RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	16.4632
Energy (kCal)	270.12
Carbohydrates (g)	37.9345
Total fats (g)	5.5109
Fatty acids, total saturated 20:0 (g)	0.0087
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0386
Fatty acids, total polyunsaturated 17:1 (g)	0.0137
Fatty acids, total trans-monoenoic (g)	0.0199
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0610
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0237
Riboflavin (mg)	0.1594
Tocopherol, beta (mg)	0.0125
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0062
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)	0.5505
Tocopherol, delta (mg)	0.0125
Arginine (g)	0.0019
Proline (g)	0.0038
Fatty acids, total polyunsaturated 18:1 t (g)	0.0187
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	7.9182
Adjusted Protein (g)	0.0000
Cystine (g)	0.0010
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	34.8100
Copper, Cu (mg)	0.1347
Maltose (g)	0.0000
Zinc, Zn (mg)	2.3188
Total lipid (fat) (g)	5.5109
Vitamin K (phylloquinone) (g)	1.7430
Cholesterol (mg)	43.5750
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0037
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0349
Menaquinone-4 (g)	1.8675
Phytosterols (mg)	0.0000
Folate, total (g)	2.4900
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0100
Vitamin A, IU (IU)	328.6800
Energy (kcal)	270.1200
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1233
Fatty acids, total saturated 14:1 (g)	0.0012
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0010
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0025
Sugars, total (g)	18.9240
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0249
Vitamin C, total ascorbic acid (mg)	0.2490
Lutein + zeaxanthin (g)	112.0500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0025
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0022
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0037
Magnesium, Mg (mg)	28.4615
Fatty acids, total saturated 16:0 (g)	1.1045
Carbohydrate, by difference (g)	37.9345
Vitamin D (IU)	9.9600
Fructose (g)	6.7977
Fluoride, F (g)	42.1127
Aspartic acid (g)	0.0032
Tyrosine (g)	0.0016
Potassium, K (mg)	380.2050
Fatty acids, total saturated 12:0 (g)	0.0050
Vitamin A, RAE (g)	16.1850
Serine (g)	0.0019
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0021
Fatty acids, total trans-polyenoic 22:4 (g)	0.0125
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0012
Fatty acids, total saturated 22:0 (g)	0.0037
Fatty acids, total saturated 14:0 (g)	0.0635
Histidine (g)	0.0013
Isoleucine (g)	0.0016
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0062
Niacin (mg)	3.7748
Water (g)	136.3517
Fatty acids, total saturated 8:0 (g)	0.0025
Tocotrienol, delta (mg)	0.0125
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0286
Carotene, beta (g)	156.8700
Sodium, Na (mg)	832.9759
Iron, Fe (mg)	1.6190
Energy (kJ)	1127.7850
Ash (g)	3.3727
Caffeine (mg)	0.0000
Glycine (g)	0.0014
Fatty acids, total trans-polyenoic (g)	0.0037
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0037
Fatty acids, total saturated 18:2 undifferentiated (g)	0.7796
Fatty acids, total polyunsaturated (g)	0.9465
Vitamin E (alpha-tocopherol) (mg)	1.1080
Sucrose (g)	4.2081
Vitamin B-6 (mg)	0.3088
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.2490
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0010
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0149
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	4276.5750
Starch (g)	0.0000
Pantothenic acid (mg)	1.0134
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)	0.0037
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2067
Folate, food (g)	2.4900
Fatty acids, total saturated 20:1 (g)	0.0398
Fatty acids, total monounsaturated (g)	2.2598
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7657
Fatty acids, total polyunsaturated 16:1 t (g)	0.0012
Fatty acids, total polyunsaturated 17:0 (g)	0.0162
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	55.4665
Fatty acids, total polyunsaturated 16:1 c (g)	0.1220
Fatty acids, total saturated (g)	1.7643
Vitamin B-12 (g)	0.5104
Calcium, Ca (mg)	56.8744
Fatty acids, total saturated 10:0 (g)	0.0050
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0125
Alanine (g)	0.0030
Glutamic acid (g)	0.0085
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0037
Carotene, alpha (g)	57.2700
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0058
Folate, DFE (g)	2.4900
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0037
Fiber, total dietary (g)	1.6380
Tryptophan (g)	0.0002
Threonine (g)	0.0014
Fatty acids, total polyunsaturated 18:1 c (g)	2.0567
Manganese, Mn (mg)	0.1205
Protein (g)	16.4632
Cryptoxanthin, beta (g)	23.6550
Fatty acids, total saturated 18:1 undifferentiated (g)	2.0780
Betaine (mg)	0.0000
Phosphorus, P (mg)	202.5250
Tocopherol, gamma (mg)	0.3735

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> Canadian >> Canadian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 325°F. | 2. In large roasting pan, pour in red wine. | 3. Place beef roast on wire rack. | 4. Combine barbecue sauce, beef stock powder and crushed garlic and spice blend. | 5. Spoon onto roast and spread over the roast with the back of your spoon. | 6. Cover and bake to desired doneness (I do 3 hours and it is just under well-done). | 7. When cooked, remove roast and wire rack from pan. | 8. Place pan on cooktop burner and set to medium high. | 9. Combine COLD water and cornstarch, stir until smooth. | 10. When sauce is bubbling, pour in cornstarch mixture and stir constantly. | 11. Sauce will thicken and darken. | 12. When gravy has reached desired consistency, remove from heat and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sirloin roast	2 -3	lb		0.0	0.0	0.0	0.0
garlic clove	4 -6		crushed	-	-	-	-
barbecue sauce	1/2	cup	bold	209.16	23.3313	16.4216	5.5029
beef stock powder	2	tablespoons		-	-	-	-
garlic red pepper spice mix	1	tablespoon	roasted	-	-	-	-
red wine	2	cups		-	-	-	-
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
cold water	1/4	cup		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....

BBQ & Garlic Crusted Roast Sirloin W- Wine Gravy