RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.211
Energy (kCal)	521.4609
Carbohydrates (g)	125.5768
Total fats (g)	6.838
Fatty acids, total saturated 20:0 (g)	0.0122
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1146
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0132
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0066
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0160
Riboflavin (mg)	0.2440
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0116
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)	0.1981
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1380
Proline (g)	0.0812
Fatty acids, total polyunsaturated 18:1 t (g)	0.0132
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	22.4031
Adjusted Protein (g)	0.0000
Cystine (g)	0.0150
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.9487
Copper, Cu (mg)	0.2681
Maltose (g)	0.0000
Zinc, Zn (mg)	0.5880
Total lipid (fat) (g)	6.8380
Vitamin K (phylloquinone) (g)	26.8207
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0011
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0373
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	118.7092
Folate, total (g)	36.8739
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0005
Vitamin A, IU (IU)	407.4126
Energy (kcal)	521.4609
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0020
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0141
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0005
Sugars, total (g)	90.7047
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0304
Vitamin C, total ascorbic acid (mg)	39.8466
Lutein + zeaxanthin (g)	235.0652
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1258
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0011
Magnesium, Mg (mg)	66.8386
Fatty acids, total saturated 16:0 (g)	0.7078
Carbohydrate, by difference (g)	125.5768
Vitamin D (IU)	0.0000
Fructose (g)	51.0283
Fluoride, F (g)	24.8923
Aspartic acid (g)	0.6173
Tyrosine (g)	0.0307
Potassium, K (mg)	1078.6309
Fatty acids, total saturated 12:0 (g)	2.1336
Vitamin A, RAE (g)	22.4216
Serine (g)	0.1042
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0774
Fatty acids, total trans-polyenoic 22:4 (g)	0.0037
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0309
Fatty acids, total saturated 22:0 (g)	0.0110
Fatty acids, total saturated 14:0 (g)	0.7717
Histidine (g)	0.0552
Isoleucine (g)	0.0702
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0037
Niacin (mg)	0.9433
Water (g)	796.1179
Fatty acids, total saturated 8:0 (g)	0.1516
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0011
Carotene, beta (g)	200.9862
Sodium, Na (mg)	32.6785
Iron, Fe (mg)	1.9486
Energy (kJ)	2182.0811
Ash (g)	2.2887
Caffeine (mg)	0.0000
Glycine (g)	0.1023
Fatty acids, total trans-polyenoic (g)	0.0028
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.6061
Fatty acids, total polyunsaturated (g)	0.7357
Vitamin E (alpha-tocopherol) (mg)	2.0708
Sucrose (g)	17.3264
Vitamin B-6 (mg)	0.4318
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0097
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1393
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0575
Starch (g)	0.3640
Pantothenic acid (mg)	0.6291
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)	0.0011
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1925
Folate, food (g)	36.8739
Fatty acids, total saturated 20:1 (g)	0.0227
Fatty acids, total monounsaturated (g)	0.6757
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1611
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0028
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	33.9398
Fatty acids, total polyunsaturated 16:1 c (g)	0.0016
Fatty acids, total saturated (g)	4.2102
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	110.9496
Fatty acids, total saturated 10:0 (g)	0.1761
Galactose (g)	0.0098
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1152
Glutamic acid (g)	0.4036
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0345
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1409
Folate, DFE (g)	36.8739
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0026
Fiber, total dietary (g)	21.1384
Tryptophan (g)	0.0193
Threonine (g)	0.0708
Fatty acids, total polyunsaturated 18:1 c (g)	0.0510
Manganese, Mn (mg)	4.2639
Protein (g)	3.2110
Cryptoxanthin, beta (g)	86.6409
Fatty acids, total saturated 18:1 undifferentiated (g)	0.6486
Betaine (mg)	1.0358
Phosphorus, P (mg)	116.4062
Tocopherol, gamma (mg)	0.0189

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 roast well and trim off all excess fat. | 2. Lightly rub top of meat with oil. | 3. Dust meat with salt, pepper and ginger. | 4. Insert cloves in meat. | 5. Place apples and onions in the bottom of the Crock Pot and put the roast on top of the apples and onions. | 6. Pour in the apple juice. | 7. Cover and cook on a low setting for 8 to 12 hours. | 8. Remove the roast and apples to a warm platter when fully cooked. | 9. Turn the Crock Pot to High setting. | 10. Make a smooth paste with the flour and water and stir the paste into the Crock Pot. | 11. Cover and cook until thickened. | 12. Pour gravy over roast when serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck arm pot roast	3 -4	lb		0.0	0.0	0.0	0.0
vegetable oil	1	teaspoon		39.0773	0.0	0.0	4.5333
salt	1 1/2	1/2		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
clove	3			17.262	4.1284	0.3761	0.8190000000000001
apple	4		cored quartered	378.56	100.5368	1.8928	1.2376
onion	1		sliced	28.0	6.537999999999999	0.77	0.07
apple juice	1/2	cup		57.04	14.012	0.124	0.1612
flour	3 -4	tablespoons		0.0	0.0	0.0	0.0
water	3 -4	tablespoons		0.0	0.0	0.0	0.0

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

Cooking in progress....

Bavarian Pot Roast