RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.536
Energy (kCal)	165.424
Carbohydrates (g)	38.4488
Total fats (g)	0.264
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0118
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)	0.0660
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)	0.0014
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2828
Proline (g)	0.1286
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0600
Adjusted Protein (g)	0.0000
Cystine (g)	0.0431
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.3600
Copper, Cu (mg)	0.1008
Maltose (g)	0.0000
Zinc, Zn (mg)	0.5303
Total lipid (fat) (g)	0.2640
Vitamin K (phylloquinone) (g)	0.5100
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)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	3.7000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2.7000
Energy (kcal)	165.4240
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0000
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0422
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	27.7564
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	9.3600
Lutein + zeaxanthin (g)	4.8000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1537
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)	22.8520
Fatty acids, total saturated 16:0 (g)	0.0377
Carbohydrate, by difference (g)	38.4488
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.2905
Tyrosine (g)	0.0731
Potassium, K (mg)	215.3040
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.0000
Serine (g)	0.1346
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1255
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)	0.0000
Histidine (g)	0.0687
Isoleucine (g)	0.1287
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.6492
Water (g)	31.8123
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)	1.5000
Sodium, Na (mg)	1104.5280
Iron, Fe (mg)	0.9021
Energy (kJ)	692.2200
Ash (g)	3.5389
Caffeine (mg)	0.0000
Glycine (g)	0.1194
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)	0.1155
Fatty acids, total polyunsaturated (g)	0.1273
Vitamin E (alpha-tocopherol) (mg)	0.0240
Sucrose (g)	27.3964
Vitamin B-6 (mg)	0.4001
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)	0.1581
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)	0.2382
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)	0.0666
Folate, food (g)	3.7000
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0209
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)	10.6200
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0413
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	64.2120
Fatty acids, total saturated 10:0 (g)	0.0006
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0984
Glutamic acid (g)	0.5573
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)	0.1998
Folate, DFE (g)	3.7000
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)	0.7900
Tryptophan (g)	0.0390
Threonine (g)	0.1013
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.7179
Protein (g)	3.5360
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0193
Betaine (mg)	5.9600
Phosphorus, P (mg)	79.3760
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. Fresh garlic should be on the market by June. Select smaller, well-proportioned bulbs as the garlic will served cut in half. | 2. Peel the outer skin with your hands, leaving only one layer of skin holding the cloves together. Trim away the stems. | 3. Sterilize a small pickling jar in boiling water. Pack it with the bulbs of garlic. Pour the rice vinegar over the bulbs in the jar. Seal the jar and let stand in a dark place for 2 weeks. | 4. Discard 2/3 of the vinegar (perfect for salad dressings). In a bowl, combine the soy sauce and the sugar until the sugar dissolves. | 5. Pour the soy sauce over the garlic bulbs in the jar. Cover with the lid and let stand in a dark place for 1 1/2 months more. Total marinating time should be 2 months. If made in June, mixture will good until around May of the next year. | 6. When ready to serve, cut each garlic bulb horizontally in half. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic	10		44.7	9.918	1.9080000000000001	0.15
rice vinegar	2	cups	-	-	-	-
soy sauce	1 1/4	1/4	10.6	0.986	1.6280000000000001	0.114
sugar	2	tablespoons	110.124	27.5448	0.0	0.0

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

Cooking in progress....

Ninniku Shoyu-Zuke (Garlic in Soy Sauce)