RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.0267
Energy (kCal)	6188.6208
Carbohydrates (g)	0.144
Total fats (g)	700.0053
Fatty acids, total saturated 20:0 (g)	4.5500
Fatty acids, total saturated 18:3 undifferentiated (g)	63.9592
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.2100
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	2.7650
Riboflavin (mg)	0.0009
Tocopherol, beta (mg)	0.0700
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	14.6092
Tocopherol, delta (mg)	6.9300
Arginine (g)	0.0008
Proline (g)	0.0007
Fatty acids, total polyunsaturated 18:1 t (g)	0.2100
Campesterol (mg)	1687.0000
Glucose (dextrose) (g)	0.0360
Adjusted Protein (g)	0.0000
Cystine (g)	0.0004
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0000
Copper, Cu (mg)	0.0020
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0040
Total lipid (fat) (g)	700.0053
Vitamin K (phylloquinone) (g)	499.3297
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	63.9590
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.2794
Folate, total (g)	0.3104
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	11.4854
Energy (kcal)	6188.6208
Fatty acids, total saturated 16:1 undifferentiated (g)	1.4980
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0002
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0745
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2100
Vitamin C, total ascorbic acid (mg)	2.4958
Lutein + zeaxanthin (g)	10.5852
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0011
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)	0.3104
Fatty acids, total saturated 16:0 (g)	30.0876
Carbohydrate, by difference (g)	0.1440
Vitamin D (IU)	0.0000
Fructose (g)	0.0348
Fluoride, F (g)	0.0621
Aspartic acid (g)	0.0065
Tyrosine (g)	0.0004
Potassium, K (mg)	5.4323
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.5588
Serine (g)	0.0017
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0029
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)	2.3100
Fatty acids, total saturated 14:0 (g)	0.0000
Histidine (g)	0.0003
Isoleucine (g)	0.0007
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0149
Water (g)	2.9145
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0700
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	6.4567
Sodium, Na (mg)	0.0931
Iron, Fe (mg)	0.0106
Energy (kJ)	25895.6075
Ash (g)	0.0133
Caffeine (mg)	0.0000
Glycine (g)	0.0009
Fatty acids, total trans-polyenoic (g)	2.5550
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	133.0367
Fatty acids, total polyunsaturated (g)	196.9959
Vitamin E (alpha-tocopherol) (mg)	122.2315
Sucrose (g)	0.0034
Vitamin B-6 (mg)	0.0070
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)	0.0012
Beta-sitosterol (mg)	2891.0000
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)	0.0031
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	2.5550
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0018
Folate, food (g)	0.3104
Fatty acids, total saturated 20:1 (g)	9.2190
Fatty acids, total monounsaturated (g)	442.9322
Stigmasterol (mg)	21.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	130.4800
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)	1.5707
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	51.5568
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	0.3104
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0011
Glutamic acid (g)	0.0060
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.6519
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0011
Folate, DFE (g)	0.3104
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)	0.0528
Tryptophan (g)	0.0004
Threonine (g)	0.0011
Fatty acids, total polyunsaturated 18:1 c (g)	431.9980
Manganese, Mn (mg)	0.0038
Protein (g)	0.0267
Cryptoxanthin, beta (g)	0.2173
Fatty acids, total saturated 18:1 undifferentiated (g)	432.2082
Betaine (mg)	0.0031
Phosphorus, P (mg)	0.6208
Tocopherol, gamma (mg)	191.3800

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Clean lambchops of excess fat. | 2. Cut lambchops in halfs. | 3. Wash in running tap water and keep aside to drain excess water. | 4. Put Garlic, Chillies in small blender and crush (not too fine). | 5. Empty garlic and chillies in mixing bowl. | 6. Add crush pepper, mix herbs, salt and both oil. | 7. Mix well. | 8. Take each lambchop on a board and baste both sides. | 9. Baste all lambchops. | 10. Put in refrigrator for atleast 2 hours(best if marinated overnight). | 11. Heat your BBQ and cook lamchops to your liking. | 12. Serve with your favorite salad and garlic bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb chop	1 1/2	1/2		-	-	-	-
english mustard	4	tablespoons		-	-	-	-
bulb garlic	2			-	-	-	-
chilies	6	chilies		-	-	-	-
pepper	1	teaspoon	Crushed	0.6208	0.14400000000000002	0.0267	0.0053
herb	1	teaspoon	mixed	-	-	-	-
virgin olive oil	50	ml		-	-	-	-
canola oil	50			6188.0	0.0	0.0	700.0

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

Cooking in progress....

Mustard Lamb Chops