RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.4239
Energy (kCal)	236.527
Carbohydrates (g)	21.0539
Total fats (g)	14.4748
Fatty acids, total saturated 20:0 (g)	0.0007
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2081
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)	0.4129
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1649
Tocopherol, beta (mg)	0.0032
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)	1.6174
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0850
Proline (g)	0.1020
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0769
Adjusted Protein (g)	0.0000
Cystine (g)	0.0229
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	6.2870
Copper, Cu (mg)	0.1168
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4507
Total lipid (fat) (g)	14.4748
Vitamin K (phylloquinone) (g)	3.2053
Cholesterol (mg)	36.3680
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0070
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.1205
Folate, total (g)	27.6968
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	830.7770
Energy (kcal)	236.5270
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3935
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0190
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0004
Sugars, total (g)	17.2213
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0419
Vitamin C, total ascorbic acid (mg)	4.9200
Lutein + zeaxanthin (g)	27.5412
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0007
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0654
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)	85.0163
Fatty acids, total saturated 16:0 (g)	3.6842
Carbohydrate, by difference (g)	21.0539
Vitamin D (IU)	0.0000
Fructose (g)	0.0579
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1494
Tyrosine (g)	0.0447
Potassium, K (mg)	340.3095
Fatty acids, total saturated 12:0 (g)	0.3586
Vitamin A, RAE (g)	131.6805
Serine (g)	0.0696
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0652
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)	0.0007
Fatty acids, total saturated 14:0 (g)	1.2933
Histidine (g)	0.0325
Isoleucine (g)	0.0604
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	3.2808
Water (g)	268.9560
Fatty acids, total saturated 8:0 (g)	0.1423
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)	243.8915
Sodium, Na (mg)	3918.8657
Iron, Fe (mg)	1.0817
Energy (kJ)	989.9640
Ash (g)	10.7619
Caffeine (mg)	0.0000
Glycine (g)	0.0587
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0002
Fatty acids, total saturated 18:2 undifferentiated (g)	0.6778
Fatty acids, total polyunsaturated (g)	0.8872
Vitamin E (alpha-tocopherol) (mg)	0.9309
Sucrose (g)	13.7145
Vitamin B-6 (mg)	0.2837
Fatty acids, total trans-polyenoic 13:0 (g)	0.0004
Fatty acids, total saturated 6:0 (g)	0.2447
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0715
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2835
Starch (g)	0.0000
Pantothenic acid (mg)	0.1096
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)	0.0574
Folate, food (g)	27.6968
Fatty acids, total saturated 20:1 (g)	0.0050
Fatty acids, total monounsaturated (g)	4.4350
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)	0.0002
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	22.8128
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	8.3588
Vitamin B-12 (g)	0.1741
Calcium, Ca (mg)	43.2705
Fatty acids, total saturated 10:0 (g)	0.3196
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0385
Alanine (g)	0.0570
Glutamic acid (g)	0.2899
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	29.3400
Vitamin E, added (mg)	0.0000
Retinol (g)	108.1120
Leucine (g)	0.1012
Folate, DFE (g)	27.6968
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)	0.6447
Tryptophan (g)	0.0176
Threonine (g)	0.0510
Fatty acids, total polyunsaturated 18:1 c (g)	0.0421
Manganese, Mn (mg)	0.2818
Protein (g)	6.4239
Cryptoxanthin, beta (g)	48.3650
Fatty acids, total saturated 18:1 undifferentiated (g)	3.8402
Betaine (mg)	4.8045
Phosphorus, P (mg)	67.3958
Tocopherol, gamma (mg)	0.0460

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Southeast Asian >> Cambodian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 450 degrees F. | 2. Puncture eggplant in a few places with a fork or skewer. Bake on a sheet pan until soft, about 15 minutes. Set aside and let cool slightly, then peel and split lengthwise into strips about 1 inch thick. | 3. Heat oil in a wok or saucepan over medium heat. Add garlic and cook until lightly browned. Add pork, chile, soy sauce, fish sauce, chili powder andsugar; cook, stirring, until meat loses its raw color. Add stock and waterand bring to a boil. Add lime sauce, shrimp and eggplant; simmer until shrimp are done. | 4. Season with salt and pepper. Transfer eggplant pieces to a serving dish and top with pork mixture. Garnish with coriander and green onions. | 5. Spicy Lime Sauce: Combine garlic, chiles and the water in a blender or food. | 6. processor and liquefy. Combine fish sauce, lime juice, sugar and. | 7. chile-garlic mixture in a small bowl. Stir to dissolve sugar. If using. | 8. sauce by itself, add a bit of shredded carrot for garnish. Makes 1 scant. | 9. cup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
garlic clove	1		chopped	-	-	-	-
pork	1/2	cup	ground	-	-	-	-
red chili pepper	1		seeds minced	1.25	0.2753	0.0584	0.0138
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
fish sauce	1/2	teaspoon		12.6	1.3104	1.8216	0.0036
chili powder	1/2	teaspoon	mild	3.807	0.6709999999999999	0.1817	0.1928
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
chicken stock	1/2	cup		43.2	4.236000000000001	3.0239999999999996	1.44
water	1/2	cup		0.0	0.0	0.0	0.0
lime	2	tablespoons		-	-	-	-
shrimp	1/2	cup	raw peeled chopped	-	-	-	-
salt				-	-	-	-
garlic clove	2		peeled	-	-	-	-
red chile	1 -2			-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
lime juice	1			-	-	-	-
sugar	3	tablespoons		55.062	13.7724	0.0	0.0
carrot			shredded	-	-	-	-

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

Cooking in progress....

Cambodian Eggplant With Pork and Shrimp