RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.5898
Energy (kCal)	270.6
Carbohydrates (g)	61.0243
Total fats (g)	1.644
Fatty acids, total saturated 20:0 (g)	0.0010
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1042
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0011
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0005
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0013
Riboflavin (mg)	0.3151
Tocopherol, beta (mg)	0.0256
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0010
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)	0.0362
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.5592
Proline (g)	0.2625
Fatty acids, total polyunsaturated 18:1 t (g)	0.0011
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	5.4359
Adjusted Protein (g)	0.0000
Cystine (g)	0.2499
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.4864
Copper, Cu (mg)	0.2820
Maltose (g)	0.0000
Zinc, Zn (mg)	1.2919
Total lipid (fat) (g)	1.6440
Vitamin K (phylloquinone) (g)	85.1663
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0001
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0048
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	45.9770
Folate, total (g)	123.1967
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	43365.0430
Energy (kcal)	270.6000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0081
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0945
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	21.0390
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1055
Vitamin C, total ascorbic acid (mg)	31.8028
Lutein + zeaxanthin (g)	982.4410
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3336
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0001
Magnesium, Mg (mg)	74.5763
Fatty acids, total saturated 16:0 (g)	0.3317
Carbohydrate, by difference (g)	61.0243
Vitamin D (IU)	0.0000
Fructose (g)	4.3148
Fluoride, F (g)	46.5576
Aspartic acid (g)	0.9086
Tyrosine (g)	0.2195
Potassium, K (mg)	1461.9310
Fatty acids, total saturated 12:0 (g)	0.0045
Vitamin A, RAE (g)	2166.6075
Serine (g)	0.2764
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3010
Fatty acids, total trans-polyenoic 22:4 (g)	0.0003
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0026
Fatty acids, total saturated 22:0 (g)	0.0009
Fatty acids, total saturated 14:0 (g)	0.0135
Histidine (g)	0.1771
Isoleucine (g)	0.3134
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0003
Niacin (mg)	3.6634
Water (g)	559.7947
Fatty acids, total saturated 8:0 (g)	0.0013
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0001
Carotene, beta (g)	21544.4437
Sodium, Na (mg)	1132.7767
Iron, Fe (mg)	1.8068
Energy (kJ)	1135.7788
Ash (g)	6.5950
Caffeine (mg)	0.0000
Glycine (g)	0.2619
Fatty acids, total trans-polyenoic (g)	0.0002
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.5332
Fatty acids, total polyunsaturated (g)	0.6409
Vitamin E (alpha-tocopherol) (mg)	2.1045
Sucrose (g)	10.7565
Vitamin B-6 (mg)	0.7370
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)	0.4179
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)	2.7900
Starch (g)	3.6608
Pantothenic acid (mg)	1.5281
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)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3368
Folate, food (g)	123.1967
Fatty acids, total saturated 20:1 (g)	0.0019
Fatty acids, total monounsaturated (g)	0.1961
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0134
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0002
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	42.9573
Fatty acids, total polyunsaturated 16:1 c (g)	0.0001
Fatty acids, total saturated (g)	0.3977
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	230.9000
Fatty acids, total saturated 10:0 (g)	0.0011
Galactose (g)	0.4873
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.4407
Glutamic acid (g)	1.8405
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	8915.2005
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.4690
Folate, DFE (g)	123.1967
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0002
Fiber, total dietary (g)	13.3495
Tryptophan (g)	0.0813
Threonine (g)	0.6041
Fatty acids, total polyunsaturated 18:1 c (g)	0.0115
Manganese, Mn (mg)	1.4295
Protein (g)	6.5898
Cryptoxanthin, beta (g)	33.0033
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1856
Betaine (mg)	1.3848
Phosphorus, P (mg)	196.2180
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. Trim fat from roast. | 2. In a large skillet, brown roast on all sides in hot oil. | 3. Meanwhile in place carrots, onions, 3/4 pickles, and celery in crock pot. | 4. Place meat on top of veggies, cutting the roast to fit, if necessary. | 5. In a small bowl, combine wine or broth, mustard, pepper, cloves and bay leaves. | 6. Pour over meat. | 7. Cover and cook on LOW for 8 to 10 hours; or HIGH for 4 to 5 hours. | 8. Remove meat from pot and place on platter, keeping warm. | 9. For gravy: transfer the cooking liquid to a 2 quart saucepan. | 10. Skim off fat and remove bay leaves. | 11. Stir together the flour and the remaining 2 tablespoons wine or broth. | 12. Stir into the gravy mixture. | 13. Cook and stir over medium heat until thickened an bubbly. | 14. Add vegetables and stir one or two more minutes more to warm up vegetables. | 15. Serve the meat with vegetable gravy and noodles. | 16. Garnish with chopped pickles and bacon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	2 -3		boneless	0.0	0.0	0.0	0.0
cooking oil	1	tablespoon		-	-	-	-
carrot	2	cups	sliced	104.96	24.5248	2.3808	0.6144
kosher dill pickle	3/4	cup	chopped	12.87	2.5847	0.5362	0.3218
celery	1	cup	sliced	16.16	2.9997	0.6969	0.1717
red wine	1/2	cup		-	-	-	-
german mustard	1/3	cup		-	-	-	-
black pepper	1/2	teaspoon	coarse ground	2.8865	0.7354	0.1195	0.0375
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
bay leaf	2			-	-	-	-
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
red wine	2	tablespoons		-	-	-	-
hot noodle			cooked	-	-	-	-
dill pickle			chopped	12.87	2.5847	0.5362	0.3218
bacon			cooked crumbled	-	-	-	-
onion	1		sliced	60.0	14.01	1.65	0.15

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

Cooking in progress....

Bavarian Beef