RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.5875
Energy (kCal)	62.4718
Carbohydrates (g)	15.1865
Total fats (g)	0.1559
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0017
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)	0.0358
Tocopherol, beta (mg)	0.0061
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)	0.0017
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0571
Proline (g)	0.0337
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3626
Adjusted Protein (g)	0.0000
Cystine (g)	0.0508
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.1866
Copper, Cu (mg)	0.0293
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1574
Total lipid (fat) (g)	0.1559
Vitamin K (phylloquinone) (g)	8.0538
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0001
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0005
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.1868
Folate, total (g)	11.6192
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	10190.7275
Energy (kcal)	62.4718
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0013
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0124
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	12.0245
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0061
Vitamin C, total ascorbic acid (mg)	3.6006
Lutein + zeaxanthin (g)	156.1600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0430
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)	7.9855
Fatty acids, total saturated 16:0 (g)	0.0227
Carbohydrate, by difference (g)	15.1865
Vitamin D (IU)	0.0000
Fructose (g)	0.3395
Fluoride, F (g)	1.9520
Aspartic acid (g)	0.1190
Tyrosine (g)	0.0267
Potassium, K (mg)	200.8380
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	509.3545
Serine (g)	0.0335
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0379
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)	0.0001
Histidine (g)	0.0248
Isoleucine (g)	0.0478
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.6212
Water (g)	53.8821
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)	5053.8905
Sodium, Na (mg)	42.4268
Iron, Fe (mg)	0.2616
Energy (kJ)	262.3290
Ash (g)	0.6190
Caffeine (mg)	0.0000
Glycine (g)	0.0298
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)	0.0718
Fatty acids, total polyunsaturated (g)	0.0735
Vitamin E (alpha-tocopherol) (mg)	0.4026
Sucrose (g)	11.3158
Vitamin B-6 (mg)	0.0856
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0621
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)	0.6100
Starch (g)	0.8723
Pantothenic acid (mg)	0.1676
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)	0.0404
Folate, food (g)	11.6192
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0096
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)	0.0054
Choline, total (mg)	5.4607
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0284
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	21.4905
Fatty acids, total saturated 10:0 (g)	0.0035
Galactose (g)	0.0004
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0695
Glutamic acid (g)	0.2251
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	2120.9700
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0634
Folate, DFE (g)	11.6192
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)	1.7397
Tryptophan (g)	0.0076
Threonine (g)	0.1172
Fatty acids, total polyunsaturated 18:1 c (g)	0.0008
Manganese, Mn (mg)	0.1663
Protein (g)	0.5875
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0081
Betaine (mg)	0.2516
Phosphorus, P (mg)	21.8200
Tocopherol, gamma (mg)	0.0068

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. Peel and finely shred carrot and daikon. | 2. Put vegetables into large bowl; sprinkle with salt and let stand for 30 minutes. | 3. Gently squeeze out as much water as possible from vegetables. | 4. In a bowl, combine vinegar, soy sauce, ginger and sugar, stirring until sugar dissolves. | 5. add vegetables and refrigerate for 8 hours. | 6. Salad will keep for up to 1 week in sealed container in refrigerator. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	1			25.01	5.8438	0.5673	0.1464
daikon radish	1	piece		-	-	-	-
salt	1	teaspoon		-	-	-	-
rice vinegar	3	tablespoons		-	-	-	-
japanese soy sauce	1/2	teaspoon		-	-	-	-
ginger	1/8	teaspoon	peeled grated	-	-	-	-
sugar	2	teaspoons		36.708	9.1816	0.0	0.0

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

Cooking in progress....

Japanese Pickled Daikon and Carrot Salad