RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	35.6077
Energy (kCal)	702.5567
Carbohydrates (g)	3.3272
Total fats (g)	60.0654
Fatty acids, total saturated 20:0 (g)	0.0013
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4975
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0017
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1939
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0023
Riboflavin (mg)	0.3615
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0011
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)	7.1666
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.5686
Proline (g)	1.1461
Fatty acids, total polyunsaturated 18:1 t (g)	0.0011
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1968
Adjusted Protein (g)	0.0000
Cystine (g)	0.2895
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	48.8688
Copper, Cu (mg)	0.3497
Maltose (g)	0.0000
Zinc, Zn (mg)	3.5498
Total lipid (fat) (g)	60.0654
Vitamin K (phylloquinone) (g)	18.8070
Cholesterol (mg)	217.1073
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0036
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.3200
Folate, total (g)	10.7340
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0011
Vitamin A, IU (IU)	493.8780
Energy (kcal)	702.5567
Fatty acids, total saturated 16:1 undifferentiated (g)	1.6859
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5925
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0170
Sugars, total (g)	0.4992
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	3.7284
Lutein + zeaxanthin (g)	103.4400
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0176
Vitamin B-12, added (g)	0.0000
Valine (g)	1.2623
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)	46.7763
Fatty acids, total saturated 16:0 (g)	13.0502
Carbohydrate, by difference (g)	3.3272
Vitamin D (IU)	0.0000
Fructose (g)	0.2544
Fluoride, F (g)	0.0000
Aspartic acid (g)	2.1392
Tyrosine (g)	0.7747
Potassium, K (mg)	612.8150
Fatty acids, total saturated 12:0 (g)	0.0855
Vitamin A, RAE (g)	27.4020
Serine (g)	0.9821
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.9359
Fatty acids, total trans-polyenoic 22:4 (g)	0.0006
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0002
Fatty acids, total saturated 22:0 (g)	0.0019
Fatty acids, total saturated 14:0 (g)	0.7497
Histidine (g)	0.8692
Isoleucine (g)	1.0543
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	6.6077
Water (g)	142.3257
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)	0.0023
Carotene, beta (g)	288.1500
Sodium, Na (mg)	141.3053
Iron, Fe (mg)	1.9240
Energy (kJ)	2939.2483
Ash (g)	2.0661
Caffeine (mg)	0.0000
Glycine (g)	1.4825
Fatty acids, total trans-polyenoic (g)	0.0006
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	5.6435
Fatty acids, total polyunsaturated (g)	6.5799
Vitamin E (alpha-tocopherol) (mg)	0.5209
Sucrose (g)	0.0192
Vitamin B-6 (mg)	0.5331
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)	2.1004
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0011
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.9292
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)	0.0008
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.0222
Folate, food (g)	10.7340
Fatty acids, total saturated 20:1 (g)	0.4604
Fatty acids, total monounsaturated (g)	27.1674
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0228
Fatty acids, total polyunsaturated 16:1 t (g)	0.0006
Fatty acids, total polyunsaturated 17:0 (g)	0.0024
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.2120
Fatty acids, total polyunsaturated 16:1 c (g)	0.0013
Fatty acids, total saturated (g)	21.2457
Vitamin B-12 (g)	1.0376
Calcium, Ca (mg)	86.6157
Fatty acids, total saturated 10:0 (g)	0.0525
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.4192
Glutamic acid (g)	3.5317
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)	3.4020
Leucine (g)	1.8599
Folate, DFE (g)	10.7340
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0006
Fiber, total dietary (g)	0.9078
Tryptophan (g)	0.2742
Threonine (g)	1.0423
Fatty acids, total polyunsaturated 18:1 c (g)	0.0226
Manganese, Mn (mg)	0.2088
Protein (g)	35.6077
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	24.9607
Betaine (mg)	0.0000
Phosphorus, P (mg)	396.7357
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. Chop up shrimp and mix with ground pork, mushrooms, garlic, green onions, mushroom soy sauce, and black pepper. | 2. Scoop a teaspoonful of mixture onto the wrapper. | 3. Pull the edges up and pinch to close making a little bag. Repeat until all the mixture is used up. | 4. Optional: Tie with a chive (*be sure to knot it twice so it doesn’t come apart). If you are using green onions, place them in boiling water for 20 seconds to make more pliable. Cut each green onion into 3-5 thin strips (lengthwise) and tie around the bags. | 5. Heat oil in deep fryer or wok until very hot. | 6. Fry until golden brown. Place on a paper towel to drain excess oil. | 7. Serve with Thai sweet chili sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	6	ounces	ground	639.576	0.0	23.6609	59.6541
shrimp	2	ounces	peeled deveined	48.1667	0.0	11.39	0.289
wood ear mushroom	2		soaked chopped	-	-	-	-
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
green onion	2	tablespoons	chopped	3.24	0.6888	0.1164	0.0564
mushroom soy sauce	2	tablespoons		-	-	-	-
white pepper	1	teaspoon		7.104	1.6466	0.2496	0.0509
wonton wrapper	25			-	-	-	-
chive	25	chives		-	-	-	-
vegetable oil				-	-	-	-
thai chili sauce			sweet	-	-	-	-

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

Cooking in progress....

Thai Golden Bags