DISH: KOREAN CHICKEN TERIYAKI SECTION/GROUP #: 3N1 – CLUSTER 1

Food Item ID # Wt CHO per 100g CHO CHON CHON Fat per Fat IRON per IRON Vit. C per Vit. C
content per content 100g content 100g content 100g content
100g
Chicken Thigh F107 0.0 19.8 7.7 0.9 4
Soy Sauce N023 84g 15.0 12.6 3.5 2.9 0.1 0.1 4.4 3.7 0 0
Red Pepper Paste FREE 14g 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0 0
White Sugar M046 70g 98.7 69.1 0.1 0.1 0.3 0.2 0.4 0.3 0 0
Tomato Ketchup N005 28g 29.8 8.3 1.6 0.4 0.6 0.2 1.2 0.3 7 2
Vinegar N029 28g 1.3 0.4 0.1 0.0 0.1 0.0 1.0 0.3 5 1
Onion D141 56g 10.8 6.0 1.7 1.0 0.3 0.2 0.6 0.3 5 3
Garlic D084 5g 24.6 1.2 7.0 0.4 0.3 0.0 1.2 0.1 7 0
Ginger N012 14g 8.5 1.2 1.1 0.2 0.8 0.1 2.7 0.4 4 1
Canola Oil USDA 50g 0.0 0.0 0.0 0.0 100.0 50.0 0.0 0.0 0 0

Total Weight of Dish: ______________ Total 98.8 5 50.8 5.4 7

Yield: Nut. Value
Portion size: _________________ per servings
Notes: RENI 14.6 2.8 14.0

% Adequacy
DISH: PORK BULGOGI SECTION/GROUP #: 3N1 – CLUSTER 1

Food Item ID # Wt CHO per 100g CHO CHON CHON Fat per Fat IRON per IRON Vit. C per Vit. C
content per conten 100g content 100g content 100g content
100g t
Pork Belly F147 810g 0.2 1.6 17.3 140.1 26.3 213.0 1.0 8.1 2 16
Onion (leek) D113 76g 4.6 3.5 2.4 1.8 0.7 0.5 7.2 5.5 24 18
Onion (white) D141 53g 10.5 5.6 1.7 0.9 0.3 0.2 0.6 0.3 5 3
Garlic D084 28g 24.6 6.9 7.0 2.0 0.3 0.1 1.2 0.3 7 2
Ginger N012 18g 8.5 1.5 1.1 0.2 0.8 0.1 3.0 0.5 4 1
Red Pepper Paste FF 125g 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0 0
Sesame seeds C043 42g 15.1 6.3 25.1 10.5 53.5 22.5 11.3 4.7 0 0
Soy Sauce N023 75g 15.0 11.3 3.5 2.6 0.1 0.1 4.4 3.3 0 0
Red Pepper USDA 8g 100 8.0 0.0 0.0 0.0 0.0 0.0 0.0 0 0
White Sugar M046 42g 99.9 42.0 0.0 0.0 0.0 0.0 0.0 0.0 0 0
Sesame Oil K009 62g 0.0 0.0 0.0 0.0 99.6 61.8 0.2 0.1 0 0
Rice A020 160g 29.7 47.5 2.1 3.4 0.2 0.3 0.6 1.0 0 0

Total 134.2 161.5 298.6 23.8 40

Total Weight of Dish: ______________ Nut. Value 56.17 19.2 30.13 3.3 0.5
Yield: 10 Servings per servings
Portion size: _________________ RENI 14.6 2.8 14.0
Notes: % Adequacy
DISH: CABBAGE SALAD SECTION/GROUP #: 3N1 – CLUSTER 1

Food Item ID # Wt CHO per CHO CHON CHON Fat per Fat IRON per IRON Vit. C per Vit. C
100g content per content 100g content 100g content 100g content
100g
Green Cabbage D035 920g 4.8 44.2 1.4 12.9 0.3 2.8 0.8 7.4 42 386
Red Cabbage D037 310g 6.0 18.6 1.6 5.0 0.2 0.6 0.6 1.9 44 136
Carrots D040 280g 10.5 24.4 1.5 4.2 0.4 1.1 2.1 5.9 8 22
Sesame Dressing - 504g 18.5 93.2 2.6 13.1 36.3 183.0 - - - -

