RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.2023
Energy (kCal)	89.856
Carbohydrates (g)	12.2624
Total fats (g)	4.5517
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0643
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)	0.1376
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0744
Tocopherol, beta (mg)	0.0128
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)	0.5170
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1169
Proline (g)	0.0703
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7552
Adjusted Protein (g)	0.0000
Cystine (g)	0.1063
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.1280
Copper, Cu (mg)	0.2567
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3076
Total lipid (fat) (g)	4.5517
Vitamin K (phylloquinone) (g)	17.2629
Cholesterol (mg)	10.9227
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)	24.3200
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	21514.6240
Energy (kcal)	89.8560
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0977
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0259
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	6.0672
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0128
Vitamin C, total ascorbic acid (mg)	7.5520
Lutein + zeaxanthin (g)	327.6800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0891
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)	72.2400
Fatty acids, total saturated 16:0 (g)	1.1612
Carbohydrate, by difference (g)	12.2624
Vitamin D (IU)	0.0000
Fructose (g)	0.7040
Fluoride, F (g)	4.0960
Aspartic acid (g)	0.2441
Tyrosine (g)	0.0556
Potassium, K (mg)	409.8133
Fatty acids, total saturated 12:0 (g)	0.1192
Vitamin A, RAE (g)	1104.6400
Serine (g)	0.0697
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0787
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)	0.4269
Histidine (g)	0.0515
Isoleucine (g)	0.0993
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.2583
Water (g)	2956.4526
Fatty acids, total saturated 8:0 (g)	0.0474
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)	10613.0347
Sodium, Na (mg)	145.2853
Iron, Fe (mg)	0.3840
Energy (kJ)	377.8133
Ash (g)	3.2324
Caffeine (mg)	0.0000
Glycine (g)	0.0605
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)	0.2431
Fatty acids, total polyunsaturated (g)	0.3074
Vitamin E (alpha-tocopherol) (mg)	0.9643
Sucrose (g)	4.5952
Vitamin B-6 (mg)	0.1766
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0815
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1302
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)	1.2800
Starch (g)	1.8304
Pantothenic acid (mg)	0.3498
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)	0.0845
Folate, food (g)	24.3200
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	1.2438
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)	12.2155
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.6895
Vitamin B-12 (g)	0.0004
Calcium, Ca (mg)	326.8107
Fatty acids, total saturated 10:0 (g)	0.1065
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1450
Glutamic acid (g)	0.4710
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	4450.5600
Vitamin E, added (mg)	0.0000
Retinol (g)	35.1573
Leucine (g)	0.1318
Folate, DFE (g)	24.3200
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)	3.5840
Tryptophan (g)	0.0156
Threonine (g)	0.2451
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.1830
Protein (g)	1.2023
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.0832
Betaine (mg)	0.5120
Phosphorus, P (mg)	44.9280
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. Soaked dried oysters and scallops in cold water separately for at least 2 hours to soften them. Retain the soaking liquid. Shred the scallops, and cut oysters into small pieces. | 2. Peel carrot and dice into 0.5cm cubes. | 3. Wash and rinse the rice several times. Place rice in a pot, add water and seafood liquid (used to soak the dried seafood), and bring to a boil. | 4. Add oysters, carrots and 1 tsp oil. | 5. Let the congee boil, then lower heat to let it bubble for 20 minutes. | 6. Add the shredded scallops, and let congee simmer for 20-30 minutes. Do stir occasionally to prevent the rice from sticking the bottom of the pot. | 7. Turn heat off, and serve garnished with spring onion. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	1	cup	soaked	-	-	-	-
water	12	cups		0.0	0.0	0.0	0.0
oil	1	teaspoon		37.376	0.0	0.0119	4.2445
carrot	1		diced	52.48	12.2624	1.1904	0.3072
oyster	4		pre-soaked	-	-	-	-
scallop	4		pre-soaked	-	-	-	-
spring onion	2		chopped	-	-	-	-

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

Cooking in progress....

Dried Oyster and Scallop Congee