RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.8808
Energy (kCal)	145.0183
Carbohydrates (g)	33.631
Total fats (g)	0.8565
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0387
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)	0.0659
Tocopherol, beta (mg)	0.0130
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0242
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1758
Proline (g)	0.1117
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1161
Adjusted Protein (g)	0.0000
Cystine (g)	0.0291
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.4720
Copper, Cu (mg)	0.1261
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4705
Total lipid (fat) (g)	0.8565
Vitamin K (phylloquinone) (g)	6.0909
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)	0.0281
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	4.7870
Folate, total (g)	19.2982
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1615.5000
Energy (kcal)	145.0183
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0047
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0167
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.1481
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1674
Vitamin C, total ascorbic acid (mg)	7.6971
Lutein + zeaxanthin (g)	19.9400
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0584
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)	23.1588
Fatty acids, total saturated 16:0 (g)	0.1009
Carbohydrate, by difference (g)	33.6310
Vitamin D (IU)	0.0000
Fructose (g)	0.2341
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1597
Tyrosine (g)	0.0383
Potassium, K (mg)	286.5258
Fatty acids, total saturated 12:0 (g)	0.0044
Vitamin A, RAE (g)	80.8120
Serine (g)	0.0455
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0501
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)	0.0032
Fatty acids, total saturated 14:0 (g)	0.0109
Histidine (g)	0.0282
Isoleucine (g)	0.0583
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.7584
Water (g)	180.7579
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0002
Carotene, beta (g)	811.1000
Sodium, Na (mg)	163.2840
Iron, Fe (mg)	1.3427
Energy (kJ)	606.6755
Ash (g)	1.1852
Caffeine (mg)	0.0000
Glycine (g)	0.0759
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0008
Fatty acids, total saturated 18:2 undifferentiated (g)	0.4298
Fatty acids, total polyunsaturated (g)	0.4688
Vitamin E (alpha-tocopherol) (mg)	2.0828
Sucrose (g)	0.0569
Vitamin B-6 (mg)	0.2931
Fatty acids, total trans-polyenoic 13:0 (g)	0.0015
Fatty acids, total saturated 6:0 (g)	0.0007
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0696
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	1.1340
Starch (g)	0.0000
Pantothenic acid (mg)	0.1918
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)	0.0677
Folate, food (g)	19.2982
Fatty acids, total saturated 20:1 (g)	0.0008
Fatty acids, total monounsaturated (g)	0.1859
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)	0.0008
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	9.6001
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1504
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	65.8042
Fatty acids, total saturated 10:0 (g)	0.0008
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.1539
Alanine (g)	0.0576
Glutamic acid (g)	0.2714
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	112.8600
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0796
Folate, DFE (g)	19.2982
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)	3.1072
Tryptophan (g)	0.0178
Threonine (g)	0.0413
Fatty acids, total polyunsaturated 18:1 c (g)	0.1691
Manganese, Mn (mg)	0.2749
Protein (g)	1.8808
Cryptoxanthin, beta (g)	188.4600
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1804
Betaine (mg)	0.1931
Phosphorus, P (mg)	53.7675
Tocopherol, gamma (mg)	0.1841

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. Place chicken in a 5 quart slow cooker. Combine the tomatoes , 3/4 cup water, onion, bouillon and seasonings; pour over chicken. | 2. Cover and cook on low for 3-4 hours or until a meat thermometer inserted into the chicken reads 170 degrees. | 3. Transfer chicken to a serving platter; keep warm. Pour cooking juices into a small saucepan. Combine cornstarch and remaining water until smooth; stir into cooking juices. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with chicken and rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	6	boneless	skinless boneless	-	-	-	-
italian tomato	1	can	stewed	-	-	-	-
water	3/4	cup		0.0	0.0	0.0	0.0
water	3	tablespoons		0.0	0.0	0.0	0.0
onion flake	2	tablespoons		34.9	8.328	0.895	0.046
chicken bouillon granule	2	teaspoons		-	-	-	-
chili powder	2	teaspoons		15.228	2.6838	0.7268	0.7711
tarragon	1/2	teaspoon	dried	0.885	0.1507	0.0683	0.0217
italian seasoning	1/2	teaspoon		-	-	-	-
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
cornstarch	3	tablespoons		91.44	21.9048	0.0624	0.012
rice			cooked	-	-	-	-

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

Cooking in progress....

Italian Chicken (Crock-Pot)