RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1125.8165
Energy (kCal)	5162.7395
Carbohydrates (g)	10.8667
Total fats (g)	35.4417
Fatty acids, total saturated 20:0 (g)	0.0097
Fatty acids, total saturated 18:3 undifferentiated (g)	1.0082
Fatty acids, total polyunsaturated 17:1 (g)	0.0025
Fatty acids, total trans-monoenoic (g)	0.2398
Fatty acids, total saturated 20:4 undifferentiated (g)	2.9559
Fatty acids, total saturated 4:0 (g)	0.0112
Fatty acids, total trans (g)	0.2866
Riboflavin (mg)	8.6081
Tocopherol, beta (mg)	0.0000
Lactose (g)	1.2276
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.6841
Fatty acids, total polyunsaturated 24:1 c (g)	0.0004
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.6478
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0978
Proline (g)	0.1282
Fatty acids, total polyunsaturated 18:1 t (g)	0.2398
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0014
Adjusted Protein (g)	0.0000
Cystine (g)	0.0167
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	955.0664
Copper, Cu (mg)	14.2744
Maltose (g)	0.0000
Zinc, Zn (mg)	56.9544
Total lipid (fat) (g)	35.4417
Vitamin K (phylloquinone) (g)	9.4081
Cholesterol (mg)	2854.5733
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0254
Menaquinone-4 (g)	2.1600
Phytosterols (mg)	4.6570
Folate, total (g)	857.3707
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0065
Vitamin A, IU (IU)	5843.3649
Energy (kcal)	5162.7395
Fatty acids, total saturated 16:1 undifferentiated (g)	0.9565
Fatty acids, total saturated 14:1 (g)	0.0483
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0352
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	1.3055
Sugars, total (g)	6.4276
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0121
Vitamin C, total ascorbic acid (mg)	3.3458
Lutein + zeaxanthin (g)	5.4105
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	1.8704
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0980
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0569
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	1164.8395
Fatty acids, total saturated 16:0 (g)	6.9805
Carbohydrate, by difference (g)	10.8667
Vitamin D (IU)	0.0000
Fructose (g)	0.0013
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.1440
Tyrosine (g)	0.0644
Potassium, K (mg)	13204.5000
Fatty acids, total saturated 12:0 (g)	0.1614
Vitamin A, RAE (g)	1745.3972
Serine (g)	0.0874
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0747
Fatty acids, total trans-polyenoic 22:4 (g)	0.0004
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0022
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	0.6990
Histidine (g)	0.0436
Isoleucine (g)	0.0792
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0292
Niacin (mg)	62.9462
Water (g)	4511.2689
Fatty acids, total saturated 8:0 (g)	0.0528
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0029
Carotene, beta (g)	18.3455
Sodium, Na (mg)	5447.8613
Iron, Fe (mg)	80.3144
Energy (kJ)	21579.6085
Ash (g)	72.7831
Caffeine (mg)	0.0000
Glycine (g)	0.0469
Fatty acids, total trans-polyenoic (g)	0.0468
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0022
Fatty acids, total saturated 18:2 undifferentiated (g)	2.1363
Fatty acids, total polyunsaturated (g)	9.9743
Vitamin E (alpha-tocopherol) (mg)	28.5586
Sucrose (g)	0.0001
Vitamin B-6 (mg)	6.9595
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0732
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1236
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0077
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.3029
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)	0.0616
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	6.8371
Folate, food (g)	857.3707
Fatty acids, total saturated 20:1 (g)	0.0105
Fatty acids, total monounsaturated (g)	6.6510
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1577
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0389
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	3699.8613
Fatty acids, total polyunsaturated 16:1 c (g)	0.1058
Fatty acids, total saturated (g)	10.8827
Vitamin B-12 (g)	56.7423
Calcium, Ca (mg)	6753.3989
Fatty acids, total saturated 10:0 (g)	0.1365
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0565
Glutamic acid (g)	0.3188
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0004
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	1743.5600
Leucine (g)	0.1479
Folate, DFE (g)	857.3707
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0468
Fiber, total dietary (g)	0.6352
Tryptophan (g)	0.0210
Threonine (g)	0.0658
Fatty acids, total polyunsaturated 18:1 c (g)	1.2504
Manganese, Mn (mg)	0.2275
Protein (g)	1125.8165
Cryptoxanthin, beta (g)	0.5038
Fatty acids, total saturated 18:1 undifferentiated (g)	5.6326
Betaine (mg)	0.2672
Phosphorus, P (mg)	10297.5735
Tocopherol, gamma (mg)	0.1457

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Australasian >> Australian >> Australian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place lamb strips, teriyaki sauce, garlic, Tabasco sauce, oil and pepper in a small bowl. Mix well and marinate 30 minutes or so. | 2. Cook lamb on hot BBQ plate turning occasionally until cooked as desired (about 5 minutes will do the trick). | 3. Place Lebanese bread on a plate and top with mesclun mix and capers. | 4. Put sour cream over top in three dollops and place capsicum strips to the side, followed by the cooked lamb strips over the middle. | 5. Roll up starting by folding in at the top and bottom a little followed by tightly rolling at the sides. | 6. Place under a sandwich press for 5 minutes or so to make the bread crispy. This is optional but tastes a lot better. | 7. Enjoy with an ice cold beer in the other hand! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb steak	200		cut	5043.3333	0.0	1122.0	28.3333
teriyaki sauce	2	tablespoons		32.04	5.6016	2.1348	0.0072
garlic	1	tablespoon	crushed	12.665	2.8101	0.5406	0.0425
tabasco sauce	6	drops		5043.3333	0.0	1122.0	28.3333
extra virgin olive oil	1	teaspoon		5043.3333	0.0	1122.0	28.3333
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
lebanese bread	100	g		5043.3333	0.0	1122.0	28.3333
mesclun	2	cups		5043.3333	0.0	1122.0	28.3333
caper	1	tablespoon		1.9780000000000002	0.4205	0.203	0.07400000000000001
cream	3	tablespoons	sour	71.28	1.6668	0.8784	6.966
red capsicum	1		seeded cut	5043.3333	0.0	1122.0	28.3333

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

Cooking in progress....

Aussie Lamb Sandwich - Souvlaki