RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	20.8496
Energy (kCal)	506.8192
Carbohydrates (g)	55.5368
Total fats (g)	24.4199
Fatty acids, total saturated 20:0 (g)	0.0645
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2651
Fatty acids, total polyunsaturated 17:1 (g)	0.0279
Fatty acids, total trans-monoenoic (g)	0.0715
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0514
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0883
Riboflavin (mg)	0.3862
Tocopherol, beta (mg)	0.1094
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0048
Fatty acids, total polyunsaturated 24:1 c (g)	0.0005
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.9111
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.5109
Proline (g)	0.8510
Fatty acids, total polyunsaturated 18:1 t (g)	0.0662
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.5118
Adjusted Protein (g)	0.0000
Cystine (g)	0.2969
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	29.7938
Copper, Cu (mg)	0.4509
Maltose (g)	0.0000
Zinc, Zn (mg)	3.1137
Total lipid (fat) (g)	24.4199
Vitamin K (phylloquinone) (g)	168.3903
Cholesterol (mg)	42.5400
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0014
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1166
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	32.7440
Folate, total (g)	96.9297
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0062
Vitamin A, IU (IU)	43431.3492
Energy (kcal)	506.8192
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4892
Fatty acids, total saturated 14:1 (g)	0.0102
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1342
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0029
Sugars, total (g)	15.9147
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1205
Vitamin C, total ascorbic acid (mg)	28.4120
Lutein + zeaxanthin (g)	1149.8065
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0034
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4060
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0014
Magnesium, Mg (mg)	95.2032
Fatty acids, total saturated 16:0 (g)	3.5266
Carbohydrate, by difference (g)	55.5368
Vitamin D (IU)	0.0000
Fructose (g)	1.4243
Fluoride, F (g)	8.3886
Aspartic acid (g)	0.8258
Tyrosine (g)	0.2304
Potassium, K (mg)	1493.3007
Fatty acids, total saturated 12:0 (g)	0.0130
Vitamin A, RAE (g)	2174.5512
Serine (g)	0.3821
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4068
Fatty acids, total trans-polyenoic 22:4 (g)	0.0096
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0014
Fatty acids, total saturated 22:0 (g)	0.0208
Fatty acids, total saturated 14:0 (g)	0.0830
Histidine (g)	0.2322
Isoleucine (g)	0.3835
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0106
Niacin (mg)	8.9352
Water (g)	413.4500
Fatty acids, total saturated 8:0 (g)	0.0011
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0130
Carotene, beta (g)	21598.1865
Sodium, Na (mg)	1482.2610
Iron, Fe (mg)	4.1192
Energy (kJ)	2124.2785
Ash (g)	7.4128
Caffeine (mg)	0.0000
Glycine (g)	0.3541
Fatty acids, total trans-polyenoic (g)	0.0173
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0048
Fatty acids, total saturated 18:2 undifferentiated (g)	4.2616
Fatty acids, total polyunsaturated (g)	4.6336
Vitamin E (alpha-tocopherol) (mg)	3.9842
Sucrose (g)	10.4265
Vitamin B-6 (mg)	0.7642
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0006
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.4315
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0086
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	2.6750
Starch (g)	20.9918
Pantothenic acid (mg)	1.4086
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)	0.0110
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3727
Folate, food (g)	96.9297
Fatty acids, total saturated 20:1 (g)	0.0989
Fatty acids, total monounsaturated (g)	13.5818
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.0146
Fatty acids, total polyunsaturated 16:1 t (g)	0.0053
Fatty acids, total polyunsaturated 17:0 (g)	0.0222
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.1565
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	49.3303
Fatty acids, total polyunsaturated 16:1 c (g)	0.2328
Fatty acids, total saturated (g)	4.6728
Vitamin B-12 (g)	0.8232
Calcium, Ca (mg)	168.6102
Fatty acids, total saturated 10:0 (g)	0.0021
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0090
Alanine (g)	0.4995
Glutamic acid (g)	2.4692
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0014
Carotene, alpha (g)	8901.1890
Vitamin E, added (mg)	0.0000
Retinol (g)	4.8000
Leucine (g)	0.6114
Folate, DFE (g)	92.1297
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0173
Fiber, total dietary (g)	12.0543
Tryptophan (g)	0.0978
Threonine (g)	0.6490
Fatty acids, total polyunsaturated 18:1 c (g)	2.6226
Manganese, Mn (mg)	2.0496
Protein (g)	20.8496
Cryptoxanthin, beta (g)	0.1438
Fatty acids, total saturated 18:1 undifferentiated (g)	12.9415
Betaine (mg)	22.9287
Phosphorus, P (mg)	408.1765
Tocopherol, gamma (mg)	0.7630

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 rice according to package directions & set aside. | 2. Mix flour, sea salt and pepper in shallow pie dish or plate. Dredge chicken & fully coat. | 3. Fry bacon until crisp and set aside. | 4. In same skillet, heat 1 T olive oil and brown chicken in it. Transfer to baking dish. | 5. Saute onions & mushrooms until tender. Turn off heat. | 6. Tear bacon into small pieces & place in skillet. Add all other ingredients (except fleur de sel & 1 T parsley) and stir to loosely mix. Pour over chicken in baking dish. | 7. Cover with foil & bake at 350F for 30 minutes or until cooked through. | 8. Remove bay leaf, sprinkle with remaining parsley & fleur de sel, & serve over brown rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	2		boneless skinless	-	-	-	-
wheat flour	1/4	cup		102.0	21.590999999999998	3.963	0.75
sea salt	1	teaspoon	coarse	-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
turkey bacon	3	slices		108.48	0.9072	7.6512	8.1264
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
white pearl onion	1/4	cup		-	-	-	-
shallot	1/4	cup	chopped	28.8	6.72	1.0	0.04
mushroom	1/4		sliced	-	-	-	-
carrot	2		julienned	104.96	24.5248	2.3808	0.6144
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
burgundy wine	1/2	cup		-	-	-	-
garlic clove	1			-	-	-	-
thyme leaf	1/4	teaspoon		-	-	-	-
bay leaf	1/2			-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

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

Cooking in progress....

Coq Au Vin De Bourgogne (Burgundy Braised Chicken)