RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	17.9285
Energy (kCal)	405.8351
Carbohydrates (g)	18.5469
Total fats (g)	29.7421
Fatty acids, total saturated 20:0 (g)	0.0324
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2895
Fatty acids, total polyunsaturated 17:1 (g)	0.0065
Fatty acids, total trans-monoenoic (g)	0.1070
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0101
Fatty acids, total saturated 4:0 (g)	0.0496
Fatty acids, total trans (g)	0.1226
Riboflavin (mg)	0.1499
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.4092
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0013
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.1378
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.6163
Proline (g)	0.2854
Fatty acids, total polyunsaturated 18:1 t (g)	0.1070
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0901
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	17.6650
Copper, Cu (mg)	0.2977
Maltose (g)	0.0000
Zinc, Zn (mg)	2.7751
Total lipid (fat) (g)	29.7421
Vitamin K (phylloquinone) (g)	35.4348
Cholesterol (mg)	36.8082
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0001
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0083
Menaquinone-4 (g)	0.7200
Phytosterols (mg)	2.3700
Folate, total (g)	36.1404
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0022
Vitamin A, IU (IU)	276.3037
Energy (kcal)	405.8351
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3183
Fatty acids, total saturated 14:1 (g)	0.0195
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1870
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0008
Sugars, total (g)	2.1024
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0024
Vitamin C, total ascorbic acid (mg)	4.7168
Lutein + zeaxanthin (g)	46.3450
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0001
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3144
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0370
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	41.3135
Fatty acids, total saturated 16:0 (g)	3.7477
Carbohydrate, by difference (g)	18.5469
Vitamin D (IU)	0.1417
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.5616
Tyrosine (g)	0.2388
Potassium, K (mg)	380.4460
Fatty acids, total saturated 12:0 (g)	0.0936
Vitamin A, RAE (g)	37.4041
Serine (g)	0.2889
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2800
Fatty acids, total trans-polyenoic 22:4 (g)	0.0001
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0125
Fatty acids, total saturated 22:0 (g)	0.0324
Fatty acids, total saturated 14:0 (g)	0.3774
Histidine (g)	0.1908
Isoleucine (g)	0.2687
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0115
Niacin (mg)	1.7433
Water (g)	60.8252
Fatty acids, total saturated 8:0 (g)	0.0333
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0010
Carotene, beta (g)	102.0374
Sodium, Na (mg)	775.4899
Iron, Fe (mg)	3.6455
Energy (kJ)	1699.1621
Ash (g)	4.1779
Caffeine (mg)	0.0000
Glycine (g)	0.3287
Fatty acids, total trans-polyenoic (g)	0.0156
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0007
Fatty acids, total saturated 18:2 undifferentiated (g)	4.9653
Fatty acids, total polyunsaturated (g)	5.2749
Vitamin E (alpha-tocopherol) (mg)	1.0981
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1702
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0516
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.3945
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0023
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.3134
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)	0.0228
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2314
Folate, food (g)	36.1404
Fatty acids, total saturated 20:1 (g)	0.0915
Fatty acids, total monounsaturated (g)	17.3051
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0853
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0288
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0154
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	22.8485
Fatty acids, total polyunsaturated 16:1 c (g)	0.0353
Fatty acids, total saturated (g)	5.7800
Vitamin B-12 (g)	0.7820
Calcium, Ca (mg)	345.8459
Fatty acids, total saturated 10:0 (g)	0.0811
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3307
Glutamic acid (g)	1.1758
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0001
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	28.1096
Leucine (g)	0.4969
Folate, DFE (g)	36.1404
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0156
Fiber, total dietary (g)	2.5751
Tryptophan (g)	0.0986
Threonine (g)	0.2666
Fatty acids, total polyunsaturated 18:1 c (g)	0.6540
Manganese, Mn (mg)	0.3366
Protein (g)	17.9285
Cryptoxanthin, beta (g)	2.6600
Fatty acids, total saturated 18:1 undifferentiated (g)	16.8656
Betaine (mg)	2.0978
Phosphorus, P (mg)	370.4017
Tocopherol, gamma (mg)	0.0360

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> South American >> Argentine
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a small bowl, stir together the mayo, sour cream, horseradish, and marjoram; let stand for about 10 minutes at room temperature to allow the flavors to blend (alternatively, cover and refrigerate for up to 6 hours, if refrigerating, return to room temperature before using). | 2. Preheat sandwich grill. | 3. Place the bread slices, cut sides down, on a work surface and spread 1 side of each bread slice with the butter. | 4. Turn and spread the unbuttered sides of the bread with the mayonnaise mixture. | 5. On each of 2 bread slices, mayo sides up, arrange half of the roast beef. | 6. Season liberally with salt and pepper. | 7. Divide the cheese and watercress on top. | 8. Cover with the remaining 2 bread slices, mayo sides down, and press gently to pack. | 9. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted, the meat is warmed through, and the watercress is nearly wilted, 3-5 minutes. | 10. Cut each sandwich in half on the diagonal and serve right away. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mayonnaise	3	tablespoons		162.45	0.0	0.1665	18.0
cream	1	tablespoon	sour	23.76	0.5556	0.2928	2.322
horseradish	1	tablespoon	prepared	7.2	1.6935	0.177	0.1035
marjoram	1	tablespoon	chopped	4.607	1.0295	0.2152	0.1197
wheat bread	4	slices		-	-	-	-
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
roast beef	1/2		sliced	17.425	0.0	3.0657	0.5794
salt				-	-	-	-
black pepper			ground	-	-	-	-
parmesan cheese	1	ounce	shaved	104.8931	11.3398	11.3398	1.4175
watercress				-	-	-	-

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

Cooking in progress....

All-American Roast Beef Panini