RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.4745
Energy (kCal)	778.7447
Carbohydrates (g)	37.7431
Total fats (g)	70.4094
Fatty acids, total saturated 20:0 (g)	0.4550
Fatty acids, total saturated 18:3 undifferentiated (g)	6.4240
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0210
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.2765
Riboflavin (mg)	0.0885
Tocopherol, beta (mg)	0.0070
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)	1.4807
Tocopherol, delta (mg)	0.7114
Arginine (g)	0.3153
Proline (g)	0.0755
Fatty acids, total polyunsaturated 18:1 t (g)	0.0210
Campesterol (mg)	168.7000
Glucose (dextrose) (g)	4.4726
Adjusted Protein (g)	0.0000
Cystine (g)	0.0195
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.2402
Copper, Cu (mg)	0.1796
Maltose (g)	0.0000
Zinc, Zn (mg)	0.5938
Total lipid (fat) (g)	70.4094
Vitamin K (phylloquinone) (g)	63.4280
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	6.4092
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	37.0600
Folate, total (g)	49.2933
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	78.1180
Energy (kcal)	778.7447
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1499
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0167
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	9.7860
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1090
Vitamin C, total ascorbic acid (mg)	25.2853
Lutein + zeaxanthin (g)	50.1450
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0970
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)	42.1300
Fatty acids, total saturated 16:0 (g)	3.1142
Carbohydrate, by difference (g)	37.7431
Vitamin D (IU)	0.0000
Fructose (g)	2.9724
Fluoride, F (g)	2.4200
Aspartic acid (g)	0.2815
Tyrosine (g)	0.0476
Potassium, K (mg)	410.2237
Fatty acids, total saturated 12:0 (g)	0.0053
Vitamin A, RAE (g)	3.6040
Serine (g)	0.0767
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0876
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)	0.2310
Fatty acids, total saturated 14:0 (g)	0.0093
Histidine (g)	0.0483
Isoleucine (g)	0.0691
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.4559
Water (g)	688.0795
Fatty acids, total saturated 8:0 (g)	0.0003
Tocotrienol, delta (mg)	0.0070
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	45.8497
Sodium, Na (mg)	22.0737
Iron, Fe (mg)	1.6061
Energy (kJ)	3255.3157
Ash (g)	1.4969
Caffeine (mg)	0.0000
Glycine (g)	0.0904
Fatty acids, total trans-polyenoic (g)	0.2555
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	13.3795
Fatty acids, total polyunsaturated (g)	19.8035
Vitamin E (alpha-tocopherol) (mg)	12.6560
Sucrose (g)	2.2399
Vitamin B-6 (mg)	0.4406
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)	0.1303
Beta-sitosterol (mg)	289.1000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.3771
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.2555
Fatty acids, total polyunsaturated 15:0 (g)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1315
Folate, food (g)	49.2933
Fatty acids, total saturated 20:1 (g)	0.9219
Fatty acids, total monounsaturated (g)	44.3405
Stigmasterol (mg)	2.1000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	13.0492
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)	17.5565
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	5.2985
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	155.7500
Fatty acids, total saturated 10:0 (g)	0.0025
Galactose (g)	0.0030
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0743
Glutamic acid (g)	0.6901
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.4000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1140
Folate, DFE (g)	49.2933
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)	5.0925
Tryptophan (g)	0.0438
Threonine (g)	0.0737
Fatty acids, total polyunsaturated 18:1 c (g)	43.2144
Manganese, Mn (mg)	0.6056
Protein (g)	3.4745
Cryptoxanthin, beta (g)	0.5467
Fatty acids, total saturated 18:1 undifferentiated (g)	43.2678
Betaine (mg)	0.4160
Phosphorus, P (mg)	88.3413
Tocopherol, gamma (mg)	19.6264

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. Place roast on a rack in a large roasting pan. | 2. Combine 3 tablespoons oil, mustard,minced garlic, oregano,thyme,salt, pepper and lemon juice. | 3. Rub marinade over roast. | 4. Toss together potatoes, onions, 2 tablespoons oil, salt and pepper. | 5. Add to pan around the roast. | 6. Bake at 350°For 90 minutes or until internal temperature is 165 degrees. | 7. Remove roast and allow to rest. Remove potatoes but leave as many onions as you can or prefer. Save pan drippings. | 8. Place pan over medium high heat. | 9. To pan drippings, add chicken base,1-1/2 cups water,and a pinch of salt and allow to come to a rolling boil. | 10. Mixed together cornstarch with remaining 1/2 cup water and pour into sauce to thicken. Serve on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork loin roast	2 -3	lb		0.0	0.0	0.0	0.0
canola oil	5	tablespoons		618.8	0.0	0.0	70.0
dijon mustard	2	tablespoons	ground	-	-	-	-
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
oregano	2	teaspoons		5.3	1.3784	0.18	0.0856
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
potato	5		peeled cut	-	-	-	-
onion	2		quartered	88.0	20.548000000000002	2.42	0.22
cornstarch	1 1/2	1/2		45.72	10.9524	0.0312	0.006
chicken base	1 1/2	1/2		-	-	-	-
water	2	cups		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....

German Pork Roast With Roasted Potatoes and Onions