RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	15.7296
Energy (kCal)	651.0608
Carbohydrates (g)	127.377
Total fats (g)	7.0118
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1310
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.2626
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	0.4467
Tocopherol, delta (mg)	0.0300
Arginine (g)	1.2253
Proline (g)	0.6952
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.3051
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	39.2257
Copper, Cu (mg)	0.2430
Maltose (g)	0.0000
Zinc, Zn (mg)	1.9116
Total lipid (fat) (g)	7.0118
Vitamin K (phylloquinone) (g)	0.1500
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	30.3058
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	270.9717
Energy (kcal)	651.0608
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1084
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4175
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.4850
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	2.3408
Lutein + zeaxanthin (g)	251.9858
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.9788
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)	61.6533
Fatty acids, total saturated 16:0 (g)	1.6621
Carbohydrate, by difference (g)	127.3770
Vitamin D (IU)	41.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	1.5319
Tyrosine (g)	0.7456
Potassium, K (mg)	195.1750
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	80.0442
Serine (g)	0.9753
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8409
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.0291
Histidine (g)	0.3899
Isoleucine (g)	0.7210
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	4.1341
Water (g)	60.7911
Fatty acids, total saturated 8:0 (g)	0.0020
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	0.1325
Sodium, Na (mg)	71.0883
Iron, Fe (mg)	1.4545
Energy (kJ)	2723.8242
Ash (g)	1.5070
Caffeine (mg)	0.0000
Glycine (g)	0.6379
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	1.2748
Fatty acids, total polyunsaturated (g)	1.5582
Vitamin E (alpha-tocopherol) (mg)	0.7054
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.7774
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.7831
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.0689
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2398
Folate, food (g)	30.3058
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	2.5279
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	156.2892
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	2.1746
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	44.9483
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.8921
Glutamic acid (g)	2.5698
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0442
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	1.3140
Folate, DFE (g)	30.3058
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	3.9157
Tryptophan (g)	0.1973
Threonine (g)	0.6098
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	1.9113
Protein (g)	15.7296
Cryptoxanthin, beta (g)	5.3833
Fatty acids, total saturated 18:1 undifferentiated (g)	2.3948
Betaine (mg)	0.1500
Phosphorus, P (mg)	254.5467
Tocopherol, gamma (mg)	0.2500

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. Tenderize the meat and flatten to about ½-inch thickness. | 2. Season the pork with salt and pepper. | 3. Coat the meat with flour and shake off the excess. | 4. Dip the meat into the egg, then the breadcrumbs on a platter. | 5. Chill the meat in the freezer for 20 minutes or in the refrigerator for 2 hours- this chilling process gives the tonkatsu a crispy crust. | 6. In oil heated to 350°F, deep fry the meat until each side is light to medium golden brown. | 7. Drain the oil well and serve with the garnish. | 8. Slices of tomato will add some color. | 9. To tonkatsu-fry seafood or other types of meat, follow the same directions. | 10. In Japan a bowl of miso soup is usually served with this dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork sirloin roast	4	slices		-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
breadcrumb	2	cups		-	-	-	-
flour	1	cup		578.28	126.6054	9.401	2.2436
canola oil				-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
yellow mustard				-	-	-	-
steak sauce			mixed	-	-	-	-
lemon juice				-	-	-	-
cabbage	8	slices	well-drained	-	-	-	-

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

Cooking in progress....

Tonkatsu