RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.6002
Energy (kCal)	200.4283
Carbohydrates (g)	43.6025
Total fats (g)	2.3427
Fatty acids, total saturated 20:0 (g)	0.0085
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1058
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)	0.0074
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1818
Tocopherol, beta (mg)	0.0052
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0017
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)	0.0625
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0304
Proline (g)	0.0153
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	10.4191
Adjusted Protein (g)	0.0000
Cystine (g)	0.0033
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.6660
Copper, Cu (mg)	0.2392
Maltose (g)	0.0052
Zinc, Zn (mg)	1.1477
Total lipid (fat) (g)	2.3427
Vitamin K (phylloquinone) (g)	677.1302
Cholesterol (mg)	7.0833
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0895
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	22.2800
Folate, total (g)	137.3150
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	17176.2667
Energy (kcal)	200.4283
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0106
Fatty acids, total saturated 14:1 (g)	0.0085
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0043
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0033
Sugars, total (g)	30.5125
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0208
Vitamin C, total ascorbic acid (mg)	64.2900
Lutein + zeaxanthin (g)	3703.2900
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0047
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0264
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)	88.7433
Fatty acids, total saturated 16:0 (g)	0.2490
Carbohydrate, by difference (g)	43.6025
Vitamin D (IU)	0.0000
Fructose (g)	16.8586
Fluoride, F (g)	4.8010
Aspartic acid (g)	0.1088
Tyrosine (g)	0.0069
Potassium, K (mg)	920.1133
Fatty acids, total saturated 12:0 (g)	0.0128
Vitamin A, RAE (g)	862.6000
Serine (g)	0.0229
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0174
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0085
Fatty acids, total saturated 22:0 (g)	0.0085
Fatty acids, total saturated 14:0 (g)	0.0297
Histidine (g)	0.0114
Isoleucine (g)	0.0184
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.7264
Water (g)	797.8262
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)	10281.1500
Sodium, Na (mg)	80.5633
Iron, Fe (mg)	2.6665
Energy (kJ)	836.1200
Ash (g)	2.9436
Caffeine (mg)	0.0000
Glycine (g)	0.0238
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)	0.2563
Fatty acids, total polyunsaturated (g)	0.3771
Vitamin E (alpha-tocopherol) (mg)	1.2060
Sucrose (g)	3.2847
Vitamin B-6 (mg)	0.4639
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)	0.0301
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)	0.4941
Pantothenic acid (mg)	0.7988
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)	0.0085
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1801
Folate, food (g)	137.3150
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.1175
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1832
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0043
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	34.8963
Fatty acids, total polyunsaturated 16:1 c (g)	0.0085
Fatty acids, total saturated (g)	0.4428
Vitamin B-12 (g)	0.1417
Calcium, Ca (mg)	277.7567
Fatty acids, total saturated 10:0 (g)	0.0511
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0263
Glutamic acid (g)	0.1331
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	5.7200
Vitamin E, added (mg)	0.0000
Retinol (g)	4.2500
Leucine (g)	0.0313
Folate, DFE (g)	137.3150
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)	10.9280
Tryptophan (g)	0.0038
Threonine (g)	0.0174
Fatty acids, total polyunsaturated 18:1 c (g)	0.0767
Manganese, Mn (mg)	0.7239
Protein (g)	7.6002
Cryptoxanthin, beta (g)	27.2700
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0983
Betaine (mg)	0.1770
Phosphorus, P (mg)	158.2300
Tocopherol, gamma (mg)	0.0156

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. Remove fat from chicken and cut into thin strips. | 2. In a large pot, bring 1 liter water to a boil and add chicken, green onion, garlic clove and fresh ginger. Lower to a simmer and cook for 1 hour, occasionally removing surface foam. | 3. After one hour, season with salt, adding gradually until flavor is on the strong side. Remove green onions, garlic clove and fresh ginger and discard. Remove chicken and set aside. | 4. Allow soup to cool then place in refrigerator to chill overnight. Add the chicken in a separate container and chill also. | 5. When ready to create dish, slice cucumbers in half lengthwise then diagonally into thin slices. Halve hard boiled egg. | 6. Cook noodles in boiling water until al dente. Rinse then cover in cold water. Drain and cover again with cold water. Drain well and separate noodles into two bowls. | 7. Remove chilled soup and chicken from refrigerator. Stir in rice vinegar then ladle soup over noodles. Garnish with chicken, cucumber, apple, pear and 1 tbsp kimchi and egg half in each bowl. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
buckwheat noodle	0.5			12.6083	0.0	2.805	0.0708
chicken thigh	2	boneless		-	-	-	-
green onion	6		chopped	115.02	24.4524	4.1322	2.0022
garlic clove	1	halved		12.6083	0.0	2.805	0.0708
ginger	1	inch	peeled cut	-	-	-	-
water	1			0.0	0.0	0.0	0.0
rice vinegar	3	tablespoons		12.6083	0.0	2.805	0.0708
cucumber	1/2			7.8	1.8876	0.33799999999999997	0.0572
hard egg	1		hard-boiled shelled	12.6083	0.0	2.805	0.0708
apple	1		julienned	65.0	17.2625	0.325	0.2125
asian pear	1		julienned	-	-	-	-
kimchee	2	tablespoons	sour	12.6083	0.0	2.805	0.0708

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

Cooking in progress....

Mool Naeng Myeon (Korean Chilled Noodle Soup)