RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	143.996
Energy (kCal)	4505.4069
Carbohydrates (g)	922.6728
Total fats (g)	26.0102
Fatty acids, total saturated 20:0 (g)	0.0102
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0578
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0204
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0034
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0442
Riboflavin (mg)	0.3405
Tocopherol, beta (mg)	0.1361
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0068
Fatty acids, total polyunsaturated 24:1 c (g)	0.0646
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1357
Tocopherol, delta (mg)	0.1361
Arginine (g)	0.0000
Proline (g)	0.0000
Fatty acids, total polyunsaturated 18:1 t (g)	0.0204
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.9185
Adjusted Protein (g)	0.0000
Cystine (g)	0.0000
Tocotrienol, beta (mg)	0.8165
Selenium, Se (g)	112.2738
Copper, Cu (mg)	0.7646
Maltose (g)	2.8236
Zinc, Zn (mg)	4.6266
Total lipid (fat) (g)	26.0102
Vitamin K (phylloquinone) (g)	2.0412
Cholesterol (mg)	108.8623
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0034
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0578
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	89.4504
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0136
Vitamin A, IU (IU)	173.4989
Energy (kcal)	4505.4069
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0288
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0000
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	93.9845
Folic acid (g)	13.6078
Tocotrienol, alpha (mg)	0.2381
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	357.2036
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0000
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0034
Magnesium, Mg (mg)	153.8601
Fatty acids, total saturated 16:0 (g)	1.1424
Carbohydrate, by difference (g)	922.6728
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	14.5000
Aspartic acid (g)	0.0000
Tyrosine (g)	0.0000
Potassium, K (mg)	547.4967
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	10.2058
Serine (g)	0.0000
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0000
Fatty acids, total trans-polyenoic 22:4 (g)	0.0306
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0204
Fatty acids, total saturated 22:0 (g)	0.0102
Fatty acids, total saturated 14:0 (g)	0.0492
Histidine (g)	0.0000
Isoleucine (g)	0.0000
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0068
Niacin (mg)	17.8181
Water (g)	3395.0793
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0340
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0034
Carotene, beta (g)	98.6562
Sodium, Na (mg)	21173.5071
Iron, Fe (mg)	9.5084
Energy (kJ)	18838.5942
Ash (g)	87.8110
Caffeine (mg)	0.0000
Glycine (g)	0.0000
Fatty acids, total trans-polyenoic (g)	0.0238
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	1.4644
Fatty acids, total polyunsaturated (g)	1.5801
Vitamin E (alpha-tocopherol) (mg)	0.5103
Sucrose (g)	4.4225
Vitamin B-6 (mg)	0.6276
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)	0.0000
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0136
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	6.8039
Starch (g)	243.5788
Pantothenic acid (mg)	1.9321
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)	0.0068
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	2.0183
Folate, food (g)	75.8427
Fatty acids, total saturated 20:1 (g)	0.0170
Fatty acids, total monounsaturated (g)	1.1608
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.4288
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0034
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	33.4282
Fatty acids, total polyunsaturated 16:1 c (g)	0.0238
Fatty acids, total saturated (g)	12.1013
Vitamin B-12 (g)	0.0350
Calcium, Ca (mg)	301.2349
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.7484
Alanine (g)	0.0000
Glutamic acid (g)	0.0000
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0000
Folate, DFE (g)	96.2543
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0238
Fiber, total dietary (g)	47.6272
Tryptophan (g)	0.0000
Threonine (g)	0.0000
Fatty acids, total polyunsaturated 18:1 c (g)	0.9866
Manganese, Mn (mg)	3.4308
Protein (g)	143.9960
Cryptoxanthin, beta (g)	3.4019
Fatty acids, total saturated 18:1 undifferentiated (g)	1.0470
Betaine (mg)	0.0000
Phosphorus, P (mg)	435.1443
Tocopherol, gamma (mg)	0.4763

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. prepare vermicelli noodles as directed on package. | 2. 1.Boil eggs in water (enough to cover). | 3. 2.Fry pork chops over medium/low heat until browned on both sides(about 10 min total). | 4. 3.Add 4-5 bullion cubes to water and heat on stove(or microwave) until boiling. | 5. 4.Slice green onions(thin is better). | 6. To serve: | 7. Slice pork chops into 1/4" strips. | 8. Slice eggs into quarters(Lenght wise). | 9. Put desired amount of noodles in a soup bowl. | 10. Put one of the sliced pork chops(+/- on the noodles. | 11. Add 4 egg quarters to the top (12,3,6,9). | 12. Sprinkle desired amount of green onion over the top. | 13. Pour 1-2 cups of bullion over all. | 14. Season with soy sauce and pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork chop	4			3284.0127	664.7858	107.2294	21.4096
vermicelli	12	ounces		1217.8942	257.867	36.1966	4.4906
hard egg	4 -5		hard-boiled	-	-	-	-
green onion	4 -5			0.0	0.0	0.0	0.0
beef bouillon cube	10			3.5	0.02	0.57	0.11
water	10	cups		0.0	0.0	0.0	0.0
soy sauce				-	-	-	-
black pepper			ground	-	-	-	-

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

Cooking in progress....

Chinese Noodles