RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.5416
Energy (kCal)	519.1793
Carbohydrates (g)	3.3719
Total fats (g)	54.15
Fatty acids, total saturated 20:0 (g)	0.2236
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4179
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)	0.0083
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)	1.0696
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0142
Proline (g)	0.0650
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0110
Adjusted Protein (g)	0.0000
Cystine (g)	0.0063
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.2254
Copper, Cu (mg)	0.0771
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1025
Total lipid (fat) (g)	54.1500
Vitamin K (phylloquinone) (g)	40.0382
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)	0.0070
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	123.5720
Folate, total (g)	0.7820
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	25.1620
Energy (kcal)	519.1793
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6812
Fatty acids, total saturated 14:1 (g)	0.0007
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0044
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0294
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0391
Vitamin C, total ascorbic acid (mg)	0.7967
Lutein + zeaxanthin (g)	20.8840
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0252
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)	14.2393
Fatty acids, total saturated 16:0 (g)	6.1211
Carbohydrate, by difference (g)	3.3719
Vitamin D (IU)	0.0000
Fructose (g)	0.0106
Fluoride, F (g)	1.5732
Aspartic acid (g)	0.0650
Tyrosine (g)	0.0222
Potassium, K (mg)	123.8140
Fatty acids, total saturated 12:0 (g)	0.0043
Vitamin A, RAE (g)	1.2420
Serine (g)	0.0188
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0205
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)	0.0014
Histidine (g)	0.0073
Isoleucine (g)	0.0168
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0526
Water (g)	151.0954
Fatty acids, total saturated 8:0 (g)	0.0047
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)	14.2600
Sodium, Na (mg)	14.7467
Iron, Fe (mg)	1.4661
Energy (kJ)	2171.6333
Ash (g)	0.4774
Caffeine (mg)	0.0000
Glycine (g)	0.0203
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)	5.3034
Fatty acids, total polyunsaturated (g)	5.7283
Vitamin E (alpha-tocopherol) (mg)	7.7968
Sucrose (g)	0.0009
Vitamin B-6 (mg)	0.0134
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0006
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0112
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0070
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.9200
Starch (g)	0.0000
Pantothenic acid (mg)	0.0644
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)	0.0050
Folate, food (g)	0.7820
Fatty acids, total saturated 20:1 (g)	0.1679
Fatty acids, total monounsaturated (g)	39.4329
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)	0.0119
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.6818
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	7.5203
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	30.4780
Fatty acids, total saturated 10:0 (g)	0.0017
Galactose (g)	0.0069
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0283
Glutamic acid (g)	0.0650
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.5520
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0466
Folate, DFE (g)	0.7820
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)	1.1638
Tryptophan (g)	0.0027
Threonine (g)	0.0112
Fatty acids, total polyunsaturated 18:1 c (g)	0.0298
Manganese, Mn (mg)	0.6599
Protein (g)	0.5416
Cryptoxanthin, beta (g)	1.1500
Fatty acids, total saturated 18:1 undifferentiated (g)	38.5151
Betaine (mg)	0.4634
Phosphorus, P (mg)	20.0147
Tocopherol, gamma (mg)	0.7500

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. Rub the chicken pieces with the lemon halves and then sprinkle all over with salt and pepper. | 2. Let the chicken rest while you mix the red wine vinegar, rosemary, salt and pepper together in a big bowl. | 3. Over medium heat, heat the olive oil in a big skillet and add the chicken pieces. Fry the pieces slowly (for about half an hour) and turn them regularly until they are golden brown. | 4. Pour the vinegar mix over the chicken and bring to a boil. Stir and scrape the pan to loosen all the chunks on the bottom. | 5. Allow the liquid to reduce by half. | 6. Garnish with fresh rosemary sprigs and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red wine vinegar	2/3	cup		30.2733	0.4302	0.0637	0.0
rosemary	1	sprig	chopped	0.0	0.0	0.0	0.0
chicken	1		cut	-	-	-	-
lemon	1	halved		-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
salt	1	teaspoon		-	-	-	-
pepper	2	teaspoons		11.546	2.9417	0.4779	0.15
rosemary	4 -6			0.0	0.0	0.0	0.0

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

Cooking in progress....

Old World Chicken Cacciatore