RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	15.681
Energy (kCal)	649.78
Carbohydrates (g)	126.9654
Total fats (g)	6.9986
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1299
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.2617
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	0.4466
Tocopherol, delta (mg)	0.0300
Arginine (g)	1.2253
Proline (g)	0.6952
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.3051
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	39.2080
Copper, Cu (mg)	0.2455
Maltose (g)	0.0000
Zinc, Zn (mg)	1.9090
Total lipid (fat) (g)	6.9986
Vitamin K (phylloquinone) (g)	0.1500
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	29.8200
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	270.0000
Energy (kcal)	649.7800
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1084
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4175
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3746
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.9788
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)	62.4850
Fatty acids, total saturated 16:0 (g)	1.6606
Carbohydrate, by difference (g)	126.9654
Vitamin D (IU)	41.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	1.5319
Tyrosine (g)	0.7456
Potassium, K (mg)	189.0800
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	80.0000
Serine (g)	0.9753
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8409
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.0291
Histidine (g)	0.3899
Isoleucine (g)	0.7210
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	4.1297
Water (g)	116.0994
Fatty acids, total saturated 8:0 (g)	0.0020
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	0.0000
Sodium, Na (mg)	72.1850
Iron, Fe (mg)	1.4280
Energy (kJ)	2718.4800
Ash (g)	1.5353
Caffeine (mg)	0.0000
Glycine (g)	0.6379
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	1.2720
Fatty acids, total polyunsaturated (g)	1.5543
Vitamin E (alpha-tocopherol) (mg)	0.6988
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.7739
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.7831
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.0605
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2380
Folate, food (g)	29.8200
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	2.5274
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	156.0640
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	2.1729
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	49.7250
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.8921
Glutamic acid (g)	2.5698
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	1.3140
Folate, DFE (g)	29.8200
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	3.7920
Tryptophan (g)	0.1973
Threonine (g)	0.6098
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	1.9100
Protein (g)	15.6810
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	2.3944
Betaine (mg)	0.1500
Phosphorus, P (mg)	253.8400
Tocopherol, gamma (mg)	0.2500

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 oil in a skillet to about 370°F. | 2. Mix together egg, water, rice flour. | 3. Put batter into a pastry bag with a narrow tip and extrude into the hot oil making zigzag, spiral, or flower petal formations- try to maintain a steady flow to create a single noodle with a decorative design. | 4. Fry until stiff, then flip the whole noodle with a metal spatula and fry until desired crispness. | 5. Using the spatula, remove the noodle from oil to a plate with towels or paper towels to allow oil to drain. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	1			71.5	0.36	6.28	4.755
rice flour	1	cup	sweet	578.28	126.6054	9.401	2.2436
water	1/4	cup		0.0	0.0	0.0	0.0
canola oil	1/2	quart		-	-	-	-

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

Cooking in progress....

Crispy Fried Rice Noodles