RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.5501
Energy (kCal)	499.4165
Carbohydrates (g)	6.4019
Total fats (g)	54.2794
Fatty acids, total saturated 20:0 (g)	0.2236
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4306
Fatty acids, total polyunsaturated 17:1 (g)	0.0675
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)	0.0230
Tocopherol, beta (mg)	0.0594
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)	1.0714
Tocopherol, delta (mg)	0.0184
Arginine (g)	0.0140
Proline (g)	0.0531
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.6447
Adjusted Protein (g)	0.0000
Cystine (g)	0.0040
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.2086
Copper, Cu (mg)	0.0397
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1114
Total lipid (fat) (g)	54.2794
Vitamin K (phylloquinone) (g)	67.3245
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)	0.0196
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	124.5205
Folate, total (g)	19.0355
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	149.2705
Energy (kcal)	499.4165
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6788
Fatty acids, total saturated 14:1 (g)	0.0014
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0041
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.6370
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	25.3155
Lutein + zeaxanthin (g)	121.7835
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0201
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)	11.6515
Fatty acids, total saturated 16:0 (g)	6.1269
Carbohydrate, by difference (g)	6.4019
Vitamin D (IU)	0.0000
Fructose (g)	0.6962
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.0401
Tyrosine (g)	0.0125
Potassium, K (mg)	110.7785
Fatty acids, total saturated 12:0 (g)	0.0066
Vitamin A, RAE (g)	7.2730
Serine (g)	0.0127
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0159
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)	0.0697
Fatty acids, total saturated 14:0 (g)	0.0017
Histidine (g)	0.0055
Isoleucine (g)	0.0145
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1778
Water (g)	57.7474
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)	87.4900
Sodium, Na (mg)	3.1200
Iron, Fe (mg)	1.2764
Energy (kJ)	2089.0725
Ash (g)	0.3646
Caffeine (mg)	0.0000
Glycine (g)	0.0172
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)	5.3032
Fatty acids, total polyunsaturated (g)	5.7357
Vitamin E (alpha-tocopherol) (mg)	8.2271
Sucrose (g)	0.2807
Vitamin B-6 (mg)	0.0534
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)	0.0151
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)	0.1194
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)	0.0006
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0204
Folate, food (g)	19.0355
Fatty acids, total saturated 20:1 (g)	0.1679
Fatty acids, total monounsaturated (g)	39.4291
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0073
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0119
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	4.2089
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	7.5293
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	42.9595
Fatty acids, total saturated 10:0 (g)	0.0127
Galactose (g)	0.0047
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0195
Glutamic acid (g)	0.0388
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.5380
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0299
Folate, DFE (g)	19.0355
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)	1.3652
Tryptophan (g)	0.0054
Threonine (g)	0.0107
Fatty acids, total polyunsaturated 18:1 c (g)	0.0240
Manganese, Mn (mg)	0.2558
Protein (g)	0.5501
Cryptoxanthin, beta (g)	2.8675
Fatty acids, total saturated 18:1 undifferentiated (g)	38.5129
Betaine (mg)	0.3524
Phosphorus, P (mg)	10.3820
Tocopherol, gamma (mg)	1.0186

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. Mix oregano, parsley, garlic, salt, and pepper in a bowl and rub chicken pieces well with it. | 2. Put chicken into well greased baking pan. | 3. Whisk olive oil and lemon juice together and pour it over the chicken. | 4. Set the chicken in the oven about 8 inches from the broiler. | 5. Broil 13-15 minutes, basting once with the pan juices. | 6. Turn chicken over and baste. | 7. Broil another 13-15 minutes basting often, until the juices from the meat are no longer pink. | 8. Remove from oven and let rest for 5 minutes. | 9. To serve, pour pan juices over the chicken, or put into small bowls for dipping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	4	pieces		-	-	-	-
oregano	2	teaspoons	dried	5.3	1.3784	0.18	0.0856
parsley	1	teaspoon	dried	0.45	0.0791	0.0371	0.0099
garlic clove	1 -2		chopped	-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
olive oil	1/4	cup		477.36	0.0	0.0	54.0
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464

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

Cooking in progress....

Pollo Oreganato