RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	73.3606
Energy (kCal)	571.6228
Carbohydrates (g)	43.8607
Total fats (g)	12.4878
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1148
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3059
Fatty acids, total saturated 4:0 (g)	0.0364
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	1.0771
Tocopherol, beta (mg)	0.0100
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0342
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)	1.0387
Tocopherol, delta (mg)	0.0600
Arginine (g)	1.0506
Proline (g)	0.6486
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	10.1506
Adjusted Protein (g)	0.0000
Cystine (g)	0.3560
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	87.7331
Copper, Cu (mg)	1.2905
Maltose (g)	0.4763
Zinc, Zn (mg)	5.3327
Total lipid (fat) (g)	12.4878
Vitamin K (phylloquinone) (g)	20.1508
Cholesterol (mg)	489.3333
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	106.6816
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	3391.6553
Energy (kcal)	571.6228
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2608
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4327
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0521
Sugars, total (g)	21.4778
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	40.0592
Lutein + zeaxanthin (g)	504.4400
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1328
Vitamin B-12, added (g)	0.0000
Valine (g)	1.0339
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)	139.0240
Fatty acids, total saturated 16:0 (g)	2.8446
Carbohydrate, by difference (g)	43.8607
Vitamin D (IU)	82.0000
Fructose (g)	9.9507
Fluoride, F (g)	1.1000
Aspartic acid (g)	2.4973
Tyrosine (g)	0.6186
Potassium, K (mg)	2540.2064
Fatty acids, total saturated 12:0 (g)	0.0280
Vitamin A, RAE (g)	365.2737
Serine (g)	1.2024
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.9176
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	0.1396
Histidine (g)	0.4400
Isoleucine (g)	0.8419
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	7.9035
Water (g)	386.0968
Fatty acids, total saturated 8:0 (g)	0.0152
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	1535.6236
Sodium, Na (mg)	628.0205
Iron, Fe (mg)	11.1452
Energy (kJ)	2391.3026
Ash (g)	9.9577
Caffeine (mg)	0.0000
Glycine (g)	0.6116
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	1.9315
Fatty acids, total polyunsaturated (g)	2.6281
Vitamin E (alpha-tocopherol) (mg)	9.5127
Sucrose (g)	0.5103
Vitamin B-6 (mg)	0.9406
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0192
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	1.1645
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	48926.6882
Starch (g)	0.3742
Pantothenic acid (mg)	1.8281
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)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4421
Folate, food (g)	106.6816
Fatty acids, total saturated 20:1 (g)	0.0439
Fatty acids, total monounsaturated (g)	4.2617
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	511.7886
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	4.2140
Vitamin B-12 (g)	3.3767
Calcium, Ca (mg)	560.9916
Fatty acids, total saturated 10:0 (g)	0.0314
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.9731
Glutamic acid (g)	5.3344
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	49.3281
Vitamin E, added (mg)	0.0000
Retinol (g)	235.8000
Leucine (g)	1.3246
Folate, DFE (g)	106.6816
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	7.1630
Tryptophan (g)	0.2256
Threonine (g)	0.7963
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	0.6922
Protein (g)	73.3606
Cryptoxanthin, beta (g)	9.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	3.9376
Betaine (mg)	0.9804
Phosphorus, P (mg)	900.9505
Tocopherol, gamma (mg)	1.3845

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°F. | 2. Combine tomatoes, tomato paste, minced garlic, salt and Italian seasoning in a food processor until fully blended. Place in a 2 quart saucepan and bring to a boil. Lower heat and simmer for 30 minutes. | 3. Combine bread crumbs and parmesian cheese. Pound each chicken breast until thin. Dredge breasts in egg and coat in bread crumbs. Fry each breast until golden on each side. Place chicken on a baking sheet and place it in the oven for 15 minutes or until done through. | 4. Cook spaghetti according to the directions on the package. | 5. When breasts are done, remove from oven and cover with cheese. Sprinkle with parmesian cheese. Place breasts in broiler until cheese is melted and slightly browned. | 6. Place a bed of spaghetti on four plates. Cover with the tomato sauce. Place chicken on spaghetti and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt	1/2	teaspoon		-	-	-	-
italian seasoning	1	teaspoon		201.7333	0.0	44.88	1.1333
spaghetti noodle	8	ounces	uncooked	201.7333	0.0	44.88	1.1333
egg	2		beaten	143.0	0.72	12.56	9.51
mozzarella cheese	1/2	cup	shredded	-	-	-	-
mozzarella cheese	4	slices		-	-	-	-
chicken breast	4	boneless	skinless boneless	-	-	-	-
breadcrumb	1	cup		201.7333	0.0	44.88	1.1333
parmesan cheese	1/4	cup		74.0	8.0	8.0	1.0
tomato	1	quart	peeled	-	-	-	-
tomato paste	6	ounces		139.4795	32.1653	7.3482	0.7995
garlic clove	3		minced	13.41	2.9754	0.5724	0.045

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

Cooking in progress....

Chicken Parmesian