RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.3238
Energy (kCal)	97.74
Carbohydrates (g)	21.5661
Total fats (g)	0.7684
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0142
Fatty acids, total polyunsaturated 17:1 (g)	0.0008
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)	0.0025
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1963
Tocopherol, beta (mg)	0.0128
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)	0.0206
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1662
Proline (g)	0.1142
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.8186
Adjusted Protein (g)	0.0000
Cystine (g)	0.1199
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.5726
Copper, Cu (mg)	0.1890
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9135
Total lipid (fat) (g)	0.7684
Vitamin K (phylloquinone) (g)	16.9376
Cholesterol (mg)	0.6150
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0019
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0116
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	4.3160
Folate, total (g)	73.0960
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	21676.2150
Energy (kcal)	97.7400
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0070
Fatty acids, total saturated 14:1 (g)	0.0017
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0388
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	9.3923
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0128
Vitamin C, total ascorbic acid (mg)	11.1379
Lutein + zeaxanthin (g)	327.6800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1331
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)	41.3580
Fatty acids, total saturated 16:0 (g)	0.0900
Carbohydrate, by difference (g)	21.5661
Vitamin D (IU)	0.0000
Fructose (g)	0.7966
Fluoride, F (g)	4.0960
Aspartic acid (g)	0.3608
Tyrosine (g)	0.0793
Potassium, K (mg)	661.0150
Fatty acids, total saturated 12:0 (g)	0.0041
Vitamin A, RAE (g)	1084.3040
Serine (g)	0.1036
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1097
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0072
Histidine (g)	0.0707
Isoleucine (g)	0.1397
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.3149
Water (g)	275.9811
Fatty acids, total saturated 8:0 (g)	0.0006
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)	10750.7060
Sodium, Na (mg)	131.2340
Iron, Fe (mg)	2.2694
Energy (kJ)	410.4480
Ash (g)	2.0735
Caffeine (mg)	0.0000
Glycine (g)	0.0946
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)	0.1857
Fatty acids, total polyunsaturated (g)	0.2006
Vitamin E (alpha-tocopherol) (mg)	0.8448
Sucrose (g)	4.6056
Vitamin B-6 (mg)	0.2753
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0020
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1818
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)	1.2800
Starch (g)	1.8304
Pantothenic acid (mg)	0.6467
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1181
Folate, food (g)	73.0960
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0582
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
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)	0.1248
Choline, total (mg)	23.2464
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.2176
Vitamin B-12 (g)	0.1107
Calcium, Ca (mg)	143.1230
Fatty acids, total saturated 10:0 (g)	0.0823
Galactose (g)	0.0099
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1790
Glutamic acid (g)	0.5932
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	4503.9700
Vitamin E, added (mg)	0.0000
Retinol (g)	1.2300
Leucine (g)	0.2016
Folate, DFE (g)	73.0960
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)	4.3172
Tryptophan (g)	0.0331
Threonine (g)	0.2829
Fatty acids, total polyunsaturated 18:1 c (g)	0.0186
Manganese, Mn (mg)	2.1371
Protein (g)	3.3238
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0457
Betaine (mg)	0.6888
Phosphorus, P (mg)	122.2160
Tocopherol, gamma (mg)	0.1565

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. Place vegetables, ginger, red chile flakes, sea salt and whey in a bowl and press with your hands or a wooden pounder or a meat hammer to release juices. | 2. Place in a quart sized, wide mouth mason jars and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. | 3. The top of the vegetables should be at least 1 inch below the top of the jar. | 4. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. Ready to eat in about a week or two. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
napa cabbage	1		cored chopped	13.08	2.4307	1.199	0.1853
green onion	1	bunch	chopped cut sliced	-	-	-	-
carrot	1	cup	grated	52.48	12.2624	1.1904	0.3072
daikon radish	1/2	cup	grated	-	-	-	-
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205
garlic clove	3		peeled minced	-	-	-	-
chili pepper flake	1/2	teaspoon		-	-	-	-
sea salt	1	tablespoon		-	-	-	-
whey	4	tablespoons		14.76	3.1488	0.4674	0.0554

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

Cooking in progress....

Korean Sauerkraut - Kimchi