RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.7005
Energy (kCal)	490.635
Carbohydrates (g)	113.7017
Total fats (g)	1.1218
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0529
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)	0.0166
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)	0.0205
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.4076
Proline (g)	0.2196
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0845
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	11.9290
Copper, Cu (mg)	0.2314
Maltose (g)	0.0000
Zinc, Zn (mg)	0.7713
Total lipid (fat) (g)	1.1218
Vitamin K (phylloquinone) (g)	0.0000
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)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	3.1600
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	0.0000
Energy (kcal)	490.6350
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0040
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1138
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	50.1858
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2749
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)	41.0809
Fatty acids, total saturated 16:0 (g)	0.2726
Carbohydrate, by difference (g)	113.7017
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	884.3659
Aspartic acid (g)	0.4337
Tyrosine (g)	0.2481
Potassium, K (mg)	74.6850
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.0000
Serine (g)	0.2449
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2504
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)	0.0063
Histidine (g)	0.1177
Isoleucine (g)	0.1928
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.0461
Water (g)	1250.2531
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)	0.0000
Sodium, Na (mg)	51.1985
Iron, Fe (mg)	0.4633
Energy (kJ)	2052.8400
Ash (g)	1.8099
Caffeine (mg)	0.0000
Glycine (g)	0.2109
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)	0.2473
Fatty acids, total polyunsaturated (g)	0.2994
Vitamin E (alpha-tocopherol) (mg)	0.0869
Sucrose (g)	50.0910
Vitamin B-6 (mg)	0.3444
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1635
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)	0.6470
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)	0.1090
Folate, food (g)	3.1600
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.3492
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)	4.5820
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.3049
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	51.2226
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2623
Glutamic acid (g)	0.8666
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)	0.3855
Folate, DFE (g)	3.1600
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)	1.8960
Tryptophan (g)	0.0569
Threonine (g)	0.1659
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.9712
Protein (g)	4.7005
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.3444
Betaine (mg)	0.0000
Phosphorus, P (mg)	77.9250
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Chinese and Mongolian >> Chinese
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat a wok over high heat until hot but not smoking.Add sesame seeds and stir for 45 seconds-1 minute or until they stop crackling.Remove from heat and stir in the wok for 15 seconds longer before transferring to a bowl to cool. | 2. Grind the seeds and 1/4 cup of sugar until fine.Add 1/4 cup of cold water and process to a smooth paste. | 3. Mix the rice flour with a little of the remaining water to form a smooth paste.Whisk in all of the remaining water.Bring to a boil over medium heat,stirring so no lumps form. | 4. Crush the rock sugar and add to the pot along with the sesame paste.Return to a boil and cook,stirring as needed,until the sugar dissolves and the soup thickens to the consistency of a thin porridge. | 5. Serve 1 cup per person. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black sesame seed	1/2	cup	raw	-	-	-	-
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
cold water	5 1/4	cups		0.0	0.0	0.0	0.0
rice flour	1/2	cup		289.14	63.3027	4.7005	1.1218
rock sugar	1/4	cup		-	-	-	-

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

Cooking in progress....

Chinese Black Sesame Seed Porridge(Geema Woo)