RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.5395
Energy (kCal)	90.8865
Carbohydrates (g)	21.2834
Total fats (g)	0.2575
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0105
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)	0.0615
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)	0.0126
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2323
Proline (g)	0.0426
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	4.3368
Adjusted Protein (g)	0.0000
Cystine (g)	0.0104
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.1564
Copper, Cu (mg)	0.1011
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3877
Total lipid (fat) (g)	0.2575
Vitamin K (phylloquinone) (g)	2.7625
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)	0.0017
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	34.0580
Folate, total (g)	41.9955
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	10.6905
Energy (kcal)	90.8865
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0009
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0055
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	9.3354
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0978
Vitamin C, total ascorbic acid (mg)	16.2800
Lutein + zeaxanthin (g)	14.0210
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0525
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)	23.9665
Fatty acids, total saturated 16:0 (g)	0.0809
Carbohydrate, by difference (g)	21.2834
Vitamin D (IU)	0.0000
Fructose (g)	2.8406
Fluoride, F (g)	2.8133
Aspartic acid (g)	0.2164
Tyrosine (g)	0.0364
Potassium, K (mg)	336.4835
Fatty acids, total saturated 12:0 (g)	0.0011
Vitamin A, RAE (g)	0.3105
Serine (g)	0.0509
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0601
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)	0.0091
Histidine (g)	0.0326
Isoleucine (g)	0.0350
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2683
Water (g)	196.1853
Fatty acids, total saturated 8:0 (g)	0.0012
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)	5.7650
Sodium, Na (mg)	9.0300
Iron, Fe (mg)	0.5737
Energy (kJ)	377.2750
Ash (g)	0.8216
Caffeine (mg)	0.0000
Glycine (g)	0.0601
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)	0.0366
Fatty acids, total polyunsaturated (g)	0.0489
Vitamin E (alpha-tocopherol) (mg)	0.0560
Sucrose (g)	2.1782
Vitamin B-6 (mg)	0.2673
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0886
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.2867
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)	0.1024
Folate, food (g)	41.9955
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0371
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)	13.5499
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1084
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	55.6945
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0533
Glutamic acid (g)	0.5838
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0667
Folate, DFE (g)	41.9955
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)	4.0310
Tryptophan (g)	0.0315
Threonine (g)	0.0490
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	0.4305
Protein (g)	2.5395
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0360
Betaine (mg)	0.3224
Phosphorus, P (mg)	65.6170
Tocopherol, gamma (mg)	0.0754

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. Preheat oven to 450 degrees F. | 2. Cut onions into thick slices (approximately 1/2"). | 3. Using a broiler pan with rack in place, lay onion slices on rack to form a'bed' on which the chicken will sit. | 4. (The rack will allow excess grease to run off; the onions will impart nice flavor and will prevent chicken from sticking.). | 5. Remove giblets from cavity of chicken; rinse well with cold water and pat dry. | 6. Using a pastry brush (or your hands), coat entire outside of chicken lightly but thoroughly with olive oil. | 7. Sprinkle with salt, pepper and Italian seasonings (amounts given above are just general guidelines listed in the original recipe-- it's better to sprinkle evenly all over rather than trying to measure exactly). | 8. Place chicken on top of onion slices BREAST SIDE DOWN; cook for 30 minutes. | 9. Remove from oven; reduce temperature setting to 400 degrees F. | 10. Carefully turn chicken over so that the breast side is facing up; return to oven for an additional 45 minutes, or until done. | 11. Allow to rest 10 minutes before carving (IMPORTANT STEP!). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2		peeled	88.0	20.548000000000002	2.42	0.22
chicken	5 -6			-	-	-	-
olive oil				-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
italian spice	1	teaspoon		-	-	-	-

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

Cooking in progress....

Roast Chicken With Italian Seasonings