RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.2788
Energy (kCal)	157.6467
Carbohydrates (g)	24.1177
Total fats (g)	5.0202
Fatty acids, total saturated 20:0 (g)	0.0055
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1332
Fatty acids, total polyunsaturated 17:1 (g)	0.0072
Fatty acids, total trans-monoenoic (g)	0.0069
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0083
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0093
Riboflavin (mg)	0.1341
Tocopherol, beta (mg)	0.0707
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0015
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)	0.4311
Tocopherol, delta (mg)	0.0007
Arginine (g)	0.2565
Proline (g)	0.3304
Fatty acids, total polyunsaturated 18:1 t (g)	0.0064
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.7628
Adjusted Protein (g)	0.0000
Cystine (g)	0.0581
Tocotrienol, beta (mg)	0.0014
Selenium, Se (g)	6.7210
Copper, Cu (mg)	0.3586
Maltose (g)	0.1344
Zinc, Zn (mg)	1.2797
Total lipid (fat) (g)	5.0202
Vitamin K (phylloquinone) (g)	134.8235
Cholesterol (mg)	5.8500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0004
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0181
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.4380
Folate, total (g)	28.5775
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0027
Vitamin A, IU (IU)	3480.7145
Energy (kcal)	157.6467
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0883
Fatty acids, total saturated 14:1 (g)	0.0007
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0723
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0003
Sugars, total (g)	8.5759
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0119
Vitamin C, total ascorbic acid (mg)	22.9570
Lutein + zeaxanthin (g)	470.9070
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0004
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2318
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0004
Magnesium, Mg (mg)	32.9280
Fatty acids, total saturated 16:0 (g)	0.9097
Carbohydrate, by difference (g)	24.1177
Vitamin D (IU)	1.1200
Fructose (g)	2.8106
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.6931
Tyrosine (g)	0.1375
Potassium, K (mg)	751.2442
Fatty acids, total saturated 12:0 (g)	0.0011
Vitamin A, RAE (g)	174.1065
Serine (g)	0.2133
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2222
Fatty acids, total trans-polyenoic 22:4 (g)	0.0031
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0001
Fatty acids, total saturated 22:0 (g)	0.0009
Fatty acids, total saturated 14:0 (g)	0.0486
Histidine (g)	0.1268
Isoleucine (g)	0.1888
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0034
Niacin (mg)	2.8414
Water (g)	147.6084
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)	0.0172
Carotene, beta (g)	1842.2790
Sodium, Na (mg)	712.6132
Iron, Fe (mg)	3.0158
Energy (kJ)	659.3535
Ash (g)	4.2495
Caffeine (mg)	0.0000
Glycine (g)	0.3759
Fatty acids, total trans-polyenoic (g)	0.0025
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0004
Fatty acids, total saturated 18:2 undifferentiated (g)	1.1652
Fatty acids, total polyunsaturated (g)	1.3367
Vitamin E (alpha-tocopherol) (mg)	2.3107
Sucrose (g)	0.7845
Vitamin B-6 (mg)	0.1890
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0280
Vitamin D3 (cholecalciferol) (g)	0.0280
Lysine (g)	0.2862
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0066
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	13842.6200
Starch (g)	0.1056
Pantothenic acid (mg)	0.4979
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)	0.0013
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1075
Folate, food (g)	28.5775
Fatty acids, total saturated 20:1 (g)	0.0236
Fatty acids, total monounsaturated (g)	1.8373
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.3932
Fatty acids, total polyunsaturated 16:1 t (g)	0.0004
Fatty acids, total polyunsaturated 17:0 (g)	0.0077
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0031
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	35.5977
Fatty acids, total polyunsaturated 16:1 c (g)	0.0608
Fatty acids, total saturated (g)	1.4475
Vitamin B-12 (g)	0.0350
Calcium, Ca (mg)	50.5015
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0035
Alanine (g)	0.3085
Glutamic acid (g)	2.0341
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0022
Carotene, alpha (g)	490.0680
Vitamin E, added (mg)	0.0000
Retinol (g)	0.7700
Leucine (g)	0.3242
Folate, DFE (g)	28.5775
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0025
Fiber, total dietary (g)	4.1088
Tryptophan (g)	0.0504
Threonine (g)	0.1873
Fatty acids, total polyunsaturated 18:1 c (g)	1.1293
Manganese, Mn (mg)	0.6433
Protein (g)	6.2788
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	1.7048
Betaine (mg)	0.5534
Phosphorus, P (mg)	95.5108
Tocopherol, gamma (mg)	0.4108

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. Begin by thoroughly rinsing your Sauerkraut over cold running water. In a large sauce pan, saute the bacon over medium heat until cooked. Now add the garlic and continue to cook for a couple minutes taking care not to burn the garlic. | 2. Now, add the vegetable broth and deglaze the pan. If you find you need a bit more liquid, just add another 1/2 cup. Lower heat to medium low and stir in the tomato paste, salt, pepper, and sugar. Blend well. Once sauce begins to bubble, add the Sauerkraut and stir well until it is completely incorporated into the sauce. Set heat to low and simmer for about 15 minutes. As a final touch, add the parsley and lightly toss with a fork. Serve hot alongside pork roast and mash potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sauerkraut	1	package	canned	-	-	-	-
bacon	1/4		cut	29.19	0.0896	0.8834	2.7783
garlic clove	3		chopped	-	-	-	-
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
vegetable broth	1/2	cup		81.18	13.161	2.9766	1.9188
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
salt	3	pinches		-	-	-	-
sugar	2	pinches		2.2942	0.5738	0.0	0.0
parsley	2	tablespoons		2.736	0.4811	0.2257	0.06

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

Cooking in progress....

A Sauerkraut Like No Other