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Teriyaki Marinade or Basting Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.8729
Energy (kCal)559.8445
Carbohydrates (g)13.4952
Total fats (g)54.4912
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all ingredients and shake thoroughly; store in refrigerator or use to marinate chicken, lean beef strips, or flank steak overnight (or fish for one hour) in refrigerator. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    soy sauce 1/4 cup 33.7875 3.1429 5.1892 0.3634
    pineapple juice 1/4 cup 33.125 8.0438 0.225 0.075
    wine vinegar 2 tablespoons 5.662000000000001 0.0805 0.0119 0.0
    ginger 1 teaspoon ground 1.6 0.3554 0.0364 0.015
    scallion 2 tablespoons sliced 3.84 0.8808 0.2196 0.0228
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    sherry 1 tablespoon - - - -

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



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