RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.6314
Energy (kCal)	9.373
Carbohydrates (g)	1.9928
Total fats (g)	0.1626
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0053
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)	0.0179
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)	0.0355
Proline (g)	0.0584
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0055
Adjusted Protein (g)	0.0000
Cystine (g)	0.0032
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.2207
Copper, Cu (mg)	0.0494
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0946
Total lipid (fat) (g)	0.1626
Vitamin K (phylloquinone) (g)	29.2891
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)	0.0035
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	3.1960
Folate, total (g)	12.9910
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	534.9410
Energy (kcal)	9.3730
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0018
Fatty acids, total saturated 14:1 (g)	0.0004
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0065
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.2367
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0195
Vitamin C, total ascorbic acid (mg)	6.9720
Lutein + zeaxanthin (g)	49.2020
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0300
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)	8.9730
Fatty acids, total saturated 16:0 (g)	0.0247
Carbohydrate, by difference (g)	1.9928
Vitamin D (IU)	0.0000
Fructose (g)	0.0053
Fluoride, F (g)	0.7866
Aspartic acid (g)	0.0689
Tyrosine (g)	0.0225
Potassium, K (mg)	66.0870
Fatty acids, total saturated 12:0 (g)	0.0021
Vitamin A, RAE (g)	26.7810
Serine (g)	0.0272
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0229
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)	0.0048
Histidine (g)	0.0105
Isoleucine (g)	0.0251
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1039
Water (g)	11.1646
Fatty acids, total saturated 8:0 (g)	0.0023
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)	320.5700
Sodium, Na (mg)	0.8200
Iron, Fe (mg)	0.4153
Energy (kJ)	39.2700
Ash (g)	0.2233
Caffeine (mg)	0.0000
Glycine (g)	0.0295
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)	0.0462
Fatty acids, total polyunsaturated (g)	0.0550
Vitamin E (alpha-tocopherol) (mg)	0.0491
Sucrose (g)	0.0005
Vitamin B-6 (mg)	0.0233
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0003
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0252
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0035
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4600
Starch (g)	0.0000
Pantothenic acid (mg)	0.0711
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)	0.0119
Folate, food (g)	12.9910
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0284
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)	0.8839
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0495
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	21.2290
Fatty acids, total saturated 10:0 (g)	0.0008
Galactose (g)	0.0034
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0320
Glutamic acid (g)	0.1137
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2760
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0467
Folate, DFE (g)	12.9910
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)	0.8819
Tryptophan (g)	0.0057
Threonine (g)	0.0210
Fatty acids, total polyunsaturated 18:1 c (g)	0.0149
Manganese, Mn (mg)	0.3381
Protein (g)	0.6314
Cryptoxanthin, beta (g)	0.5750
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0263
Betaine (mg)	0.2047
Phosphorus, P (mg)	10.5940
Tocopherol, gamma (mg)	0.1509

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. Place cucumbers, radishes, onion, tomatoes, salt, pepper, garlic clove, 1-bay leaf in a salad bowl and toss salad. | 2. In a small saucepan add rice vinegar, bay leaf and bring boil. Wisk in sugar until completely disolved. Pour warm dressing over salad. Season salad with sea salt and black pepper. Toss salad until completely coated. | 3. Chill salad for 15-minutes before service. | 4. Remove garlic clove and bay leaves. Add 2 tablespoons chives. Season with salt and pepper to taste. Serve salad on a chilled plates. | 5. Garnish salads with fresh chopped chives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
japanese cucumber	3		Seeded Sliced	-	-	-	-
daikon radish	2	cups	Sliced	-	-	-	-
maui onion	1	cup	Sliced	-	-	-	-
grape tomato	2	cups	Sliced	-	-	-	-
fine sea salt	1	tablespoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
garlic clove	1		Minced	-	-	-	-
rice vinegar	1/4	cup	seasoned	-	-	-	-
fine sugar	2	teaspoons		-	-	-	-
bay leaf	2			-	-	-	-
chive	4	tablespoons	Chopped	3.6	0.522	0.3924	0.0876

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

Cooking in progress....

Japanese Cucumber Maui Onion and Daikon Radish Salad