RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.884
Energy (kCal)	398.28
Carbohydrates (g)	6.47
Total fats (g)	39.744
Fatty acids, total saturated 20:0 (g)	0.1259
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2583
Fatty acids, total polyunsaturated 17:1 (g)	0.0533
Fatty acids, total trans-monoenoic (g)	0.3000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0174
Fatty acids, total saturated 4:0 (g)	0.2196
Fatty acids, total trans (g)	0.3708
Riboflavin (mg)	0.1924
Tocopherol, beta (mg)	0.0297
Lactose (g)	0.8760
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0060
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)	1.6885
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0198
Proline (g)	0.0906
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)	0.0045
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.4200
Copper, Cu (mg)	0.0897
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2960
Total lipid (fat) (g)	39.7440
Vitamin K (phylloquinone) (g)	17.5340
Cholesterol (mg)	38.7000
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)	59.6700
Folate, total (g)	9.2000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0117
Vitamin A, IU (IU)	445.8000
Energy (kcal)	398.2800
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6780
Fatty acids, total saturated 14:1 (g)	0.1032
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0198
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0027
Sugars, total (g)	3.4040
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0270
Vitamin C, total ascorbic acid (mg)	0.5000
Lutein + zeaxanthin (g)	1.6000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0510
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)	8.5000
Fatty acids, total saturated 16:0 (g)	6.2409
Carbohydrate, by difference (g)	6.4700
Vitamin D (IU)	18.9000
Fructose (g)	0.0000
Fluoride, F (g)	0.9000
Aspartic acid (g)	0.0627
Tyrosine (g)	0.0402
Potassium, K (mg)	196.7700
Fatty acids, total saturated 12:0 (g)	0.3150
Vitamin A, RAE (g)	124.9000
Serine (g)	0.0282
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0390
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)	0.0393
Fatty acids, total saturated 14:0 (g)	1.0121
Histidine (g)	0.0198
Isoleucine (g)	0.0438
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0564
Niacin (mg)	2.5536
Water (g)	164.7830
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)	21.6000
Sodium, Na (mg)	237.4400
Iron, Fe (mg)	0.5172
Energy (kJ)	1666.9300
Ash (g)	1.1670
Caffeine (mg)	0.0000
Glycine (g)	0.0198
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)	3.3503
Fatty acids, total polyunsaturated (g)	3.6530
Vitamin E (alpha-tocopherol) (mg)	4.1985
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1081
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)	0.0372
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)	0.1485
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)	0.0620
Folate, food (g)	9.2000
Fatty acids, total saturated 20:1 (g)	0.1099
Fatty acids, total monounsaturated (g)	23.3610
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)	0.0689
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	19.8410
Fatty acids, total polyunsaturated 16:1 c (g)	0.1641
Fatty acids, total saturated (g)	11.1514
Vitamin B-12 (g)	0.0480
Calcium, Ca (mg)	24.8700
Fatty acids, total saturated 10:0 (g)	0.2715
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0273
Glutamic acid (g)	0.1716
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0006
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	123.1000
Leucine (g)	0.0702
Folate, DFE (g)	9.2000
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)	0.0000
Tryptophan (g)	0.0198
Threonine (g)	0.0378
Fatty acids, total polyunsaturated 18:1 c (g)	2.1234
Manganese, Mn (mg)	0.0018
Protein (g)	4.8840
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	22.4074
Betaine (mg)	0.0270
Phosphorus, P (mg)	60.6000
Tocopherol, gamma (mg)	0.2961

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. Preheat the oven to 425°F | 2. Thoroughly wash the chicken and pat dry. | 3. Blanch the garlic cloves in boiling water for 3 minutes, then drain and push the cloves into the cavity of the chicken and plug with the parsley stalks. | 4. Rub the skin of the chicken with the vinegar, then with the olive oil. Sprinkle with salt and place on a trivet in the oven. Turn the heat down to 350F and cook for 1½ hours. | 5. Remove from the oven, take out the parsley stalks and reserve. Transfer the chicken to a plate and pour the juices and garlic into an oven tray. Return this to the oven for ten minutes to crisp up the garlic, then remove the tray from the oven and place straight onto the stovetop at a low heat. Pour in the white wine and chopped parsley and reduce by half. | 6. Now add the chicken stock, reduce by half and stir in the mustard and heavy cream. Serve the roast chicken with the mustard sauce, sauteed potatoes and braised spinach. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1			-	-	-	-
garlic	2	heads		-	-	-	-
parsley	1	bunch		-	-	-	-
white wine vinegar	1	tablespoon		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt	1/2	teaspoon		-	-	-	-
white wine	1/2	cup		-	-	-	-
chicken stock	2/3	cup		57.6	5.648	4.032	1.92
dijon mustard	1	teaspoon		-	-	-	-
heavy cream	2	tablespoons		102.0	0.8220000000000001	0.852	10.824000000000002
potato			sauteed	-	-	-	-
spinach			braised	-	-	-	-

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

Cooking in progress....

Garlic Roast Chicken