RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.7664
Energy (kCal)	55.0789
Carbohydrates (g)	11.6045
Total fats (g)	0.2363
Fatty acids, total saturated 20:0 (g)	0.0001
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0114
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)	0.0001
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0602
Tocopherol, beta (mg)	0.0048
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)	0.0049
Tocopherol, delta (mg)	0.0003
Arginine (g)	0.2112
Proline (g)	0.0970
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.7159
Adjusted Protein (g)	0.0000
Cystine (g)	0.0276
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.7033
Copper, Cu (mg)	0.0661
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3802
Total lipid (fat) (g)	0.2363
Vitamin K (phylloquinone) (g)	0.9848
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)	0.0019
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	12.0000
Folate, total (g)	19.4711
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	32.9888
Energy (kcal)	55.0789
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0001
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0236
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	3.7850
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0326
Vitamin C, total ascorbic acid (mg)	13.8748
Lutein + zeaxanthin (g)	29.5381
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0946
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)	22.8400
Fatty acids, total saturated 16:0 (g)	0.0460
Carbohydrate, by difference (g)	11.6045
Vitamin D (IU)	0.0000
Fructose (g)	1.1619
Fluoride, F (g)	0.8800
Aspartic acid (g)	0.2294
Tyrosine (g)	0.0571
Potassium, K (mg)	232.6958
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	1.5188
Serine (g)	0.0951
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0921
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)	0.0001
Fatty acids, total saturated 14:0 (g)	0.0035
Histidine (g)	0.0486
Isoleucine (g)	0.0805
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.5443
Water (g)	102.3273
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)	17.0539
Sodium, Na (mg)	883.8083
Iron, Fe (mg)	0.5556
Energy (kJ)	229.2477
Ash (g)	2.8719
Caffeine (mg)	0.0000
Glycine (g)	0.0845
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)	0.0696
Fatty acids, total polyunsaturated (g)	0.0812
Vitamin E (alpha-tocopherol) (mg)	0.1311
Sucrose (g)	0.8299
Vitamin B-6 (mg)	0.2388
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)	0.1154
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)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.2122
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)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0614
Folate, food (g)	19.4711
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0265
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0023
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)	10.2501
Fatty acids, total polyunsaturated 16:1 c (g)	0.0001
Fatty acids, total saturated (g)	0.0575
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	40.4481
Fatty acids, total saturated 10:0 (g)	0.0013
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0750
Glutamic acid (g)	0.5274
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	1.8844
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1321
Folate, DFE (g)	19.4711
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)	1.7604
Tryptophan (g)	0.0322
Threonine (g)	0.0735
Fatty acids, total polyunsaturated 18:1 c (g)	0.0009
Manganese, Mn (mg)	0.4115
Protein (g)	2.7664
Cryptoxanthin, beta (g)	3.1564
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0250
Betaine (mg)	4.8480
Phosphorus, P (mg)	63.9029
Tocopherol, gamma (mg)	0.0014

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Cut chicken breast into small cubes and place into a bowl. Add sake 1T and a pinch of garlic and herb seasoning over the chicken. Hand rub chicken and leave it for 30 minutes. | 2. Boil water with a pinch of salt and cook pasta until it's chewy. | 3. Clean mushrooms. Slice shiitake and onion.Mince jalapeno. | 4. Heat canola oil in a pan over medium-high heat. Stir fry minced garlic 1T and onion. When the onion turns clear, add mushroom and jalapeno. Continue to stir fry quickly until the vegetables become tender. Place the vegetables on a dish. | 5. Pour the sauce over the chicken in the pan and cook. When the chicken is done, add the vegetables and mix everything together thoroughly. Add mozzarella cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
champignon mushroom	1 1/2	1/2		0.0	0.0	0.0	0.0
shiitake mushroom	4			-	-	-	-
onion	1/2			32.0	7.472	0.88	0.08
chicken breast	3	boneless	boneless	-	-	-	-
linguine	2 -3	ounces		0.0	0.0	0.0	0.0
garlic herb seasoning	1	pinch		0.0	0.0	0.0	0.0
pre mozzarella cheese	3	ounces	pre-shredded	0.0	0.0	0.0	0.0
sake	1	tablespoon		-	-	-	-
garlic clove	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
jalapeno	1/2			0.8156	0.1828	0.0256	0.0104
korean red pepper paste	2	tablespoons		0.0	0.0	0.0	0.0
sugar water	1	tablespoon		-	-	-	-
water	1/2	tablespoon		0.0	0.0	0.0	0.0
ketchup	1	tablespoon		0.0	0.0	0.0	0.0
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912

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

Cooking in progress....

Korean Red Pepper Paste Chicken