RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	185.764
Energy (kCal)	1081.216
Carbohydrates (g)	9.0906
Total fats (g)	29.7705
Fatty acids, total saturated 20:0 (g)	0.0141
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3025
Fatty acids, total polyunsaturated 17:1 (g)	0.0195
Fatty acids, total trans-monoenoic (g)	0.3000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.4889
Fatty acids, total saturated 4:0 (g)	0.2196
Fatty acids, total trans (g)	0.3708
Riboflavin (mg)	1.5703
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.8760
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.1148
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)	1.9947
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.8121
Proline (g)	0.3345
Fatty acids, total polyunsaturated 18:1 t (g)	0.2673
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.1125
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	153.2380
Copper, Cu (mg)	2.7570
Maltose (g)	0.0000
Zinc, Zn (mg)	10.5333
Total lipid (fat) (g)	29.7705
Vitamin K (phylloquinone) (g)	1.8667
Cholesterol (mg)	487.2344
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0366
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	167.0861
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0117
Vitamin A, IU (IU)	1368.7404
Energy (kcal)	1081.2160
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3760
Fatty acids, total saturated 14:1 (g)	0.1032
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1962
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.2112
Sugars, total (g)	0.9864
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0270
Vitamin C, total ascorbic acid (mg)	2.5208
Lutein + zeaxanthin (g)	0.4858
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.2992
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3495
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0009
Magnesium, Mg (mg)	212.5870
Fatty acids, total saturated 16:0 (g)	4.8945
Carbohydrate, by difference (g)	9.0906
Vitamin D (IU)	18.9000
Fructose (g)	0.0000
Fluoride, F (g)	0.9000
Aspartic acid (g)	0.5586
Tyrosine (g)	0.2640
Potassium, K (mg)	2244.1331
Fatty acids, total saturated 12:0 (g)	0.3150
Vitamin A, RAE (g)	396.2448
Serine (g)	0.3195
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3222
Fatty acids, total trans-polyenoic 22:4 (g)	0.0030
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0027
Fatty acids, total saturated 22:0 (g)	0.0045
Fatty acids, total saturated 14:0 (g)	1.0534
Histidine (g)	0.1770
Isoleucine (g)	0.2736
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0564
Niacin (mg)	11.7745
Water (g)	733.9078
Fatty acids, total saturated 8:0 (g)	0.1152
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0024
Carotene, beta (g)	21.7325
Sodium, Na (mg)	646.9230
Iron, Fe (mg)	13.5029
Energy (kJ)	4520.2518
Ash (g)	12.5522
Caffeine (mg)	0.0000
Glycine (g)	0.3858
Fatty acids, total trans-polyenoic (g)	0.0708
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0006
Fatty acids, total saturated 18:2 undifferentiated (g)	6.8864
Fatty acids, total polyunsaturated (g)	8.3279
Vitamin E (alpha-tocopherol) (mg)	4.8159
Sucrose (g)	0.0000
Vitamin B-6 (mg)	1.1467
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1827
Vitamin D (D2 + D3) (g)	0.4800
Vitamin D3 (cholecalciferol) (g)	0.4800
Lysine (g)	0.2085
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0123
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.3651
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)	0.1059
Fatty acids, total trans-polyenoic 18:3i (g)	0.0012
Thiamin (mg)	1.4807
Folate, food (g)	167.0861
Fatty acids, total saturated 20:1 (g)	0.0396
Fatty acids, total monounsaturated (g)	8.9668
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2622
Fatty acids, total polyunsaturated 16:1 t (g)	0.0327
Fatty acids, total polyunsaturated 17:0 (g)	0.0630
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	594.5999
Fatty acids, total polyunsaturated 16:1 c (g)	0.1641
Fatty acids, total saturated (g)	10.0794
Vitamin B-12 (g)	9.1147
Calcium, Ca (mg)	1216.8174
Fatty acids, total saturated 10:0 (g)	0.2715
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3066
Glutamic acid (g)	1.3632
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0006
Carotene, alpha (g)	0.0442
Vitamin E, added (mg)	0.0000
Retinol (g)	393.5006
Leucine (g)	0.4794
Folate, DFE (g)	167.0861
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0696
Fiber, total dietary (g)	2.9137
Tryptophan (g)	0.1368
Threonine (g)	0.2595
Fatty acids, total polyunsaturated 18:1 c (g)	2.1234
Manganese, Mn (mg)	0.4402
Protein (g)	185.7640
Cryptoxanthin, beta (g)	0.8833
Fatty acids, total saturated 18:1 undifferentiated (g)	8.4218
Betaine (mg)	0.0000
Phosphorus, P (mg)	1875.7104
Tocopherol, gamma (mg)	0.0720

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Cut chicken into serving pieces. | 2. Salt and pepper pieces, and dust with flour. | 3. Melt butter in a large heavy pot and brown the chicken on all sides. | 4. Cover the pot and allow the chicken to cook for 45 minutes on a slow fire. | 5. Cut the endive fine and place around the chicken. | 6. Removing the inner core of the endive will reduce some of the bitterness. | 7. Allow to cook for an additional 15 minutes. | 8. Check the chicken for doneness (juices should run clear). | 9. Add the cream and bring again to a simmer, briefly. | 10. Add the lemon juice just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1		-	-	-	-
belgian endive	2	lbs	806.9352	0.0	179.5204	4.5333
butter	2	tablespoons	171.0	7.857	5.343	14.4
heavy cream	1/4	cup	102.0	0.8220000000000001	0.852	10.824000000000002
lemon	1		1.2808	0.4116	0.0486	0.0132
flour			-	-	-	-
salt pepper			806.9352	0.0	179.5204	4.5333

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

Cooking in progress....

Chicken with Belgian Endive (kip met witloof)