RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	47.5328
Energy (kCal)	260.3808
Carbohydrates (g)	2.1404
Total fats (g)	5.8392
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0620
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)	0.1179
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3955
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0272
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)	0.2978
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1482
Proline (g)	0.1578
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1715
Adjusted Protein (g)	0.0000
Cystine (g)	0.0378
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	38.2566
Copper, Cu (mg)	0.5840
Maltose (g)	0.0000
Zinc, Zn (mg)	2.5539
Total lipid (fat) (g)	5.8392
Vitamin K (phylloquinone) (g)	3.9387
Cholesterol (mg)	113.3333
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0007
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	38.9750
Folate, total (g)	40.6250
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	294.6042
Energy (kcal)	260.3808
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0430
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0310
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0521
Sugars, total (g)	0.3288
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	3.2209
Lutein + zeaxanthin (g)	9.7938
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0748
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1062
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)	69.7308
Fatty acids, total saturated 16:0 (g)	0.6241
Carbohydrate, by difference (g)	2.1404
Vitamin D (IU)	0.0000
Fructose (g)	0.0839
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.2301
Tyrosine (g)	0.0781
Potassium, K (mg)	673.5971
Fatty acids, total saturated 12:0 (g)	0.0001
Vitamin A, RAE (g)	71.3700
Serine (g)	0.1242
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1130
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)	0.0047
Histidine (g)	0.0557
Isoleucine (g)	0.1018
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	3.2140
Water (g)	208.6620
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)	39.3762
Sodium, Na (mg)	1912.4295
Iron, Fe (mg)	3.6611
Energy (kJ)	1088.5838
Ash (g)	7.6179
Caffeine (mg)	0.0000
Glycine (g)	0.0950
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)	2.0095
Fatty acids, total polyunsaturated (g)	2.3480
Vitamin E (alpha-tocopherol) (mg)	1.2327
Sucrose (g)	0.0648
Vitamin B-6 (mg)	0.3244
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)	0.1219
Beta-sitosterol (mg)	0.0200
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)	0.1107
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)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2851
Folate, food (g)	40.6250
Fatty acids, total saturated 20:1 (g)	0.0090
Fatty acids, total monounsaturated (g)	2.0175
Stigmasterol (mg)	0.0300
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0009
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)	153.7152
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.9534
Vitamin B-12 (g)	2.2667
Calcium, Ca (mg)	279.1542
Fatty acids, total saturated 10:0 (g)	0.0015
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0941
Glutamic acid (g)	0.5053
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.3600
Vitamin E, added (mg)	0.0000
Retinol (g)	68.0000
Leucine (g)	0.1718
Folate, DFE (g)	40.6250
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)	0.3069
Tryptophan (g)	0.0307
Threonine (g)	0.0867
Fatty acids, total polyunsaturated 18:1 c (g)	0.0003
Manganese, Mn (mg)	0.3310
Protein (g)	47.5328
Cryptoxanthin, beta (g)	2.3250
Fatty acids, total saturated 18:1 undifferentiated (g)	1.9626
Betaine (mg)	9.5360
Phosphorus, P (mg)	462.2100
Tocopherol, gamma (mg)	0.0000

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. Cook quinoa according to package directions. Set aside to cool slightly. | 2. Finely slice cucumbers into 1/8-inch or thinner pieces and place in medium mixing bowl. | 3. In a small bowl, combine soy sauce, vinegar and oil. Pour over cucumber slices and toss together. | 4. Divide quinoa among 4 salad plates and place cucumber slices on top. | 5. In a small mixing bowl, combine crab meat with lemon juice. Divide evenly on top of cucumber slices. | 6. Refrigerate for 2-3 hours for best flavor. Can be kept in the refrigerator for up to 4 days. | 7. Garnish with cilantro immediately before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
quinoa	1	cup		-	-	-	-
english cucumber	2		unpeeled seedless	201.7333	0.0	44.88	1.1333
soy sauce	2	tablespoons	low sodium	16.96	1.5776	2.6048	0.1824
rice wine vinegar	2	tablespoons		-	-	-	-
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5
crabmeat	8	ounces	frozen	201.7333	0.0	44.88	1.1333
lemon juice	1/2	tablespoon		1.6775	0.5261	0.0267	0.0183
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052

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

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