RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.9198
Energy (kCal)	60.6166
Carbohydrates (g)	4.8826
Total fats (g)	4.7363
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0194
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)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0259
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)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1360
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0640
Proline (g)	0.0348
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0041
Adjusted Protein (g)	0.0000
Cystine (g)	0.0086
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.3625
Copper, Cu (mg)	0.0663
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1781
Total lipid (fat) (g)	4.7363
Vitamin K (phylloquinone) (g)	4.0965
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)	0.0026
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	6.3557
Folate, total (g)	2.7877
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	154.9717
Energy (kcal)	60.6166
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0020
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0090
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.1010
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0147
Vitamin C, total ascorbic acid (mg)	6.8793
Lutein + zeaxanthin (g)	9.2715
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0447
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)	9.9953
Fatty acids, total saturated 16:0 (g)	0.4114
Carbohydrate, by difference (g)	4.8826
Vitamin D (IU)	0.0000
Fructose (g)	0.0040
Fluoride, F (g)	0.5900
Aspartic acid (g)	0.0725
Tyrosine (g)	0.0166
Potassium, K (mg)	80.6452
Fatty acids, total saturated 12:0 (g)	2.1333
Vitamin A, RAE (g)	7.7107
Serine (g)	0.0256
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0260
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)	0.7459
Histidine (g)	0.0136
Isoleucine (g)	0.0340
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1361
Water (g)	7.7613
Fatty acids, total saturated 8:0 (g)	0.1524
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)	74.2215
Sodium, Na (mg)	2.3640
Iron, Fe (mg)	0.8091
Energy (kJ)	253.6058
Ash (g)	0.3140
Caffeine (mg)	0.0000
Glycine (g)	0.0273
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)	0.1118
Fatty acids, total polyunsaturated (g)	0.1344
Vitamin E (alpha-tocopherol) (mg)	0.1978
Sucrose (g)	0.0003
Vitamin B-6 (mg)	0.1281
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0093
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0333
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0026
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.3450
Starch (g)	0.0000
Pantothenic acid (mg)	0.0959
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)	0.0215
Folate, food (g)	2.7877
Fatty acids, total saturated 20:1 (g)	0.0005
Fatty acids, total monounsaturated (g)	0.5446
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)	2.2920
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.7677
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	36.9802
Fatty acids, total saturated 10:0 (g)	0.1692
Galactose (g)	0.0026
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0243
Glutamic acid (g)	0.1006
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2070
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0541
Folate, DFE (g)	2.7877
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)	1.1094
Tryptophan (g)	0.0101
Threonine (g)	0.0234
Fatty acids, total polyunsaturated 18:1 c (g)	0.0112
Manganese, Mn (mg)	0.4219
Protein (g)	0.9198
Cryptoxanthin, beta (g)	0.4312
Fatty acids, total saturated 18:1 undifferentiated (g)	0.5417
Betaine (mg)	0.1535
Phosphorus, P (mg)	19.7325
Tocopherol, gamma (mg)	0.1132

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 garlic, thyme, rosemary, salt, oil, and pepper. | 2. Rub over roast; let roast stand at room temperature for 30 minutes (or wrap with plastic wrap and refrigerate for up to 8 hours). | 3. Preheat oven to 375°; line a rimmed baking sheet with foil, and place an ovenproof wire rack on top. | 4. Bake for 1hour or until a meat thermometer inserted into the thickest portion reads 135° (or desired degree of doneness, for us it's 160°). | 5. Carefully transfer roast to a carving board or serving platter; let stand for 10 minutes before carving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
thyme	1	tablespoon	minced	2.424	0.5868	0.1334	0.0403
rosemary	1 1/2	1/2	minced	1.3755	0.2173	0.0348	0.0615
kosher salt	1	teaspoon		-	-	-	-
vegetable oil	1	teaspoon		39.0773	0.0	0.0	4.5333
black pepper	3/4	teaspoon	ground	4.3298	1.1031	0.1792	0.0562
beef rump roast	1	boneless	boneless	-	-	-	-

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

Cooking in progress....

Garlic-Herb Roast Beef