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Beef Tenderloin With Artichoke Puree on Rye Toasts

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)20.1537
Energy (kCal)265.1622
Carbohydrates (g)9.1629
Protein (g)12.0082
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    artichoke heart 1 can drained - - - -
    mayonnaise 3 tablespoons 162.45 0.0 0.1665 18.0
    parmesan cheese 3 tablespoons grated 55.5 6.0 6.0 0.75
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    tarragon 2 teaspoons chopped 3.54 0.6026 0.2732 0.0869
    lemon zest 1 teaspoon grated - - - -
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    nutmeg 1/4 teaspoon ground 2.8875 0.2711 0.0321 0.1997
    cayenne pepper 1 pinch 0.3578 0.0637 0.0135 0.0194
    deli roast beef 1 sliced 32.6019 0.1814 5.2787 1.0461
    rye cocktail bread 48 slices - - - -
    arugula leaf 48 - - - -
    parmesan cheese shaved 55.5 6.0 6.0 0.75

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



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