RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.2174
Energy (kCal)	209.1667
Carbohydrates (g)	14.3981
Total fats (g)	13.9391
Fatty acids, total saturated 20:0 (g)	0.0559
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1483
Fatty acids, total polyunsaturated 17:1 (g)	0.0169
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0147
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0995
Tocopherol, beta (mg)	0.0148
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0034
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)	0.2822
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1824
Proline (g)	0.0440
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.7580
Adjusted Protein (g)	0.0000
Cystine (g)	0.0149
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	5.6190
Copper, Cu (mg)	0.1680
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8044
Total lipid (fat) (g)	13.9391
Vitamin K (phylloquinone) (g)	26.7403
Cholesterol (mg)	14.1667
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0041
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	50.8350
Folate, total (g)	38.0900
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	399.6133
Energy (kcal)	209.1667
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1746
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0153
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0065
Sugars, total (g)	6.0284
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0560
Vitamin C, total ascorbic acid (mg)	26.1720
Lutein + zeaxanthin (g)	266.7000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0094
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0688
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)	32.4667
Fatty acids, total saturated 16:0 (g)	1.6203
Carbohydrate, by difference (g)	14.3981
Vitamin D (IU)	0.0000
Fructose (g)	1.8060
Fluoride, F (g)	1.5400
Aspartic acid (g)	0.2336
Tyrosine (g)	0.0430
Potassium, K (mg)	443.4617
Fatty acids, total saturated 12:0 (g)	0.0010
Vitamin A, RAE (g)	27.0700
Serine (g)	0.0649
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0657
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)	0.0174
Fatty acids, total saturated 14:0 (g)	0.0062
Histidine (g)	0.0385
Isoleucine (g)	0.0510
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.7557
Water (g)	183.0183
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)	126.7000
Sodium, Na (mg)	27.4967
Iron, Fe (mg)	1.1339
Energy (kJ)	873.3050
Ash (g)	1.2612
Caffeine (mg)	0.0000
Glycine (g)	0.0680
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)	1.3671
Fatty acids, total polyunsaturated (g)	1.5494
Vitamin E (alpha-tocopherol) (mg)	2.2476
Sucrose (g)	1.3860
Vitamin B-6 (mg)	0.2600
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)	0.1029
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)	0.3043
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)	0.1174
Folate, food (g)	38.0900
Fatty acids, total saturated 20:1 (g)	0.0433
Fatty acids, total monounsaturated (g)	9.9091
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)	0.0030
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	27.0322
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.9862
Vitamin B-12 (g)	0.2833
Calcium, Ca (mg)	80.5383
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0748
Glutamic acid (g)	0.4543
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.7000
Vitamin E, added (mg)	0.0000
Retinol (g)	8.5000
Leucine (g)	0.0859
Folate, DFE (g)	38.0900
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)	2.9560
Tryptophan (g)	0.0273
Threonine (g)	0.0505
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.2433
Protein (g)	8.2174
Cryptoxanthin, beta (g)	2.8000
Fatty acids, total saturated 18:1 undifferentiated (g)	9.6705
Betaine (mg)	0.1535
Phosphorus, P (mg)	125.4200
Tocopherol, gamma (mg)	0.1120

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. Trim excess fat from beef steak; cut beef into 1" cubes. | 2. Place in glass or plastic bowl. | 3. Mix wine, 1 Tbs oil the salt and garlic; pour over beef. | 4. Cover and refrigerate at least 6 hours but no longer than 24 hours, stirring occasionally Remove beef; drain thoroughly. | 5. Thread beef cubes on four 11" metal skewers, leaving space between cubes. | 6. Brush with mustard; sprinkle with peppercorns. | 7. (This is when you may question why such little pepper -- if you want more go for it!) Set oven control to broil. | 8. Place kabobs on rack in broiler pan. | 9. Broil with tops about 3" from heat 5 minutes; turn. | 10. Broil 5 minutes longer Alternate onion, zucchini and bell pepper on each of four 11" metal skewers, leaving space between each. | 11. Top each with a mushroom. | 12. Place kabobs on rack in broiler pan with beef. | 13. Turn beef; brush vegetables with oil. | 14. Broil kabobs 5-6 minutes turning and brushing vegetables with oil, until beef is done and vegetables are crisp-tender. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tip steak	1	1	round	25.2167	0.0	5.61	0.1417
red wine	1/2	cup		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
salt	1/2	teaspoon		-	-	-	-
garlic clove	1		cut	25.2167	0.0	5.61	0.1417
mustard	2	tablespoons	prepared	1.89	0.3269	0.2002	0.0294
black peppercorn	2	tablespoons	crushed	25.2167	0.0	5.61	0.1417
onion	2		cut	56.0	13.075999999999999	1.54	0.14
zucchini	2		cut	6.72	0.9952	0.8672	0.128
red bell pepper	1		cut	25.2167	0.0	5.61	0.1417
mushroom	4			-	-	-	-
olive oil				119.34	0.0	0.0	13.5

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

Cooking in progress....

Crushed Pepper Beef Kabobs