RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.9829
Energy (kCal)	178.8493
Carbohydrates (g)	13.0639
Total fats (g)	14.5062
Fatty acids, total saturated 20:0 (g)	0.0028
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0416
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)	0.0561
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)	0.4076
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0372
Proline (g)	0.0072
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.3288
Adjusted Protein (g)	0.0000
Cystine (g)	0.0039
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.6292
Copper, Cu (mg)	0.0765
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3797
Total lipid (fat) (g)	14.5062
Vitamin K (phylloquinone) (g)	225.4311
Cholesterol (mg)	0.1600
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0298
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	13.5200
Folate, total (g)	44.4347
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	5680.8240
Energy (kcal)	178.8493
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0036
Fatty acids, total saturated 14:1 (g)	0.0028
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0048
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	7.1301
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	20.9965
Lutein + zeaxanthin (g)	1221.6560
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0192
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)	27.1200
Fatty acids, total saturated 16:0 (g)	1.1948
Carbohydrate, by difference (g)	13.0639
Vitamin D (IU)	0.0000
Fructose (g)	3.0104
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0357
Tyrosine (g)	0.0053
Potassium, K (mg)	271.1827
Fatty acids, total saturated 12:0 (g)	6.3979
Vitamin A, RAE (g)	284.0000
Serine (g)	0.0124
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0120
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0028
Fatty acids, total saturated 22:0 (g)	0.0028
Fatty acids, total saturated 14:0 (g)	2.2396
Histidine (g)	0.0075
Isoleucine (g)	0.0142
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.6002
Water (g)	139.8894
Fatty acids, total saturated 8:0 (g)	0.4491
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)	3408.4933
Sodium, Na (mg)	108.9053
Iron, Fe (mg)	0.8973
Energy (kJ)	746.8667
Ash (g)	1.1046
Caffeine (mg)	0.0000
Glycine (g)	0.0129
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)	0.3776
Fatty acids, total polyunsaturated (g)	0.4192
Vitamin E (alpha-tocopherol) (mg)	0.8462
Sucrose (g)	0.2272
Vitamin B-6 (mg)	0.2039
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0272
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0176
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)	0.2411
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)	0.0028
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0550
Folate, food (g)	44.4347
Fatty acids, total saturated 20:1 (g)	0.0003
Fatty acids, total monounsaturated (g)	1.6398
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0611
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0014
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	9.0111
Fatty acids, total polyunsaturated 16:1 c (g)	0.0028
Fatty acids, total saturated (g)	11.2509
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	86.3227
Fatty acids, total saturated 10:0 (g)	0.5203
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0086
Glutamic acid (g)	0.0516
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)	0.0000
Leucine (g)	0.0202
Folate, DFE (g)	44.4347
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)	2.9029
Tryptophan (g)	0.0042
Threonine (g)	0.0102
Fatty acids, total polyunsaturated 18:1 c (g)	0.0256
Manganese, Mn (mg)	0.3293
Protein (g)	1.9829
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.6328
Betaine (mg)	0.0000
Phosphorus, P (mg)	47.4547
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Southeast Asian >> Vietnamese
Dietary Style
Preparation Time
Cooking Time - 20 minutes, Preparation Time - 15 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat the vegetable oil in a large pot over medium heat. Stir in the garlic and ginger; cook and stir 1 minute. Add the spinach and season with salt and pepper. Cover, and cook until the spinach is hot, about 3 minutes. Pour in the chicken stock, shrimp stock, hot pepper sauce, and hoisin sauce. Recover, and bring to a simmer over medium-high heat. | 2. Once the soup reaches a simmer, stir in the shrimp and noodles. Cover, and cook 4 minutes, then stir in the green onions, and cook 5 minutes more. Season to taste with salt and pepper before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
ginger root	2	teaspoons	minced	3.2	0.7108	0.0728	0.03
spinach	1	package	chopped thawed drained	-	-	-	-
salt black pepper	to taste			-	-	-	-
chicken stock	2	quarts		-	-	-	-
shrimp stock	1	cup		-	-	-	-
pepper sauce	1	teaspoon		-	-	-	-
hoisin sauce	1	teaspoon		11.7333	2.3509	0.1765	0.1808
shrimp	20		peeled deveined	-	-	-	-
rice noodle	1	package		-	-	-	-
green onion	2		chopped	38.34	8.1508	1.3774	0.6674

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

Cooking in progress....

Vietnamese-Style Shrimp Soup