RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	47.2315
Energy (kCal)	842.3052
Carbohydrates (g)	160.3026
Total fats (g)	2.1635
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0073
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0272
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0272
Riboflavin (mg)	1.3378
Tocopherol, beta (mg)	0.0000
Lactose (g)	11.5212
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)	0.1037
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0280
Proline (g)	0.0588
Fatty acids, total polyunsaturated 18:1 t (g)	0.0272
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	7.2800
Adjusted Protein (g)	0.0000
Cystine (g)	0.0056
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	44.2784
Copper, Cu (mg)	0.3188
Maltose (g)	0.0000
Zinc, Zn (mg)	2.6736
Total lipid (fat) (g)	2.1635
Vitamin K (phylloquinone) (g)	12.3200
Cholesterol (mg)	22.6796
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0045
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	22.4000
Folate, total (g)	51.3514
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	88.1437
Energy (kcal)	842.3052
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0147
Fatty acids, total saturated 14:1 (g)	0.0045
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0056
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	142.7096
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0560
Vitamin C, total ascorbic acid (mg)	12.0400
Lutein + zeaxanthin (g)	123.2000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0476
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)	72.0191
Fatty acids, total saturated 16:0 (g)	0.2701
Carbohydrate, by difference (g)	160.3026
Vitamin D (IU)	0.0000
Fructose (g)	17.9760
Fluoride, F (g)	6.1600
Aspartic acid (g)	0.2940
Tyrosine (g)	0.0056
Potassium, K (mg)	999.8706
Fatty acids, total saturated 12:0 (g)	0.0272
Vitamin A, RAE (g)	7.3359
Serine (g)	0.0420
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0308
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	1.4448
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0680
Histidine (g)	0.0056
Isoleucine (g)	0.0308
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.4121
Water (g)	623.3334
Fatty acids, total saturated 8:0 (g)	0.0181
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)	39.2000
Sodium, Na (mg)	169.5011
Iron, Fe (mg)	1.2002
Energy (kJ)	3522.3460
Ash (g)	4.3445
Caffeine (mg)	0.0000
Glycine (g)	0.0364
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)	0.3059
Fatty acids, total polyunsaturated (g)	0.3178
Vitamin E (alpha-tocopherol) (mg)	0.3814
Sucrose (g)	102.1699
Vitamin B-6 (mg)	0.3681
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0136
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0476
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)	1.6401
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)	0.0136
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1384
Folate, food (g)	51.3514
Fatty acids, total saturated 20:1 (g)	0.0119
Fatty acids, total monounsaturated (g)	0.4760
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0454
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0136
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	82.7724
Fatty acids, total polyunsaturated 16:1 c (g)	0.0091
Fatty acids, total saturated (g)	0.5927
Vitamin B-12 (g)	3.4019
Calcium, Ca (mg)	536.7331
Fatty acids, total saturated 10:0 (g)	0.0590
Galactose (g)	3.1751
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0392
Glutamic acid (g)	0.0840
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	2.8000
Vitamin E, added (mg)	0.0000
Retinol (g)	4.5359
Leucine (g)	0.0532
Folate, DFE (g)	51.3514
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)	8.6800
Tryptophan (g)	0.0056
Threonine (g)	0.0308
Fatty acids, total polyunsaturated 18:1 c (g)	0.1950
Manganese, Mn (mg)	0.2314
Protein (g)	47.2315
Cryptoxanthin, beta (g)	5.6000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.4494
Betaine (mg)	4.1887
Phosphorus, P (mg)	647.2110
Tocopherol, gamma (mg)	0.0840

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. First begin by peeling two Korean pears (aka Asian pears) and chopping into small pieces. Place the pear pieces together with a dash of lemon juice into a blender with just enough water as was necessary to grind them to a smooth mixture. | 2. Combine 16 oz of Greek yogurt (rBGH free) together with the Korean pear mixture and 1/2 cup sugar in the ice cream maker. | 3. While the mixture is churning in an ice cream maker, add 1-2 tsp ginger juice. Also add 1/2 tsp vanilla extract. | 4. After 30 mins of churning, the frozen baesuk yogurt will be ready to freeze in a freezer. Place into a plastic container and allow to freeze for at least four hours before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pear	2		159.6	42.644	1.008	0.392
sugar	1/2	cup	402.99	100.79799999999999	0.0	0.0
greek yogurt	16	ounces	267.6192	16.3293	46.221000000000004	1.7690000000000001
vanilla extract	1	teaspoon	12.095999999999998	0.5313	0.0025	0.0025
ginger juice	1 -2	teaspoon	-	-	-	-
lemon juice	1	dash	-	-	-	-

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

Cooking in progress....

Korean Baesuk Frozen Yogurt (For Ice Cream Maker)