Total 180.4 35.2 187.5 15.2 544

Total Weight of Dish: 720g Nut. Value 18.5 3.52 18.7 0.4 15.1
Yield: 36 Servings per servings
Portion Size: 20g Salad + 7g Dressing RENI 14.6 2.8 14.0
Notes: % Adequacy
DISH: FISH KATSU SECTION/GROUP #: 3N1 – CLUSTER 1

Food Item ID # Wt CHO per CHO CHON per CHON Fat per Fat IRON per IRON Vit. C per Vit. C
100g conte 100g content 100g content 100g content 100g content
nt
Cream Dory USDA 800g 0.0 0.0 17.0 136.0 4.0 32.0 2.0 16.0 0 0
Bread Crumbs USDA 250g 25.0 62.5 4.0 10.0 0.5 1.3 0.5 1.3 0 0
Chicken Egg H003 180g 2.8 5.0 12.4 22.3 11.0 19.8 295.0 531.0 0 0
Mayonnaise K007 220g 1.4 3.1 1.2 2.6 78.3 172.3 0.5 1.1 0 0
Canola Oil USDA 50g 0.0 0.0 0.0 0.0 100.0 50.0 0.0 0.0 0 0
Lemon Juice E040 30g 6.3 1.9 0.5 0.2 0.5 0.2 0.2 0.1 45 14
Onion D141 15g 10.5 1.6 1.7 0.3 0.1 0.0 0.6 0.1 5 1
Pickle Relish D286 30g 33.9 10.2 0.3 0.1 0.3 0.1 0.8 0.2 Tr Tr
All Purpose Flour USDA 250g 74.2 185.5 9.9 24.8 2.5 6.3 4.7 11.8 0 0
Rice A020 160g 29.7 47.5 2.1 3.4 0.3 0.5 0.6 1.0 0 0
Garlic D084 5g 24.6 1.2 7.0 0.4 0.0 0.0 1.2 0.1 7 0
Brown Sugar M042 45g 98.7 44.4 0.1 0.0 0.1 0.0 0.4 0.2 0 0

Total 362.9 200.1 282.5 562.9 15

Total Weight of Dish: ______________ Nut. Value 79.0 23.1 28.5 57.2 0.2
Yield: 10 Servings per servings
Portion size: _________________ RENI 14.6 2.8 14.0
Notes: % Adequacy
DISH: COFFEE JELLY SECTION/GROUP #: 3N1 – CLUSTER 1

Food Item ID # Wt CHO per 100g CHO CHON CHON Fat per Fat IRON per IRON Vit. C per Vit. C
conten per content 100g content 100g content 100g content
t 100g
Condensed Milk J025 600g 59.3 355.8 8.5 51.0 7.0 42.0 0.4 2.4 0 0
Instant Coffee Q012 50g 60.3 30.2 21.6 10.8 0.1 0.1 1.9 1.0 0 0
Heavy Cream J007 1000g 4.2 42.0 2.3 23.0 23.9 239.0 0.3 3.0 0 0
Gelatin, powder T007 38g 0.0 0.0 85.4 32.5 1.0 0.4 4.0 1.5 0 0

Total Weight of Dish: ______________ Total 428.0 117.3 281.5 7.9 0

Yield: 35 Servings Nut. Value 12.2 3.4 8.0 0.2 0
Portion size: ¼ cup per servings
Notes: RENI 14.6 2.8 14.0

% Adequacy
DISH: KOREAN FRIED CHICKEN SECTION/GROUP #: 3N1-Cluster 1

Food Item ID # Wt CHO per 100g CHO CHON CHON Fat per Fat IRON per IRON Vit. C per Vit. C
content per content 100g content 100g content 100g content
100g
Chicken Wing

Total
Total Weight of Dish: ______________ Nut. Value
Yield: _________________________ per servings
Portion size: _________________ RENI 14.6 2.8 14
Notes: % Adequacy