RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	539.5711
Energy (kCal)	2485.078
Carbohydrates (g)	15.4411
Total fats (g)	13.9257
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4790
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)	1.4144
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	4.1233
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.3264
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)	0.9544
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0607
Proline (g)	0.0563
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3020
Adjusted Protein (g)	0.0000
Cystine (g)	0.0066
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	457.1343
Copper, Cu (mg)	6.8612
Maltose (g)	0.0000
Zinc, Zn (mg)	27.2799
Total lipid (fat) (g)	13.9257
Vitamin K (phylloquinone) (g)	2.8440
Cholesterol (mg)	1360.0031
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0027
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	452.4259
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2978.2737
Energy (kcal)	2485.0780
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4143
Fatty acids, total saturated 14:1 (g)	0.0006
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0045
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.6256
Sugars, total (g)	11.5352
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	75.7985
Lutein + zeaxanthin (g)	152.0125
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.8976
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0151
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)	559.8462
Fatty acids, total saturated 16:0 (g)	2.4782
Carbohydrate, by difference (g)	15.4411
Vitamin D (IU)	0.0000
Fructose (g)	0.3355
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0973
Tyrosine (g)	0.0056
Potassium, K (mg)	6542.2167
Fatty acids, total saturated 12:0 (g)	0.0003
Vitamin A, RAE (g)	828.8144
Serine (g)	0.0173
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0124
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0562
Histidine (g)	0.0044
Isoleucine (g)	0.0108
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	30.4545
Water (g)	2276.1045
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	43.8875
Sodium, Na (mg)	1851.1492
Iron, Fe (mg)	38.3563
Energy (kJ)	10386.6854
Ash (g)	33.2166
Caffeine (mg)	0.0000
Glycine (g)	0.0147
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)	0.9380
Fatty acids, total polyunsaturated (g)	4.6809
Vitamin E (alpha-tocopherol) (mg)	13.7021
Sucrose (g)	0.1312
Vitamin B-6 (mg)	3.3298
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0130
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.2850
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)	0.0003
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	3.3862
Folate, food (g)	452.4259
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	2.4409
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0037
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)	1777.5625
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.4970
Vitamin B-12 (g)	27.2001
Calcium, Ca (mg)	3226.5773
Fatty acids, total saturated 10:0 (g)	0.0061
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0205
Glutamic acid (g)	0.0444
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	7.8525
Vitamin E, added (mg)	0.0000
Retinol (g)	816.0019
Leucine (g)	0.0170
Folate, DFE (g)	452.4259
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)	0.4295
Tryptophan (g)	0.0028
Threonine (g)	0.0105
Fatty acids, total polyunsaturated 18:1 c (g)	0.0012
Manganese, Mn (mg)	0.0220
Protein (g)	539.5711
Cryptoxanthin, beta (g)	215.1300
Fatty acids, total saturated 18:1 undifferentiated (g)	2.0273
Betaine (mg)	0.0000
Phosphorus, P (mg)	4920.0561
Tocopherol, gamma (mg)	0.0000

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. Mix everything (except the lamb) together in a small saucepan and bring to the boil, stirring to melt the redcurrant jelly. | 2. Cook for a couple of minutes (this can be done in advance). | 3. Season the lamb and oil the outside lightly. | 4. Put in a hot pan and brown on all sides. | 5. Cook until done to your liking-I would cook a small thin fillet for about 5 minutes. | 6. Remove to a warm plate and cover loosely with foil or another plate. | 7. Tip the sauce into the lamb cooking pan, and boil quickly. | 8. Serve the lamb sliced diagonally with plenty of sauce poured over. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb fillet	6			2420.8055	0.0	538.5612	13.6
orange	1	teaspoon	grated rind	1.7625	0.4406	0.0352	0.0045
orange juice	1/2	cup		55.8	12.895999999999999	0.868	0.248
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
red currant jelly	1/3	cup		2420.8055	0.0	538.5612	13.6
port wine	2	tablespoons		2420.8055	0.0	538.5612	13.6
french mustard	2	teaspoons		2420.8055	0.0	538.5612	13.6
salt pepper				2420.8055	0.0	538.5612	13.6
mint leaf	1	tablespoon	chopped	2420.8055	0.0	538.5612	13.6

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

Cooking in progress....

Lamb Fillet with Orange, Redcurrant and Mint Sauce