RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	12.0082
Energy (kCal)	265.1622
Carbohydrates (g)	9.1629
Total fats (g)	20.1537
Fatty acids, total saturated 20:0 (g)	0.0303
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1969
Fatty acids, total polyunsaturated 17:1 (g)	0.0079
Fatty acids, total trans-monoenoic (g)	0.0366
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0105
Fatty acids, total saturated 4:0 (g)	0.0243
Fatty acids, total trans (g)	0.0420
Riboflavin (mg)	0.0909
Tocopherol, beta (mg)	0.0000
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)	0.5763
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0190
Proline (g)	0.0030
Fatty acids, total polyunsaturated 18:1 t (g)	0.0329
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2332
Adjusted Protein (g)	0.0000
Cystine (g)	0.0020
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	12.2101
Copper, Cu (mg)	0.0615
Maltose (g)	0.0000
Zinc, Zn (mg)	1.4925
Total lipid (fat) (g)	20.1537
Vitamin K (phylloquinone) (g)	24.8199
Cholesterol (mg)	32.3082
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)	1.4064
Folate, total (g)	12.1327
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0031
Vitamin A, IU (IU)	156.2256
Energy (kcal)	265.1622
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2702
Fatty acids, total saturated 14:1 (g)	0.0077
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0023
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0020
Sugars, total (g)	0.7495
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	7.5403
Lutein + zeaxanthin (g)	29.7191
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0003
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0087
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)	19.5764
Fatty acids, total saturated 16:0 (g)	2.4111
Carbohydrate, by difference (g)	9.1629
Vitamin D (IU)	0.2835
Fructose (g)	0.1678
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0147
Tyrosine (g)	0.0024
Potassium, K (mg)	355.5395
Fatty acids, total saturated 12:0 (g)	0.0234
Vitamin A, RAE (g)	15.3391
Serine (g)	0.0057
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0055
Fatty acids, total trans-polyenoic 22:4 (g)	0.0009
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0108
Fatty acids, total saturated 22:0 (g)	0.0317
Fatty acids, total saturated 14:0 (g)	0.2340
Histidine (g)	0.0034
Isoleucine (g)	0.0065
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0057
Niacin (mg)	1.7759
Water (g)	64.0712
Fatty acids, total saturated 8:0 (g)	0.0084
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0006
Carotene, beta (g)	40.4765
Sodium, Na (mg)	775.8495
Iron, Fe (mg)	1.8075
Energy (kJ)	1110.2195
Ash (g)	3.0676
Caffeine (mg)	0.0000
Glycine (g)	0.0060
Fatty acids, total trans-polyenoic (g)	0.0054
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0003
Fatty acids, total saturated 18:2 undifferentiated (g)	1.7557
Fatty acids, total polyunsaturated (g)	1.9735
Vitamin E (alpha-tocopherol) (mg)	1.1893
Sucrose (g)	0.0656
Vitamin B-6 (mg)	0.2229
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0144
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0082
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0031
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.2245
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)	0.0065
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0383
Folate, food (g)	12.1327
Fatty acids, total saturated 20:1 (g)	0.0707
Fatty acids, total monounsaturated (g)	13.9697
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0415
Fatty acids, total polyunsaturated 16:1 t (g)	0.0037
Fatty acids, total polyunsaturated 17:0 (g)	0.0192
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0360
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	20.3854
Fatty acids, total polyunsaturated 16:1 c (g)	0.0315
Fatty acids, total saturated (g)	3.4344
Vitamin B-12 (g)	0.7973
Calcium, Ca (mg)	142.6090
Fatty acids, total saturated 10:0 (g)	0.0223
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0040
Glutamic acid (g)	0.0242
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	8.9505
Leucine (g)	0.0092
Folate, DFE (g)	12.1327
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0054
Fiber, total dietary (g)	0.3426
Tryptophan (g)	0.0020
Threonine (g)	0.0047
Fatty acids, total polyunsaturated 18:1 c (g)	0.3456
Manganese, Mn (mg)	0.1733
Protein (g)	12.0082
Cryptoxanthin, beta (g)	9.3565
Fatty acids, total saturated 18:1 undifferentiated (g)	13.6119
Betaine (mg)	0.0000
Phosphorus, P (mg)	191.4229
Tocopherol, gamma (mg)	0.0029

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. Puree artichokes in processor until almost smooth. | 2. Add mayonnaise, grated Parmesan, lemon juice, tarragon, lemon peel, garlic, nutmeg and cayenne. | 3. Process until well blended. | 4. Transfer to a small bowl. | 5. Season with salt and pepper. | 6. Preheat oven to 350°F. | 7. Arrange cocktail rye slices on a large baking sheet. | 8. Bake until golden brown, about 8 minutes. | 9. Cool. | 10. Spread 1 teaspoon artichoke puree on each rye bread slice (save remaining puree for another use). | 11. Top with arugula leaf. | 12. Take one slice of beef and roll up and place on arugula leaf. | 13. Trim beef to fit as necessary. | 14. Garnish with shaved Parmesan. | ---------------------------------------------------------------------------

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.

Cooking in progress....

Beef Tenderloin With Artichoke Puree on Rye Toasts