RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	15.9756
Energy (kCal)	238.5027
Carbohydrates (g)	8.2805
Total fats (g)	15.6755
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1723
Fatty acids, total polyunsaturated 17:1 (g)	0.0283
Fatty acids, total trans-monoenoic (g)	0.1353
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0354
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.1353
Riboflavin (mg)	0.1533
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)	2.5508
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.0834
Proline (g)	0.6667
Fatty acids, total polyunsaturated 18:1 t (g)	0.1353
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0014
Adjusted Protein (g)	0.0000
Cystine (g)	0.1743
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	18.5901
Copper, Cu (mg)	0.0728
Maltose (g)	0.0000
Zinc, Zn (mg)	4.9450
Total lipid (fat) (g)	15.6755
Vitamin K (phylloquinone) (g)	2.0038
Cholesterol (mg)	58.9697
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0016
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.5290
Folate, total (g)	2.6177
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	7.3952
Energy (kcal)	238.5027
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4914
Fatty acids, total saturated 14:1 (g)	0.0171
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4618
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0007
Sugars, total (g)	0.0156
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	2.6105
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.7465
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0900
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	22.1477
Fatty acids, total saturated 16:0 (g)	3.6512
Carbohydrate, by difference (g)	8.2805
Vitamin D (IU)	13.5083
Fructose (g)	0.0013
Fluoride, F (g)	0.1966
Aspartic acid (g)	1.4733
Tyrosine (g)	0.5771
Potassium, K (mg)	297.7717
Fatty acids, total saturated 12:0 (g)	0.0468
Vitamin A, RAE (g)	1.5719
Serine (g)	0.6351
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6317
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0050
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.4449
Histidine (g)	0.5214
Isoleucine (g)	0.6970
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0092
Niacin (mg)	3.5335
Water (g)	53.0745
Fatty acids, total saturated 8:0 (g)	0.0006
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)	1.7825
Sodium, Na (mg)	121.5833
Iron, Fe (mg)	1.9604
Energy (kJ)	998.8837
Ash (g)	1.0656
Caffeine (mg)	0.0000
Glycine (g)	0.7117
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)	0.9993
Fatty acids, total polyunsaturated (g)	1.2205
Vitamin E (alpha-tocopherol) (mg)	0.2199
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.4578
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.3200
Vitamin D3 (cholecalciferol) (g)	0.3200
Lysine (g)	1.4009
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.6520
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)	0.0779
Folate, food (g)	2.6177
Fatty acids, total saturated 20:1 (g)	0.0554
Fatty acids, total monounsaturated (g)	6.8720
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1636
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0340
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0772
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	58.9723
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	6.9501
Vitamin B-12 (g)	1.9550
Calcium, Ca (mg)	12.0347
Fatty acids, total saturated 10:0 (g)	0.0044
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.9224
Glutamic acid (g)	2.6126
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	1.4167
Leucine (g)	1.3226
Folate, DFE (g)	2.6177
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)	0.3825
Tryptophan (g)	0.1831
Threonine (g)	0.7163
Fatty acids, total polyunsaturated 18:1 c (g)	1.1958
Manganese, Mn (mg)	0.2010
Protein (g)	15.9756
Cryptoxanthin, beta (g)	0.1438
Fatty acids, total saturated 18:1 undifferentiated (g)	6.2034
Betaine (mg)	10.1804
Phosphorus, P (mg)	177.7527
Tocopherol, gamma (mg)	0.0377

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. For the Gravy:- 1 Tbsp flour 2 Tbsp red wine 1 1/4 cups beef stock, or the water from cooked vegetables. | 2. Ground black pepper YORKSHIRE PUDDINGS 2 cups flour 1 tsp salt 4 eggs 1 1/2 cups milk 1 Tbsp cold water small pieces of dripping Rub the outside of the beef with garlic and black pepper. | 3. Sprinkle with flour and place into a preheated roasting dish with melted dripping. | 4. Roast at 180C for 25 minutes per 500g of meat for medium rare beef. | 5. Cover loosely with foil. | 6. Leave to stand for 15 minutes before carving. | 7. Gravy:- Place roasting dish over a low heat, add the flour and stir well until you have a light brown mix. | 8. Gradually add the wine and stock until the gravy thickens. | 9. Check for seasonings. | 10. Serve over the roast beef and Yorkshire pudding. | 11. Yorkshire Pudding:- Place pieces or dripping into Yorkshire pudding dishes or deep muffin tins. | 12. Place these into a 220C oven until they start to smoke. Place all other ingredients in a blender and blend until smooth. | 13. Pour batter into the tins, fill 3/4 full. | 14. Return to the oven, immediately and bake for 20 - 30 minutes until risen and golden brown. | 15. Serve your roast with a selection of steamed, simmered and roasted vegetables. | 16. Cheers, Doreen Doreen Randal, Wanganui. | 17. New Zealand. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roast beef	2 1/2		rolled	87.125	0.0	15.3283	2.8971
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
garlic clove	2			-	-	-	-
dripping	1	tablespoon		113.792	0.0	0.0	12.6195
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402

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

Cooking in progress....

Traditional Roast Beef With Yorkshire Pudding