RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.0364
Energy (kCal)	41.38
Carbohydrates (g)	0.3554
Total fats (g)	4.515
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0142
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)	0.0007
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)	0.2163
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0009
Proline (g)	0.0008
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)	0.0002
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0140
Copper, Cu (mg)	0.0045
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0068
Total lipid (fat) (g)	4.5150
Vitamin K (phylloquinone) (g)	0.6140
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)	39.2250
Folate, total (g)	0.2200
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	0.0000
Energy (kcal)	41.3800
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0094
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0003
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0340
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.1000
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0015
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)	0.8600
Fatty acids, total saturated 16:0 (g)	0.4029
Carbohydrate, by difference (g)	0.3554
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0042
Tyrosine (g)	0.0004
Potassium, K (mg)	8.3000
Fatty acids, total saturated 12:0 (g)	0.0008
Vitamin A, RAE (g)	0.0000
Serine (g)	0.0009
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0009
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)	0.0004
Histidine (g)	0.0006
Isoleucine (g)	0.0010
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0150
Water (g)	1.5778
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)	0.0000
Sodium, Na (mg)	0.2600
Iron, Fe (mg)	0.0120
Energy (kJ)	173.1150
Ash (g)	0.0154
Caffeine (mg)	0.0000
Glycine (g)	0.0009
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)	1.8609
Fatty acids, total polyunsaturated (g)	1.8796
Vitamin E (alpha-tocopherol) (mg)	0.0682
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0032
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)	0.0011
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)	0.0041
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)	0.0005
Folate, food (g)	0.2200
Fatty acids, total saturated 20:1 (g)	0.0091
Fatty acids, total monounsaturated (g)	1.7896
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)	0.5850
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.6431
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	0.3200
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0006
Glutamic acid (g)	0.0032
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)	0.0015
Folate, DFE (g)	0.2200
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)	0.0400
Tryptophan (g)	0.0002
Threonine (g)	0.0007
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0046
Protein (g)	0.0364
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.7709
Betaine (mg)	0.0000
Phosphorus, P (mg)	0.6800
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. Dry the salmon pieces using a paper towel. | 2. Take the hard part of the cabbage then slice the leaves thinly. Slice the green onion thinly. Take the seeds of the dried chili pepper then slice it thinly. Mince the ginger. Slice the eggplant into small pieces then soak in water. Drain the eggplants before using. | 3. In a small bowl, combine the salt, ponzu, sesame oil and doubanjiang then mix well. | 4. Place the vegetables on a microwave-safe plate or bowl. Add the salmon on top then pour the sauce over. Put on the lid or cover it with a microwave-safe cling wrap. Cook in the microwave for 5 minutes using 600W. | 5. Serve and enjoy with steamed rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon	2	pieces		-	-	-	-
cabbage	2 -3			0.0	0.0	0.0	0.0
green onion	1/2	piece		-	-	-	-
chili	1			-	-	-	-
ginger	1	teaspoon	sliced	1.6	0.3554	0.0364	0.015
eggplant	1			-	-	-	-
salt	1	teaspoon		-	-	-	-
ponzu sauce	3	tablespoons		-	-	-	-
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5
chili bean paste	1/2	teaspoon		-	-	-	-

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

Cooking in progress....

Chili Salmon