RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.0301
Energy (kCal)	52.765
Carbohydrates (g)	13.3122
Total fats (g)	0.8063
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0653
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)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0591
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)	0.0793
Tocopherol, delta (mg)	0.0552
Arginine (g)	0.0720
Proline (g)	0.3000
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1471
Adjusted Protein (g)	0.0000
Cystine (g)	0.0262
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.9462
Copper, Cu (mg)	0.2266
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3414
Total lipid (fat) (g)	0.8063
Vitamin K (phylloquinone) (g)	59.8926
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0583
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	25.6240
Folate, total (g)	18.4190
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	227.2540
Energy (kcal)	52.7650
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0119
Fatty acids, total saturated 14:1 (g)	0.0022
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0216
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3337
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1173
Vitamin C, total ascorbic acid (mg)	0.5086
Lutein + zeaxanthin (g)	176.3520
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1134
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)	41.3450
Fatty acids, total saturated 16:0 (g)	0.1538
Carbohydrate, by difference (g)	13.3122
Vitamin D (IU)	0.0000
Fructose (g)	0.0995
Fluoride, F (g)	4.7196
Aspartic acid (g)	0.2621
Tyrosine (g)	0.0862
Potassium, K (mg)	270.3580
Fatty acids, total saturated 12:0 (g)	0.0278
Vitamin A, RAE (g)	11.3080
Serine (g)	0.0774
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0913
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)	0.0064
Histidine (g)	0.0316
Isoleucine (g)	0.0793
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.4516
Water (g)	3.4674
Fatty acids, total saturated 8:0 (g)	0.0141
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)	103.2000
Sodium, Na (mg)	4.7020
Iron, Fe (mg)	3.6610
Energy (kJ)	220.6360
Ash (g)	1.1318
Caffeine (mg)	0.0000
Glycine (g)	0.0946
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)	0.1483
Fatty acids, total polyunsaturated (g)	0.2351
Vitamin E (alpha-tocopherol) (mg)	1.2391
Sucrose (g)	0.0574
Vitamin B-6 (mg)	0.1085
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0017
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0661
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0210
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	2.7600
Starch (g)	0.0000
Pantothenic acid (mg)	0.2621
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)	0.0261
Folate, food (g)	18.4190
Fatty acids, total saturated 20:1 (g)	0.0008
Fatty acids, total monounsaturated (g)	0.1647
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)	3.4974
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.3334
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	162.3430
Fatty acids, total saturated 10:0 (g)	0.0055
Galactose (g)	0.0297
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1179
Glutamic acid (g)	0.2596
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	2.8560
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1909
Folate, DFE (g)	18.4190
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)	6.2811
Tryptophan (g)	0.0211
Threonine (g)	0.0553
Fatty acids, total polyunsaturated 18:1 c (g)	0.1320
Manganese, Mn (mg)	2.0756
Protein (g)	2.0301
Cryptoxanthin, beta (g)	3.8700
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1494
Betaine (mg)	1.8162
Phosphorus, P (mg)	31.8060
Tocopherol, gamma (mg)	2.3705

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. Position rack in upper third of oven; heat to 425°F Lightly grease 1 large roasting pan or 2 baking dishes with oil. Open chickens and put them, skin-side up, into pan. | 2. In a small bowl, mix together mustard, black pepper, marjoram or oregano or sage, rosemary and red pepper flakes. Spread mustard mixture over chickens, distributing mixture evenly; season with salt. Drizzle each chicken with 1 teaspoon oil. | 3. Bake chickens for 20 minutes. Sprinkle olives over chicken, add wine to pan and continue baking until skin is golden and chicken is cooked through, about 30 to 35 minutes more. | 4. Transfer pan to a wire rack, tent with tin foil and let chickens rest for 5 minutes, spooning juices over the top. Serve with juices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil				-	-	-	-
chicken	2			-	-	-	-
dijon mustard	2	tablespoons		-	-	-	-
black pepper	2	tablespoons	ground	34.638000000000005	8.8251	1.4338	0.4499
oregano	2	tablespoons	chopped	15.9	4.1352	0.54	0.2568
rosemary	1	tablespoon	chopped	2.227	0.3519	0.0563	0.0996
red pepper flake	1	teaspoon		-	-	-	-
sea salt			coarse	-	-	-	-
black olive	1	cup	pitted	-	-	-	-
white wine	1	cup		-	-	-	-

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

Cooking in progress....

Spicy Chicken With Olives (Pollo Alla Diavola Con Olive)