RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.6752
Energy (kCal)	17.0554
Carbohydrates (g)	3.4029
Total fats (g)	0.5685
Fatty acids, total saturated 20:0 (g)	0.0005
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0176
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)	0.0345
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)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0136
Tocopherol, delta (mg)	0.0029
Arginine (g)	0.0102
Proline (g)	0.0266
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0302
Adjusted Protein (g)	0.0000
Cystine (g)	0.0026
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.3189
Copper, Cu (mg)	0.0390
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1341
Total lipid (fat) (g)	0.5685
Vitamin K (phylloquinone) (g)	2.3830
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)	0.0052
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	5.0050
Folate, total (g)	2.7377
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1318.7348
Energy (kcal)	17.0554
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0057
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0023
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3109
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0454
Vitamin C, total ascorbic acid (mg)	1.9098
Lutein + zeaxanthin (g)	455.8580
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)	7.9038
Fatty acids, total saturated 16:0 (g)	0.0624
Carbohydrate, by difference (g)	3.4029
Vitamin D (IU)	0.0000
Fructose (g)	0.0772
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0328
Tyrosine (g)	0.0044
Potassium, K (mg)	68.9175
Fatty acids, total saturated 12:0 (g)	0.0013
Vitamin A, RAE (g)	65.9505
Serine (g)	0.0070
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0070
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)	0.0005
Fatty acids, total saturated 14:0 (g)	0.0036
Histidine (g)	0.0029
Isoleucine (g)	0.0066
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2894
Water (g)	0.5695
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)	0.0000
Carotene, beta (g)	695.9832
Sodium, Na (mg)	1.8830
Iron, Fe (mg)	0.9011
Energy (kJ)	71.3649
Ash (g)	0.2559
Caffeine (mg)	0.0000
Glycine (g)	0.0090
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)	0.2310
Fatty acids, total polyunsaturated (g)	0.2634
Vitamin E (alpha-tocopherol) (mg)	0.8802
Sucrose (g)	0.0093
Vitamin B-6 (mg)	0.0722
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0079
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)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0289
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)	0.0118
Folate, food (g)	2.7377
Fatty acids, total saturated 20:1 (g)	0.0009
Fatty acids, total monounsaturated (g)	0.1248
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)	1.5840
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1023
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	14.1014
Fatty acids, total saturated 10:0 (g)	0.0005
Galactose (g)	0.0022
Tocotrienol, gamma (mg)	0.0010
Alanine (g)	0.0074
Glutamic acid (g)	0.0260
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	6.8425
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0106
Folate, DFE (g)	2.7377
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)	1.5474
Tryptophan (g)	0.0008
Threonine (g)	0.0056
Fatty acids, total polyunsaturated 18:1 c (g)	0.0184
Manganese, Mn (mg)	0.1662
Protein (g)	0.6752
Cryptoxanthin, beta (g)	183.6750
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0993
Betaine (mg)	0.0816
Phosphorus, P (mg)	14.4189
Tocopherol, gamma (mg)	0.0407

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> US >> US
Dietary Style
Preparation Time
Cooking Time - 40 minutes, Preparation Time - 5 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat an oven to 375 degrees F (190 degrees C). | 2. Place biscuit dough on a baking sheet, about 1 to 2 inches apart. Bake in the preheated oven until golden brown, about 11 to 15 minutes. Remove from oven and allow the biscuits to cool. | 3. Heat a skillet over medium-high heat and cook the chicken breasts until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the chicken from the skillet and dice into 1/2 inch cubes. | 4. Mix tuna, mayonnaise, and mustard in a bowl until combined. Stir in white pepper, cayenne pepper, paprika, and cumin. Reserve 1/4 of the tuna mixture in a separate bowl. Combine the remaining 3/4 portion of the tuna mixture with the chicken. Split each biscuit in half and place over a bed of lettuce leaves. Divide chicken and tuna mixture on top of each biscuit half. Use the remaining 1/4 portion of the tuna mixture as a garnish on the lettuce leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	2		skinless boneless	-	-	-	-
grain mustard	1/8	teaspoon		-	-	-	-
white pepper	1	teaspoon	ground	7.104	1.6466	0.2496	0.0509
cayenne pepper	1	teaspoon		5.724	1.0193	0.2162	0.3109
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
cumin	1/8	teaspoon	ground	0.9844	0.1161	0.0468	0.0585
head lettuce	1		rinsed	-	-	-	-

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

Cooking in progress....

Spicy Southern Chicken And Tuna Biscuit