RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.1169
Energy (kCal)	29.02
Carbohydrates (g)	7.167
Total fats (g)	0.0275
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0007
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)	0.0496
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)	0.0004
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0060
Proline (g)	0.0054
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)	0.0024
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.2012
Copper, Cu (mg)	0.0761
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0808
Total lipid (fat) (g)	0.0275
Vitamin K (phylloquinone) (g)	1.2150
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)	4.1575
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	86.3600
Energy (kcal)	29.0200
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)	0.0015
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	3.7414
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	13.4012
Lutein + zeaxanthin (g)	60.6325
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0052
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)	5.8575
Fatty acids, total saturated 16:0 (g)	0.0021
Carbohydrate, by difference (g)	7.1670
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0179
Tyrosine (g)	0.0026
Potassium, K (mg)	292.1250
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	4.7000
Serine (g)	0.0050
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0039
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)	0.0001
Histidine (g)	0.0026
Isoleucine (g)	0.0041
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.3158
Water (g)	32.2048
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)	47.9950
Sodium, Na (mg)	333.7625
Iron, Fe (mg)	1.8664
Energy (kJ)	121.2150
Ash (g)	0.7344
Caffeine (mg)	0.0000
Glycine (g)	0.0046
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)	0.0142
Fatty acids, total polyunsaturated (g)	0.0149
Vitamin E (alpha-tocopherol) (mg)	0.0703
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0316
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)	0.0056
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)	0.0126
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)	0.0283
Folate, food (g)	4.1575
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0015
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)	1.5992
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0026
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	37.2550
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0051
Glutamic acid (g)	0.0165
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	2.5900
Vitamin E, added (mg)	0.0000
Retinol (g)	0.3400
Leucine (g)	0.0066
Folate, DFE (g)	4.1575
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)	0.0938
Tryptophan (g)	0.0016
Threonine (g)	0.0046
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0117
Protein (g)	0.1169
Cryptoxanthin, beta (g)	3.5200
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0015
Betaine (mg)	0.0000
Phosphorus, P (mg)	23.0875
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 180°c, 350°F | 2. Mix together the honey, chili, worcestershire sauce, and vinegar. Add the sage and season with salt and pepper.Score the chicken breasts 3 times diagonally across, place in a non metallic, overnproof dish and cover with the honey mixture. Leave to marinade for 1 hour. | 3. Put the chicken in the oven and cook for 20-30 minutes, basting 2-3 times during cooking. The chicken is cooked when the juices run clear. | 4. When cooked, remove the chicken from the oven transfer to a plate and keep warm. | 5. Pour the juices and remaining sauce into a small saucepan, reduce by half. Serve the chicken with your choice of side dishes and pour the sauce over. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
clear honey	6	tablespoons		-	-	-	-
red chili pepper	2		deseeded chopped	2.5	0.5506	0.1169	0.0275
worcestershire sauce	2	tablespoons		26.52	6.6164	0.0	0.0
white wine vinegar	2	tablespoons		-	-	-	-
sage	1	tablespoon	chopped	-	-	-	-
salt black pepper			ground	-	-	-	-
chicken breast	4	boneless	skinless boneless	-	-	-	-

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

Cooking in progress....

Hot and Fiery Chicken