RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.6135
Energy (kCal)	115.2762
Carbohydrates (g)	21.3706
Total fats (g)	0.9663
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0231
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)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0243
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0940
Tocopherol, beta (mg)	0.0000
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)	0.1011
Tocopherol, delta (mg)	0.0092
Arginine (g)	0.0299
Proline (g)	0.0363
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4733
Adjusted Protein (g)	0.0000
Cystine (g)	0.0044
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	7.2988
Copper, Cu (mg)	0.1409
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6790
Total lipid (fat) (g)	0.9663
Vitamin K (phylloquinone) (g)	70.0993
Cholesterol (mg)	3.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0112
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.7490
Folate, total (g)	25.3137
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	406.2222
Energy (kcal)	115.2762
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0175
Fatty acids, total saturated 14:1 (g)	0.0010
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0058
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	6.6001
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	30.3482
Lutein + zeaxanthin (g)	264.7010
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0241
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)	21.7082
Fatty acids, total saturated 16:0 (g)	0.2178
Carbohydrate, by difference (g)	21.3706
Vitamin D (IU)	0.0000
Fructose (g)	0.5158
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.0441
Tyrosine (g)	0.0113
Potassium, K (mg)	598.4462
Fatty acids, total saturated 12:0 (g)	0.0245
Vitamin A, RAE (g)	25.5532
Serine (g)	0.0164
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0181
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)	0.0767
Histidine (g)	0.0080
Isoleucine (g)	0.0175
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.5525
Water (g)	88.8385
Fatty acids, total saturated 8:0 (g)	0.0090
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)	228.3920
Sodium, Na (mg)	675.7605
Iron, Fe (mg)	4.2000
Energy (kJ)	481.6280
Ash (g)	2.3092
Caffeine (mg)	0.0000
Glycine (g)	0.0192
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)	0.0453
Fatty acids, total polyunsaturated (g)	0.0691
Vitamin E (alpha-tocopherol) (mg)	0.3349
Sucrose (g)	0.2059
Vitamin B-6 (mg)	0.0885
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0145
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0215
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)	0.1102
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)	0.0005
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0659
Folate, food (g)	25.3137
Fatty acids, total saturated 20:1 (g)	0.0114
Fatty acids, total monounsaturated (g)	0.2425
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0055
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)	7.5906
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.5160
Vitamin B-12 (g)	0.1650
Calcium, Ca (mg)	206.5062
Fatty acids, total saturated 10:0 (g)	0.0284
Galactose (g)	0.0024
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0199
Glutamic acid (g)	0.0516
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.7790
Vitamin E, added (mg)	0.0000
Retinol (g)	6.3600
Leucine (g)	0.0306
Folate, DFE (g)	25.3137
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)	0.8961
Tryptophan (g)	0.0060
Threonine (g)	0.0139
Fatty acids, total polyunsaturated 18:1 c (g)	0.0126
Manganese, Mn (mg)	0.1850
Protein (g)	6.6135
Cryptoxanthin, beta (g)	3.5738
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2122
Betaine (mg)	0.1492
Phosphorus, P (mg)	148.4425
Tocopherol, gamma (mg)	0.3020

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Combine chicken with ground pepper, cheese, parsley, garlic, salt, oregano, lemon juice, Worcestershire sauce and wine in a shallow bowl. Marinate in the refrigerator for several hours (overnight is best). | 2. Preheat broiler. Remove chicken from marinade (save marinade) and place in a shallow pan. Broil 8 inches from heat, turning once, until chicken is no longer pink inside (about 15 minutes). | 3. In a small saucepan, bring marinade to a boil. Pour over chicken, toss and serve. Yummy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	5		skinless boneless cut	-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
parmesan cheese	3	tablespoons	grated	55.5	6.0	6.0	0.75
parsley	1	tablespoon		1.368	0.2405	0.1129	0.03
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
salt	1/4	teaspoon		-	-	-	-
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
worcestershire sauce	3	tablespoons		39.78	9.9246	0.0	0.0
white wine	1/4	cup		-	-	-	-

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

Cooking in progress....

Chicken Scampi I