RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.7198
Energy (kCal)	350.9125
Carbohydrates (g)	69.6016
Total fats (g)	1.9405
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0274
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)	0.2703
Tocopherol, beta (mg)	0.0128
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)	0.0904
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.5054
Proline (g)	0.1622
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	7.0620
Adjusted Protein (g)	0.0000
Cystine (g)	0.1344
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	5.5266
Copper, Cu (mg)	0.4194
Maltose (g)	0.0000
Zinc, Zn (mg)	1.9523
Total lipid (fat) (g)	1.9405
Vitamin K (phylloquinone) (g)	49.9835
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)	52.2500
Folate, total (g)	177.2455
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	21411.6165
Energy (kcal)	350.9125
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0233
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0483
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	26.0535
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1506
Vitamin C, total ascorbic acid (mg)	55.9190
Lutein + zeaxanthin (g)	364.7690
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2054
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)	110.6925
Fatty acids, total saturated 16:0 (g)	0.2884
Carbohydrate, by difference (g)	69.6016
Vitamin D (IU)	0.0000
Fructose (g)	4.8346
Fluoride, F (g)	42.8093
Aspartic acid (g)	0.6381
Tyrosine (g)	0.1324
Potassium, K (mg)	1605.5855
Fatty acids, total saturated 12:0 (g)	0.0015
Vitamin A, RAE (g)	1069.8665
Serine (g)	0.1807
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1996
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)	0.0308
Histidine (g)	0.1209
Isoleucine (g)	0.1823
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	3.6610
Water (g)	847.3392
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)	10620.2170
Sodium, Na (mg)	580.8840
Iron, Fe (mg)	3.9136
Energy (kJ)	1464.4510
Ash (g)	5.6294
Caffeine (mg)	0.0000
Glycine (g)	0.2008
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)	0.3944
Fatty acids, total polyunsaturated (g)	0.4276
Vitamin E (alpha-tocopherol) (mg)	3.0075
Sucrose (g)	7.7634
Vitamin B-6 (mg)	0.7107
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)	0.3002
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)	2.3500
Starch (g)	1.8304
Pantothenic acid (mg)	1.5811
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)	0.3711
Folate, food (g)	177.2455
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.6242
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)	35.4313
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.4223
Vitamin B-12 (g)	0.0840
Calcium, Ca (mg)	219.2925
Fatty acids, total saturated 10:0 (g)	0.0008
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2573
Glutamic acid (g)	1.4434
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	4451.0340
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.2735
Folate, DFE (g)	177.2455
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)	17.4280
Tryptophan (g)	0.0711
Threonine (g)	0.3463
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	1.6638
Protein (g)	8.7198
Cryptoxanthin, beta (g)	0.9595
Fatty acids, total saturated 18:1 undifferentiated (g)	0.5916
Betaine (mg)	0.9344
Phosphorus, P (mg)	292.4230
Tocopherol, gamma (mg)	0.0754

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. Bring the vinegar, onions, caraway seeds, garlic, bay leaves, and pepper to a boil in a small saucepan. | 2. Let cool, then pour into a large zip-close plastic bag; add the beef. | 3. Seal the bag, squeezing out the air; turn to coat the beef. | 4. Refrigerate 1-3 days, turning the bag about every 8 hours. | 5. Mix the beef and marinade with the carrot, parsnip, and broth in a slow cooker. | 6. Cover and cook on high until the beef is tender, 4-5 hours. | 7. With a slotted spoon, transfer the beef and all but 1/2 cup of the vegetables to a platter. | 8. Cover loosely with foil and let stand while making the sauce. | 9. Skim off and discard any fat that has risen to the surface of the cooking liquid. | 10. Discard the bay leaves. | 11. Transfer the remaining 1/2 cup of vegetables and the cooking liquid to a food processor or blender; add the gingersnaps and puree. | 12. If the sauce is too cool, pour into a medium saucepan and heat to serving temperature. | 13. Pour over the beef and vegetables. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red wine vinegar	1	cup		45.41	0.6453	0.0956	0.0
onion	2		sliced	128.0	29.888	3.52	0.32
caraway seed	2	teaspoons		13.985999999999999	2.0958	0.8303	0.6128
garlic clove	2		crushed	-	-	-	-
bay leaf	2			-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
beef rump roast	1	boneless	tied boneless	-	-	-	-
carrot	1		sliced	52.48	12.2624	1.1904	0.3072
parsnip	1		peeled diced	99.75	23.9267	1.5959999999999999	0.39899999999999997
beef broth	1/2	cup	low sodium	8.4	0.048	1.368	0.264
gingersnap	3		crumbled	-	-	-	-

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

Cooking in progress....

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