RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	51.0957
Energy (kCal)	411.2439
Carbohydrates (g)	9.1053
Total fats (g)	18.5037
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3151
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)	0.1179
Fatty acids, total saturated 4:0 (g)	0.4920
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.5118
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0272
Fatty acids, total polyunsaturated 24:1 c (g)	0.0006
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.0817
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2538
Proline (g)	0.1365
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1772
Adjusted Protein (g)	0.0000
Cystine (g)	0.0275
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	41.4914
Copper, Cu (mg)	0.6690
Maltose (g)	0.0000
Zinc, Zn (mg)	2.9139
Total lipid (fat) (g)	18.5037
Vitamin K (phylloquinone) (g)	114.0866
Cholesterol (mg)	167.3336
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0033
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	5.2255
Folate, total (g)	89.2990
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3010.4696
Energy (kcal)	411.2439
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5188
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0214
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0521
Sugars, total (g)	2.6542
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0147
Vitamin C, total ascorbic acid (mg)	16.3799
Lutein + zeaxanthin (g)	2794.7223
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0748
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0915
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)	75.6739
Fatty acids, total saturated 16:0 (g)	5.4237
Carbohydrate, by difference (g)	9.1053
Vitamin D (IU)	12.6000
Fructose (g)	0.1961
Fluoride, F (g)	0.8383
Aspartic acid (g)	0.2214
Tyrosine (g)	0.0617
Potassium, K (mg)	832.7049
Fatty acids, total saturated 12:0 (g)	0.2278
Vitamin A, RAE (g)	357.4259
Serine (g)	0.0685
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0807
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)	0.0017
Fatty acids, total saturated 14:0 (g)	1.7800
Histidine (g)	0.0346
Isoleucine (g)	0.0681
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	3.3549
Water (g)	245.8715
Fatty acids, total saturated 8:0 (g)	0.1692
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0014
Carotene, beta (g)	1308.4242
Sodium, Na (mg)	437.9462
Iron, Fe (mg)	5.0211
Energy (kJ)	1719.9014
Ash (g)	4.8374
Caffeine (mg)	0.0000
Glycine (g)	0.0741
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)	0.4874
Fatty acids, total polyunsaturated (g)	1.0781
Vitamin E (alpha-tocopherol) (mg)	2.1574
Sucrose (g)	0.1569
Vitamin B-6 (mg)	0.4752
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1430
Vitamin D (D2 + D3) (g)	0.3000
Vitamin D3 (cholecalciferol) (g)	0.3000
Lysine (g)	0.0958
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0026
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.3450
Starch (g)	0.0000
Pantothenic acid (mg)	0.0971
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)	0.3376
Folate, food (g)	89.2990
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	5.0652
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)	173.0590
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	11.1607
Vitamin B-12 (g)	2.5067
Calcium, Ca (mg)	346.1237
Fatty acids, total saturated 10:0 (g)	0.3306
Galactose (g)	0.0251
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0772
Glutamic acid (g)	0.3525
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	2.8145
Vitamin E, added (mg)	0.0000
Retinol (g)	248.0002
Leucine (g)	0.1173
Folate, DFE (g)	89.2990
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)	1.7005
Tryptophan (g)	0.0188
Threonine (g)	0.0593
Fatty acids, total polyunsaturated 18:1 c (g)	0.0178
Manganese, Mn (mg)	0.4976
Protein (g)	51.0957
Cryptoxanthin, beta (g)	1.3004
Fatty acids, total saturated 18:1 undifferentiated (g)	4.3098
Betaine (mg)	23.6291
Phosphorus, P (mg)	504.5027
Tocopherol, gamma (mg)	0.1537

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Japanese >> Japanese
Dietary Style
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Mix spinach, cream cheese, Cheddar cheese, pickled peppers, spring onion, garlic powder, black pepper, and red pepper flakes together in a bowl. Spread cream cheese mixture, about 1-inch wide, over the top portion of each tortilla, reserving about 1 tablespoon cream cheese mixture for sealing. | 2. Arrange turkey onto each tortilla below the cream cheese mixture section. Spread a thin line of reserved cream cheese mixture below the turkey section of each tortilla for sealing. Starting at the end with the most cream cheese mixture, roll each tortilla around the filling, sealing together with the opposite end with small amount of cream cheese mixture. Cut 1/2-inch-wide slices from roll creating turkey 'sushi' rolls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	3/4	cup	chopped	5.175	0.8168	0.6435	0.0878
cream cheese	1/4	cup	softened	177.0	2.1	4.26	17.16
cheddar cheese	1/4	cup	shredded	-	-	-	-
pepper	4		pickled chopped	2.4833	0.5761	0.1068	0.0211
spring onion green	1/2		chopped	201.7338	0.0	44.8801	1.1333
garlic powder	2	teaspoons		20.522	4.5093	1.0261	0.0453
black pepper	3/4	teaspoon	ground	4.3298	1.1031	0.1792	0.0562
red pepper flake	2	pinches		201.7338	0.0	44.8801	1.1333
flour tortilla	2			-	-	-	-
deli turkey meat	1/2	pound	sliced	201.7338	0.0	44.8801	1.1333

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

Cooking in progress....

Turkey Roll Sushi