RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.1039
Energy (kCal)	480.1116
Carbohydrates (g)	0.7009
Total fats (g)	54.0456
Fatty acids, total saturated 20:0 (g)	0.2236
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4185
Fatty acids, total polyunsaturated 17:1 (g)	0.0675
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)	0.0056
Tocopherol, beta (mg)	0.0594
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)	1.0596
Tocopherol, delta (mg)	0.0092
Arginine (g)	0.0050
Proline (g)	0.0176
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0191
Adjusted Protein (g)	0.0000
Cystine (g)	0.0012
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0463
Copper, Cu (mg)	0.0080
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0305
Total lipid (fat) (g)	54.0456
Vitamin K (phylloquinone) (g)	40.5570
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)	0.0062
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	121.3700
Folate, total (g)	2.6703
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	40.3079
Energy (kcal)	480.1116
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6777
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0015
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0422
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.1025
Lutein + zeaxanthin (g)	43.9042
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0064
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)	2.9827
Fatty acids, total saturated 16:0 (g)	6.1047
Carbohydrate, by difference (g)	0.7009
Vitamin D (IU)	0.0000
Fructose (g)	0.0114
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0114
Tyrosine (g)	0.0033
Potassium, K (mg)	14.4429
Fatty acids, total saturated 12:0 (g)	0.0025
Vitamin A, RAE (g)	2.0160
Serine (g)	0.0035
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0051
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)	0.0697
Fatty acids, total saturated 14:0 (g)	0.0000
Histidine (g)	0.0016
Isoleucine (g)	0.0049
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0504
Water (g)	0.5059
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)	23.9472
Sodium, Na (mg)	1.3477
Iron, Fe (mg)	0.6844
Energy (kJ)	2008.9452
Ash (g)	0.0853
Caffeine (mg)	0.0000
Glycine (g)	0.0057
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)	5.2793
Fatty acids, total polyunsaturated (g)	5.6978
Vitamin E (alpha-tocopherol) (mg)	7.9351
Sucrose (g)	0.0091
Vitamin B-6 (mg)	0.0111
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)	0.0055
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)	0.0101
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)	0.0020
Folate, food (g)	2.6703
Fatty acids, total saturated 20:1 (g)	0.1679
Fatty acids, total monounsaturated (g)	39.4065
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)	0.0119
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.5354
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	7.4720
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	17.2917
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0027
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0056
Glutamic acid (g)	0.0110
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0086
Folate, DFE (g)	2.6703
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)	0.4321
Tryptophan (g)	0.0022
Threonine (g)	0.0037
Fatty acids, total polyunsaturated 18:1 c (g)	0.0071
Manganese, Mn (mg)	0.0550
Protein (g)	0.1039
Cryptoxanthin, beta (g)	0.2732
Fatty acids, total saturated 18:1 undifferentiated (g)	38.4928
Betaine (mg)	0.1538
Phosphorus, P (mg)	1.7273
Tocopherol, gamma (mg)	0.6931

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Eastern European >> Russian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat the oven to 350°F. | 2. Separate skin from the body of the chicken. | 3. In a bowl, mix olive oil, oregano, basil and salt. | 4. Rub 3/4 of the mixture between the skin and the meat of the chicken. Rub the rest into the skin. | 5. Put slices of lemon and cloves of garlic into the chicken. | 6. Stuff the bunch of the parsley into chicken's rear, stalk first, press it in firmly so that as much parsley as possible would get inside. You will still have a healthy bunch of leaves outside, that's fine. | 7. Pour the sea salt onto the cooking sheet, spread evenly, like sand on the beach. | 8. Place the chicken on the salt (with the back downwards). | 9. Bake for about one hour or until the skin is nicely crispy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1			-	-	-	-
sea salt	1 1/2 - 2			-	-	-	-
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
garlic clove	3			-	-	-	-
lemon	3	slices		-	-	-	-
parsley	1	bunch		-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
basil	1/2	teaspoon	dried	0.1016	0.0117	0.0139	0.0028
salt	1	teaspoon		-	-	-	-

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

Cooking in progress....

Parsley-Stuffed Chicken