RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	204.9468
Energy (kCal)	1248.9177
Carbohydrates (g)	85.6178
Total fats (g)	7.1224
Fatty acids, total saturated 20:0 (g)	0.0010
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2232
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0011
Fatty acids, total saturated 20:4 undifferentiated (g)	0.5202
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0013
Riboflavin (mg)	1.6850
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.1209
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)	0.3868
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1918
Proline (g)	0.2365
Fatty acids, total polyunsaturated 18:1 t (g)	0.0011
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.7073
Adjusted Protein (g)	0.0000
Cystine (g)	0.0661
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	173.9686
Copper, Cu (mg)	2.8884
Maltose (g)	0.0000
Zinc, Zn (mg)	11.0120
Total lipid (fat) (g)	7.1224
Vitamin K (phylloquinone) (g)	58.9259
Cholesterol (mg)	499.7150
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0001
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0083
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	19.3200
Folate, total (g)	215.1192
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2587.2275
Energy (kcal)	1248.9177
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1721
Fatty acids, total saturated 14:1 (g)	0.0006
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0545
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.2303
Sugars, total (g)	71.3588
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0623
Vitamin C, total ascorbic acid (mg)	85.2060
Lutein + zeaxanthin (g)	277.1800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.3305
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1665
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0001
Magnesium, Mg (mg)	345.4528
Fatty acids, total saturated 16:0 (g)	1.0428
Carbohydrate, by difference (g)	85.6178
Vitamin D (IU)	0.0000
Fructose (g)	4.1220
Fluoride, F (g)	1.1799
Aspartic acid (g)	0.4816
Tyrosine (g)	0.1271
Potassium, K (mg)	3031.3095
Fatty acids, total saturated 12:0 (g)	0.0059
Vitamin A, RAE (g)	380.5410
Serine (g)	0.1974
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1642
Fatty acids, total trans-polyenoic 22:4 (g)	0.0003
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0026
Fatty acids, total saturated 22:0 (g)	0.0009
Fatty acids, total saturated 14:0 (g)	0.1504
Histidine (g)	0.0784
Isoleucine (g)	0.1470
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0003
Niacin (mg)	13.8804
Water (g)	991.4124
Fatty acids, total saturated 8:0 (g)	0.0036
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0001
Carotene, beta (g)	902.1962
Sodium, Na (mg)	5294.1586
Iron, Fe (mg)	17.8858
Energy (kJ)	5221.0264
Ash (g)	25.6181
Caffeine (mg)	0.0000
Glycine (g)	0.1513
Fatty acids, total trans-polyenoic (g)	0.0002
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.6783
Fatty acids, total polyunsaturated (g)	2.1091
Vitamin E (alpha-tocopherol) (mg)	5.8158
Sucrose (g)	61.9243
Vitamin B-6 (mg)	1.6601
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0004
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1751
Beta-sitosterol (mg)	0.3200
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0052
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.6900
Starch (g)	0.0000
Pantothenic acid (mg)	0.7037
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)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.3832
Folate, food (g)	215.1192
Fatty acids, total saturated 20:1 (g)	0.0041
Fatty acids, total monounsaturated (g)	1.8755
Stigmasterol (mg)	0.4800
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0134
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0002
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	673.9829
Fatty acids, total polyunsaturated 16:1 c (g)	0.0001
Fatty acids, total saturated (g)	1.6171
Vitamin B-12 (g)	10.1671
Calcium, Ca (mg)	1349.3584
Fatty acids, total saturated 10:0 (g)	0.0024
Galactose (g)	0.0060
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1713
Glutamic acid (g)	0.6873
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	6.1740
Vitamin E, added (mg)	0.0000
Retinol (g)	301.2690
Leucine (g)	0.2485
Folate, DFE (g)	215.1192
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0002
Fiber, total dietary (g)	6.6292
Tryptophan (g)	0.0411
Threonine (g)	0.1273
Fatty acids, total polyunsaturated 18:1 c (g)	0.0264
Manganese, Mn (mg)	2.9624
Protein (g)	204.9468
Cryptoxanthin, beta (g)	90.3543
Fatty acids, total saturated 18:1 undifferentiated (g)	1.6949
Betaine (mg)	10.0704
Phosphorus, P (mg)	1913.1890
Tocopherol, gamma (mg)	0.2292

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. Cut rind from pineapple in wide strips; core and cut pineapple into bite-size pieces. Set aside rind and fruit. | 2. In food processor, process garlic and fresh coriander, adding enough of the vinegar to make smooth paste. Mix in sugar, soy sauce, fish sauce, ground coriander, pepper, cumin, cloves, nutmeg and HALF of the cayenne and remaining vinegar. | 3. Place pork in roasting pan; cover with spice mixture. Lay pineapple rind (rind side up) over top. Pour 1 cup (250 mL) water into pan; roast in 325°F (160°C) oven for 1-½ hours, adding 1/4 cup (60 mL) water at a time to pan, if necessary, as liquid evaporates. | 4. Remove rind; continue to roast pork, basting every 10 minutes with pan juices, until meat thermometer inserted in centre registers 170°F (75°C), 30 to 45 minutes. | 5. Transfer to serving platter; surround with pineapple pieces; sprinkle remaining cayenne and salt over pineapple; spoon pan juices over pork. Garnish with coriander stems and leaves, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pineapple	1			82.5	21.648000000000003	0.8909999999999999	0.198
garlic clove	8		chopped	889.4927	0.0	197.8871	4.9971
coriander	1	cup	chopped	3.68	0.5872	0.3408	0.0832
rice vinegar	1/4	cup		889.4927	0.0	197.8871	4.9971
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
coriander	1	tablespoon	ground	14.9	2.7495	0.6185	0.8885
pepper	1 1/2	1/2		8.6595	2.2063	0.3585	0.1125
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997
pork rib roast	1	kg	bone	889.4927	0.0	197.8871	4.9971
salt	1/4	teaspoon		-	-	-	-
coriander sprig				889.4927	0.0	197.8871	4.9971

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

Cooking in progress....

Thai Roast Pork With Pineapple