RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	5.6738
Energy (kCal)	195.573
Carbohydrates (g)	8.5943
Total fats (g)	16.7431
Fatty acids, total saturated 20:0 (g)	0.0032
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1275
Fatty acids, total polyunsaturated 17:1 (g)	0.0008
Fatty acids, total trans-monoenoic (g)	0.0799
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0030
Fatty acids, total saturated 4:0 (g)	0.0037
Fatty acids, total trans (g)	0.0955
Riboflavin (mg)	0.1741
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.4092
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0013
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.8262
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.8063
Proline (g)	0.2811
Fatty acids, total polyunsaturated 18:1 t (g)	0.0799
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.1115
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.4575
Copper, Cu (mg)	0.4910
Maltose (g)	0.0000
Zinc, Zn (mg)	1.4424
Total lipid (fat) (g)	16.7431
Vitamin K (phylloquinone) (g)	2.0451
Cholesterol (mg)	7.0800
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0082
Menaquinone-4 (g)	0.7200
Phytosterols (mg)	0.1800
Folate, total (g)	30.9420
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0022
Vitamin A, IU (IU)	97.9440
Energy (kcal)	195.5730
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0785
Fatty acids, total saturated 14:1 (g)	0.0161
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1858
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0007
Sugars, total (g)	0.4215
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0024
Vitamin C, total ascorbic acid (mg)	0.2622
Lutein + zeaxanthin (g)	6.1650
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0001
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3219
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0190
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	31.0380
Fatty acids, total saturated 16:0 (g)	1.9070
Carbohydrate, by difference (g)	8.5943
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.5273
Tyrosine (g)	0.2420
Potassium, K (mg)	143.7660
Fatty acids, total saturated 12:0 (g)	0.0536
Vitamin A, RAE (g)	16.9890
Serine (g)	0.3142
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3020
Fatty acids, total trans-polyenoic 22:4 (g)	0.0001
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0007
Fatty acids, total saturated 22:0 (g)	0.0013
Fatty acids, total saturated 14:0 (g)	0.2311
Histidine (g)	0.1682
Isoleucine (g)	0.2494
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0097
Niacin (mg)	1.8011
Water (g)	9.6913
Fatty acids, total saturated 8:0 (g)	0.0174
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0010
Carotene, beta (g)	17.4180
Sodium, Na (mg)	26.1510
Iron, Fe (mg)	1.0095
Energy (kJ)	818.5080
Ash (g)	1.5975
Caffeine (mg)	0.0000
Glycine (g)	0.3751
Fatty acids, total trans-polyenoic (g)	0.0156
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0007
Fatty acids, total saturated 18:2 undifferentiated (g)	6.2775
Fatty acids, total polyunsaturated (g)	6.4209
Vitamin E (alpha-tocopherol) (mg)	0.0507
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0532
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0244
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2043
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0023
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.2648
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)	0.0205
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3882
Folate, food (g)	30.9420
Fatty acids, total saturated 20:1 (g)	0.0236
Fatty acids, total monounsaturated (g)	5.9922
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0526
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0130
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	2.4348
Fatty acids, total polyunsaturated 16:1 c (g)	0.0353
Fatty acids, total saturated (g)	3.2350
Vitamin B-12 (g)	0.0252
Calcium, Ca (mg)	144.0900
Fatty acids, total saturated 10:0 (g)	0.0454
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2932
Glutamic acid (g)	1.2724
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0001
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	14.5200
Leucine (g)	0.4478
Folate, DFE (g)	30.9420
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0156
Fiber, total dietary (g)	2.9109
Tryptophan (g)	0.1220
Threonine (g)	0.2387
Fatty acids, total polyunsaturated 18:1 c (g)	0.4156
Manganese, Mn (mg)	0.4552
Protein (g)	5.6738
Cryptoxanthin, beta (g)	0.3300
Fatty acids, total saturated 18:1 undifferentiated (g)	5.8674
Betaine (mg)	0.0720
Phosphorus, P (mg)	235.6380
Tocopherol, gamma (mg)	0.0360

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. Heat the butter in a large, heavy frying pan (cast iron is best) over medium-high heat. | 2. Sprinkle marjoram on each side of the chops Fry the chops on each side for approximately 5 minutes. | 3. Move the chops to a heated platter and place the platter in a warm (150°F) oven. | 4. Pour the mushroom sauce into the frying pan and scrape the bottom to loosen meat particles. | 5. Spoon the sauce over the chops and serve immediately. | 6. Mushroom Sauce-----------.

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
venison chop	1 1/2 - 2	lbs		0.0	0.0	0.0	0.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
marjoram	1/2	teaspoon		0.813	0.1817	0.038	0.0211
butter	2	tablespoons		171.0	7.857	5.343	14.4
mushroom	1	cup	sliced	-	-	-	-
port wine	1/4	cup		0.0	0.0	0.0	0.0
cream	1	tablespoon	sour	23.76	0.5556	0.2928	2.322
salt pepper				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....

Venison Chops With Mushroom Sauce