RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.5946
Energy (kCal)	257.6162
Carbohydrates (g)	34.7796
Total fats (g)	13.7647
Fatty acids, total saturated 20:0 (g)	0.0559
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1190
Fatty acids, total polyunsaturated 17:1 (g)	0.0169
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)	0.0824
Tocopherol, beta (mg)	0.0148
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)	0.2743
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0050
Proline (g)	0.0112
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0312
Adjusted Protein (g)	0.0000
Cystine (g)	0.0014
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.3992
Copper, Cu (mg)	0.1767
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1762
Total lipid (fat) (g)	13.7647
Vitamin K (phylloquinone) (g)	10.5196
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)	0.0009
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	31.4890
Folate, total (g)	2.1602
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3.1452
Energy (kcal)	257.6162
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1714
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0016
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	24.6663
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	1.6950
Lutein + zeaxanthin (g)	2.6105
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0086
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)	20.1357
Fatty acids, total saturated 16:0 (g)	1.5894
Carbohydrate, by difference (g)	34.7796
Vitamin D (IU)	0.0000
Fructose (g)	0.0907
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.0237
Tyrosine (g)	0.0043
Potassium, K (mg)	368.3807
Fatty acids, total saturated 12:0 (g)	0.0034
Vitamin A, RAE (g)	0.1552
Serine (g)	0.0058
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0060
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)	0.0174
Fatty acids, total saturated 14:0 (g)	0.0032
Histidine (g)	0.0031
Isoleucine (g)	0.0059
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.5339
Water (g)	40.1188
Fatty acids, total saturated 8:0 (g)	0.0011
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)	1.7825
Sodium, Na (mg)	7.8000
Iron, Fe (mg)	0.9744
Energy (kJ)	1078.5975
Ash (g)	0.8191
Caffeine (mg)	0.0000
Glycine (g)	0.0057
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)	1.3738
Fatty acids, total polyunsaturated (g)	1.4936
Vitamin E (alpha-tocopherol) (mg)	2.0122
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.1469
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)	0.0057
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.0810
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)	0.0058
Folate, food (g)	2.1602
Fatty acids, total saturated 20:1 (g)	0.0425
Fatty acids, total monounsaturated (g)	9.8733
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)	0.0030
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	6.8443
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.9496
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	27.8307
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0058
Glutamic acid (g)	0.0203
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0114
Folate, DFE (g)	2.1602
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)	1.9455
Tryptophan (g)	0.0012
Threonine (g)	0.0041
Fatty acids, total polyunsaturated 18:1 c (g)	0.0037
Manganese, Mn (mg)	0.2917
Protein (g)	1.5946
Cryptoxanthin, beta (g)	0.1438
Fatty acids, total saturated 18:1 undifferentiated (g)	9.6417
Betaine (mg)	0.0647
Phosphorus, P (mg)	53.2800
Tocopherol, gamma (mg)	0.1497

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> Canadian >> Canadian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a small bowl, combine flour, salt and pepper, mix well. | 2. Sprinkle mixture on both sides of chicken. | 3. Heat oil in large frypan over medium high heat until hot. | 4. Add chicken, cook until browned on both sides. | 5. Add apple cider, vinegar, quartered tart apple, raisins and gingerroot, mix well. | 6. Reduce heat to medium low, cover and simmer 5-10 minutes or until chicken is no longer pink in center. | 7. Remove chicken and apple from frypan, place on serving platter, keep warm. | 8. Increase heat to high, bring cider mixture to a boil, stirring constantly. | 9. Cook until slightly thickened. | 10. Pour mixture over chicken and apple. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1	tablespoon		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
chicken breast	4	boneless	skinless boneless	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
apple cider	1/3	cup		-	-	-	-
cider vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
tart apple	1		peeled quartered	-	-	-	-
raisin	1/4	cup		124.575	32.802	1.3984	0.1898
gingerroot	1 1/4	1/4	grated	6.0	1.3328	0.1365	0.0562

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

Cooking in progress....

Apple Cider Chicken