RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.9243
Energy (kCal)	732.0865
Carbohydrates (g)	49.2627
Total fats (g)	60.4684
Fatty acids, total saturated 20:0 (g)	0.0243
Fatty acids, total saturated 18:3 undifferentiated (g)	2.5656
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0265
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0329
Fatty acids, total saturated 4:0 (g)	0.0686
Fatty acids, total trans (g)	0.0320
Riboflavin (mg)	0.1141
Tocopherol, beta (mg)	0.1126
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0232
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)	4.1900
Tocopherol, delta (mg)	3.9322
Arginine (g)	0.3731
Proline (g)	0.0875
Fatty acids, total polyunsaturated 18:1 t (g)	0.0265
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	6.4476
Adjusted Protein (g)	0.0000
Cystine (g)	0.0216
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.3648
Copper, Cu (mg)	0.1962
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9423
Total lipid (fat) (g)	60.4684
Vitamin K (phylloquinone) (g)	97.2620
Cholesterol (mg)	26.2640
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0028
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0737
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	131.4560
Folate, total (g)	66.0940
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0010
Vitamin A, IU (IU)	46.9280
Energy (kcal)	732.0865
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1260
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0165
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0015
Sugars, total (g)	24.3066
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1280
Vitamin C, total ascorbic acid (mg)	24.1386
Lutein + zeaxanthin (g)	28.3440
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0054
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1100
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0023
Magnesium, Mg (mg)	71.5240
Fatty acids, total saturated 16:0 (g)	7.7377
Carbohydrate, by difference (g)	49.2627
Vitamin D (IU)	2.1440
Fructose (g)	4.2628
Fluoride, F (g)	3.5200
Aspartic acid (g)	0.3668
Tyrosine (g)	0.0687
Potassium, K (mg)	701.4405
Fatty acids, total saturated 12:0 (g)	0.0510
Vitamin A, RAE (g)	6.3680
Serine (g)	0.0974
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1090
Fatty acids, total trans-polyenoic 22:4 (g)	0.0073
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0619
Fatty acids, total saturated 22:0 (g)	0.0220
Fatty acids, total saturated 14:0 (g)	0.3370
Histidine (g)	0.0612
Isoleucine (g)	0.0750
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0073
Niacin (mg)	0.5678
Water (g)	561.5634
Fatty acids, total saturated 8:0 (g)	0.0172
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0021
Carotene, beta (g)	9.9420
Sodium, Na (mg)	645.7140
Iron, Fe (mg)	2.4848
Energy (kJ)	3058.6705
Ash (g)	3.1209
Caffeine (mg)	0.0000
Glycine (g)	0.1153
Fatty acids, total trans-polyenoic (g)	0.0055
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	22.1956
Fatty acids, total polyunsaturated (g)	24.8634
Vitamin E (alpha-tocopherol) (mg)	5.0119
Sucrose (g)	12.2960
Vitamin B-6 (mg)	0.4708
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0268
Vitamin D (D2 + D3) (g)	0.0536
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1714
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0010
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.4577
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)	0.0023
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1671
Folate, food (g)	66.0940
Fatty acids, total saturated 20:1 (g)	0.1095
Fatty acids, total monounsaturated (g)	19.5633
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.3222
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0055
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	35.3252
Fatty acids, total polyunsaturated 16:1 c (g)	0.0033
Fatty acids, total saturated (g)	12.6749
Vitamin B-12 (g)	0.0643
Calcium, Ca (mg)	191.1690
Fatty acids, total saturated 10:0 (g)	0.0508
Galactose (g)	0.0189
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1037
Glutamic acid (g)	0.8962
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.5360
Vitamin E, added (mg)	0.0000
Retinol (g)	5.3600
Leucine (g)	0.1304
Folate, DFE (g)	66.0940
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0053
Fiber, total dietary (g)	9.7114
Tryptophan (g)	0.0486
Threonine (g)	0.0899
Fatty acids, total polyunsaturated 18:1 c (g)	0.0983
Manganese, Mn (mg)	8.0033
Protein (g)	4.9243
Cryptoxanthin, beta (g)	13.5140
Fatty acids, total saturated 18:1 undifferentiated (g)	19.2692
Betaine (mg)	0.4964
Phosphorus, P (mg)	121.7200
Tocopherol, gamma (mg)	8.2688

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 with damp cloth and place in a plastic container with a lid. | 2. Combine next 8 ingredients, and then pour over meat. | 3. Cover and let stand in the refrigerator 3 to 6 days. | 4. Turn meat twice a day with wooden spoons (never pierce meat with a fork). | 5. Remove meat from marinade. | 6. Save marinade. | 7. Heat shortening in large skillet and brown meat slowly on both sides. | 8. Add marinade; cover and simmer 2 1/2 to 3 hours or until meat is thoroughly tender. | 9. I put it into a crock-pot and cook on low 6 to 8 hours. | 10. Don't over cook. | 11. Remove meat and onions and keep warm. | 12. Strain marinade and measure liquid. | 13. Add water to make 2 1/2 cups. | 14. Pour liquid back into a skillet and add cabbage wedges. | 15. Cover and simmer 10 minutes. | 16. Stir in gingersnaps and sugar into liquid with cabbage. | 17. Simmer 3 minutes or more to make gravy. | 18. Remove toothpicks and arrange cabbage wedges on a hot platter with the meat and onions. | 19. Serve gingersnap gravy alongside. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	3 1/2 - 4	lbs	boneless	0.0	0.0	0.0	0.0
clove	6			34.524	8.2568	0.7522	1.6380000000000001
water	1	cup	boiling	0.0	0.0	0.0	0.0
bay leaf	2			-	-	-	-
salt	2	teaspoons		-	-	-	-
onion	2		sliced	128.0	29.888	3.52	0.32
red wine vinegar	1 1/2	1/2		4.2465	0.0603	0.0089	0.0
peppercorn	12			302.30400000000003	1.876	0.6432	32.9104
juniper berry	12			-	-	-	-
head cabbage	1		cut	-	-	-	-
shortening	2	tablespoons		226.304	0.0	0.0	25.6
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
gingersnap cooky	12		crushed	-	-	-	-

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

Cooking in progress....

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