RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.1448
Energy (kCal)	45.174
Carbohydrates (g)	10.5416
Total fats (g)	0.09
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0036
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)	0.0198
Tocopherol, beta (mg)	0.0000
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)	0.0000
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1141
Proline (g)	0.0180
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0117
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.5560
Copper, Cu (mg)	0.0542
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2102
Total lipid (fat) (g)	0.0900
Vitamin K (phylloquinone) (g)	0.3060
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)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	0.5400
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1.6200
Energy (kcal)	45.1740
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0000
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0137
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.7427
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	5.6160
Lutein + zeaxanthin (g)	2.8800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0524
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)	4.5920
Fatty acids, total saturated 16:0 (g)	0.0157
Carbohydrate, by difference (g)	10.5416
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0880
Tyrosine (g)	0.0146
Potassium, K (mg)	73.5140
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.0000
Serine (g)	0.0342
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0329
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)	0.0000
Histidine (g)	0.0203
Isoleucine (g)	0.0391
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1260
Water (g)	10.5458
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)	0.9000
Sodium, Na (mg)	3.1980
Iron, Fe (mg)	0.3230
Energy (kJ)	188.9600
Ash (g)	0.2778
Caffeine (mg)	0.0000
Glycine (g)	0.0360
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)	0.0412
Fatty acids, total polyunsaturated (g)	0.0448
Vitamin E (alpha-tocopherol) (mg)	0.0144
Sucrose (g)	4.5627
Vitamin B-6 (mg)	0.2223
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)	0.0491
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)	0.1073
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)	0.0360
Folate, food (g)	0.5400
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0020
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)	4.1760
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0160
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	33.1320
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0238
Glutamic acid (g)	0.1449
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)	0.0000
Leucine (g)	0.0554
Folate, DFE (g)	0.5400
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)	0.3780
Tryptophan (g)	0.0119
Threonine (g)	0.0283
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.3031
Protein (g)	1.1448
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0020
Betaine (mg)	0.0000
Phosphorus, P (mg)	27.5860
Tocopherol, gamma (mg)	0.0000

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. Bring the water to a boil. | 2. Add the tea leaves and allow to infuse for 3 minutes. | 3. Strain the liquid through a fine-meshed sieve into a bowl and return to the saucepan. | 4. Add the ginger, garlic, and vegetable stock, and return the liquid to a boil. | 5. Remove from the heat, discard the solids through a sieve, and reserve the liquid. | 6. Preheat the oven to 450°F. | 7. Salt and pepper the chicken inside and out. | 8. Place the chicken into a roasting pan, pour about ½ cup of the brewed tea over it and roast until the juices run clear, basting with tea mixture every 20 minutes or so. | 9. When it is done, skim the fat from the liquid in the pan. | 10. Remove the chicken to a cutting board, carve into 8 pieces, and place on a platter to keep warm. | 11. Reduce the basting liquid to coating consistency, adjusting the seasoning as desired (this dish tastes great with a generous addition of pepper). | 12. Add sugar to taste. | 13. Strain the sauce in the roasting pan through a fine-meshed sieve and place in a heated sauceboat. | 14. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roasting chicken	2 -3		washed drained	0.0	0.0	0.0	0.0
water	1	quart		-	-	-	-
darjeeling english breakfast tea leaf	1/2	cup		-	-	-	-
gingerroot	2		peeled sliced	-	-	-	-
garlic	6	cloves	peeled crushed	26.82	5.9508	1.1448	0.09
vegetable stock chicken	8	fluid		-	-	-	-
olive oil				-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-
turbinado sugar	1	teaspoon		18.354	4.5908	0.0	0.0

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

Cooking in progress....

Tea Jenny's Wonderful Roast Chicken