RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	10.5156
Energy (kCal)	101.2432
Carbohydrates (g)	10.1218
Total fats (g)	2.0414
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0314
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)	0.2433
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)	0.3546
Tocopherol, delta (mg)	0.0092
Arginine (g)	0.0435
Proline (g)	0.0240
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0192
Adjusted Protein (g)	0.0000
Cystine (g)	0.0052
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	7.1866
Copper, Cu (mg)	0.1046
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1971
Total lipid (fat) (g)	2.0414
Vitamin K (phylloquinone) (g)	14.0533
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)	0.0062
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.3900
Folate, total (g)	25.0947
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	158.4178
Energy (kcal)	101.2432
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0870
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0062
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	3.5382
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	7.4228
Lutein + zeaxanthin (g)	97.5083
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0256
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)	29.3013
Fatty acids, total saturated 16:0 (g)	0.5384
Carbohydrate, by difference (g)	10.1218
Vitamin D (IU)	0.0000
Fructose (g)	0.0115
Fluoride, F (g)	252.3000
Aspartic acid (g)	0.0421
Tyrosine (g)	0.0086
Potassium, K (mg)	792.6338
Fatty acids, total saturated 12:0 (g)	0.0027
Vitamin A, RAE (g)	8.2520
Serine (g)	0.0154
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0166
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)	0.0871
Histidine (g)	0.0087
Isoleucine (g)	0.0194
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	7.1524
Water (g)	880.1221
Fatty acids, total saturated 8:0 (g)	0.0002
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)	92.9843
Sodium, Na (mg)	3571.4033
Iron, Fe (mg)	4.3451
Energy (kJ)	420.9283
Ash (g)	10.0823
Caffeine (mg)	0.0000
Glycine (g)	0.0183
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)	0.1161
Fatty acids, total polyunsaturated (g)	0.1475
Vitamin E (alpha-tocopherol) (mg)	0.2318
Sucrose (g)	0.0091
Vitamin B-6 (mg)	0.1814
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)	0.0229
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)	0.2224
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)	0.0572
Folate, food (g)	25.0947
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.7976
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)	28.2253
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.9833
Vitamin B-12 (g)	0.6090
Calcium, Ca (mg)	130.5335
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.0039
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0141
Glutamic acid (g)	0.0605
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.5400
Vitamin E, added (mg)	0.0000
Retinol (g)	0.3400
Leucine (g)	0.0290
Folate, DFE (g)	25.0947
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)	0.8629
Tryptophan (g)	0.0068
Threonine (g)	0.0141
Fatty acids, total polyunsaturated 18:1 c (g)	0.0071
Manganese, Mn (mg)	0.2868
Protein (g)	10.5156
Cryptoxanthin, beta (g)	1.9163
Fatty acids, total saturated 18:1 undifferentiated (g)	0.7105
Betaine (mg)	0.1015
Phosphorus, P (mg)	146.9147
Tocopherol, gamma (mg)	0.2456

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. Heat oven to 325°F. | 2. Place the meat on the rack in a roasting pan and bake 2 hours. | 3. Let cool then slice very thin with electric knife. | 4. Pour the broth into the roasting pan, set over medium heat on top of stove. | 5. Stir to loosen the brown bits. | 6. Add garlic, Worcestershire, bell peppers, oregano, marjoram, basil and thyme. | 7. Bring to boil, reduce heat and simmer for 20 minutes. | 8. Add the meat, stirring to coat with gravy. | 9. Cover and refrigerate overnight (at least 4 hours). | 10. Reheat and serve on haogie rolls moistened with the gravy and layered with pepperoncini. | 11. Garnish with the optional Giardiniera Relish. | 12. ** gravy ingredients can be doubled. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef rump roast	1	boneless	boneless	-	-	-	-
beef broth	2	cans		60.9	0.348	9.918	1.9140000000000001
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
worcestershire sauce	2	tablespoons		26.52	6.6164	0.0	0.0
green bell pepper	3			-	-	-	-
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
marjoram	1	teaspoon		1.626	0.3634	0.076	0.0422
basil	1	teaspoon		0.2032	0.0234	0.0278	0.0057
thyme	1/2	teaspoon		0.40399999999999997	0.0978	0.0222	0.0067
hoagie	10			-	-	-	-
pepperoncini pepper	1	jar		-	-	-	-
giardiniera relish	1	jar		-	-	-	-

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

Cooking in progress....

Chicago Style Beef