RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.3604
Energy (kCal)	283.2592
Carbohydrates (g)	12.929
Total fats (g)	25.8614
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3774
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)	0.8259
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0775
Tocopherol, beta (mg)	0.0091
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)	3.1003
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1315
Proline (g)	0.0527
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.4784
Adjusted Protein (g)	0.0000
Cystine (g)	0.0185
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.4112
Copper, Cu (mg)	0.1233
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4104
Total lipid (fat) (g)	25.8614
Vitamin K (phylloquinone) (g)	29.4059
Cholesterol (mg)	65.5360
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0009
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	18.9890
Folate, total (g)	47.4177
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1835.8392
Energy (kcal)	283.2592
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5723
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0168
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	5.6466
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0424
Vitamin C, total ascorbic acid (mg)	20.3930
Lutein + zeaxanthin (g)	298.8205
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0708
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)	25.0332
Fatty acids, total saturated 16:0 (g)	6.7674
Carbohydrate, by difference (g)	12.9290
Vitamin D (IU)	0.0000
Fructose (g)	2.1943
Fluoride, F (g)	5.4546
Aspartic acid (g)	0.2905
Tyrosine (g)	0.0375
Potassium, K (mg)	495.3517
Fatty acids, total saturated 12:0 (g)	0.7155
Vitamin A, RAE (g)	267.4952
Serine (g)	0.0657
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0684
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)	2.5643
Histidine (g)	0.0378
Isoleucine (g)	0.0570
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.8585
Water (g)	199.7467
Fatty acids, total saturated 8:0 (g)	0.2853
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)	633.4305
Sodium, Na (mg)	59.5970
Iron, Fe (mg)	0.6470
Energy (kJ)	1183.1775
Ash (g)	1.2433
Caffeine (mg)	0.0000
Glycine (g)	0.0605
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)	0.7235
Fatty acids, total polyunsaturated (g)	1.1018
Vitamin E (alpha-tocopherol) (mg)	1.4028
Sucrose (g)	0.5958
Vitamin B-6 (mg)	0.2623
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.4891
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0867
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	2341.5450
Starch (g)	0.0000
Pantothenic acid (mg)	0.3524
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)	0.0853
Folate, food (g)	47.4177
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	7.4162
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)	20.5218
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	15.9413
Vitamin B-12 (g)	0.0026
Calcium, Ca (mg)	61.7812
Fatty acids, total saturated 10:0 (g)	0.6390
Galactose (g)	0.3081
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0649
Glutamic acid (g)	0.6632
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	91.9790
Vitamin E, added (mg)	0.0000
Retinol (g)	210.9440
Leucine (g)	0.0883
Folate, DFE (g)	47.4177
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)	3.3225
Tryptophan (g)	0.0243
Threonine (g)	0.0631
Fatty acids, total polyunsaturated 18:1 c (g)	0.0037
Manganese, Mn (mg)	0.4142
Protein (g)	2.3604
Cryptoxanthin, beta (g)	0.1438
Fatty acids, total saturated 18:1 undifferentiated (g)	6.4654
Betaine (mg)	0.2612
Phosphorus, P (mg)	64.0065
Tocopherol, gamma (mg)	0.1469

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Southeast Asian >> Indonesian
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 nonstick pan, heat oil over medium heat. Saute onion, celery, garlic, bouillon cubes, pepper, and tomato for 10 minutes. | 2. Add chicken. Do not add water. Cook for 5 minutes, until heated through. | 3. Add salt, mushrooms, and green beans. Saute 5 minutes. | 4. Add cabbage. Stir well and saute 1 minute. Set aside to cool. | 5. Once mixture is cool, start rolling: Place 1 wrapper in front of you, diagonally (so it looks like a diamond, not a square). | 6. Put about 1/2 cup filling in a rectangular mound in the middle of the wrapper. | 7. Fold bottom point up, and then side points into the middle. | 8. Moisten the top edge with water, and roll the bottom up, until you have a long thin cylinder. | 9. Continue for the other 17 wrappers. | 10. NOTE: Do not make these too wet when you seal them, and lay them out in one layer, not touching each other if possible. Otherwise they will stick to each other, and you'll never get them apart cleanly. Experience talking here. :). | 11. Fry lumpia in several inches of oil heated to 375 degrees F for 4-5 minutes, or until golden brown. Remove from oil and drain on paper towels. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
onion	1/2		minced	22.0	5.1370000000000005	0.605	0.055
celery	1	stalk	minced	10.24	1.9008	0.4416	0.1088
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
chicken bouillon cube	2			-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
tomato	1		cut	16.38	3.5399	0.8008	0.182
chicken	1 1/2	cups	cooked chopped	-	-	-	-
salt	1/4	teaspoon		-	-	-	-
mushroom	6			-	-	-	-
french green bean	1	cup		-	-	-	-
cabbage	1/2		shredded	-	-	-	-
egg wrap	18			-	-	-	-
oil				224.25599999999997	0.0	0.0717	25.4669

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

Cooking in progress....

Chicken Lumpia