RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.149
Energy (kCal)	144.9507
Carbohydrates (g)	11.3941
Total fats (g)	9.6166
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0559
Fatty acids, total polyunsaturated 17:1 (g)	0.0001
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)	0.1280
Tocopherol, beta (mg)	0.0000
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)	0.4428
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3605
Proline (g)	0.3344
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.8075
Adjusted Protein (g)	0.0000
Cystine (g)	0.0827
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.1987
Copper, Cu (mg)	0.0779
Maltose (g)	0.0000
Zinc, Zn (mg)	0.7320
Total lipid (fat) (g)	9.6166
Vitamin K (phylloquinone) (g)	5.3297
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0010
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0084
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	79.1260
Folate, total (g)	21.7497
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	43.1652
Energy (kcal)	144.9507
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0187
Fatty acids, total saturated 14:1 (g)	0.0016
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0700
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.9318
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	27.2380
Lutein + zeaxanthin (g)	56.7172
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2447
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)	56.3675
Fatty acids, total saturated 16:0 (g)	0.8615
Carbohydrate, by difference (g)	11.3941
Vitamin D (IU)	0.0000
Fructose (g)	0.6883
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.5230
Tyrosine (g)	0.1679
Potassium, K (mg)	400.2342
Fatty acids, total saturated 12:0 (g)	0.0017
Vitamin A, RAE (g)	1.9349
Serine (g)	0.2692
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2469
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)	0.0018
Histidine (g)	0.1238
Isoleucine (g)	0.2274
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.6210
Water (g)	108.1587
Fatty acids, total saturated 8:0 (g)	0.0006
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)	23.8878
Sodium, Na (mg)	3504.5188
Iron, Fe (mg)	1.3793
Energy (kJ)	606.0185
Ash (g)	10.0482
Caffeine (mg)	0.0000
Glycine (g)	0.2143
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)	3.9047
Fatty acids, total polyunsaturated (g)	3.9704
Vitamin E (alpha-tocopherol) (mg)	0.2541
Sucrose (g)	0.3280
Vitamin B-6 (mg)	0.2431
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0003
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2711
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)	0.3375
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)	0.0006
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0555
Folate, food (g)	21.7497
Fatty acids, total saturated 20:1 (g)	0.0182
Fatty acids, total monounsaturated (g)	3.6434
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0073
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)	0.0216
Choline, total (mg)	17.3248
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.3884
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	45.9024
Fatty acids, total saturated 10:0 (g)	0.0266
Galactose (g)	0.0026
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2052
Glutamic acid (g)	1.0942
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1857
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.3804
Folate, DFE (g)	21.7497
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)	1.1917
Tryptophan (g)	0.0688
Threonine (g)	0.1909
Fatty acids, total polyunsaturated 18:1 c (g)	0.0093
Manganese, Mn (mg)	1.1798
Protein (g)	6.1490
Cryptoxanthin, beta (g)	3.0505
Fatty acids, total saturated 18:1 undifferentiated (g)	3.5985
Betaine (mg)	19.0793
Phosphorus, P (mg)	127.5722
Tocopherol, gamma (mg)	0.0648

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Chinese and Mongolian >> Chinese
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Mix together soy sauce, lemon juice, honey, sesame oil, mustard, ginger, garlic and pepper to make marinade in small bowl. Place chicken in medium bowl and pour marinade over it. Cover; place in refrigerator and marinate at least 1 hour. Turn occasionally to coat all sides. | 2. Place chicken (Legs Down), on a center stem of the stoneware bundt pan. Pour 1/4 cup beer in pan filling with more as it evaporates if needed. Place in 350 degree oven roast until chicken is dark-brown about 1 to 1 1/2 hours. Till 165° to 170°F cook until juices run clear. Rest for 15-20 minutes. Serve hot, or refrigerate and serve cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1			-	-	-	-
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
honey	1/4	cup		-	-	-	-
sesame oil	2	teaspoons		79.56	0.0	0.0	9.0
mustard	1	teaspoon		0.315	0.0545	0.0334	0.0049
ginger	1/2	teaspoon	grated	3.015	0.6446	0.0808	0.0382
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
beer	1	cup		-	-	-	-

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

Cooking in progress....

Crispy Chinese Roast Chicken in a Bundt Pan!