, for 15 minutes or until liquid is reduced to desired consistency and vegetables are tender. | 4. Return pork to skillet; heat through. | 5. Serve with cooked rice and sprinkle with parsley, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork chop	4		boneless cut	3284.0127	664.7858	107.2294	21.4096
cooking oil	1	tablespoon		-	-	-	-
dark beer	1	cup		-	-	-	-
parsnip	2	cups	sliced	199.5	47.8534	3.1919999999999997	0.7979999999999999
button mushroom	2	cups	sliced	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
dijon mustard	1	tablespoon		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
black pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
rice			cooked	-	-	-	-
parsley			snipped	-	-	-	-

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

Cooking in progress....

Pub Pork