RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.5811
Energy (kCal)	282.9347
Carbohydrates (g)	3.5098
Total fats (g)	30.0781
Fatty acids, total saturated 20:0 (g)	0.0488
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2417
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)	0.0132
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)	0.5955
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0064
Proline (g)	0.0109
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1815
Adjusted Protein (g)	0.0000
Cystine (g)	0.0010
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.8267
Copper, Cu (mg)	0.0426
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1142
Total lipid (fat) (g)	30.0781
Vitamin K (phylloquinone) (g)	54.2388
Cholesterol (mg)	24.7500
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)	0.8972
Folate, total (g)	6.2756
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	367.5361
Energy (kcal)	282.9347
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3496
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0012
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.6264
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0151
Vitamin C, total ascorbic acid (mg)	10.5000
Lutein + zeaxanthin (g)	58.6944
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0066
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)	7.0106
Fatty acids, total saturated 16:0 (g)	3.2910
Carbohydrate, by difference (g)	3.5098
Vitamin D (IU)	0.0000
Fructose (g)	0.1845
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0439
Tyrosine (g)	0.0015
Potassium, K (mg)	100.4731
Fatty acids, total saturated 12:0 (g)	0.0018
Vitamin A, RAE (g)	21.5828
Serine (g)	0.0126
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0053
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0180
Fatty acids, total saturated 22:0 (g)	0.0518
Fatty acids, total saturated 14:0 (g)	0.0128
Histidine (g)	0.0020
Isoleucine (g)	0.0029
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1338
Water (g)	78.2972
Fatty acids, total saturated 8:0 (g)	0.0003
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)	206.2417
Sodium, Na (mg)	603.2344
Iron, Fe (mg)	0.1329
Energy (kJ)	1184.6672
Ash (g)	1.7312
Caffeine (mg)	0.0000
Glycine (g)	0.0052
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)	2.7785
Fatty acids, total polyunsaturated (g)	3.0202
Vitamin E (alpha-tocopherol) (mg)	1.8319
Sucrose (g)	0.1452
Vitamin B-6 (mg)	0.0268
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)	0.0074
Beta-sitosterol (mg)	0.0889
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1151
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)	0.0038
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0177
Folate, food (g)	6.2756
Fatty acids, total saturated 20:1 (g)	0.0941
Fatty acids, total monounsaturated (g)	22.1780
Stigmasterol (mg)	0.1333
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)	0.0150
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	10.1576
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	4.0396
Vitamin B-12 (g)	0.0900
Calcium, Ca (mg)	7.9328
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0087
Glutamic acid (g)	0.0276
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	1.6000
Vitamin E, added (mg)	0.0000
Retinol (g)	3.7500
Leucine (g)	0.0081
Folate, DFE (g)	6.2756
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)	0.3354
Tryptophan (g)	0.0011
Threonine (g)	0.0022
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0398
Protein (g)	0.5811
Cryptoxanthin, beta (g)	11.2278
Fatty acids, total saturated 18:1 undifferentiated (g)	21.7344
Betaine (mg)	0.0605
Phosphorus, P (mg)	19.1483
Tocopherol, gamma (mg)	0.0000

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. Mix half the lime juice with the ginger and lemon grass. Add the mayonnaise and mix well. | 2. Spread 1 tablespoon mayonnaise over each slice of bread. | 3. Halve the avocado and remove the pit. Peel and slice the flesh thinly, then arrange the slices on the bread. Sprinkle with lime juice. | 4. Spoon the crab meat over the avocado, then add any remaining juice. Spoon over the remaining mayonnaise, top with a cilantro spring. | 5. Serve immediately. | 6. *** To make lime-and ginger-flavored mayonnaise, place 2 egg yolks, 1 tablespoon lime juice, and 1/2 teaspoon grated ginger in a blender. With the motor running, gradually add 1 1/4 cups olive oil, drop by drop, until the mixture is thick and smooth. Season with salt and pepper.***. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
gingerroot	3/4		grated	3.6	0.7997	0.0819	0.0338
lemongrass	3/4		chopped	-	-	-	-
mayonnaise	5	tablespoons		270.75	0.0	0.2775	30.0
bread	2	slices		-	-	-	-
avocado	1		ripe	-	-	-	-
crabmeat	1	cup	cooked	-	-	-	-
cilantro	2	sprigs		1.0222	0.1631	0.0947	0.0231

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

Cooking in progress....

Thai -Style Open Crab Meat Sandwich