RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.5084
Energy (kCal)	544.2175
Carbohydrates (g)	136.9987
Total fats (g)	1.0348
Fatty acids, total saturated 20:0 (g)	0.0028
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0721
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)	0.2135
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)	0.0204
Tocopherol, delta (mg)	0.0072
Arginine (g)	0.0619
Proline (g)	0.0899
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.9104
Adjusted Protein (g)	0.0000
Cystine (g)	0.0106
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	10.8357
Copper, Cu (mg)	0.2329
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8517
Total lipid (fat) (g)	1.0348
Vitamin K (phylloquinone) (g)	319.3533
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)	0.0298
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	14.4800
Folate, total (g)	140.8956
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	9674.0250
Energy (kcal)	544.2175
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0099
Fatty acids, total saturated 14:1 (g)	0.0028
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0106
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0010
Sugars, total (g)	115.6308
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1210
Vitamin C, total ascorbic acid (mg)	102.4700
Lutein + zeaxanthin (g)	1979.7306
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0019
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0518
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)	220.9675
Fatty acids, total saturated 16:0 (g)	0.0973
Carbohydrate, by difference (g)	136.9987
Vitamin D (IU)	0.0000
Fructose (g)	4.6414
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.3270
Tyrosine (g)	0.0163
Potassium, K (mg)	1003.7312
Fatty acids, total saturated 12:0 (g)	0.0046
Vitamin A, RAE (g)	485.6012
Serine (g)	0.0987
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0464
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0028
Fatty acids, total saturated 22:0 (g)	0.0028
Fatty acids, total saturated 14:0 (g)	0.0105
Histidine (g)	0.0127
Isoleucine (g)	0.0350
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	3.6189
Water (g)	479.6023
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)	5777.4712
Sodium, Na (mg)	7809.8362
Iron, Fe (mg)	2.4701
Energy (kJ)	2271.9200
Ash (g)	22.9698
Caffeine (mg)	0.0000
Glycine (g)	0.0471
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)	0.1366
Fatty acids, total polyunsaturated (g)	0.2117
Vitamin E (alpha-tocopherol) (mg)	1.6374
Sucrose (g)	101.1888
Vitamin B-6 (mg)	0.6807
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)	0.0689
Beta-sitosterol (mg)	0.3200
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	2187.2419
Starch (g)	0.0000
Pantothenic acid (mg)	0.7464
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)	0.0028
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1659
Folate, food (g)	140.8956
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.1052
Stigmasterol (mg)	0.4800
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0611
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0014
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	40.4016
Fatty acids, total polyunsaturated 16:1 c (g)	0.0028
Fatty acids, total saturated (g)	0.1629
Vitamin B-12 (g)	0.4608
Calcium, Ca (mg)	177.0925
Fatty acids, total saturated 10:0 (g)	0.0170
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0783
Glutamic acid (g)	0.2276
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	7.9781
Vitamin E, added (mg)	0.0000
Retinol (g)	3.8400
Leucine (g)	0.0671
Folate, DFE (g)	140.8956
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)	4.8495
Tryptophan (g)	0.0080
Threonine (g)	0.0260
Fatty acids, total polyunsaturated 18:1 c (g)	0.0256
Manganese, Mn (mg)	0.6425
Protein (g)	8.5084
Cryptoxanthin, beta (g)	32.3200
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0951
Betaine (mg)	0.5560
Phosphorus, P (mg)	103.0925
Tocopherol, gamma (mg)	0.1476

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 large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. | 2. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. | 3. Set aside. | 4. Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. | 5. Do not overcook the meat! | 6. Remove from heat and slice into thin strips. | 7. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours. | 8. Tear the lettuce into bite size pieces and place in a salad bowl. | 9. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. | 10. Top with the cherry tomatoes and garnish with fresh cilantro leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green onion	2		chopped	38.34	8.1508	1.3774	0.6674
lemongrass	1		cut	-	-	-	-
cilantro	1	cup	chopped	3.68	0.5872	0.3408	0.0832
mint leaf	1	cup	chopped	-	-	-	-
lime juice	1	cup		60.5	20.3764	1.0164	0.1694
fish sauce	1/3	cup		33.6	3.4944	4.8576	0.0096
chili sauce	1	tablespoon	sweet	15.6975	3.3767	0.4266	0.0512
white sugar	1/2	cup		387.0	99.98	0.0	0.0
fillet	1 1/2			-	-	-	-
leaf lettuce	1		washed dried	5.4	1.0332	0.4896	0.054000000000000006
english cucumber	1/2		diced	-	-	-	-
cherry tomato	1	pint		-	-	-	-

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

Cooking in progress....

Thai beef salad