RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	191.303
Energy (kCal)	1082.2452
Carbohydrates (g)	61.1418
Total fats (g)	5.1151
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1672
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)	0.4715
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	1.4665
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.1088
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)	0.3247
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.7366
Proline (g)	0.7112
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.2196
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	152.3203
Copper, Cu (mg)	2.4635
Maltose (g)	0.0000
Zinc, Zn (mg)	10.4678
Total lipid (fat) (g)	5.1151
Vitamin K (phylloquinone) (g)	0.9067
Cholesterol (mg)	453.3344
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)	185.1628
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	906.6687
Energy (kcal)	1082.2452
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1393
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1672
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.2085
Sugars, total (g)	0.0000
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.2992
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5793
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)	261.5443
Fatty acids, total saturated 16:0 (g)	0.8922
Carbohydrate, by difference (g)	61.1418
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.8669
Tyrosine (g)	0.2450
Potassium, K (mg)	2291.8206
Fatty acids, total saturated 12:0 (g)	0.0016
Vitamin A, RAE (g)	272.0006
Serine (g)	0.6047
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5056
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)	0.0214
Histidine (g)	0.2778
Isoleucine (g)	0.4531
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	12.6036
Water (g)	835.8485
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)	0.0000
Sodium, Na (mg)	1267.8497
Iron, Fe (mg)	14.9057
Energy (kJ)	4524.8488
Ash (g)	13.7571
Caffeine (mg)	0.0000
Glycine (g)	0.7719
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)	0.4664
Fatty acids, total polyunsaturated (g)	1.7216
Vitamin E (alpha-tocopherol) (mg)	4.5333
Sucrose (g)	0.0000
Vitamin B-6 (mg)	1.2846
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)	0.4974
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)	0.7817
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)	1.4813
Folate, food (g)	185.1628
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.9495
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)	589.3347
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.2629
Vitamin B-12 (g)	9.0667
Calcium, Ca (mg)	1110.3972
Fatty acids, total saturated 10:0 (g)	0.0025
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.5777
Glutamic acid (g)	2.5507
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)	272.0006
Leucine (g)	0.7678
Folate, DFE (g)	185.1628
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)	0.0000
Tryptophan (g)	0.1672
Threonine (g)	0.4121
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	1.0578
Protein (g)	191.3030
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.8102
Betaine (mg)	0.0000
Phosphorus, P (mg)	1840.1249
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. To make shrimp tempura pull off the outhershell.Keep the last segment of shell and tail tip on. | 2. Devein the back of shrimp with skewer. | 3. Make a couple of slits underside.Hold the shrimp with both hand bend it backward to make it straight. | 4. Heat the oil to 340F for tempura and boil the water in a large pot for boil noodles. | 5. In a bowl put tempura flour add cold water and stir it dont mix too much. | 6. When oil is getting close to 340F put some flour and coat the shrimp and dip it in batter and fry(usually 2-3min). | 7. Put soba noodle into the boiling water boil it until cooked(usually 5min). | 8. While boilling combine the noodle soup base and water if you want hot noodles,warm up it. | 9. Strain away the water, if you want to cold noodles rince them in running water. | 10. Serve the noodles and Tempura with green onion with wasabi,and mentsuyu. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
soba noodle	2 7/8	7/8		275.31	61.1418	11.7826	0.5818
water	1/2			0.0	0.0	0.0	0.0
noodle soup base	1/2	cup		806.9352	0.0	179.5204	4.5333
water	1	cup		0.0	0.0	0.0	0.0
jumbo shrimp	2			806.9352	0.0	179.5204	4.5333
tempura flour	4	tablespoons		806.9352	0.0	179.5204	4.5333
water	3	tablespoons		0.0	0.0	0.0	0.0
green onion			chopped	-	-	-	-
wasabi				-	-	-	-

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

Cooking in progress....

Tempura Soba