RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	15.9568
Energy (kCal)	193.9963
Carbohydrates (g)	27.8376
Total fats (g)	4.0557
Fatty acids, total saturated 20:0 (g)	0.0044
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0812
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)	0.0505
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3202
Tocopherol, beta (mg)	0.0192
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0278
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0210
Fatty acids, total saturated 18:0 (g)	0.1205
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3032
Proline (g)	0.3420
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1712
Adjusted Protein (g)	0.0000
Cystine (g)	0.0144
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	12.3520
Copper, Cu (mg)	0.3885
Maltose (g)	0.0000
Zinc, Zn (mg)	1.6935
Total lipid (fat) (g)	4.0557
Vitamin K (phylloquinone) (g)	422.5127
Cholesterol (mg)	41.1583
Fatty acids, total saturated 22:1 undifferentiated (g)	0.1649
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0415
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	6.6400
Folate, total (g)	138.7400
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	6672.6667
Energy (kcal)	193.9963
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2021
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0504
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1682
Sugars, total (g)	14.3607
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2480
Vitamin C, total ascorbic acid (mg)	37.6560
Lutein + zeaxanthin (g)	2298.8000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.2655
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2052
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)	63.4373
Fatty acids, total saturated 16:0 (g)	0.4757
Carbohydrate, by difference (g)	27.8376
Vitamin D (IU)	225.0000
Fructose (g)	0.3432
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.4732
Tyrosine (g)	0.1212
Potassium, K (mg)	841.0013
Fatty acids, total saturated 12:0 (g)	0.0065
Vitamin A, RAE (g)	910.6400
Serine (g)	0.1824
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1476
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)	0.0044
Fatty acids, total saturated 14:0 (g)	0.0985
Histidine (g)	0.0784
Isoleucine (g)	0.1852
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.6013
Water (g)	225.0061
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)	2396.0000
Sodium, Na (mg)	300.1693
Iron, Fe (mg)	5.1713
Energy (kJ)	813.6750
Ash (g)	3.2604
Caffeine (mg)	0.0000
Glycine (g)	0.2300
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0011
Fatty acids, total saturated 18:2 undifferentiated (g)	0.7775
Fatty acids, total polyunsaturated (g)	1.3920
Vitamin E (alpha-tocopherol) (mg)	4.4345
Sucrose (g)	9.1863
Vitamin B-6 (mg)	0.3575
Fatty acids, total trans-polyenoic 13:0 (g)	0.0022
Fatty acids, total saturated 6:0 (g)	0.0010
Vitamin D (D2 + D3) (g)	5.6250
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2108
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)	1.6800
Starch (g)	0.0000
Pantothenic acid (mg)	0.2210
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)	0.1980
Folate, food (g)	138.7400
Fatty acids, total saturated 20:1 (g)	0.2356
Fatty acids, total monounsaturated (g)	1.4118
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)	0.0011
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	53.5533
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.8417
Vitamin B-12 (g)	0.5667
Calcium, Ca (mg)	238.3707
Fatty acids, total saturated 10:0 (g)	0.0010
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.2280
Alanine (g)	0.2000
Glutamic acid (g)	0.8832
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	167.2000
Vitamin E, added (mg)	0.0000
Retinol (g)	692.0000
Leucine (g)	0.2684
Folate, DFE (g)	138.7400
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)	7.9840
Tryptophan (g)	0.0456
Threonine (g)	0.1656
Fatty acids, total polyunsaturated 18:1 c (g)	0.2493
Manganese, Mn (mg)	0.4602
Protein (g)	15.9568
Cryptoxanthin, beta (g)	279.2000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.8094
Betaine (mg)	0.2160
Phosphorus, P (mg)	200.0920
Tocopherol, gamma (mg)	0.2728

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. Use a non reactive bowl or pan for this recipe. Stainless steel, enamel coated or glass is necessary when making this recipe. | 2. Cut cucumbers in half lengthwise and then crosswise in 1/8 inch thick half moons. | 3. Place in a medium bowl and mix thoroughly with the salt. | 4. Let stand at room temperature for 1/2 hour. | 5. Meanwhile combine garlic, scallions, vinegar, chile powder, sugar and fish sauce in a medium non reactive bowl. | 6. Drain the cucumbers and discard liquid. | 7. Stir the cucumbers into the vinegar mixture. | 8. Cover and refrigerate 12 to 24 hours before serving. | 9. Can be refrigerated for up to 1 week. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pickling cucumber	2	ounces		50.4333	0.0	11.22	0.2833
kosher salt	1	teaspoon		50.4333	0.0	11.22	0.2833
garlic clove	2		chopped	50.4333	0.0	11.22	0.2833
scallion	2		peeled chopped	64.0	14.68	3.66	0.38
rice vinegar	2	tablespoons		50.4333	0.0	11.22	0.2833
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
fish oil	1/2	teaspoon		20.295	0.0	0.0	2.25

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

Cooking in progress....

Quick Cucumber Kimchi