RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.6445
Energy (kCal)	89.7887
Carbohydrates (g)	2.7579
Total fats (g)	9.1188
Fatty acids, total saturated 20:0 (g)	0.0004
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1331
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)	0.2753
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0201
Tocopherol, beta (mg)	0.0016
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)	1.0412
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0060
Proline (g)	0.0188
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1668
Adjusted Protein (g)	0.0000
Cystine (g)	0.0023
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.3083
Copper, Cu (mg)	0.0406
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1551
Total lipid (fat) (g)	9.1188
Vitamin K (phylloquinone) (g)	8.7021
Cholesterol (mg)	21.8453
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0058
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.6172
Folate, total (g)	4.7867
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	627.7157
Energy (kcal)	89.7887
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1956
Fatty acids, total saturated 14:1 (g)	0.0004
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0021
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.5012
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0258
Vitamin C, total ascorbic acid (mg)	6.6082
Lutein + zeaxanthin (g)	33.6985
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0083
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)	11.4062
Fatty acids, total saturated 16:0 (g)	2.2727
Carbohydrate, by difference (g)	2.7579
Vitamin D (IU)	0.0000
Fructose (g)	0.1981
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.0213
Tyrosine (g)	0.0053
Potassium, K (mg)	84.9064
Fatty acids, total saturated 12:0 (g)	0.2399
Vitamin A, RAE (g)	89.9295
Serine (g)	0.0053
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0063
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)	0.0004
Fatty acids, total saturated 14:0 (g)	0.8560
Histidine (g)	0.0028
Isoleucine (g)	0.0062
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2176
Water (g)	31.0650
Fatty acids, total saturated 8:0 (g)	0.0955
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)	214.2563
Sodium, Na (mg)	24.5347
Iron, Fe (mg)	1.6138
Energy (kJ)	375.4269
Ash (g)	0.3373
Caffeine (mg)	0.0000
Glycine (g)	0.0071
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0001
Fatty acids, total saturated 18:2 undifferentiated (g)	0.3139
Fatty acids, total polyunsaturated (g)	0.4478
Vitamin E (alpha-tocopherol) (mg)	0.6451
Sucrose (g)	0.0708
Vitamin B-6 (mg)	0.0350
Fatty acids, total trans-polyenoic 13:0 (g)	0.0002
Fatty acids, total saturated 6:0 (g)	0.1632
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0057
Beta-sitosterol (mg)	0.0400
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2568
Starch (g)	0.0000
Pantothenic acid (mg)	0.0463
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)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0206
Folate, food (g)	4.7867
Fatty acids, total saturated 20:1 (g)	0.0046
Fatty acids, total monounsaturated (g)	2.7789
Stigmasterol (mg)	0.0600
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0018
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0001
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	3.9692
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	5.3474
Vitamin B-12 (g)	0.0009
Calcium, Ca (mg)	28.4032
Fatty acids, total saturated 10:0 (g)	0.2166
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0192
Alanine (g)	0.0074
Glutamic acid (g)	0.0238
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	14.8965
Vitamin E, added (mg)	0.0000
Retinol (g)	70.3147
Leucine (g)	0.0124
Folate, DFE (g)	4.7867
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)	0.7027
Tryptophan (g)	0.0011
Threonine (g)	0.0043
Fatty acids, total polyunsaturated 18:1 c (g)	0.0253
Manganese, Mn (mg)	0.1651
Protein (g)	0.6445
Cryptoxanthin, beta (g)	28.3513
Fatty acids, total saturated 18:1 undifferentiated (g)	2.4524
Betaine (mg)	0.0694
Phosphorus, P (mg)	15.8485
Tocopherol, gamma (mg)	0.0607

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Indian Subcontinent >> Indian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Soak 3-4 bamboo satay sticks in water for a couple of hours beforehand. | 2. Chop the meat up into largish pieces. | 3. Place all the ingredients in a medium flat dish, mixing well and add the meat making sure that the pieces have been covered with the marinade. | 4. Place in the fridge for a couple of hours. | 5. Thread the meat onto the satay sticks, making sure that the pieces are pushed together firmly but not jammed on. | 6. Cook on the barbecue or under the grill until nicely cooked roughly about 8 -10 minutes, this varies according to the size of the meat. | 7. Serve with salads. | 8. Chicken thighs have more flavor than checken breasts and its not so dry. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	3 -4		boned skinned	0.0	0.0	0.0	0.0
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
water	1	tablespoon		0.0	0.0	0.0	0.0
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
coriander	2	tablespoons		0.46	0.0734	0.0426	0.0104
chili powder	1/4	teaspoon		1.9035	0.3355	0.0909	0.0964
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
oil	2	teaspoons		74.752	0.0	0.0239	8.488999999999999

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

Cooking in progress....

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