RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.0659
Energy (kCal)	54.401
Carbohydrates (g)	0.064
Total fats (g)	6.0033
Fatty acids, total saturated 20:0 (g)	0.0098
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0478
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)	0.0002
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)	0.1193
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0003
Proline (g)	0.0014
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0002
Adjusted Protein (g)	0.0000
Cystine (g)	0.0001
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.3499
Copper, Cu (mg)	0.0041
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0117
Total lipid (fat) (g)	6.0033
Vitamin K (phylloquinone) (g)	8.2187
Cholesterol (mg)	4.9500
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)	0.0920
Folate, total (g)	0.0170
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	11.0470
Energy (kcal)	54.4010
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0697
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0001
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0006
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0008
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	4.5040
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0005
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)	0.4710
Fatty acids, total saturated 16:0 (g)	0.6571
Carbohydrate, by difference (g)	0.0640
Vitamin D (IU)	0.0000
Fructose (g)	0.0002
Fluoride, F (g)	0.0342
Aspartic acid (g)	0.0014
Tyrosine (g)	0.0005
Potassium, K (mg)	5.9790
Fatty acids, total saturated 12:0 (g)	0.0001
Vitamin A, RAE (g)	1.2270
Serine (g)	0.0004
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0004
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0036
Fatty acids, total saturated 22:0 (g)	0.0104
Fatty acids, total saturated 14:0 (g)	0.0024
Histidine (g)	0.0002
Isoleucine (g)	0.0004
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0026
Water (g)	8.6495
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)	0.0000
Carotene, beta (g)	4.8100
Sodium, Na (mg)	120.0200
Iron, Fe (mg)	0.0097
Energy (kJ)	227.8500
Ash (g)	0.3120
Caffeine (mg)	0.0000
Glycine (g)	0.0004
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)	0.5541
Fatty acids, total polyunsaturated (g)	0.6019
Vitamin E (alpha-tocopherol) (mg)	0.3295
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0006
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)	0.0002
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0200
Starch (g)	0.0000
Pantothenic acid (mg)	0.0101
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)	0.0008
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0013
Folate, food (g)	0.0170
Fatty acids, total saturated 20:1 (g)	0.0188
Fatty acids, total monounsaturated (g)	4.4320
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)	0.0030
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.3613
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.8069
Vitamin B-12 (g)	0.0180
Calcium, Ca (mg)	0.4430
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0001
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0006
Glutamic acid (g)	0.0014
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0120
Vitamin E, added (mg)	0.0000
Retinol (g)	0.7500
Leucine (g)	0.0010
Folate, DFE (g)	0.0170
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)	0.0253
Tryptophan (g)	0.0001
Threonine (g)	0.0002
Fatty acids, total polyunsaturated 18:1 c (g)	0.0006
Manganese, Mn (mg)	0.0138
Protein (g)	0.0659
Cryptoxanthin, beta (g)	0.4750
Fatty acids, total saturated 18:1 undifferentiated (g)	4.3436
Betaine (mg)	0.0089
Phosphorus, P (mg)	2.4080
Tocopherol, gamma (mg)	0.0066

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. Mash hard-boiled egg & set aside. Blanch crabmeat in boiling water & drain. Dice it & mix with egg, mayo & pepper. | 2. Mix Ketchup into 2 tbsp of rice. Using fingers, spread some salt water onto cling wrap. Put 2 tbsp of rice onto palm & top with crabmeat mixture. | 3. Make into a ball. Add 1 tbsp of white rice to make the bottom of the Red Bird. Press well to combine the two. | 4. Once you’re done, start cutting out the eyes by using Cheese & Nori & the crown/beak using Carrots. Tada! Here’s your 1st Angry Bird! Serve with mayo & wasabi if you like :). | 5. So what do you think of this Red Bird? Click here to make the Yellow Bird, White Bird & the King Pig! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
japanese rice	3	tablespoons	cooked	-	-	-	-
crabsticks	2			-	-	-	-
hard egg	1/2		hard-boiled	-	-	-	-
cheese	1	slice		-	-	-	-
nori	1		seaweed	-	-	-	-
salt water	1	teaspoon		-	-	-	-
ketchup	1	tablespoon		-	-	-	-
mayonnaise	1	tablespoon		54.15	0.0	0.0555	6.0
black pepper	1	dash		0.251	0.064	0.0104	0.0033
plastic wrap	1			-	-	-	-
mayonnaise				54.15	0.0	0.0555	6.0
wasabi				-	-	-	-

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

Cooking in progress....

Angry Birds Onigiri Bento Box