RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.5305
Energy (kCal)	99.2938
Carbohydrates (g)	25.378
Total fats (g)	0.5388
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0775
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)	0.0609
Tocopherol, beta (mg)	0.0290
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)	0.0094
Tocopherol, delta (mg)	0.0145
Arginine (g)	0.0681
Proline (g)	0.0378
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	6.9907
Adjusted Protein (g)	0.0000
Cystine (g)	0.0035
Tocotrienol, beta (mg)	0.1015
Selenium, Se (g)	1.1994
Copper, Cu (mg)	0.1202
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2611
Total lipid (fat) (g)	0.5388
Vitamin K (phylloquinone) (g)	4.2142
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)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	7.8000
Folate, total (g)	67.1075
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1400.9875
Energy (kcal)	99.2938
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0585
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0062
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	14.0058
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0387
Vitamin C, total ascorbic acid (mg)	105.4775
Lutein + zeaxanthin (g)	130.6500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0367
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)	43.2400
Fatty acids, total saturated 16:0 (g)	0.1186
Carbohydrate, by difference (g)	25.3780
Vitamin D (IU)	0.0000
Fructose (g)	6.2013
Fluoride, F (g)	0.4400
Aspartic acid (g)	0.1841
Tyrosine (g)	0.0161
Potassium, K (mg)	425.1888
Fatty acids, total saturated 12:0 (g)	0.0076
Vitamin A, RAE (g)	69.0575
Serine (g)	0.0514
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0334
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)	0.0226
Histidine (g)	0.0173
Isoleucine (g)	0.0242
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.7185
Water (g)	213.9938
Fatty acids, total saturated 8:0 (g)	0.0008
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)	411.3125
Sodium, Na (mg)	15.6675
Iron, Fe (mg)	0.5593
Energy (kJ)	413.1000
Ash (g)	0.9386
Caffeine (mg)	0.0000
Glycine (g)	0.0463
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)	0.0424
Fatty acids, total polyunsaturated (g)	0.1198
Vitamin E (alpha-tocopherol) (mg)	0.5740
Sucrose (g)	0.6138
Vitamin B-6 (mg)	0.1395
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)	0.0659
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)	2650.6000
Starch (g)	0.0000
Pantothenic acid (mg)	0.4064
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)	0.0661
Folate, food (g)	67.1075
Fatty acids, total saturated 20:1 (g)	0.0008
Fatty acids, total monounsaturated (g)	0.1317
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)	17.0551
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1623
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	46.4725
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0145
Alanine (g)	0.0433
Glutamic acid (g)	0.2009
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	2.9000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0494
Folate, DFE (g)	67.1075
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)	3.5665
Tryptophan (g)	0.0195
Threonine (g)	0.0296
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.1453
Protein (g)	1.5305
Cryptoxanthin, beta (g)	854.0500
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0720
Betaine (mg)	0.1308
Phosphorus, P (mg)	36.5325
Tocopherol, gamma (mg)	0.1305

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. In a food processor, pulse 1/3 of tomatoes at a time until finely chopped. Pour into a bowl. | 2. In a small saucepan over medium heat, combine vinegar, lime zest, and lemongrass. Bring to a simmer, then remove from heat and stir into tomato mixture. | 3. Chill about 2 hours to blend flavors. | 4. Press mixture through a coarse strainer into another bowl and discard contents of strainer. | 5. Stir remaining ingredients into tomato mixture, adding Sriracha and fish sauce(or salt) to taste. Chill until cold and flavors are blended, at least 30 minutes and as long as overnight. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow tomato	2 1/2		ripe cored quartered	-	-	-	-
rice vinegar	3/4	cup	seasoned	-	-	-	-
lime zest	2	teaspoons	shredded	-	-	-	-
lemongrass	2		chopped	-	-	-	-
papaya	1	cup	peeled	62.35	15.689	0.6815	0.377
english cucumber	1/2		peeled	-	-	-	-
red onion	1/4	cup	minced	16.0	3.736	0.44	0.04
lime juice	3	tablespoons		11.3438	3.8206	0.1906	0.0318
ginger	2	tablespoons	minced	9.6	2.1324	0.2184	0.09
mint leaf	1	tablespoon	chopped	-	-	-	-
thai basil	1	tablespoon	chopped	-	-	-	-
sriracha sauce	1/2 - 1	tablespoon		0.0	0.0	0.0	0.0
thai fish sauce				-	-	-	-

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

Cooking in progress....

Thai Yellow Tomato Gazpacho