RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.0244
Energy (kCal)	72.5752
Carbohydrates (g)	16.5812
Total fats (g)	0.3541
Fatty acids, total saturated 20:0 (g)	0.0007
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0105
Fatty acids, total polyunsaturated 17:1 (g)	0.0012
Fatty acids, total trans-monoenoic (g)	0.0004
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0001
Fatty acids, total trans (g)	0.0004
Riboflavin (mg)	0.0478
Tocopherol, beta (mg)	0.0001
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)	0.0084
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1794
Proline (g)	0.0352
Fatty acids, total polyunsaturated 18:1 t (g)	0.0004
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.2215
Adjusted Protein (g)	0.0000
Cystine (g)	0.0095
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.2609
Copper, Cu (mg)	0.0866
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3764
Total lipid (fat) (g)	0.3541
Vitamin K (phylloquinone) (g)	2.1140
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0031
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	24.1150
Folate, total (g)	32.1442
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	8.1050
Energy (kcal)	72.5752
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0001
Fatty acids, total saturated 14:1 (g)	0.0013
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0062
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	6.9857
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0649
Vitamin C, total ascorbic acid (mg)	13.9740
Lutein + zeaxanthin (g)	12.6021
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0460
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)	21.2842
Fatty acids, total saturated 16:0 (g)	0.0644
Carbohydrate, by difference (g)	16.5812
Vitamin D (IU)	0.0000
Fructose (g)	2.1462
Fluoride, F (g)	1.7600
Aspartic acid (g)	0.1775
Tyrosine (g)	0.0288
Potassium, K (mg)	273.1433
Fatty acids, total saturated 12:0 (g)	0.0001
Vitamin A, RAE (g)	0.2302
Serine (g)	0.0396
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0498
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0160
Histidine (g)	0.0264
Isoleucine (g)	0.0322
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2369
Water (g)	152.2963
Fatty acids, total saturated 8:0 (g)	0.0001
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)	4.3712
Sodium, Na (mg)	7.4975
Iron, Fe (mg)	0.9909
Energy (kJ)	301.5270
Ash (g)	0.7194
Caffeine (mg)	0.0000
Glycine (g)	0.0514
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0007
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0551
Fatty acids, total polyunsaturated (g)	0.0658
Vitamin E (alpha-tocopherol) (mg)	0.3281
Sucrose (g)	1.6299
Vitamin B-6 (mg)	0.1970
Fatty acids, total trans-polyenoic 13:0 (g)	0.0008
Fatty acids, total saturated 6:0 (g)	0.0004
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0722
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)	0.2186
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)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0776
Folate, food (g)	32.1442
Fatty acids, total saturated 20:1 (g)	0.0001
Fatty acids, total monounsaturated (g)	0.1146
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0006
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0025
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	11.0309
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1012
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	45.0902
Fatty acids, total saturated 10:0 (g)	0.0075
Galactose (g)	0.0021
Tocotrienol, gamma (mg)	0.0004
Alanine (g)	0.0416
Glutamic acid (g)	0.4441
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0146
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0550
Folate, DFE (g)	32.1442
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)	3.5121
Tryptophan (g)	0.0248
Threonine (g)	0.0396
Fatty acids, total polyunsaturated 18:1 c (g)	0.0882
Manganese, Mn (mg)	0.5210
Protein (g)	2.0244
Cryptoxanthin, beta (g)	0.2616
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1115
Betaine (mg)	0.5208
Phosphorus, P (mg)	53.6488
Tocopherol, gamma (mg)	0.0169

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
African >> Rest Africa >> Nigerian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Cut each chicken breast into 16 squares. | 2. Combine with the yogurt, salt, tumeric, mustard, curry powder, cardamom, lemon juice and vinegar. | 3. Let stand for 1/2 hour. | 4. Thread on skewers 2 chicken pieces, 1 slice of onion, 2 chicken pieces, 1/2 tomato. | 5. Repeat till all ingredients are used. | 6. Cook slowly, turning occasionally and brushing with the marinade, over hot coals OR under the broiler till the chicken is tender and juices run clear, about 10 minutes. | 7. Transfer to a hot platter. | 8. Sprinkle with lemon juice. | 9. Garnish with fresh tomatos, green pepper rings and fresh mint or parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2	boneless	skinless boneless	-	-	-	-
plain yogurt	1	tablespoon		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
turmeric	1/4	teaspoon		2.34	0.5036	0.0726	0.0244
mustard	1/8	teaspoon		0.0394	0.0068	0.0042	0.0006
curry powder	1/2	teaspoon		3.25	0.5583	0.1429	0.1401
cardamom	1/8	teaspoon	ground	0.7775	0.1712	0.0269	0.0168
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
vinegar	1	teaspoon		1.05	0.0465	0.0	0.0
onion	1		sliced	64.0	14.944	1.76	0.16
tomato	4	halved		-	-	-	-

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

Cooking in progress....

Egyptian Kebabs