RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.2732
Energy (kCal)	969.5832
Carbohydrates (g)	4.5767
Total fats (g)	108.1651
Fatty acids, total saturated 20:0 (g)	0.4471
Fatty acids, total saturated 18:3 undifferentiated (g)	0.8283
Fatty acids, total polyunsaturated 17:1 (g)	0.1350
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)	0.0101
Tocopherol, beta (mg)	0.1188
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)	2.1135
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0018
Proline (g)	0.0081
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.6053
Adjusted Protein (g)	0.0000
Cystine (g)	0.0008
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0892
Copper, Cu (mg)	0.0174
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0373
Total lipid (fat) (g)	108.1651
Vitamin K (phylloquinone) (g)	65.9573
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)	0.0064
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	239.2090
Folate, total (g)	12.2977
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	6.8052
Energy (kcal)	969.5832
Fatty acids, total saturated 16:1 undifferentiated (g)	1.3558
Fatty acids, total saturated 14:1 (g)	0.0013
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0006
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.5409
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	23.6070
Lutein + zeaxanthin (g)	11.7605
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0031
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)	4.6432
Fatty acids, total saturated 16:0 (g)	12.2036
Carbohydrate, by difference (g)	4.5767
Vitamin D (IU)	0.0000
Fructose (g)	0.6723
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.0081
Tyrosine (g)	0.0028
Potassium, K (mg)	71.5517
Fatty acids, total saturated 12:0 (g)	0.0011
Vitamin A, RAE (g)	0.1552
Serine (g)	0.0024
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0026
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)	0.1393
Fatty acids, total saturated 14:0 (g)	0.0014
Histidine (g)	0.0009
Isoleucine (g)	0.0021
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0621
Water (g)	56.3807
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)	2.3925
Sodium, Na (mg)	2.8850
Iron, Fe (mg)	0.7094
Energy (kJ)	4056.4675
Ash (g)	0.1539
Caffeine (mg)	0.0000
Glycine (g)	0.0025
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)	10.5543
Fatty acids, total polyunsaturated (g)	11.3833
Vitamin E (alpha-tocopherol) (mg)	15.5955
Sucrose (g)	0.2624
Vitamin B-6 (mg)	0.0298
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)	0.0014
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)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.0879
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)	0.0006
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0152
Folate, food (g)	12.2977
Fatty acids, total saturated 20:1 (g)	0.3359
Fatty acids, total monounsaturated (g)	78.8058
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0073
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0238
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	3.5000
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	14.9450
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	7.2872
Fatty acids, total saturated 10:0 (g)	0.0124
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0035
Glutamic acid (g)	0.0081
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0058
Folate, DFE (g)	12.2977
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)	0.3285
Tryptophan (g)	0.0003
Threonine (g)	0.0014
Fatty acids, total polyunsaturated 18:1 c (g)	0.0061
Manganese, Mn (mg)	0.0806
Protein (g)	0.2732
Cryptoxanthin, beta (g)	2.5838
Fatty acids, total saturated 18:1 undifferentiated (g)	76.9766
Betaine (mg)	0.1592
Phosphorus, P (mg)	5.7885
Tocopherol, gamma (mg)	0.9341

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Wash your chicken and pat it dry with paper towels. | 2. Combine the lemon juice, olive oil, salt, and pepper and stir them together well. If you're using a whole chicken, rub it all over with some of this mixture, making sure to rub plenty inside the body cavity, as well. If you're using cut-up chicken, put it in a large zip-lock bag, pour the marinade over the chicken and seal the bag. | 3. Let the chicken marinade for at least an hour, or as long as a day. | 4. At least 1 hour before you want to serve the chicken, pull it out of the bag. You can either grill your chicken or you can roast it in a 375 degree oven for about 1 hour. Either way, cook it until the juices run clear when it's pierced to the bone. | 5. Recipe from the book "500 Low-carb Recipes" by Dana Carpender. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	3 -4		-	-	-	-
lemon juice	1/4	cup	13.42	4.209	0.2135	0.1464
olive oil	1/2	cup	954.72	0.0	0.0	108.0
salt	1/2	teaspoon	-	-	-	-
pepper	1/4	teaspoon	1.4432	0.3677	0.0597	0.0187

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

Cooking in progress....

Greek Roasted Chicken