RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.4171
Energy (kCal)	268.8372
Carbohydrates (g)	67.4993
Total fats (g)	0.9311
Fatty acids, total saturated 20:0 (g)	0.0028
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0675
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)	0.1114
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)	0.0263
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0459
Proline (g)	0.0400
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.3302
Adjusted Protein (g)	0.0000
Cystine (g)	0.0057
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.9832
Copper, Cu (mg)	0.3029
Maltose (g)	0.0000
Zinc, Zn (mg)	0.5617
Total lipid (fat) (g)	0.9311
Vitamin K (phylloquinone) (g)	224.6023
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)	0.0307
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.5290
Folate, total (g)	69.6477
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	5756.6452
Energy (kcal)	268.8372
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0056
Fatty acids, total saturated 14:1 (g)	0.0029
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0276
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	61.8136
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	38.6280
Lutein + zeaxanthin (g)	1220.9705
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0423
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)	50.6652
Fatty acids, total saturated 16:0 (g)	0.0768
Carbohydrate, by difference (g)	67.4993
Vitamin D (IU)	0.0000
Fructose (g)	3.0117
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.1527
Tyrosine (g)	0.0347
Potassium, K (mg)	479.7557
Fatty acids, total saturated 12:0 (g)	0.0048
Vitamin A, RAE (g)	289.0552
Serine (g)	0.0661
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0320
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)	0.0087
Histidine (g)	0.0229
Isoleucine (g)	0.0340
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.2102
Water (g)	438.5387
Fatty acids, total saturated 8:0 (g)	0.0006
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)	3453.8825
Sodium, Na (mg)	28.8230
Iron, Fe (mg)	1.7770
Energy (kJ)	1123.8975
Ash (g)	1.3308
Caffeine (mg)	0.0000
Glycine (g)	0.0466
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)	0.1141
Fatty acids, total polyunsaturated (g)	0.1824
Vitamin E (alpha-tocopherol) (mg)	0.3532
Sucrose (g)	4.7900
Vitamin B-6 (mg)	0.3105
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0651
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)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.4612
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)	0.2882
Folate, food (g)	69.6477
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0648
Stigmasterol (mg)	0.0000
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)	18.1760
Fatty acids, total polyunsaturated 16:1 c (g)	0.0028
Fatty acids, total saturated (g)	0.1487
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	110.8392
Fatty acids, total saturated 10:0 (g)	0.0172
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0476
Glutamic acid (g)	0.1233
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0548
Folate, DFE (g)	69.6477
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)	5.3965
Tryptophan (g)	0.0125
Threonine (g)	0.0333
Fatty acids, total polyunsaturated 18:1 c (g)	0.0293
Manganese, Mn (mg)	2.8903
Protein (g)	2.4171
Cryptoxanthin, beta (g)	0.1438
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0563
Betaine (mg)	0.0512
Phosphorus, P (mg)	46.2545
Tocopherol, gamma (mg)	0.0377

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. Place tofu between paper towels and press with cast iron frying pan or something heavy for about 10 minutes to get rid of excess moisture. | 2. Cut into bite size pieces(about 1"). | 3. Dredge in cornstarch to coat, shaking off excess. Fry in oil till lightly browned and crispy, about 10 minutes. | 4. If using canned chunk pineapple, drain juice. | 5. Put pineapple, garlic, vegetarian oyster sauce and water in a small pot. | 6. Add sugar, salt, black pepper and green onion. Stir well. | 7. Cook on medium heat till the water is reduced and vegetables coated. Add tofu and stir to coat. | 8. Top with cilantro. | 9. Serve hot with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra tofu	1/2 - 3/4		firm	0.0	0.0	0.0	0.0
cornstarch				-	-	-	-
olive oil	1 -2	teaspoon		0.0	0.0	0.0	0.0
pineapple chunk	1	cup	canned	210.7	54.39	0.98	0.245
vegetarian oyster sauce	2	tablespoons		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
garlic clove	1		Minced	-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
green onion	2		Chopped	38.34	8.1508	1.3774	0.6674
cilantro			Chopped	-	-	-	-

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

Cooking in progress....

Cambodian Manor Kho to Hu (Caramelized Pineapple and Tofu)