RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	20.7681
Energy (kCal)	318.964
Carbohydrates (g)	8.9827
Total fats (g)	20.6702
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.7407
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1946
Fatty acids, total saturated 4:0 (g)	0.0269
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.7666
Tocopherol, beta (mg)	0.0100
Lactose (g)	0.0462
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
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)	1.2734
Tocopherol, delta (mg)	0.0600
Arginine (g)	1.3217
Proline (g)	0.8096
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.0330
Adjusted Protein (g)	0.0000
Cystine (g)	0.4643
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	44.5965
Copper, Cu (mg)	0.1226
Maltose (g)	0.0462
Zinc, Zn (mg)	1.4955
Total lipid (fat) (g)	20.6702
Vitamin K (phylloquinone) (g)	39.3491
Cholesterol (mg)	380.7547
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	10.5500
Folate, total (g)	65.1747
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	632.4293
Energy (kcal)	318.9640
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2420
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6451
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0002
Sugars, total (g)	4.4912
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0880
Vitamin C, total ascorbic acid (mg)	6.6172
Lutein + zeaxanthin (g)	566.5913
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0598
Vitamin B-12, added (g)	0.0000
Valine (g)	1.4083
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)	30.0973
Fatty acids, total saturated 16:0 (g)	3.5173
Carbohydrate, by difference (g)	8.9827
Vitamin D (IU)	82.7147
Fructose (g)	1.1280
Fluoride, F (g)	1.8700
Aspartic acid (g)	2.2008
Tyrosine (g)	0.8112
Potassium, K (mg)	428.2733
Fatty acids, total saturated 12:0 (g)	0.0155
Vitamin A, RAE (g)	165.9967
Serine (g)	1.5138
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.1517
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)	0.0040
Fatty acids, total saturated 14:0 (g)	0.0988
Histidine (g)	0.5108
Isoleucine (g)	1.1183
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	0.2386
Water (g)	258.8106
Fatty acids, total saturated 8:0 (g)	0.0086
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)	51.5973
Sodium, Na (mg)	454.9693
Iron, Fe (mg)	2.1935
Energy (kJ)	1334.5633
Ash (g)	2.2014
Caffeine (mg)	0.0000
Glycine (g)	0.7235
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	6.7477
Fatty acids, total polyunsaturated (g)	7.8151
Vitamin E (alpha-tocopherol) (mg)	1.8273
Sucrose (g)	0.7392
Vitamin B-6 (mg)	0.2707
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0086
Vitamin D (D2 + D3) (g)	2.0179
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	1.4731
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.7485
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)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0757
Folate, food (g)	65.1747
Fatty acids, total saturated 20:1 (g)	0.0484
Fatty acids, total monounsaturated (g)	6.3215
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	302.6045
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	5.0375
Vitamin B-12 (g)	0.9708
Calcium, Ca (mg)	86.2027
Fatty acids, total saturated 10:0 (g)	0.0174
Galactose (g)	0.0462
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	1.2163
Glutamic acid (g)	2.8791
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.1787
Vitamin E, added (mg)	0.0000
Retinol (g)	161.7867
Leucine (g)	1.7761
Folate, DFE (g)	65.1747
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	1.2230
Tryptophan (g)	0.2597
Threonine (g)	0.8682
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	0.2756
Protein (g)	20.7681
Cryptoxanthin, beta (g)	9.1787
Fatty acids, total saturated 18:1 undifferentiated (g)	5.9933
Betaine (mg)	0.5680
Phosphorus, P (mg)	238.1933
Tocopherol, gamma (mg)	0.5053

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. WIPE MEAT. | 2. SEASON WITH SALT. | 3. PLACE IN POT WITH ONION, CARROTS, CELERY OR CELERY LEAVES, PARSLEY, CLOVES, PEPPERCORNS, AND BAY LEAF. | 4. ADD WINE AND VINEGAR AND ENOUGH WATER TO COVER MEAT. | 5. BRING TO A BOIL, THEN LOWER HEAT, COVER, AND COOK SLOWLY UNTIL MEAT IS TENDER, ABOUT 1 TO 1 1/2 HOURS. | 6. TEST WITH FORK AFTER FIRST HOUR. | 7. WHEN MEAT IS TENDER, REMOVE FROM POT AND CUT IN 4 PORTIONS. | 8. PLACE ON SERVING DISH. | 9. GARNISH WITH PICKLES, EGGS, AND THE CARROTS FROM THE STEWING KETTLE. | 10. STRAIN STOCK; MEASURE. | 11. ADD GELATIN IN THE PROPORTION OF 1 TABLESPOON GELATIN TO 2 CUPS STOCK. | 12. LET GELATIN SOFTEN. | 13. BEAT EGG WHITES SLIGHTLY; STIR INTO GELATIN AND STOCK. | 14. REHEAT TO BOILING; REMOVE FROM HEAT. | 15. LET STAND UNTIL CLEAR AND SLIGHTLY THICKENED. | 16. POUR OVER MEAT. | 17. CHILL IN REFRIGERATOR. | 18. SERVES 4 OR MORE. | 19. LUCHOWS GERMAN COOKBOOK. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork loin	3 -4	lb		0.0	0.0	0.0	0.0
salt	1 1/2	1/2		-	-	-	-
onion	1			28.0	6.537999999999999	0.77	0.07
carrot	2 -3			0.0	0.0	0.0	0.0
celery	1 -2	piece		-	-	-	-
parsley	1	sprig		0.36	0.0633	0.0297	0.0079
clove	4	cloves		-	-	-	-
peppercorn	4			100.76799999999999	0.6253	0.2144	10.9701
bay leaf	1			-	-	-	-
white wine	2	cups		-	-	-	-
vinegar	4	tablespoons		12.515999999999998	0.5543	0.0	0.0
pickle	1 -2		sliced	-	-	-	-
egg	2		sliced hardboiled	143.0	0.72	12.56	9.51
plain gelatin	3	tablespoons		-	-	-	-
egg white	2			34.32	0.4818	7.194	0.1122

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

Cooking in progress....

German Loin of Pork in Aspic (sulz Kotelett)