RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.6162
Energy (kCal)	95.0716
Carbohydrates (g)	5.1253
Total fats (g)	9.0835
Fatty acids, total saturated 20:0 (g)	0.0125
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5554
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0136
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0118
Fatty acids, total saturated 4:0 (g)	0.0172
Fatty acids, total trans (g)	0.0165
Riboflavin (mg)	0.0160
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0120
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)	0.3893
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0208
Proline (g)	0.0254
Fatty acids, total polyunsaturated 18:1 t (g)	0.0136
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0741
Adjusted Protein (g)	0.0000
Cystine (g)	0.0046
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.7205
Copper, Cu (mg)	0.0288
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1858
Total lipid (fat) (g)	9.0835
Vitamin K (phylloquinone) (g)	29.4086
Cholesterol (mg)	6.5660
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0013
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0380
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	16.6400
Folate, total (g)	3.6291
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0005
Vitamin A, IU (IU)	67.8551
Energy (kcal)	95.0716
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0325
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0052
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0006
Sugars, total (g)	0.6967
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.7459
Lutein + zeaxanthin (g)	36.8916
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0013
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0221
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0012
Magnesium, Mg (mg)	18.0274
Fatty acids, total saturated 16:0 (g)	1.0714
Carbohydrate, by difference (g)	5.1253
Vitamin D (IU)	0.5360
Fructose (g)	0.0696
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0390
Tyrosine (g)	0.0124
Potassium, K (mg)	112.3952
Fatty acids, total saturated 12:0 (g)	0.0140
Vitamin A, RAE (g)	4.4700
Serine (g)	0.0156
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0150
Fatty acids, total trans-polyenoic 22:4 (g)	0.0038
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0319
Fatty acids, total saturated 22:0 (g)	0.0114
Fatty acids, total saturated 14:0 (g)	0.0644
Histidine (g)	0.0084
Isoleucine (g)	0.0156
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0038
Niacin (mg)	0.1362
Water (g)	9.8214
Fatty acids, total saturated 8:0 (g)	0.0052
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0011
Carotene, beta (g)	34.6218
Sodium, Na (mg)	168.6345
Iron, Fe (mg)	0.8555
Energy (kJ)	397.6794
Ash (g)	0.6911
Caffeine (mg)	0.0000
Glycine (g)	0.0182
Fatty acids, total trans-polyenoic (g)	0.0029
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	4.0687
Fatty acids, total polyunsaturated (g)	4.6618
Vitamin E (alpha-tocopherol) (mg)	1.1716
Sucrose (g)	0.0013
Vitamin B-6 (mg)	0.0374
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0070
Vitamin D (D2 + D3) (g)	0.0134
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0240
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0005
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0457
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)	0.0012
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0108
Folate, food (g)	3.6291
Fatty acids, total saturated 20:1 (g)	0.0394
Fatty acids, total monounsaturated (g)	2.0828
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1662
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0029
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	5.9091
Fatty acids, total polyunsaturated 16:1 c (g)	0.0017
Fatty acids, total saturated (g)	1.6724
Vitamin B-12 (g)	0.0161
Calcium, Ca (mg)	46.6924
Fatty acids, total saturated 10:0 (g)	0.0171
Galactose (g)	0.0098
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0188
Glutamic acid (g)	0.0364
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1340
Vitamin E, added (mg)	0.0000
Retinol (g)	1.3400
Leucine (g)	0.0260
Folate, DFE (g)	3.6291
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0027
Fiber, total dietary (g)	2.3721
Tryptophan (g)	0.0020
Threonine (g)	0.0117
Fatty acids, total polyunsaturated 18:1 c (g)	0.0507
Manganese, Mn (mg)	3.9187
Protein (g)	0.6162
Cryptoxanthin, beta (g)	6.8290
Fatty acids, total saturated 18:1 undifferentiated (g)	1.9955
Betaine (mg)	0.0910
Phosphorus, P (mg)	12.9628
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. NOTE: SOME FIVE-SPICE RECIPES WILL HAVE YOU TOAST THE WHOLE FENNEL AND STAR ANISE FIRST. YOU MAY DO THIS, BUT I GENERALLY PREFER NOT TO FOR A CLEAN, FRESH FLAVOR. HOWEVER, IF USING THE SPICE SPECIFICALLY FOR BARBECUED MEATS OR PHO SOUP, I RECOMMEND LIGHTLY TOASTING THEM FIRST IN A DRY SKILLET OVER MEDIUM HEAT FOR A SMOKY FLAVOR BEFORE THE FINAL GRINDING. YOU MAY SUBSTITUTE THE SZECHUAN PEPPERCORN WITH WHITE PEPPER, WHICH IS A POPULAR BLEND FOR USE IN CHINESE COOKERY. KEEP IN MIND -- "A LITTLE BIT OF FIVE SPICE POWDER GOES A LONG WAY". WHEN SEASONING FOODS, START WITH A SMALL AMOUNT, THEN ADJUST ACCORDINGLY. | 2. MEASURE all ingredients into a clean spice mill or coffee grinder, whether whole or ground, using pre-ground cinnamon as the only exception: 1 tablespoon cinnamon, 1 tablespoon cloves, 1 tablespoon fennel, 1 tablespoon star anise, 1 tablespoon Szechuan peppercorn. | 3. GRIND mixture in a clean spice mill or coffee grinder in 15-30 second increments, until mixture is finely powderized. | 4. Store in an airtight container. | 5. Use measure-for-measure in any recipe calling for Chinese Five Spice powder. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cinnamon	1	tablespoon	-	-	-	-
clove	1	tablespoon	17.81	4.2594	0.38799999999999996	0.845
fennel	1	tablespoon	1.6856	0.3969	0.0674	0.0109
star anise	1	tablespoon	-	-	-	-
peppercorn	1	tablespoon	75.57600000000001	0.469	0.1608	8.2276

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

Cooking in progress....

Chinese Five Spice (Made Easy)