RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	12.8748
Energy (kCal)	221.9
Carbohydrates (g)	17.6717
Total fats (g)	12.7488
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0614
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)	0.0130
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1140
Tocopherol, beta (mg)	0.0240
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0030
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)	0.2888
Tocopherol, delta (mg)	0.0120
Arginine (g)	0.7832
Proline (g)	0.2965
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	4.9080
Adjusted Protein (g)	0.0000
Cystine (g)	0.0828
Tocotrienol, beta (mg)	0.0840
Selenium, Se (g)	8.3580
Copper, Cu (mg)	0.4115
Maltose (g)	0.0000
Zinc, Zn (mg)	1.1995
Total lipid (fat) (g)	12.7488
Vitamin K (phylloquinone) (g)	3.1450
Cholesterol (mg)	12.5000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	117.3300
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1167.1600
Energy (kcal)	221.9000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0519
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0816
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0060
Sugars, total (g)	11.2192
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	73.1700
Lutein + zeaxanthin (g)	106.8000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0086
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2825
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)	103.7000
Fatty acids, total saturated 16:0 (g)	1.3832
Carbohydrate, by difference (g)	17.6717
Vitamin D (IU)	0.0000
Fructose (g)	4.4760
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.8453
Tyrosine (g)	0.2683
Potassium, K (mg)	503.9900
Fatty acids, total saturated 12:0 (g)	0.0024
Vitamin A, RAE (g)	64.6200
Serine (g)	0.3357
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3550
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)	0.0225
Histidine (g)	0.1690
Isoleucine (g)	0.2364
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	4.1362
Water (g)	139.7146
Fatty acids, total saturated 8:0 (g)	0.0000
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)	328.8000
Sodium, Na (mg)	1444.2800
Iron, Fe (mg)	1.9354
Energy (kJ)	927.5800
Ash (g)	4.9901
Caffeine (mg)	0.0000
Glycine (g)	0.4101
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)	3.9102
Fatty acids, total polyunsaturated (g)	4.0021
Vitamin E (alpha-tocopherol) (mg)	2.5675
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2339
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)	0.2615
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	2193.6000
Starch (g)	0.0000
Pantothenic acid (mg)	0.6922
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)	0.2198
Folate, food (g)	117.3300
Fatty acids, total saturated 20:1 (g)	0.1652
Fatty acids, total monounsaturated (g)	6.2153
Stigmasterol (mg)	0.0000
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)	39.0710
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.6993
Vitamin B-12 (g)	0.3364
Calcium, Ca (mg)	84.2400
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0120
Alanine (g)	0.2730
Glutamic acid (g)	1.3871
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	2.4000
Vitamin E, added (mg)	0.0000
Retinol (g)	8.2200
Leucine (g)	0.4372
Folate, DFE (g)	117.3300
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)	4.1650
Tryptophan (g)	0.0721
Threonine (g)	0.2340
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.5734
Protein (g)	12.8748
Cryptoxanthin, beta (g)	706.8000
Fatty acids, total saturated 18:1 undifferentiated (g)	5.9982
Betaine (mg)	0.1500
Phosphorus, P (mg)	152.2600
Tocopherol, gamma (mg)	0.1080

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Thai >> Thai
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Peel the green papaya with the vegetable peeler and cut the papaya into long, thin shreds. | 2. If you have a mandolin, use the grater attachment. | 3. Mix the palm sugar with the fish sauce until the sugar has dissolved. | 4. Using a large, deep pestle and mortar, pound the garlic into a paste. | 5. Add the roasted peanuts and pound roughly together with the garlic. | 6. Add the papaya and pound softly, using a spoon to scrape down the sides, and turning and mix well. | 7. Add the beans, dried shrimp and chillies and keep pounding and turning to bruise these ingredients. | 8. Add the sugar mixture and tomatoes,squeeze in the lime juice and add the lime skin to the mixture. | 9. Lightly pound together for another minute until thoroughly mixed. | 10. As the juice comes out, pound more gently so the liquid doesn't splash. | 11. Discard the lime skin. | 12. Taste the sauce in the bottom of the mortar and adjust the seasoning if necessary. | 13. It should be balance of sweet and sour with a hot and salty taste. | 14. Spoon the papaya salad and all the juices onto a serving plate. | 15. Serve with sticky rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
papaya	120	g		51.6	12.984000000000002	0.564	0.312
palm sugar	1 1/2	1/2		22.25	0.0	4.95	0.125
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
garlic clove	1 -2			22.25	0.0	4.95	0.125
peanut	25	g	roasted	141.75	4.0325	6.45	12.31
snake bean	25	g	cut	22.25	0.0	4.95	0.125
shrimp	1	tablespoon	ground	-	-	-	-
chilies	2 -6			0.0	0.0	0.0	0.0
cherry tomato	50		cut	22.25	0.0	4.95	0.125
lime	1/2			-	-	-	-
sticky rice				22.25	0.0	4.95	0.125

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

Cooking in progress....

Green Papaya Salad