RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	156.7586
Energy (kCal)	2030.9949
Carbohydrates (g)	106.4252
Total fats (g)	106.898
Fatty acids, total saturated 20:0 (g)	0.0538
Fatty acids, total saturated 18:3 undifferentiated (g)	1.6546
Fatty acids, total polyunsaturated 17:1 (g)	0.0224
Fatty acids, total trans-monoenoic (g)	0.2239
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1513
Fatty acids, total saturated 4:0 (g)	2.8953
Fatty acids, total trans (g)	0.5863
Riboflavin (mg)	1.7133
Tocopherol, beta (mg)	0.0680
Lactose (g)	0.9951
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0312
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0017
Fatty acids, total saturated 18:0 (g)	9.0475
Tocopherol, delta (mg)	1.1652
Arginine (g)	6.3549
Proline (g)	9.2820
Fatty acids, total polyunsaturated 18:1 t (g)	0.2001
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	10.6849
Adjusted Protein (g)	0.0000
Cystine (g)	1.2308
Tocotrienol, beta (mg)	0.1021
Selenium, Se (g)	165.4730
Copper, Cu (mg)	0.7527
Maltose (g)	0.5103
Zinc, Zn (mg)	12.6661
Total lipid (fat) (g)	106.8980
Vitamin K (phylloquinone) (g)	228.7918
Cholesterol (mg)	443.9450
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.8193
Menaquinone-4 (g)	1.7860
Phytosterols (mg)	3.6095
Folate, total (g)	225.2879
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0094
Vitamin A, IU (IU)	8118.4816
Energy (kcal)	2030.9949
Fatty acids, total saturated 16:1 undifferentiated (g)	3.7867
Fatty acids, total saturated 14:1 (g)	0.0691
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	2.9171
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0318
Sugars, total (g)	27.3052
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	17.0380
Lutein + zeaxanthin (g)	4291.3808
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0548
Vitamin B-12, added (g)	0.0000
Valine (g)	6.2985
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)	270.1495
Fatty acids, total saturated 16:0 (g)	27.3591
Carbohydrate, by difference (g)	106.4252
Vitamin D (IU)	81.6466
Fructose (g)	10.4664
Fluoride, F (g)	0.3933
Aspartic acid (g)	9.6691
Tyrosine (g)	4.7746
Potassium, K (mg)	3278.5566
Fatty acids, total saturated 12:0 (g)	1.0966
Vitamin A, RAE (g)	996.7903
Serine (g)	4.9591
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	5.1041
Fatty acids, total trans-polyenoic 22:4 (g)	0.0043
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0219
Fatty acids, total saturated 22:0 (g)	0.0462
Fatty acids, total saturated 14:0 (g)	7.5262
Histidine (g)	3.8945
Isoleucine (g)	5.7390
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0521
Niacin (mg)	42.2435
Water (g)	968.9434
Fatty acids, total saturated 8:0 (g)	0.6751
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0096
Carotene, beta (g)	3450.2964
Sodium, Na (mg)	4383.3341
Iron, Fe (mg)	12.9566
Energy (kJ)	8492.4821
Ash (g)	24.1144
Caffeine (mg)	0.0000
Glycine (g)	4.4631
Fatty acids, total trans-polyenoic (g)	0.1242
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0383
Fatty acids, total saturated 18:2 undifferentiated (g)	11.7912
Fatty acids, total polyunsaturated (g)	13.8498
Vitamin E (alpha-tocopherol) (mg)	13.3901
Sucrose (g)	1.8797
Vitamin B-6 (mg)	2.4307
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.6158
Vitamin D (D2 + D3) (g)	1.8144
Vitamin D3 (cholecalciferol) (g)	0.9072
Lysine (g)	11.0633
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0119
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	57683.5095
Starch (g)	18.4300
Pantothenic acid (mg)	3.4920
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)	0.0793
Fatty acids, total trans-polyenoic 18:3i (g)	0.0017
Thiamin (mg)	0.5382
Folate, food (g)	203.1753
Fatty acids, total saturated 20:1 (g)	0.3883
Fatty acids, total monounsaturated (g)	31.3791
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	6.3112
Fatty acids, total polyunsaturated 16:1 t (g)	0.0238
Fatty acids, total polyunsaturated 17:0 (g)	0.0601
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	330.8164
Fatty acids, total polyunsaturated 16:1 c (g)	0.1140
Fatty acids, total saturated (g)	53.0117
Vitamin B-12 (g)	4.3401
Calcium, Ca (mg)	2110.3088
Fatty acids, total saturated 10:0 (g)	1.3521
Galactose (g)	0.2256
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	5.3958
Glutamic acid (g)	21.6154
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0009
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	707.5985
Leucine (g)	10.3408
Folate, DFE (g)	203.1753
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1225
Fiber, total dietary (g)	10.4402
Tryptophan (g)	1.2651
Threonine (g)	4.7548
Fatty acids, total polyunsaturated 18:1 c (g)	4.4781
Manganese, Mn (mg)	1.3538
Protein (g)	156.7586
Cryptoxanthin, beta (g)	1.1380
Fatty acids, total saturated 18:1 undifferentiated (g)	25.9851
Betaine (mg)	49.1470
Phosphorus, P (mg)	2232.0424
Tocopherol, gamma (mg)	3.6389

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Dice the chicken breast into 1/2-inch pieces and place into a large mixing bowl. Add spinach, tomatoes, ricotta, mozzarella, pepper and salt, and mix thoroughly. | 2. Arrange precooked pasta sheets on a cutting board and place two or three rounded tablespoons of filling mixture down the center of each pasta sheet and carefully roll pasta around filling in a cigar fashion. | 3. Place the rolled cannelloni, side by side, into an ovenproof shallow baking dish. Place Alfredo sauce and tomato sauce in bowl and mix until well incorporated. Pour sauce over cannelloni covering completely. | 4. Sprinkle grated Parmesan cheese over top of sauce. Cover with aluminum foil and bake at 350°F for approximately 20 minutes. | 5. Remove foil and continue to bake for an additional 20 minutes, or until an internal temperature of 165°F is reached. Remove from oven and serve family style or on individual plates garnished with fresh diced tomatoes, and basil or Italian parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	8	ounces	cooked	390.089	0.0	47.287	20.9786
spinach	1	ounce	chopped	6.5204	1.0291	0.8108	0.1106
sun tomato	1	ounce	sun-dried sliced	25.2167	0.0	5.61	0.1417
ricotta cheese	16	ounces		789.2499	13.7892	51.0744	58.8762
mozzarella cheese	3	ounces	shredded	275.5571	23.1502	11.5326	15.1982
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
salt	1	teaspoon		-	-	-	-
lasagna noodle	12	sheets		25.2167	0.0	5.61	0.1417
alfredo sauce	16	ounces		-	-	-	-
marinara sauce	16	ounces		226.7959	33.7019	6.3049	7.3028
parmesan cheese	3	ounces	grated	314.6794	34.0194	34.0194	4.2524

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

Cooking in progress....

Romano's Macaroni Grill Chicken Cannelloni