RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	11.4701
Energy (kCal)	129.5215
Carbohydrates (g)	15.861
Total fats (g)	2.885
Fatty acids, total saturated 20:0 (g)	0.0009
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1492
Fatty acids, total polyunsaturated 17:1 (g)	0.0173
Fatty acids, total trans-monoenoic (g)	0.0964
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0122
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0964
Riboflavin (mg)	0.2235
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0031
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)	0.3103
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.7861
Proline (g)	0.4837
Fatty acids, total polyunsaturated 18:1 t (g)	0.0964
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	4.8720
Adjusted Protein (g)	0.0000
Cystine (g)	0.1377
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	12.3945
Copper, Cu (mg)	0.2592
Maltose (g)	0.0000
Zinc, Zn (mg)	2.9123
Total lipid (fat) (g)	2.8850
Vitamin K (phylloquinone) (g)	6.4856
Cholesterol (mg)	24.3806
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	32.4800
Folate, total (g)	117.9845
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	34.1810
Energy (kcal)	129.5215
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0748
Fatty acids, total saturated 14:1 (g)	0.0128
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2879
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0009
Sugars, total (g)	8.6304
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0928
Vitamin C, total ascorbic acid (mg)	68.6720
Lutein + zeaxanthin (g)	46.4000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0003
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6106
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)	53.7709
Fatty acids, total saturated 16:0 (g)	0.6061
Carbohydrate, by difference (g)	15.8610
Vitamin D (IU)	1.1340
Fructose (g)	3.2944
Fluoride, F (g)	27.8400
Aspartic acid (g)	1.1750
Tyrosine (g)	0.3811
Potassium, K (mg)	1187.9976
Fatty acids, total saturated 12:0 (g)	0.0014
Vitamin A, RAE (g)	0.5670
Serine (g)	0.4941
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5293
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0031
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0493
Histidine (g)	0.3977
Isoleucine (g)	0.5166
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0068
Niacin (mg)	3.6320
Water (g)	459.2524
Fatty acids, total saturated 8:0 (g)	0.0000
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)	18.5600
Sodium, Na (mg)	198.8202
Iron, Fe (mg)	2.1616
Energy (kJ)	537.8554
Ash (g)	2.8809
Caffeine (mg)	0.0000
Glycine (g)	0.5124
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0054
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1430
Fatty acids, total polyunsaturated (g)	0.3058
Vitamin E (alpha-tocopherol) (mg)	0.0000
Sucrose (g)	0.4640
Vitamin B-6 (mg)	0.5023
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0283
Vitamin D3 (cholecalciferol) (g)	0.0283
Lysine (g)	1.0271
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)	0.7656
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)	0.0778
Folate, food (g)	117.9845
Fatty acids, total saturated 20:1 (g)	0.0040
Fatty acids, total monounsaturated (g)	1.1074
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0573
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0207
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0420
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	30.1600
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.9953
Vitamin B-12 (g)	1.1113
Calcium, Ca (mg)	120.8194
Fatty acids, total saturated 10:0 (g)	0.0011
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.6632
Glutamic acid (g)	2.2109
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)	0.5670
Leucine (g)	0.9260
Folate, DFE (g)	117.9845
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)	7.4240
Tryptophan (g)	0.1439
Threonine (g)	0.5339
Fatty acids, total polyunsaturated 18:1 c (g)	0.8233
Manganese, Mn (mg)	0.3202
Protein (g)	11.4701
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.9986
Betaine (mg)	0.4640
Phosphorus, P (mg)	159.4213
Tocopherol, gamma (mg)	0.0000

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. Preheat oven to 350 degrees. | 2. Brush one side of each bread slice with olive oil. | 3. Place bread, oiled side up, on a baking sheet and bake for 12 minutes. | 4. Turn slices over and bake 8 minutes more. | 5. Cool bread and store in an airtight container up to 3 days. | 6. Allow roasted beef to cool completely and slice very thin. | 7. This can be done a day ahead. | 8. In a bowl, combine horseradish sauce, mustard and thyme. | 9. Cover and refrigerate up to 3 days. | 10. When ready to serve, spread crostini with horseradish mixture, top with a tomato slice, and then a slice of beef. | 11. Top with a small dollop of the horseradish mixture, and garnish with radish slices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baguette	24	slices		-	-	-	-
garlic olive oil	3	tablespoons	flavored	-	-	-	-
filet beef	1		roasted	55.2815	0.085	8.3149	2.421
horseradish sauce	1	bottle		-	-	-	-
dijon mustard	1	tablespoon		-	-	-	-
thyme leave	1	teaspoon	chopped	-	-	-	-
plum tomato	24	slices	sliced	-	-	-	-
radish	4		sliced	74.24	15.776	3.1552	0.46399999999999997

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

Cooking in progress....

Beef Horseradish Crostini