RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.3427
Energy (kCal)	12.7265
Carbohydrates (g)	3.0346
Total fats (g)	0.0951
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0022
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)	0.0160
Tocopherol, beta (mg)	0.0024
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)	0.0043
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0253
Proline (g)	0.0292
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1444
Adjusted Protein (g)	0.0000
Cystine (g)	0.0215
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0804
Copper, Cu (mg)	0.0261
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0713
Total lipid (fat) (g)	0.0951
Vitamin K (phylloquinone) (g)	5.0505
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)	0.0017
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.0580
Folate, total (g)	4.7555
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	4015.7305
Energy (kcal)	12.7265
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0014
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0059
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.1450
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0122
Vitamin C, total ascorbic acid (mg)	1.4160
Lutein + zeaxanthin (g)	66.6610
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0229
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)	4.8465
Fatty acids, total saturated 16:0 (g)	0.0145
Carbohydrate, by difference (g)	3.0346
Vitamin D (IU)	0.0000
Fructose (g)	0.1346
Fluoride, F (g)	1.1613
Aspartic acid (g)	0.0618
Tyrosine (g)	0.0159
Potassium, K (mg)	92.0835
Fatty acids, total saturated 12:0 (g)	0.0011
Vitamin A, RAE (g)	200.7105
Serine (g)	0.0177
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0197
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)	0.0003
Histidine (g)	0.0114
Isoleucine (g)	0.0227
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2490
Water (g)	21.3329
Fatty acids, total saturated 8:0 (g)	0.0012
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)	1991.9650
Sodium, Na (mg)	16.7900
Iron, Fe (mg)	0.1837
Energy (kJ)	53.5950
Ash (g)	0.2844
Caffeine (mg)	0.0000
Glycine (g)	0.0164
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)	0.0356
Fatty acids, total polyunsaturated (g)	0.0396
Vitamin E (alpha-tocopherol) (mg)	0.1704
Sucrose (g)	0.8618
Vitamin B-6 (mg)	0.0364
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0270
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4700
Starch (g)	0.3432
Pantothenic acid (mg)	0.0816
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)	0.0170
Folate, food (g)	4.7555
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0119
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)	0.0000
Choline, total (mg)	2.2419
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0249
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	13.0145
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0342
Glutamic acid (g)	0.1040
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	834.6180
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0362
Folate, DFE (g)	4.7555
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)	0.9630
Tryptophan (g)	0.0036
Threonine (g)	0.0486
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	0.1810
Protein (g)	0.3427
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0103
Betaine (mg)	0.1984
Phosphorus, P (mg)	10.2170
Tocopherol, gamma (mg)	0.0754

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Japanese >> Japanese
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Lightly toast sesame seeds in a dry skillet and set aside. | 2. Remove leaves from watercress and reserve in large mixing bowl. | 3. Coarsely chop larger stems borrowing smaller stems to measure ½ cup stems in saucepan with just enough water to cover. | 4. Bring stems to a quick boil, drain and plunge into ice water. | 5. Drain stems well, squeezing out all moisture, and place in blender. | 6. Add salt, pepper, vinegar and oil; purée. | 7. Finely mince remaining stems and mix with dressing. | 8. Pour stems and dressing over leaves, adding half the sesame seeds. | 9. Garnish with daikon and carrot; sprinkle with remaining sesame seeds and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black sesame seed	2	tablespoons		-	-	-	-
watercress	1	bunch		-	-	-	-
sea salt	3/4	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
rice vinegar	1/4	cup		-	-	-	-
mildly oil	2	tablespoons	pressed flavored	-	-	-	-
daikon radish	20	slices		-	-	-	-
carrot	8	slices		9.84	2.2992	0.2232	0.0576

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

Cooking in progress....

Watercress and Black Sesame Salad