RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	5.7126
Energy (kCal)	215.493
Carbohydrates (g)	50.3525
Total fats (g)	1.1818
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0225
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)	0.2244
Tocopherol, beta (mg)	0.0256
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)	0.0302
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.5054
Proline (g)	0.2349
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	5.8554
Adjusted Protein (g)	0.0000
Cystine (g)	0.2307
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.4702
Copper, Cu (mg)	0.2890
Maltose (g)	0.0000
Zinc, Zn (mg)	1.1444
Total lipid (fat) (g)	1.1818
Vitamin K (phylloquinone) (g)	42.2807
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)	0.0070
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	37.9460
Folate, total (g)	91.5770
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	42797.3270
Energy (kcal)	215.4930
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0099
Fatty acids, total saturated 14:1 (g)	0.0007
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0637
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	21.5708
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1527
Vitamin C, total ascorbic acid (mg)	33.0770
Lutein + zeaxanthin (g)	685.7640
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2626
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)	65.5410
Fatty acids, total saturated 16:0 (g)	0.2025
Carbohydrate, by difference (g)	50.3525
Vitamin D (IU)	0.0000
Fructose (g)	4.2566
Fluoride, F (g)	12.1852
Aspartic acid (g)	0.7778
Tyrosine (g)	0.1671
Potassium, K (mg)	1239.2820
Fatty acids, total saturated 12:0 (g)	0.0051
Vitamin A, RAE (g)	2138.8420
Serine (g)	0.2127
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2408
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)	0.0108
Histidine (g)	0.1462
Isoleucine (g)	0.2555
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.8900
Water (g)	426.9312
Fatty acids, total saturated 8:0 (g)	0.0048
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)	21226.2850
Sodium, Na (mg)	187.7000
Iron, Fe (mg)	1.9121
Energy (kJ)	902.2800
Ash (g)	3.5968
Caffeine (mg)	0.0000
Glycine (g)	0.2055
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)	0.3834
Fatty acids, total polyunsaturated (g)	0.4129
Vitamin E (alpha-tocopherol) (mg)	1.7902
Sucrose (g)	11.3693
Vitamin B-6 (mg)	0.6895
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0006
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.3690
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0070
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	3.4800
Starch (g)	3.6608
Pantothenic acid (mg)	1.0648
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)	0.2869
Folate, food (g)	91.5770
Fatty acids, total saturated 20:1 (g)	0.0001
Fatty acids, total monounsaturated (g)	0.2242
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)	38.0878
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.2681
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	170.3040
Fatty acids, total saturated 10:0 (g)	0.0018
Galactose (g)	0.0069
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3703
Glutamic acid (g)	1.6090
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	8901.6720
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.3781
Folate, DFE (g)	91.5770
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)	12.5834
Tryptophan (g)	0.0674
Threonine (g)	0.5542
Fatty acids, total polyunsaturated 18:1 c (g)	0.0298
Manganese, Mn (mg)	1.3334
Protein (g)	5.7126
Cryptoxanthin, beta (g)	1.1500
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2133
Betaine (mg)	1.6534
Phosphorus, P (mg)	171.9140
Tocopherol, gamma (mg)	0.3018

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. Mix all the spices and the salt together. Moisten the roast with a little bit of water so the spices will stick. Sprinkle the mixture all over the roast and rub or press it in with your hand. Spank that puppy! Show him who's boss! | 2. Place the roast, fat side up, in the center of a large roasting pan. Spread the onions, carrots and potatoes all around the roast. Don't worry, they're all friends and won't mind the close proximity. Roast in the oven at 375° for 15-20 minutes per pound depending on how silent you like your beef. Stir the vegetables about every 20 minutes, which will coat them with the juices and spices. Your best bet is to use a meat thermometer. Unless you're God, in which case you won't be needing THAT! Ha-Ha! | 3. Ha. | 4. Ok then, for rare beef, remove the meat from the oven at about 115-120°. For medium around 135-140°. Let the roast rest (shhh!), preferably 10-20 minutes. The internal temperature will go up 5-10° during that time. If you are cooking a smaller roast or the veggies are still hardened criminals, continue to cook them while the roast takes her nap. Slice and serve your moo with a heapin' helpin' of veggies. And thank the cow. She kinda gave up a lot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sirloin roast	1	top		-	-	-	-
onion	2		quartered separated	88.0	20.548000000000002	2.42	0.22
carrot	2		cut	104.96	24.5248	2.3808	0.6144
potato	4		scrubbed cut	-	-	-	-
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
ginger	1	teaspoon	powdered	1.6	0.3554	0.0364	0.015
garlic	1 1/2	1/2	minced	6.705	1.4877	0.2862	0.0225
black pepper	2	teaspoons	cracked	11.546	2.9417	0.4779	0.15
hungarian paprika	1	teaspoon	sweet	-	-	-	-
kosher salt	3	teaspoons		-	-	-	-

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

Cooking in progress....

Roast Beast (Ok, Beef)