RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.4723
Energy (kCal)	7.8385
Carbohydrates (g)	1.5667
Total fats (g)	0.1069
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0017
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)	0.0078
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)	0.0118
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0035
Proline (g)	0.0162
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0028
Adjusted Protein (g)	0.0000
Cystine (g)	0.0016
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.2336
Copper, Cu (mg)	0.1257
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0273
Total lipid (fat) (g)	0.1069
Vitamin K (phylloquinone) (g)	1.8825
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)	0.0017
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.7180
Folate, total (g)	0.7155
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	6.2905
Energy (kcal)	7.8385
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0029
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0011
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0074
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	0.2520
Lutein + zeaxanthin (g)	5.2210
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0063
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)	31.8865
Fatty acids, total saturated 16:0 (g)	0.0181
Carbohydrate, by difference (g)	1.5667
Vitamin D (IU)	0.0000
Fructose (g)	0.0026
Fluoride, F (g)	6.1933
Aspartic acid (g)	0.0162
Tyrosine (g)	0.0056
Potassium, K (mg)	26.9595
Fatty acids, total saturated 12:0 (g)	0.0011
Vitamin A, RAE (g)	0.3105
Serine (g)	0.0047
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0051
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)	0.0023
Histidine (g)	0.0018
Isoleucine (g)	0.0042
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1716
Water (g)	1441.5059
Fatty acids, total saturated 8:0 (g)	0.0012
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)	3.5650
Sodium, Na (mg)	103.1300
Iron, Fe (mg)	0.3174
Energy (kJ)	32.7310
Ash (g)	1.2761
Caffeine (mg)	0.0000
Glycine (g)	0.0051
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)	0.0100
Fatty acids, total polyunsaturated (g)	0.0209
Vitamin E (alpha-tocopherol) (mg)	0.0120
Sucrose (g)	0.0002
Vitamin B-6 (mg)	0.0065
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0028
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.0201
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)	0.0019
Folate, food (g)	0.7155
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0360
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)	0.7099
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0455
Vitamin B-12 (g)	0.0140
Calcium, Ca (mg)	151.6745
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0071
Glutamic acid (g)	0.0162
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0117
Folate, DFE (g)	0.7155
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)	0.6054
Tryptophan (g)	0.0007
Threonine (g)	0.0028
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	0.2003
Protein (g)	0.4723
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0234
Betaine (mg)	0.1024
Phosphorus, P (mg)	6.5290
Tocopherol, gamma (mg)	0.0754

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. Season roast with white pepper, black pepper and salt. | 2. Put roast in a large stock pot. | 3. Pour water over roast. | 4. Drop in bouillon cubes. | 5. Bring to a boil; reduce heat to low and cover. | 6. Cook on low 3-4 hours. | 7. Remove roast from broth and heat, set aside to cool (about 30 min). | 8. Pour pkg of noodles into broth and cover (make sure heat is off, this will steam the noddles). | 9. Cut fat off roast and pull meat into thin strips. | 10. Put meat back into pot with broth and noodles. | 11. Heat on low for 15-20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
english shoulder roast	2 -3	lb	0.0	0.0	0.0	0.0
water	6	cups	0.0	0.0	0.0	0.0
beef bouillon cube	4		1.4	0.008	0.228	0.044000000000000004
inn maid noodle	1	package	0.0	0.0	0.0	0.0
white pepper	1/2	teaspoon	3.552	0.8233	0.1248	0.0254
black pepper	1/2	teaspoon	2.8865	0.7354	0.1195	0.0375
salt	1/2	teaspoon	-	-	-	-

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

Cooking in progress....

Beef & Noodles