RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	12.5873
Energy (kCal)	280.313
Carbohydrates (g)	40.0111
Total fats (g)	10.0022
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1319
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)	0.1396
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.4141
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)	0.9651
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.7301
Proline (g)	0.4181
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	8.8747
Adjusted Protein (g)	0.0000
Cystine (g)	0.2060
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	16.1814
Copper, Cu (mg)	0.4247
Maltose (g)	0.0000
Zinc, Zn (mg)	1.5842
Total lipid (fat) (g)	10.0022
Vitamin K (phylloquinone) (g)	36.5446
Cholesterol (mg)	196.9227
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0182
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	66.9320
Folate, total (g)	102.2590
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	2165.8910
Energy (kcal)	280.3130
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1957
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2320
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	20.6962
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0948
Vitamin C, total ascorbic acid (mg)	394.5440
Lutein + zeaxanthin (g)	1881.5140
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6529
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)	76.1090
Fatty acids, total saturated 16:0 (g)	2.5279
Carbohydrate, by difference (g)	40.0111
Vitamin D (IU)	41.0000
Fructose (g)	7.3954
Fluoride, F (g)	11.8642
Aspartic acid (g)	1.8406
Tyrosine (g)	0.3430
Potassium, K (mg)	1160.8643
Fatty acids, total saturated 12:0 (g)	0.1193
Vitamin A, RAE (g)	201.5470
Serine (g)	0.7977
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8376
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)	0.4498
Histidine (g)	0.2342
Isoleucine (g)	0.4901
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	2.6255
Water (g)	749.8381
Fatty acids, total saturated 8:0 (g)	0.0495
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)	1000.2247
Sodium, Na (mg)	385.3533
Iron, Fe (mg)	2.9244
Energy (kJ)	1172.5393
Ash (g)	4.0343
Caffeine (mg)	0.0000
Glycine (g)	0.4152
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)	1.1643
Fatty acids, total polyunsaturated (g)	1.4503
Vitamin E (alpha-tocopherol) (mg)	2.4387
Sucrose (g)	4.3943
Vitamin B-6 (mg)	1.3513
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0815
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.7253
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0117
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0200
Starch (g)	0.0000
Pantothenic acid (mg)	1.4520
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)	0.3667
Folate, food (g)	102.2590
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	3.1192
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)	184.7727
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	4.5537
Vitamin B-12 (g)	0.4454
Calcium, Ca (mg)	126.8887
Fatty acids, total saturated 10:0 (g)	0.1095
Galactose (g)	0.0001
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.5891
Glutamic acid (g)	2.2603
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	99.9720
Vitamin E, added (mg)	0.0000
Retinol (g)	115.1573
Leucine (g)	0.7851
Folate, DFE (g)	102.2590
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)	10.8797
Tryptophan (g)	0.1684
Threonine (g)	0.4982
Fatty acids, total polyunsaturated 18:1 c (g)	1.6946
Manganese, Mn (mg)	0.8690
Protein (g)	12.5873
Cryptoxanthin, beta (g)	37.8450
Fatty acids, total saturated 18:1 undifferentiated (g)	2.8370
Betaine (mg)	2.3743
Phosphorus, P (mg)	249.7070
Tocopherol, gamma (mg)	0.2566

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. Dice onion and mushrooms and beat egg. | 2. Place the ground beef in a mixing bowl and marinate for 5 minutes with sherry, salt, pepper, sugar, thin soya sauce, cornflour and oil. | 3. Mix well. | 4. Add the onions, mushrooms and beaten egg and mix well. | 5. Cut the peppers lengthwise in halves, and remove core and seeds and wash. | 6. Stuff each half firmly with meat mixture. | 7. Heat a little oil in wok or frying pan, then add the peppers meat side down. | 8. Sprinkle with a little salt, cover and cook about 5-8 minutes on medium heat. | 9. Turn over and cook green side for another 5mins (or until no longer pink). | 10. Remove and set aside on a warm serving dish. | 11. In a small bowl combine water, cornflour, thin soya sauce, sugar and pour into pan. | 12. Stir until thickened and bubbly and then pour over peppers. | 13. Serve over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		diced	64.0	14.944	1.76	0.16
mushroom	4 -6		diced	-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
beef	6 -8	ounces	ground lean	0.0	0.0	0.0	0.0
green pepper	4			95.2	22.0864	4.0936	0.8092
oil	1	teaspoon		37.376	0.0	0.0119	4.2445
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
cornflour	1	teaspoon		-	-	-	-
sherry wine	1	teaspoon		-	-	-	-
soy sauce	1	teaspoon		2.8089999999999997	0.2613	0.4314	0.0302
pepper	1	dash		0.251	0.064	0.0104	0.0033
oil				37.376	0.0	0.0119	4.2445
water	1/2	cup		0.0	0.0	0.0	0.0
cornflour	1	teaspoon		-	-	-	-
soy sauce	1	teaspoon		2.8089999999999997	0.2613	0.4314	0.0302
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0

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

Cooking in progress....

Chinese Style Stuffed Green Bell Peppers