RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.194
Energy (kCal)	97.71
Carbohydrates (g)	15.0848
Total fats (g)	4.9256
Fatty acids, total saturated 20:0 (g)	0.0210
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0786
Fatty acids, total polyunsaturated 17:1 (g)	0.0012
Fatty acids, total trans-monoenoic (g)	0.0224
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0109
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0271
Riboflavin (mg)	0.1552
Tocopherol, beta (mg)	0.0001
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0193
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)	0.2534
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2972
Proline (g)	0.0584
Fatty acids, total polyunsaturated 18:1 t (g)	0.0224
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1225
Adjusted Protein (g)	0.0000
Cystine (g)	0.0328
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.4365
Copper, Cu (mg)	0.2708
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8138
Total lipid (fat) (g)	4.9256
Vitamin K (phylloquinone) (g)	49.3295
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0019
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0614
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	47.1800
Folate, total (g)	68.8150
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0008
Vitamin A, IU (IU)	38.6400
Energy (kcal)	97.7100
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0027
Fatty acids, total saturated 14:1 (g)	0.0012
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0511
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0008
Sugars, total (g)	5.1922
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1469
Vitamin C, total ascorbic acid (mg)	14.0842
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1960
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0019
Magnesium, Mg (mg)	56.1650
Fatty acids, total saturated 16:0 (g)	0.5135
Carbohydrate, by difference (g)	15.0848
Vitamin D (IU)	0.0000
Fructose (g)	0.1158
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.6077
Tyrosine (g)	0.0868
Potassium, K (mg)	313.2600
Fatty acids, total saturated 12:0 (g)	1.4895
Vitamin A, RAE (g)	1.8800
Serine (g)	0.0788
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1668
Fatty acids, total trans-polyenoic 22:4 (g)	0.0061
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0516
Fatty acids, total saturated 22:0 (g)	0.0184
Fatty acids, total saturated 14:0 (g)	0.6172
Histidine (g)	0.0952
Isoleucine (g)	0.1791
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0061
Niacin (mg)	1.0069
Water (g)	218.3240
Fatty acids, total saturated 8:0 (g)	0.2373
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0018
Carotene, beta (g)	10.9650
Sodium, Na (mg)	39.8975
Iron, Fe (mg)	2.8441
Energy (kJ)	409.1525
Ash (g)	1.2819
Caffeine (mg)	0.0000
Glycine (g)	0.1142
Fatty acids, total trans-polyenoic (g)	0.0046
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0006
Fatty acids, total saturated 18:2 undifferentiated (g)	0.3643
Fatty acids, total polyunsaturated (g)	0.4812
Vitamin E (alpha-tocopherol) (mg)	1.0873
Sucrose (g)	0.0199
Vitamin B-6 (mg)	0.1388
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0200
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2289
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0008
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.4827
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)	0.0019
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1110
Folate, food (g)	68.8150
Fatty acids, total saturated 20:1 (g)	0.0377
Fatty acids, total monounsaturated (g)	0.3151
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2685
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0071
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	20.4820
Fatty acids, total polyunsaturated 16:1 c (g)	0.0027
Fatty acids, total saturated (g)	3.4464
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	94.3900
Fatty acids, total saturated 10:0 (g)	0.2066
Galactose (g)	0.0158
Tocotrienol, gamma (mg)	0.0004
Alanine (g)	0.1529
Glutamic acid (g)	0.3109
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	6.2400
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.2548
Folate, DFE (g)	68.8150
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0044
Fiber, total dietary (g)	6.5017
Tryptophan (g)	0.0469
Threonine (g)	0.1146
Fatty acids, total polyunsaturated 18:1 c (g)	0.0825
Manganese, Mn (mg)	6.8073
Protein (g)	4.1940
Cryptoxanthin, beta (g)	17.0550
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2704
Betaine (mg)	0.2198
Phosphorus, P (mg)	80.6225
Tocopherol, gamma (mg)	0.0584

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Indian Subcontinent >> Indian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Wash mung beans and rice until water is clear. | 2. Using a blender, put ginger, coconut, cilantro and 1/2 cup of water, blend till liquefied. | 3. Heat saucepan on medium heat, add ghee, cinnamon, cloves, cardamom, peppercorns and bay leaves. | 4. Add blended items to spices, then turmeric and salt, stirring until lightly browned. | 5. Add mung beans and rice and mix well, pour 6 cups of water, cover, bring to a boil (let boil for 5 minutes). | 6. Turn heat down low and cook, lightly covered, until mung and rice are soft (25-30 minutes). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mung bean	1	cup		31.2	6.1776	3.1616	0.1872
basmati rice	1	cup		-	-	-	-
gingerroot	1	piece		-	-	-	-
coconut	2	tablespoons	flaked	35.4	1.5230000000000001	0.33299999999999996	3.3489999999999998
cilantro	1	bunch		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
ghee	3	tablespoons	clarified	-	-	-	-
cinnamon	1			-	-	-	-
cardamom pod	5			-	-	-	-
clove	5			28.77	6.8806	0.6268	1.365
black peppercorn	10			-	-	-	-
bay leaf	3			-	-	-	-
turmeric	1/4	teaspoon		2.34	0.5036	0.0726	0.0244
salt	1/4	teaspoon		-	-	-	-

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

Cooking in progress....

Whole Mung Bean Soup With Rice