RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.6984
Energy (kCal)	19.44
Carbohydrates (g)	4.1328
Total fats (g)	0.3384
Fatty acids, total saturated 20:0 (g)	0.0014
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0151
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)	0.0187
Tocopherol, beta (mg)	0.0000
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)	0.0086
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0000
Proline (g)	0.0000
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.1808
Adjusted Protein (g)	0.0000
Cystine (g)	0.0000
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.3600
Copper, Cu (mg)	0.0223
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1440
Total lipid (fat) (g)	0.3384
Vitamin K (phylloquinone) (g)	112.5360
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)	0.0151
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	21.6000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2880.0000
Energy (kcal)	19.4400
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0014
Fatty acids, total saturated 14:1 (g)	0.0014
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0000
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.8152
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	9.6480
Lutein + zeaxanthin (g)	617.7600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0000
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)	11.5200
Fatty acids, total saturated 16:0 (g)	0.0324
Carbohydrate, by difference (g)	4.1328
Vitamin D (IU)	0.0000
Fructose (g)	1.5264
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0000
Tyrosine (g)	0.0000
Potassium, K (mg)	114.4800
Fatty acids, total saturated 12:0 (g)	0.0022
Vitamin A, RAE (g)	144.0000
Serine (g)	0.0000
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0000
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0014
Fatty acids, total saturated 22:0 (g)	0.0014
Fatty acids, total saturated 14:0 (g)	0.0043
Histidine (g)	0.0000
Isoleucine (g)	0.0000
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2376
Water (g)	66.4704
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)	1728.0000
Sodium, Na (mg)	10.8000
Iron, Fe (mg)	0.3672
Energy (kJ)	80.6400
Ash (g)	0.3672
Caffeine (mg)	0.0000
Glycine (g)	0.0000
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)	0.0310
Fatty acids, total polyunsaturated (g)	0.0461
Vitamin E (alpha-tocopherol) (mg)	0.1512
Sucrose (g)	0.1152
Vitamin B-6 (mg)	0.0634
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)	0.0000
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)	0.0994
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)	0.0014
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0216
Folate, food (g)	21.6000
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0158
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0007
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	3.0960
Fatty acids, total polyunsaturated 16:1 c (g)	0.0014
Fatty acids, total saturated (g)	0.0626
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	37.4400
Fatty acids, total saturated 10:0 (g)	0.0086
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0000
Glutamic acid (g)	0.0000
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0000
Folate, DFE (g)	21.6000
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)	1.2960
Tryptophan (g)	0.0000
Threonine (g)	0.0000
Fatty acids, total polyunsaturated 18:1 c (g)	0.0130
Manganese, Mn (mg)	0.1080
Protein (g)	0.6984
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0130
Betaine (mg)	0.0000
Phosphorus, P (mg)	18.0000
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. Bake or fry tempura shrimp as directed on the package. | 2. Cut tails off the tempura shrimp. | 3. Slice tempura shrimp in half lengthwise, set aside. | 4. Cut the avocado in half, discarding the pit. | 5. Cut off the hard skin and discard. | 6. Slice the avocado into thin sticks. | 7. Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard the white bulbs. | 8. Roll the sushi, using one green onion stalk, several avocado sticks, and 2 ½ slices of tempura shrimp as your fillings. | 9. Serve with shoyu, wasabi, and ginger if desired. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
nori	6	sheets		-	-	-	-
sushi rice	3	cups	cooked	-	-	-	-
tempura shrimp	8			-	-	-	-
avocado	1			-	-	-	-
green onion	6	stalks		19.44	4.1328	0.6984	0.3384

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

Cooking in progress....

Crunchy Shrimp Roll - Sushi