RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.6176
Energy (kCal)	158.946
Carbohydrates (g)	39.0534
Total fats (g)	0.2249
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0084
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)	0.0214
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)	0.0045
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0106
Proline (g)	0.0112
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0002
Adjusted Protein (g)	0.0000
Cystine (g)	0.0020
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.2449
Copper, Cu (mg)	0.0766
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1332
Total lipid (fat) (g)	0.2249
Vitamin K (phylloquinone) (g)	24.9877
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)	0.0002
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	4.0920
Folate, total (g)	7.6170
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	540.3870
Energy (kcal)	158.9460
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0053
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0032
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	34.6987
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0008
Vitamin C, total ascorbic acid (mg)	3.3600
Lutein + zeaxanthin (g)	69.6540
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0180
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)	13.2610
Fatty acids, total saturated 16:0 (g)	0.0303
Carbohydrate, by difference (g)	39.0534
Vitamin D (IU)	0.0000
Fructose (g)	0.0002
Fluoride, F (g)	0.0342
Aspartic acid (g)	0.0513
Tyrosine (g)	0.0053
Potassium, K (mg)	152.6140
Fatty acids, total saturated 12:0 (g)	0.0095
Vitamin A, RAE (g)	26.9870
Serine (g)	0.0112
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0112
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)	0.0043
Histidine (g)	0.0074
Isoleucine (g)	0.0126
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2702
Water (g)	26.3333
Fatty acids, total saturated 8:0 (g)	0.0018
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)	314.7100
Sodium, Na (mg)	7.8550
Iron, Fe (mg)	0.4230
Energy (kJ)	664.7200
Ash (g)	0.3655
Caffeine (mg)	0.0000
Glycine (g)	0.0107
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)	0.0327
Fatty acids, total polyunsaturated (g)	0.0412
Vitamin E (alpha-tocopherol) (mg)	0.2634
Sucrose (g)	34.2205
Vitamin B-6 (mg)	0.0506
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)	0.0139
Beta-sitosterol (mg)	0.1600
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0200
Starch (g)	0.0000
Pantothenic acid (mg)	0.0957
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)	0.0115
Folate, food (g)	7.6170
Fatty acids, total saturated 20:1 (g)	0.0017
Fatty acids, total monounsaturated (g)	0.0597
Stigmasterol (mg)	0.2400
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)	7.9473
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0512
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	13.7830
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0001
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0080
Glutamic acid (g)	0.0403
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	2.8920
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0188
Folate, DFE (g)	7.6170
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)	0.7293
Tryptophan (g)	0.0030
Threonine (g)	0.0088
Fatty acids, total polyunsaturated 18:1 c (g)	0.0006
Manganese, Mn (mg)	0.1178
Protein (g)	0.6176
Cryptoxanthin, beta (g)	16.1850
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0510
Betaine (mg)	0.0089
Phosphorus, P (mg)	12.5030
Tocopherol, gamma (mg)	0.0066

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. Place the salmon fillet, skin side down, on a rimmed baking sheet(if aluminum, line with plastic wrap) or large flat platter. | 2. Combine the sugar, pepper-salt, and black pepper, and sprinkle evenly over the fish. | 3. Scatter the ginger julienne and cilantro evenly on top. | 4. Cover with plastic wrap. | 5. Place another baking sheet over the salmon. weight it down with a 3-5 pound weight. | 6. Refrigerate for at least 24 hours, or for better flavor, up to 3 days. | 7. Every 8-10 hours, drain off any liquid that collects in the bottom of the pan. | 8. To serve, discard the ginger and cilantro. | 9. Slice the gravlax very thinly on the diagonal with a long and thin bladed sharp knife. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon	3 - 3 1/2			-	-	-	-
sugar	2 1/2	tablespoons		137.655	34.431	0.0	0.0
salt pepper	2 1/2	tablespoons	roasted	-	-	-	-
black pepper	1	dash		0.251	0.064	0.0104	0.0033
ginger	1/4	cup	julienned	19.2	4.2648	0.4368	0.18
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416

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

Cooking in progress....

Chinese Style Gravlax(Cured Salmon)