RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.5627
Energy (kCal)	208.533
Carbohydrates (g)	45.5297
Total fats (g)	0.7176
Fatty acids, total saturated 20:0 (g)	0.0025
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0130
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0029
Fatty acids, total saturated 4:0 (g)	0.0162
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0283
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0009
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0799
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.4681
Proline (g)	0.2114
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0627
Adjusted Protein (g)	0.0000
Cystine (g)	0.0332
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	7.7477
Copper, Cu (mg)	0.1275
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9051
Total lipid (fat) (g)	0.7176
Vitamin K (phylloquinone) (g)	4.1268
Cholesterol (mg)	2.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0057
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	8.8950
Folate, total (g)	11.8660
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	27.6810
Energy (kcal)	208.5330
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0130
Fatty acids, total saturated 14:1 (g)	0.0004
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0192
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	28.2343
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0223
Vitamin C, total ascorbic acid (mg)	1.7310
Lutein + zeaxanthin (g)	10.4420
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0890
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	23.7510
Fatty acids, total saturated 16:0 (g)	0.1599
Carbohydrate, by difference (g)	45.5297
Vitamin D (IU)	0.0000
Fructose (g)	0.1506
Fluoride, F (g)	0.7866
Aspartic acid (g)	0.2613
Tyrosine (g)	0.0633
Potassium, K (mg)	282.2570
Fatty acids, total saturated 12:0 (g)	0.0161
Vitamin A, RAE (g)	4.6210
Serine (g)	0.0681
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0805
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0063
Fatty acids, total saturated 14:0 (g)	0.0524
Histidine (g)	0.0402
Isoleucine (g)	0.0583
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1456
Water (g)	2.1524
Fatty acids, total saturated 8:0 (g)	0.0079
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0021
Carotene, beta (g)	8.4300
Sodium, Na (mg)	127.1450
Iron, Fe (mg)	1.6425
Energy (kJ)	872.9130
Ash (g)	1.4124
Caffeine (mg)	0.0000
Glycine (g)	0.0796
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0587
Fatty acids, total polyunsaturated (g)	0.0803
Vitamin E (alpha-tocopherol) (mg)	0.1115
Sucrose (g)	27.8427
Vitamin B-6 (mg)	0.2266
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0099
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1139
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0035
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4600
Starch (g)	0.0000
Pantothenic acid (mg)	0.1548
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0812
Folate, food (g)	11.8660
Fatty acids, total saturated 20:1 (g)	0.0076
Fatty acids, total monounsaturated (g)	0.1867
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	11.0384
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.3823
Vitamin B-12 (g)	0.1100
Calcium, Ca (mg)	127.6600
Fatty acids, total saturated 10:0 (g)	0.0134
Galactose (g)	0.0282
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0736
Glutamic acid (g)	0.5315
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2760
Vitamin E, added (mg)	0.0000
Retinol (g)	3.9000
Leucine (g)	0.1091
Folate, DFE (g)	11.8660
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	2.5037
Tryptophan (g)	0.0171
Threonine (g)	0.0516
Fatty acids, total polyunsaturated 18:1 c (g)	0.0391
Manganese, Mn (mg)	0.4907
Protein (g)	6.5627
Cryptoxanthin, beta (g)	0.5750
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1647
Betaine (mg)	0.8240
Phosphorus, P (mg)	136.2860
Tocopherol, gamma (mg)	0.1544

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Indian Subcontinent >> Indian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Combine first 7 ingredients in medium sauce pan. | 2. Allow to simmer approximately 15 minutes on med-high heat, then reduce to low to keep warm. | 3. Slice roast into 1/8" slices. | 4. (Doing this when the roast is still half frozen is the easiest). | 5. Dip roast slices in egg, then in breadcrumbs seasoned with the Parmesan. | 6. Heat Olive Oil to 375 degrees in fry pan or deep fryer also works well. | 7. Fry roast slices approximately 3-4 minutes for each side until golden brown. | 8. Layer paper towel in serving dish along with fried slices of roast to provide proper drainage of olive oil. | 9. Serve roast slice with sauce on the side for dipping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato sauce	1	can		-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
parmesan cheese	2	tablespoons		37.0	4.0	4.0	0.5
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
garlic powder	1	tablespoon		32.107	7.0548	1.6054	0.0708
onion powder	1	tablespoon		23.529	5.4593	0.7183	0.0718
italian seasoning	1	tablespoon		-	-	-	-
sirloin tip roast				-	-	-	-
italian breadcrumb	2	cups	seasoned	-	-	-	-
parmesan cheese	1/4	cup		37.0	4.0	4.0	0.5
egg	1 -2		beaten	0.0	0.0	0.0	0.0
olive oil				-	-	-	-

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

Cooking in progress....

Italian Breaded Steak Um