RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	217.0012
Energy (kCal)	2574.0936
Carbohydrates (g)	84.1024
Total fats (g)	156.1106
Fatty acids, total saturated 20:0 (g)	0.2792
Fatty acids, total saturated 18:3 undifferentiated (g)	0.8465
Fatty acids, total polyunsaturated 17:1 (g)	0.6675
Fatty acids, total trans-monoenoic (g)	2.7863
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3994
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	2.7865
Riboflavin (mg)	2.2308
Tocopherol, beta (mg)	0.0843
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)	10.7121
Tocopherol, delta (mg)	0.0000
Arginine (g)	15.7510
Proline (g)	8.8694
Fatty acids, total polyunsaturated 18:1 t (g)	2.7863
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.3992
Adjusted Protein (g)	0.0000
Cystine (g)	2.4330
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	257.8970
Copper, Cu (mg)	2.4030
Maltose (g)	0.0000
Zinc, Zn (mg)	76.5699
Total lipid (fat) (g)	156.1106
Vitamin K (phylloquinone) (g)	57.8584
Cholesterol (mg)	598.4014
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0001
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0049
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	168.5650
Folate, total (g)	247.5858
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	469.5423
Energy (kcal)	2574.0936
Fatty acids, total saturated 16:1 undifferentiated (g)	2.9636
Fatty acids, total saturated 14:1 (g)	0.2768
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	6.1170
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.1119
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0414
Vitamin C, total ascorbic acid (mg)	27.4858
Lutein + zeaxanthin (g)	123.9275
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	9.9998
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	1.9493
Fatty acids, total polyunsaturated 22:1 c (g)	0.0001
Magnesium, Mg (mg)	402.8946
Fatty acids, total saturated 16:0 (g)	24.2400
Carbohydrate, by difference (g)	84.1024
Vitamin D (IU)	27.2001
Fructose (g)	0.9247
Fluoride, F (g)	1.1633
Aspartic acid (g)	20.0388
Tyrosine (g)	7.5695
Potassium, K (mg)	4572.2536
Fatty acids, total saturated 12:0 (g)	0.0041
Vitamin A, RAE (g)	37.5869
Serine (g)	8.7096
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	8.6765
Fatty acids, total trans-polyenoic 22:4 (g)	0.0003
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0751
Fatty acids, total saturated 22:0 (g)	0.0854
Fatty acids, total saturated 14:0 (g)	1.6070
Histidine (g)	6.9568
Isoleucine (g)	9.3532
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1998
Niacin (mg)	45.1720
Water (g)	925.7175
Fatty acids, total saturated 8:0 (g)	0.0015
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)	199.2912
Sodium, Na (mg)	1405.7384
Iron, Fe (mg)	37.9724
Energy (kJ)	10757.2975
Ash (g)	18.1921
Caffeine (mg)	0.0000
Glycine (g)	9.8207
Fatty acids, total trans-polyenoic (g)	0.0002
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0024
Fatty acids, total saturated 18:2 undifferentiated (g)	25.7422
Fatty acids, total polyunsaturated (g)	29.5975
Vitamin E (alpha-tocopherol) (mg)	11.9700
Sucrose (g)	0.7647
Vitamin B-6 (mg)	5.3836
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.9067
Vitamin D3 (cholecalciferol) (g)	0.9067
Lysine (g)	18.2649
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)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	8.5168
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)	1.8340
Folate, food (g)	247.5858
Fatty acids, total saturated 20:1 (g)	0.2822
Fatty acids, total monounsaturated (g)	117.1900
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.3979
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.7591
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.9611
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	717.0969
Fatty acids, total polyunsaturated 16:1 c (g)	0.0001
Fatty acids, total saturated (g)	37.9649
Vitamin B-12 (g)	26.2027
Calcium, Ca (mg)	638.3702
Fatty acids, total saturated 10:0 (g)	0.0289
Galactose (g)	0.0025
Tocotrienol, gamma (mg)	0.0015
Alanine (g)	12.1361
Glutamic acid (g)	35.8660
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	18.1334
Leucine (g)	17.5202
Folate, DFE (g)	247.5858
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)	19.4306
Tryptophan (g)	2.5772
Threonine (g)	9.5560
Fatty acids, total polyunsaturated 18:1 c (g)	22.4084
Manganese, Mn (mg)	4.0437
Protein (g)	217.0012
Cryptoxanthin, beta (g)	33.8823
Fatty acids, total saturated 18:1 undifferentiated (g)	87.8074
Betaine (mg)	146.4985
Phosphorus, P (mg)	2691.9486
Tocopherol, gamma (mg)	0.6436

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Middle Eastern >> Lebanese
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a large bowl combine all the spices with the olive oil and red wine vinegar. Add the chuck roast and garlic turning the beef multiple times to make sure it is fully coated. Cover and allow to marinate for at least 4 hours up to overnight. | 2. Place the chuck roast into the slow cooker along with 1 cup of water. Seal the lid on top of the Instant Pot. Set the cook time on Manual for 90 minutes on High. Allow the pressure to release for 10 minutes once the beef has cooked. | 3. Remove the beef to a rimmed baking sheet or bowl and shred with two forks. Add about ½ cup of the reserved cooking liquid to the shredded beef. Season the beef with salt and pepper to taste. | 4. Build sandwiches by spreading hummus on the pita. Top with beef and add garnishes to your liking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	2	lbs	boneless cut	1214.9361	1.7227	190.6724	49.0508
cumin	2	tablespoons	ground	45.0	5.3088	2.1372	2.6724
kosher salt	1	tablespoon		-	-	-	-
turmeric	1	teaspoon	ground	9.36	2.0142	0.2904	0.0975
allspice	1/2	teaspoon	ground	2.4985	0.6851	0.0579	0.0826
cinnamon	1/2	teaspoon	ground	-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
cayenne	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
olive oil	1/4	cup		477.36	0.0	0.0	54.0
red wine vinegar	3	tablespoons		8.493	0.1207	0.0179	0.0
garlic	1		cut	4.47	0.9918	0.1908	0.015
pita bread	10	pieces		-	-	-	-
plum tomato	3		sliced	-	-	-	-
red onion	1		sliced	28.0	6.537999999999999	0.77	0.07
cucumber	1		sliced	-	-	-	-
flat leaf parsley	1/2	bunch	chopped	-	-	-	-
hummus	1	cup		435.42	49.4952	11.9556	21.1314
tahini	1/4	cup		342.0	15.714	10.686	28.8

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

Cooking in progress....

Instant Pot Beef Shawarma