RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.1771
Energy (kCal)	5.0079
Carbohydrates (g)	1.4692
Total fats (g)	0.0383
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0012
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)	0.0109
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)	0.0001
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0023
Proline (g)	0.0045
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0908
Adjusted Protein (g)	0.0000
Cystine (g)	0.0003
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0631
Copper, Cu (mg)	0.0161
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0388
Total lipid (fat) (g)	0.0383
Vitamin K (phylloquinone) (g)	16.6241
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)	0.2667
Folate, total (g)	4.8192
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	367.4558
Energy (kcal)	5.0079
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0004
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0003
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3020
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0076
Vitamin C, total ascorbic acid (mg)	5.9775
Lutein + zeaxanthin (g)	46.1333
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0017
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)	2.5967
Fatty acids, total saturated 16:0 (g)	0.0018
Carbohydrate, by difference (g)	1.4692
Vitamin D (IU)	0.0000
Fructose (g)	0.0923
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0172
Tyrosine (g)	0.0003
Potassium, K (mg)	45.4829
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	18.2758
Serine (g)	0.0053
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0017
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)	0.0000
Histidine (g)	0.0003
Isoleucine (g)	0.0003
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0809
Water (g)	18.6499
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)	214.1375
Sodium, Na (mg)	2.7558
Iron, Fe (mg)	0.1080
Energy (kJ)	20.7967
Ash (g)	0.1253
Caffeine (mg)	0.0000
Glycine (g)	0.0017
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)	0.0044
Fatty acids, total polyunsaturated (g)	0.0056
Vitamin E (alpha-tocopherol) (mg)	0.1666
Sucrose (g)	0.0726
Vitamin B-6 (mg)	0.0136
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)	0.0024
Beta-sitosterol (mg)	0.1067
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)	0.0490
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)	0.0074
Folate, food (g)	4.8192
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0159
Stigmasterol (mg)	0.1600
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)	1.4541
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0019
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	5.6908
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0036
Glutamic acid (g)	0.0101
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	1.9200
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0024
Folate, DFE (g)	4.8192
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)	0.2098
Tryptophan (g)	0.0003
Threonine (g)	0.0003
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0254
Protein (g)	0.1771
Cryptoxanthin, beta (g)	10.7733
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0157
Betaine (mg)	0.0302
Phosphorus, P (mg)	4.6775
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. wash all produce thoroughly;halve eggplant lengthwise and leave all other ingredients whole. | 2. broil eggplant,poblanos,garlic, and shallots 5 minutes;remove the garlic ,turn poblanos and broil 5 more minutes;remove everything except the peppers ,and grill until charred about 3 minutes more.you may need to check the peppers and turn them again to make sure they cook evenly. | 3. place the peppers in a bag(a sealable zip bag is good but any will work)and set aside about 10 minutes.peel and discard seeds.dont worry about getting all of it;a few peices of charred skin adds flavor. | 4. scoop out eggplant pulp and place in food processor with garlic,shallots,peeled seeded peppers,cilantro,1 teaspoon nam pla,and lime juice.puree until smooth you may want to add more nam pla or lime juice to taste. | 5. serve over hot steamed jasmine rice or as a dip for raw veggies. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1		-	-	-	-
poblano pepper	2 -4		-	-	-	-
garlic clove	2		-	-	-	-
shallot	2		-	-	-	-
fish sauce	1 -2	teaspoon	0.0	0.0	0.0	0.0
lime juice	1	tablespoon	3.7812	1.2735	0.0635	0.0106
cilantro	1/3	cup	1.2267	0.1957	0.1136	0.0277

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

Cooking in progress....

Thai Eggplant Dip (Nam Prik Noom)