RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.0734
Energy (kCal)	259.714
Carbohydrates (g)	61.5056
Total fats (g)	1.1124
Fatty acids, total saturated 20:0 (g)	0.0028
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0298
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)	0.2149
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)	0.0170
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3338
Proline (g)	0.2136
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	9.7603
Adjusted Protein (g)	0.0000
Cystine (g)	0.0489
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.0450
Copper, Cu (mg)	0.1311
Maltose (g)	0.0445
Zinc, Zn (mg)	1.0933
Total lipid (fat) (g)	1.1124
Vitamin K (phylloquinone) (g)	560.1460
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)	0.0298
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	48.9500
Folate, total (g)	233.9500
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	6116.1000
Energy (kcal)	259.7140
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0028
Fatty acids, total saturated 14:1 (g)	0.0028
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0534
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	47.1686
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1780
Vitamin C, total ascorbic acid (mg)	181.8980
Lutein + zeaxanthin (g)	1351.8600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1869
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)	76.6720
Fatty acids, total saturated 16:0 (g)	0.2152
Carbohydrate, by difference (g)	61.5056
Vitamin D (IU)	0.0000
Fructose (g)	9.4629
Fluoride, F (g)	4.4500
Aspartic acid (g)	0.5429
Tyrosine (g)	0.0846
Potassium, K (mg)	990.2840
Fatty acids, total saturated 12:0 (g)	0.0043
Vitamin A, RAE (g)	306.2500
Serine (g)	0.2358
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1424
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)	0.0085
Histidine (g)	0.0979
Isoleucine (g)	0.1335
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.5099
Water (g)	541.3037
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)	3594.9000
Sodium, Na (mg)	102.2280
Iron, Fe (mg)	2.9178
Energy (kJ)	1078.3100
Ash (g)	3.6191
Caffeine (mg)	0.0000
Glycine (g)	0.1335
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)	0.1368
Fatty acids, total polyunsaturated (g)	0.1666
Vitamin E (alpha-tocopherol) (mg)	0.9657
Sucrose (g)	27.9596
Vitamin B-6 (mg)	0.6768
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)	0.1958
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)	1.1394
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)	0.3140
Folate, food (g)	233.9500
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.1069
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)	53.7210
Fatty acids, total polyunsaturated 16:1 c (g)	0.0028
Fatty acids, total saturated (g)	0.2748
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	255.1520
Fatty acids, total saturated 10:0 (g)	0.0170
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1869
Glutamic acid (g)	1.3083
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	146.8500
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1824
Folate, DFE (g)	233.9500
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)	13.6810
Tryptophan (g)	0.0489
Threonine (g)	0.1558
Fatty acids, total polyunsaturated 18:1 c (g)	0.0256
Manganese, Mn (mg)	0.9377
Protein (g)	7.0734
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1013
Betaine (mg)	1.7800
Phosphorus, P (mg)	151.4760
Tocopherol, gamma (mg)	0.0000

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. In a large colander, mix cabbage with 4 Tbs salt. | 2. Let sit for 3 hours. | 3. Rinse cabbage thoroughly 2 or 3 times. | 4. Gently squeeze out excess liquid with your hands. | 5. Place the drained cabbage in a large glass bowl. | 6. Add the remaining ingredients and mix thoroughly(This is salty, if you like, add less salt, to taste). | 7. Cover cabbage mixture tightly with plastic wrap and let sit at room temperature for 1 or 2 days. | 8. Chill Kim Chee before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cabbage	5	cups	cut	111.25	25.81	5.696000000000001	0.445
salt	5	tablespoons		-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
red pepper flake	1 -2	tablespoon	crushed	-	-	-	-
gingerroot	1/4	teaspoon	chopped	-	-	-	-
garlic clove	1		peeled chopped	-	-	-	-
green onion	2		chopped	38.34	8.1508	1.3774	0.6674

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

Cooking in progress....

Korean Kimchee in a Day!