RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	13.6475
Energy (kCal)	480.8082
Carbohydrates (g)	105.443
Total fats (g)	2.3896
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1945
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)	0.0004
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2441
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)	0.0428
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.6702
Proline (g)	1.3186
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.6173
Adjusted Protein (g)	0.0000
Cystine (g)	0.3064
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	40.5002
Copper, Cu (mg)	0.7040
Maltose (g)	0.0000
Zinc, Zn (mg)	2.5302
Total lipid (fat) (g)	2.3896
Vitamin K (phylloquinone) (g)	92.6903
Cholesterol (mg)	0.5200
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0009
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	4.3690
Folate, total (g)	144.4477
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	12728.6902
Energy (kcal)	480.8082
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0292
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2300
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	10.4536
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0174
Vitamin C, total ascorbic acid (mg)	21.6470
Lutein + zeaxanthin (g)	3036.3905
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6233
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)	152.9232
Fatty acids, total saturated 16:0 (g)	0.4093
Carbohydrate, by difference (g)	105.4430
Vitamin D (IU)	0.0000
Fructose (g)	0.5736
Fluoride, F (g)	4.7086
Aspartic acid (g)	1.0048
Tyrosine (g)	0.3735
Potassium, K (mg)	901.9017
Fatty acids, total saturated 12:0 (g)	0.0039
Vitamin A, RAE (g)	635.3902
Serine (g)	0.5889
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6820
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)	0.0072
Histidine (g)	0.2894
Isoleucine (g)	0.4939
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	6.0474
Water (g)	1183.7999
Fatty acids, total saturated 8:0 (g)	0.0006
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)	6576.4325
Sodium, Na (mg)	1103.0650
Iron, Fe (mg)	5.7115
Energy (kJ)	2012.5525
Ash (g)	6.2401
Caffeine (mg)	0.0000
Glycine (g)	0.4957
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)	0.8920
Fatty acids, total polyunsaturated (g)	1.0885
Vitamin E (alpha-tocopherol) (mg)	1.8480
Sucrose (g)	2.2412
Vitamin B-6 (mg)	0.7084
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)	0.5534
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.7250
Starch (g)	0.8723
Pantothenic acid (mg)	0.8248
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)	0.3294
Folate, food (g)	144.4477
Fatty acids, total saturated 20:1 (g)	0.0048
Fatty acids, total monounsaturated (g)	0.4019
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)	0.0000
Choline, total (mg)	64.4035
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.4921
Vitamin B-12 (g)	0.0120
Calcium, Ca (mg)	258.3222
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.3081
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.5719
Glutamic acid (g)	3.1787
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	2121.0390
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.8897
Folate, DFE (g)	144.4477
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)	20.8805
Tryptophan (g)	0.1944
Threonine (g)	0.5518
Fatty acids, total polyunsaturated 18:1 c (g)	0.0037
Manganese, Mn (mg)	2.1965
Protein (g)	13.6475
Cryptoxanthin, beta (g)	0.1438
Fatty acids, total saturated 18:1 undifferentiated (g)	0.3437
Betaine (mg)	0.3592
Phosphorus, P (mg)	311.9835
Tocopherol, gamma (mg)	0.0377

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> UK >> Scottish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat all ingredients except leeks to boiling in large stockpot or Dutch oven. | 2. Reduce heat, cover and simmer 30 minutes. | 3. Add leeks. | 4. Bring back to a boil; reduce heat. | 5. Cover and simmer until thickest pieces of chicken are done, about 15 minutes. | 6. Remove chicken from broth and cool slightly; remove chicken from bones and skin. | 7. Skim fat from both and remove bay leaf. | 8. Cut chicken into 1 inch pieces and return to broth. | 9. Heat about 5 minutes; serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
frying chicken	2 1/2		cut	-	-	-	-
water	4	cups		0.0	0.0	0.0	0.0
carrot	1		sliced	25.01	5.8438	0.5673	0.1464
celery	1	stalk	sliced	10.24	1.9008	0.4416	0.1088
barley	1/2	cup		352.0	77.72	9.91	1.16
chicken bouillon	2	teaspoons		10.68	0.7204	0.6664	0.5552
salt	2	teaspoons		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
bay leaf	1			-	-	-	-
leek	1 1/2	cups	sliced	81.435	18.8903	2.0025	0.4005

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

Cooking in progress....

Cock-a-Leekie (Chicken and Leek Soup)