RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.8246
Energy (kCal)	70.43
Carbohydrates (g)	5.3138
Total fats (g)	3.9408
Fatty acids, total saturated 20:0 (g)	0.0005
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0438
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)	0.1104
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)	0.1571
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3833
Proline (g)	0.2582
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5136
Adjusted Protein (g)	0.0000
Cystine (g)	0.0742
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.3200
Copper, Cu (mg)	0.1460
Maltose (g)	0.0000
Zinc, Zn (mg)	0.7440
Total lipid (fat) (g)	3.9408
Vitamin K (phylloquinone) (g)	37.5120
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)	0.0050
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	20.1500
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	965.0250
Energy (kcal)	70.4300
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0113
Fatty acids, total saturated 14:1 (g)	0.0005
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0829
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.0984
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	3.2160
Lutein + zeaxanthin (g)	205.9200
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2074
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)	40.6400
Fatty acids, total saturated 16:0 (g)	0.3559
Carbohydrate, by difference (g)	5.3138
Vitamin D (IU)	0.0000
Fructose (g)	0.5088
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.4116
Tyrosine (g)	0.1536
Potassium, K (mg)	243.2100
Fatty acids, total saturated 12:0 (g)	0.0007
Vitamin A, RAE (g)	48.2250
Serine (g)	0.2280
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2120
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0005
Fatty acids, total saturated 22:0 (g)	0.0005
Fatty acids, total saturated 14:0 (g)	0.0104
Histidine (g)	0.1089
Isoleucine (g)	0.1846
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.4020
Water (g)	50.8418
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)	576.0000
Sodium, Na (mg)	2206.3500
Iron, Fe (mg)	0.8906
Energy (kJ)	294.5550
Ash (g)	6.5814
Caffeine (mg)	0.0000
Glycine (g)	0.2103
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)	1.6529
Fatty acids, total polyunsaturated (g)	1.6985
Vitamin E (alpha-tocopherol) (mg)	0.0504
Sucrose (g)	0.0784
Vitamin B-6 (mg)	0.0915
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)	0.1952
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)	0.2039
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)	0.0005
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1166
Folate, food (g)	20.1500
Fatty acids, total saturated 20:1 (g)	0.0050
Fatty acids, total monounsaturated (g)	1.4000
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0103
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0002
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	8.3520
Fatty acids, total polyunsaturated 16:1 c (g)	0.0005
Fatty acids, total saturated (g)	0.5543
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	57.1800
Fatty acids, total saturated 10:0 (g)	0.0029
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1874
Glutamic acid (g)	0.9295
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.3171
Folate, DFE (g)	20.1500
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)	1.4495
Tryptophan (g)	0.0676
Threonine (g)	0.1638
Fatty acids, total polyunsaturated 18:1 c (g)	0.0043
Manganese, Mn (mg)	0.5525
Protein (g)	4.8246
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.3786
Betaine (mg)	11.9200
Phosphorus, P (mg)	128.8000
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. Cut the eggplants into 2 or 3 pieces sections. Then cut each piece in half lengthwise. Pour 2 cups of water into a steamer bottom, and place the pieces of eggplant on top in the steamer basket. Bring the water to a boil and steam for 15 minutes. Turn the heat off and remove the cooked eggplant to a bowl. Set it aside to cool down. After the eggplant has cooled, drain the liquid from the bottom pot. Tear each piece of eggplant lengthwise with your fingers, and put the strips into a large bowl. | 2. Mix the rest of ingredient in with the eggplant and combine well. Set aside until ready to serve. Serve as a side dish with your favorite Korean meal. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
japanese eggplant	3		sized	-	-	-	-
soy sauce	2 1/2	1/2		21.2	1.972	3.2560000000000002	0.228
green onion	2	stalks	chopped	6.48	1.3776	0.2328	0.1128
garlic clove	2 -3		crushed	-	-	-	-
sesame seed	1/2	tablespoon	roasted crushed	42.75	1.9642	1.3358	3.6
sesame oil	1/2 - 1	tablespoon		0.0	0.0	0.0	0.0
pepper flake	1	teaspoon		-	-	-	-

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

Cooking in progress....

Korean Gaji Namul (Korean Eggplant Side Dish)