RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.0587
Energy (kCal)	221.176
Carbohydrates (g)	4.172
Total fats (g)	23.0756
Fatty acids, total saturated 20:0 (g)	0.0005
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4466
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)	0.0358
Tocopherol, beta (mg)	0.0040
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0002
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.9616
Tocopherol, delta (mg)	0.0029
Arginine (g)	0.0989
Proline (g)	0.0896
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0332
Adjusted Protein (g)	0.0000
Cystine (g)	0.0116
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.8039
Copper, Cu (mg)	0.0425
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1844
Total lipid (fat) (g)	23.0756
Vitamin K (phylloquinone) (g)	14.3164
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)	0.0064
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	45.7130
Folate, total (g)	4.5830
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1805.0052
Energy (kcal)	221.1760
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0599
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0114
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.2526
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0503
Vitamin C, total ascorbic acid (mg)	0.6185
Lutein + zeaxanthin (g)	296.2780
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0433
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)	9.7104
Fatty acids, total saturated 16:0 (g)	2.7593
Carbohydrate, by difference (g)	4.1720
Vitamin D (IU)	0.0000
Fructose (g)	0.0857
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.1031
Tyrosine (g)	0.0291
Potassium, K (mg)	92.7660
Fatty acids, total saturated 12:0 (g)	0.0033
Vitamin A, RAE (g)	270.7822
Serine (g)	0.0341
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0334
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)	0.0012
Fatty acids, total saturated 14:0 (g)	0.0776
Histidine (g)	0.0164
Isoleucine (g)	0.0330
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2311
Water (g)	4.9541
Fatty acids, total saturated 8:0 (g)	0.0025
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0005
Carotene, beta (g)	596.4655
Sodium, Na (mg)	268.7580
Iron, Fe (mg)	0.9949
Energy (kJ)	925.0670
Ash (g)	0.8771
Caffeine (mg)	0.0000
Glycine (g)	0.0288
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)	5.6118
Fatty acids, total polyunsaturated (g)	6.0596
Vitamin E (alpha-tocopherol) (mg)	1.3844
Sucrose (g)	0.0571
Vitamin B-6 (mg)	0.0981
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)	0.0464
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)	0.2200
Starch (g)	0.0000
Pantothenic acid (mg)	0.0779
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)	0.0228
Folate, food (g)	4.5830
Fatty acids, total saturated 20:1 (g)	0.0003
Fatty acids, total monounsaturated (g)	11.1395
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)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	2.9129
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	4.8119
Vitamin B-12 (g)	0.0282
Calcium, Ca (mg)	31.0835
Fatty acids, total saturated 10:0 (g)	0.0023
Galactose (g)	0.0031
Tocotrienol, gamma (mg)	0.0010
Alanine (g)	0.0304
Glutamic acid (g)	0.1696
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	6.9115
Vitamin E, added (mg)	0.0000
Retinol (g)	216.5760
Leucine (g)	0.0570
Folate, DFE (g)	4.5830
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)	1.0480
Tryptophan (g)	0.0073
Threonine (g)	0.0267
Fatty acids, total polyunsaturated 18:1 c (g)	0.0246
Manganese, Mn (mg)	0.2263
Protein (g)	1.0587
Cryptoxanthin, beta (g)	99.7618
Fatty acids, total saturated 18:1 undifferentiated (g)	11.0788
Betaine (mg)	0.2746
Phosphorus, P (mg)	24.5145
Tocopherol, gamma (mg)	0.0784

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> US >> US
Dietary Style
Preparation Time
Cooking Time - 20 minutes, Preparation Time - 15 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Prepare Spanish rice mix according to package directions. Keep warm. | 2. Meanwhile, combine the flour, poultry seasoning, garlic powder, paprika, black pepper, and cayenne pepper in a large bowl. Toss the chicken pieces in the seasoned flour to coat. | 3. Heat the margarine in a large skillet over medium-high heat. Add the chicken, and cook until lightly browned and almost cooked through. Stir the nuts into the chicken; cook and stir until the chicken is cooked through and no longer pink in the middle. Serve chicken on top of prepared Spanish rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spanish rice mix	1	package		-	-	-	-
purpose flour	1	tablespoon		-	-	-	-
poultry seasoning	1	teaspoon		4.605	0.9838	0.1438	0.113
garlic powder	3/4	teaspoon		7.6958	1.6909999999999998	0.3848	0.017
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
margarine	2	tablespoons		202.75799999999998	0.2538	0.2538	22.701
chicken breast half	3		skinless boneless cut	-	-	-	-
nut	1	cup	mixed	-	-	-	-

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

Cooking in progress....

Cajun Chicken