RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.6854
Energy (kCal)	301.495
Carbohydrates (g)	40.7243
Total fats (g)	14.1366
Fatty acids, total saturated 20:0 (g)	0.0559
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1281
Fatty acids, total polyunsaturated 17:1 (g)	0.0169
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)	0.1343
Tocopherol, beta (mg)	0.0148
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)	0.2643
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.7608
Proline (g)	0.1200
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1510
Adjusted Protein (g)	0.0000
Cystine (g)	0.0780
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	17.0552
Copper, Cu (mg)	0.3612
Maltose (g)	0.0000
Zinc, Zn (mg)	1.3996
Total lipid (fat) (g)	14.1366
Vitamin K (phylloquinone) (g)	10.1670
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)	0.0014
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	29.8350
Folate, total (g)	6.6500
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	11.7150
Energy (kcal)	301.4950
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1694
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0912
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.5843
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	43.3418
Lutein + zeaxanthin (g)	21.4875
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3492
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)	30.9150
Fatty acids, total saturated 16:0 (g)	1.6303
Carbohydrate, by difference (g)	40.7243
Vitamin D (IU)	0.0000
Fructose (g)	0.1678
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.5868
Tyrosine (g)	0.0972
Potassium, K (mg)	497.0425
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	0.0000
Serine (g)	0.2280
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2196
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)	0.0174
Fatty acids, total saturated 14:0 (g)	0.0003
Histidine (g)	0.1356
Isoleucine (g)	0.2604
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.8539
Water (g)	84.3733
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)	6.1525
Sodium, Na (mg)	20.8225
Iron, Fe (mg)	2.1278
Energy (kJ)	1260.8425
Ash (g)	1.8320
Caffeine (mg)	0.0000
Glycine (g)	0.2400
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)	1.5945
Fatty acids, total polyunsaturated (g)	1.7226
Vitamin E (alpha-tocopherol) (mg)	2.0561
Sucrose (g)	0.0656
Vitamin B-6 (mg)	1.4890
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)	0.3276
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)	0.7352
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)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2437
Folate, food (g)	6.6500
Fatty acids, total saturated 20:1 (g)	0.0420
Fatty acids, total monounsaturated (g)	9.8638
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0018
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0030
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	28.6582
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.9770
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	218.2500
Fatty acids, total saturated 10:0 (g)	0.0054
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1584
Glutamic acid (g)	0.9660
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)	0.3696
Folate, DFE (g)	6.6500
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)	2.5658
Tryptophan (g)	0.0792
Threonine (g)	0.1884
Fatty acids, total polyunsaturated 18:1 c (g)	0.0006
Manganese, Mn (mg)	2.0082
Protein (g)	7.6854
Cryptoxanthin, beta (g)	0.6100
Fatty acids, total saturated 18:1 undifferentiated (g)	9.6351
Betaine (mg)	0.0135
Phosphorus, P (mg)	184.8200
Tocopherol, gamma (mg)	0.1120

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Soak top and bottom of 3 1/4 quart clay cooker in water about 15 minutes; drain. | 2. Line bottom and sides of cooker with parchment paper. | 3. Combine olive oil, garlic and herbs in cooker. | 4. Rinse and pat dry chicken reserving neck and giblets for other use. | 5. Place chicken over garlic mixture. | 6. Drizzle with lemon juice. | 7. Sprinkle with salt and pepper. | 8. Place covered cooker in COLD oven. | 9. Set oven at 475 degrees F. | 10. Bake until chicken is tender and juices run clear when thigh is pierced, about 1 1/4 hours. | 11. Remove cover; bake until chicken is crisp and brown. | 12. 5 to 10 minutes. | 13. Carve chicken and spoon cooking liquid over chicken. | 14. Serve with garlic and french bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic	40	cloves	peeled	178.8	39.672	7.632000000000001	0.6
rosemary leaf	1/4	teaspoon	dried	-	-	-	-
thyme leaf	1/4	teaspoon	dried	-	-	-	-
sage leaf	1/8	teaspoon	crumbled	-	-	-	-
frying chicken	4 - 4 1/2			-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
salt				-	-	-	-
pepper				-	-	-	-
french bread			sliced	-	-	-	-

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

Cooking in progress....

Chicken with 40 Cloves of Garlic in a clay pot