RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.0535
Energy (kCal)	178.4785
Carbohydrates (g)	12.9301
Total fats (g)	14.1978
Fatty acids, total saturated 20:0 (g)	0.0559
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1301
Fatty acids, total polyunsaturated 17:1 (g)	0.0169
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)	0.0199
Tocopherol, beta (mg)	0.0148
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)	0.2736
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0574
Proline (g)	0.0573
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0028
Adjusted Protein (g)	0.0000
Cystine (g)	0.0160
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.8903
Copper, Cu (mg)	0.0739
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2727
Total lipid (fat) (g)	14.1978
Vitamin K (phylloquinone) (g)	13.7397
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)	0.0017
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	34.4450
Folate, total (g)	2.2595
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	69.9445
Energy (kcal)	178.4785
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1741
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0169
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0588
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	1.1904
Lutein + zeaxanthin (g)	35.6590
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0514
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)	17.5685
Fatty acids, total saturated 16:0 (g)	1.5498
Carbohydrate, by difference (g)	12.9301
Vitamin D (IU)	0.0000
Fructose (g)	0.0026
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.1058
Tyrosine (g)	0.0337
Potassium, K (mg)	81.6125
Fatty acids, total saturated 12:0 (g)	0.0015
Vitamin A, RAE (g)	3.4845
Serine (g)	0.0457
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0429
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)	0.0174
Fatty acids, total saturated 14:0 (g)	0.0020
Histidine (g)	0.0258
Isoleucine (g)	0.0400
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1893
Water (g)	119.9674
Fatty acids, total saturated 8:0 (g)	0.0012
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)	41.0530
Sodium, Na (mg)	5.0060
Iron, Fe (mg)	1.4154
Energy (kJ)	746.7887
Ash (g)	0.4633
Caffeine (mg)	0.0000
Glycine (g)	0.0616
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)	1.4667
Fatty acids, total polyunsaturated (g)	1.5986
Vitamin E (alpha-tocopherol) (mg)	2.0643
Sucrose (g)	0.0002
Vitamin B-6 (mg)	0.0255
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)	0.0467
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	1.0700
Starch (g)	0.0000
Pantothenic acid (mg)	0.0161
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)	0.0190
Folate, food (g)	2.2595
Fatty acids, total saturated 20:1 (g)	0.0420
Fatty acids, total monounsaturated (g)	10.1647
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)	0.0030
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.5121
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.9103
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	58.1708
Fatty acids, total saturated 10:0 (g)	0.0008
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0475
Glutamic acid (g)	0.1550
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.4740
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0667
Folate, DFE (g)	2.2595
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)	2.2248
Tryptophan (g)	0.0110
Threonine (g)	0.0356
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	0.2396
Protein (g)	1.0535
Cryptoxanthin, beta (g)	1.3795
Fatty acids, total saturated 18:1 undifferentiated (g)	9.9315
Betaine (mg)	0.1159
Phosphorus, P (mg)	28.8957
Tocopherol, gamma (mg)	0.1874

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. Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 6-quart crockery cooker. | 2. Combine caraway seed, marjoram, salt, and pepper. Rub all over roast. | 3. In a large skillet, brown pork roast on all sides in hot oil, drain off fat. | 4. Place meat in crockery cooker. Add the water to skillet; bring to a gentle boil over medium heat, stirring to loosen brown bits in bottom of skillet. | 5. Pour skillet juices and vinegar into crockery cooker. | 6. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. | 7. Remove meat from cooker; keep warm. | 8. For gravy, skim fat from juices; measure 1-1/4 cups juices (add water, if necessary). Pour juices into a saucepan; bring to boiling. | 9. Combine sour cream or yogurt and cornstarch. Stir into juices. | 10. Cook and stir over medium heat until thickened and bubbly. | 11. Cook and stir 2 minutes more. | 12. Slice meat and serve with gravy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	1	boneless	boneless	-	-	-	-
caraway seed	2	teaspoons		13.985999999999999	2.0958	0.8303	0.6128
marjoram	1	teaspoon	crushed dried	1.626	0.3634	0.076	0.0422
salt	3/4	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
water	1/2	cup		0.0	0.0	0.0	0.0
white wine vinegar	2	tablespoons		-	-	-	-
cream	1	carton	sour	-	-	-	-
cornstarch	4	teaspoons		40.64	9.7355	0.0277	0.0053

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

Cooking in progress....

Bavarian Pork Roast