RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	34.0494
Energy (kCal)	517.9369
Carbohydrates (g)	18.517
Total fats (g)	35.5462
Fatty acids, total saturated 20:0 (g)	0.1118
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2873
Fatty acids, total polyunsaturated 17:1 (g)	0.0338
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0737
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.5548
Tocopherol, beta (mg)	0.0297
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0170
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)	0.8828
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.6459
Proline (g)	0.2438
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	2.2680
Glucose (dextrose) (g)	4.1282
Adjusted Protein (g)	0.0000
Cystine (g)	0.0817
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	30.6188
Copper, Cu (mg)	0.7860
Maltose (g)	0.0000
Zinc, Zn (mg)	3.4022
Total lipid (fat) (g)	35.5462
Vitamin K (phylloquinone) (g)	16.6757
Cholesterol (mg)	70.8333
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0005
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	70.1700
Folate, total (g)	65.0084
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	153.4217
Energy (kcal)	517.9369
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3817
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.4536
Methionine (g)	0.1270
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0326
Sugars, total (g)	5.7950
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0280
Vitamin C, total ascorbic acid (mg)	7.1472
Lutein + zeaxanthin (g)	3.5625
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0468
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3283
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)	72.7179
Fatty acids, total saturated 16:0 (g)	3.8440
Carbohydrate, by difference (g)	18.5170
Vitamin D (IU)	20.4116
Fructose (g)	0.9589
Fluoride, F (g)	0.7700
Aspartic acid (g)	0.6530
Tyrosine (g)	0.2102
Potassium, K (mg)	840.3689
Fatty acids, total saturated 12:0 (g)	0.0001
Vitamin A, RAE (g)	42.9500
Serine (g)	0.3247
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2850
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)	0.0348
Fatty acids, total saturated 14:0 (g)	0.0237
Histidine (g)	0.1519
Isoleucine (g)	0.2506
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	6.9293
Water (g)	280.4910
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)	0.7508
Sodium, Na (mg)	121.0299
Iron, Fe (mg)	3.1270
Energy (kJ)	2164.1969
Ash (g)	3.5335
Caffeine (mg)	0.0000
Glycine (g)	0.3649
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)	5.7903
Fatty acids, total polyunsaturated (g)	6.2509
Vitamin E (alpha-tocopherol) (mg)	4.6044
Sucrose (g)	0.7149
Vitamin B-6 (mg)	0.6109
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.4536
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2650
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)	1.8979
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)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4128
Folate, food (g)	65.0084
Fatty acids, total saturated 20:1 (g)	0.0941
Fatty acids, total monounsaturated (g)	22.5526
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0006
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0059
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	96.6935
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	4.9478
Vitamin B-12 (g)	1.4167
Calcium, Ca (mg)	249.1097
Fatty acids, total saturated 10:0 (g)	0.0010
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3437
Glutamic acid (g)	1.5475
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)	42.5000
Leucine (g)	0.4364
Folate, DFE (g)	65.0084
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)	5.4351
Tryptophan (g)	0.0808
Threonine (g)	0.2775
Fatty acids, total polyunsaturated 18:1 c (g)	0.0002
Manganese, Mn (mg)	0.5703
Protein (g)	34.0494
Cryptoxanthin, beta (g)	0.2033
Fatty acids, total saturated 18:1 undifferentiated (g)	22.0399
Betaine (mg)	0.0970
Phosphorus, P (mg)	515.5124
Tocopherol, gamma (mg)	0.2241

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. Preheat the oven to 375 F degrees. | 2. Fry the chicken joints in the oil and butter until browned. | 3. Put them aside in a casserole dish. | 4. Make a sauce by adding the chopped onion to the oil and butter in the pan and fry for 2-3 minutes. | 5. Add the mushrooms, parsley, lemon juice, Southern Comfort and seasonings. | 6. Stir well and cook for a further 3 minutes before pouring the sauce over the chicken joints. | 7. Cover and cook in the 375°F oven for about an hour. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken leg thigh	4			126.0833	0.0	28.05	0.7083
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
mushroom	4	ounces		38.5553	7.6997	2.5401	0.5557
parsley			chopped	-	-	-	-
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
southern comfort	5	ounces		126.0833	0.0	28.05	0.7083
salt black pepper				126.0833	0.0	28.05	0.7083

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

Cooking in progress....

Southern Comfort Chicken