RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	18.338
Energy (kCal)	132.7285
Carbohydrates (g)	12.6364
Total fats (g)	0.7011
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0227
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)	0.0442
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1615
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0102
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)	0.0380
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0768
Proline (g)	0.0560
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.9200
Adjusted Protein (g)	0.0000
Cystine (g)	0.0192
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	16.6640
Copper, Cu (mg)	0.2957
Maltose (g)	0.0448
Zinc, Zn (mg)	1.1119
Total lipid (fat) (g)	0.7011
Vitamin K (phylloquinone) (g)	126.5490
Cholesterol (mg)	42.5000
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)	0.3800
Folate, total (g)	26.6170
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	969.2240
Energy (kcal)	132.7285
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0141
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0218
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0196
Sugars, total (g)	2.0253
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	13.6120
Lutein + zeaxanthin (g)	422.6360
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0280
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0618
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)	31.0162
Fatty acids, total saturated 16:0 (g)	0.1304
Carbohydrate, by difference (g)	12.6364
Vitamin D (IU)	0.0000
Fructose (g)	0.9360
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1826
Tyrosine (g)	0.0479
Potassium, K (mg)	407.3890
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	69.6560
Serine (g)	0.0613
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0633
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)	0.0033
Histidine (g)	0.0308
Isoleucine (g)	0.0474
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.7828
Water (g)	86.4360
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)	528.2640
Sodium, Na (mg)	71.6160
Iron, Fe (mg)	2.1789
Energy (kJ)	554.9955
Ash (g)	1.6966
Caffeine (mg)	0.0000
Glycine (g)	0.0527
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)	0.0922
Fatty acids, total polyunsaturated (g)	0.2172
Vitamin E (alpha-tocopherol) (mg)	1.1809
Sucrose (g)	0.0480
Vitamin B-6 (mg)	0.1865
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)	0.0557
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)	4602.2400
Starch (g)	0.0352
Pantothenic acid (mg)	0.1340
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)	0.1317
Folate, food (g)	26.6170
Fatty acids, total saturated 20:1 (g)	0.0002
Fatty acids, total monounsaturated (g)	0.1517
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)	62.9609
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1722
Vitamin B-12 (g)	0.8500
Calcium, Ca (mg)	117.5622
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0692
Glutamic acid (g)	0.4655
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	4.6400
Vitamin E, added (mg)	0.0000
Retinol (g)	25.5000
Leucine (g)	0.0840
Folate, DFE (g)	26.6170
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)	1.1558
Tryptophan (g)	0.0155
Threonine (g)	0.0514
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.1797
Protein (g)	18.3380
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1373
Betaine (mg)	0.0640
Phosphorus, P (mg)	180.5388
Tocopherol, gamma (mg)	0.1235

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. Cook the diced potatoes in a large pan of boiling, salted water for 10-15 minutes until tender. | 2. Meanwhile, heat 1 tablespoon of the oil in a large pan. Dust the chicken thighs with seasoned flour and cook in the pan for 1-2 minutes on each side. | 3. Add the onion and bacon and cook for 2-3 minutes, then add the mushrooms and garlic and stir-fry for a further 2 minutes until well browned. Pour over the brandy and carefully ignite. | 4. When the flames have subsided, pour in the red wine and bring to the boil. | 5. Add the thyme and tomato paste and simmer gently for 15 minutes until the chicken is cooked. | 6. Mix the cornstarch to a smooth paste with a little water and stir it in, return to the boil and cook for a minute or so, stirring until thickened; season to taste. | 7. Drain the potatoes and mash well. Stir in the remaining olive oil and the parsley; season to taste. | 8. Divide among the serving plates and spoon over the coq au vin. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1 2/3		diced	-	-	-	-
olive oil	4 -5	tablespoons		0.0	0.0	0.0	0.0
chicken thigh	6	boneless	skinless boneless	-	-	-	-
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
salt pepper				75.65	0.0	16.83	0.425
white pearl onion	8		quartered	75.65	0.0	16.83	0.425
streaky bacon	4	slices	smoked cut	75.65	0.0	16.83	0.425
button mushroom	3	ounces	quartered	75.65	0.0	16.83	0.425
garlic clove	1		crushed	75.65	0.0	16.83	0.425
brandy	2	tablespoons		75.65	0.0	16.83	0.425
red wine	1 1/4	1/4		-	-	-	-
thyme	2	sprigs		-	-	-	-
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
cornstarch	1/2	teaspoon		5.08	1.2169	0.0035	0.0007
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
salt pepper				75.65	0.0	16.83	0.425

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

Cooking in progress....

Lightning Coq Au Vin