RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	92.5266
Energy (kCal)	426.4576
Carbohydrates (g)	2.8668
Total fats (g)	2.5254
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0904
Fatty acids, total polyunsaturated 17:1 (g)	0.0003
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2357
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.7359
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0544
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)	0.1650
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1609
Proline (g)	0.1638
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1180
Adjusted Protein (g)	0.0000
Cystine (g)	0.0396
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	77.3246
Copper, Cu (mg)	1.1557
Maltose (g)	0.0000
Zinc, Zn (mg)	4.8772
Total lipid (fat) (g)	2.5254
Vitamin K (phylloquinone) (g)	0.4677
Cholesterol (mg)	226.6672
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0007
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0040
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.4940
Folate, total (g)	72.7142
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	453.8744
Energy (kcal)	426.4576
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0686
Fatty acids, total saturated 14:1 (g)	0.0006
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0326
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1043
Sugars, total (g)	0.1890
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0126
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1496
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1136
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)	118.1989
Fatty acids, total saturated 16:0 (g)	0.4369
Carbohydrate, by difference (g)	2.8668
Vitamin D (IU)	0.0000
Fructose (g)	0.0320
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.2551
Tyrosine (g)	0.0825
Potassium, K (mg)	1205.6290
Fatty acids, total saturated 12:0 (g)	0.0012
Vitamin A, RAE (g)	136.0363
Serine (g)	0.1287
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1186
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)	0.0099
Histidine (g)	0.0593
Isoleucine (g)	0.1079
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.8626
Water (g)	378.8144
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)	0.3240
Sodium, Na (mg)	2066.5134
Iron, Fe (mg)	7.1671
Energy (kJ)	1782.7158
Ash (g)	10.4012
Caffeine (mg)	0.0000
Glycine (g)	0.1039
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)	0.2372
Fatty acids, total polyunsaturated (g)	0.8716
Vitamin E (alpha-tocopherol) (mg)	2.2667
Sucrose (g)	0.0356
Vitamin B-6 (mg)	0.6027
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0005
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1262
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)	0.1036
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)	0.5554
Folate, food (g)	72.7142
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.4357
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)	0.0432
Choline, total (mg)	301.2649
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.6459
Vitamin B-12 (g)	4.5333
Calcium, Ca (mg)	547.5465
Fatty acids, total saturated 10:0 (g)	0.0281
Galactose (g)	0.0034
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0990
Glutamic acid (g)	0.5195
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)	136.0003
Leucine (g)	0.1810
Folate, DFE (g)	72.7142
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)	0.5098
Tryptophan (g)	0.0334
Threonine (g)	0.0919
Fatty acids, total polyunsaturated 18:1 c (g)	0.0064
Manganese, Mn (mg)	0.9252
Protein (g)	92.5266
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.3629
Betaine (mg)	9.5972
Phosphorus, P (mg)	872.1459
Tocopherol, gamma (mg)	0.0542

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. Bring seasoning ingredients to a boil in a small saucepan and let cool. | 2. Bring sauce to a boil in a small saucepan and let cool. | 3. Grill eggplants whole on a wire rack on grill until they are soft and feel tender. | 4. Test with your finger or a toothpick to see how soft it is. | 5. Place in cold water to cool; then peel and pat dry. | 6. Put eggplant in seasoning liquid; allow to sit for at least 10 minutes. | 7. Remove eggplant and cut into bite-size pieces. | 8. Place eggplant into serving dish; top with some sauce and a few bonito flakes; serve at room temperature or chilled. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
japanese eggplant	1	lb		403.4676	0.0	89.7602	2.2667
bonito flake	1/4	cup		403.4676	0.0	89.7602	2.2667
dashi	1 2/3	2/3		403.4676	0.0	89.7602	2.2667
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
mirin	1	teaspoon		403.4676	0.0	89.7602	2.2667
dashi	1/2	cup		403.4676	0.0	89.7602	2.2667
dark soy sauce	3	tablespoons		403.4676	0.0	89.7602	2.2667
mirin	2	teaspoons		403.4676	0.0	89.7602	2.2667
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763

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

Cooking in progress....

Japanese Grilled Eggplant (Aubergine) (Yaki Nasu)