RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	10.6948
Energy (kCal)	540.5845
Carbohydrates (g)	123.1305
Total fats (g)	0.7536
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0375
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)	0.2129
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)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0109
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.6448
Proline (g)	0.6538
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3985
Adjusted Protein (g)	0.0000
Cystine (g)	0.1554
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.4778
Copper, Cu (mg)	0.0955
Maltose (g)	0.0000
Zinc, Zn (mg)	1.2166
Total lipid (fat) (g)	0.7536
Vitamin K (phylloquinone) (g)	0.0072
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)	0.0002
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.2740
Folate, total (g)	18.6885
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	0.0000
Energy (kcal)	540.5845
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0002
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1265
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	100.8062
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0686
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4365
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)	100.4014
Fatty acids, total saturated 16:0 (g)	0.0782
Carbohydrate, by difference (g)	123.1305
Vitamin D (IU)	0.0000
Fructose (g)	0.0495
Fluoride, F (g)	84.2253
Aspartic acid (g)	0.9513
Tyrosine (g)	0.3198
Potassium, K (mg)	617.9135
Fatty acids, total saturated 12:0 (g)	0.0004
Vitamin A, RAE (g)	0.0000
Serine (g)	0.5048
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4607
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)	0.0004
Fatty acids, total saturated 14:0 (g)	0.0004
Histidine (g)	0.2275
Isoleucine (g)	0.4140
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.8197
Water (g)	225.1200
Fatty acids, total saturated 8:0 (g)	0.0001
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0003
Carotene, beta (g)	0.0000
Sodium, Na (mg)	7014.5818
Iron, Fe (mg)	2.4211
Energy (kJ)	2263.0130
Ash (g)	19.7851
Caffeine (mg)	0.0000
Glycine (g)	0.3886
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)	0.3058
Fatty acids, total polyunsaturated (g)	0.3436
Vitamin E (alpha-tocopherol) (mg)	0.0130
Sucrose (g)	100.3412
Vitamin B-6 (mg)	0.2159
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)	0.4993
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)	0.3922
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)	0.0490
Folate, food (g)	18.6885
Fatty acids, total saturated 20:1 (g)	0.0001
Fatty acids, total monounsaturated (g)	0.1181
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)	24.7307
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1004
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	60.4913
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3856
Glutamic acid (g)	2.0800
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)	0.7025
Folate, DFE (g)	18.6885
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)	1.3235
Tryptophan (g)	0.1246
Threonine (g)	0.3531
Fatty acids, total polyunsaturated 18:1 c (g)	0.0016
Manganese, Mn (mg)	1.4076
Protein (g)	10.6948
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1074
Betaine (mg)	38.0896
Phosphorus, P (mg)	222.6890
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. In a saucepan, combine the dry ingredients. Include the cornstarch if you want a sauce to add to your stir-fry or if you want a basting sauce. For a marinade, leave out the cornstarch. | 2. Add soy sauce, water, and vinegar. | 3. Stir or whisk until all ingredients are thoroughly mixed. | 4. Set the saucepan on medium heat and bring to a boil. For a marinade, let cool and pour over meat. For stir-fry or basting, boil for one minute or until thickened. | 5. If using as a marinade, place meat in a shallow container and pour the sauce over all. Cover and refrigerate, turning meat occasionally. Marinate prawns for no more than 30 minutes, chicken or beef 4-8 hours. | 6. Unused sauce can be stored indefinitely in the refrigerator. Discard any leftover marinade, as the meat juices in it will spoil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
ginger	1/2	teaspoon	powdered	0.8	0.1777	0.0182	0.0075
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
soy sauce	1/2	cup		67.575	6.2857	10.3785	0.7268
cold water	1/2	cup		0.0	0.0	0.0	0.0
vinegar	1	tablespoon		3.1289999999999996	0.1386	0.0	0.0

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

Cooking in progress....

Easy Teriyaki Marinade and Sauce