RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	272.2559
Energy (kCal)	1297.9042
Carbohydrates (g)	17.8323
Total fats (g)	8.3035
Fatty acids, total saturated 20:0 (g)	0.0009
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2600
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)	0.7082
Fatty acids, total saturated 4:0 (g)	0.0005
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	2.0962
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.1632
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.4977
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1854
Proline (g)	0.1411
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0960
Adjusted Protein (g)	0.0000
Cystine (g)	0.0266
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	231.0891
Copper, Cu (mg)	3.5297
Maltose (g)	0.0000
Zinc, Zn (mg)	14.4661
Total lipid (fat) (g)	8.3035
Vitamin K (phylloquinone) (g)	7.0761
Cholesterol (mg)	680.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0108
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	6.0800
Folate, total (g)	211.3702
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1406.0417
Energy (kcal)	1297.9042
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2108
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0223
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.3128
Sugars, total (g)	7.4140
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0010
Vitamin C, total ascorbic acid (mg)	4.9656
Lutein + zeaxanthin (g)	41.6796
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.4488
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0825
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)	316.3442
Fatty acids, total saturated 16:0 (g)	1.3233
Carbohydrate, by difference (g)	17.8323
Vitamin D (IU)	0.0000
Fructose (g)	0.0765
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.2012
Tyrosine (g)	0.0527
Potassium, K (mg)	3452.0027
Fatty acids, total saturated 12:0 (g)	0.0022
Vitamin A, RAE (g)	410.3090
Serine (g)	0.0697
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0772
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)	0.0016
Fatty acids, total saturated 14:0 (g)	0.0556
Histidine (g)	0.0391
Isoleucine (g)	0.0707
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	15.5463
Water (g)	1100.9039
Fatty acids, total saturated 8:0 (g)	0.0008
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0003
Carotene, beta (g)	27.0162
Sodium, Na (mg)	1521.7870
Iron, Fe (mg)	22.3450
Energy (kJ)	5425.3780
Ash (g)	19.0198
Caffeine (mg)	0.0000
Glycine (g)	0.0794
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0005
Fatty acids, total saturated 18:2 undifferentiated (g)	0.6944
Fatty acids, total polyunsaturated (g)	2.5877
Vitamin E (alpha-tocopherol) (mg)	7.9321
Sucrose (g)	0.1601
Vitamin B-6 (mg)	1.7443
Fatty acids, total trans-polyenoic 13:0 (g)	0.0032
Fatty acids, total saturated 6:0 (g)	0.0015
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0944
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)	0.1603
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)	1.6865
Folate, food (g)	211.3702
Fatty acids, total saturated 20:1 (g)	0.0054
Fatty acids, total monounsaturated (g)	1.9034
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)	893.5323
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.8899
Vitamin B-12 (g)	13.6000
Calcium, Ca (mg)	1681.0340
Fatty acids, total saturated 10:0 (g)	0.0009
Galactose (g)	0.0170
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0662
Glutamic acid (g)	0.3716
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1025
Vitamin E, added (mg)	0.0000
Retinol (g)	408.0000
Leucine (g)	0.1121
Folate, DFE (g)	211.3702
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)	4.3504
Tryptophan (g)	0.0184
Threonine (g)	0.0533
Fatty acids, total polyunsaturated 18:1 c (g)	0.3561
Manganese, Mn (mg)	1.7298
Protein (g)	272.2559
Cryptoxanthin, beta (g)	1.1166
Fatty acids, total saturated 18:1 undifferentiated (g)	1.6852
Betaine (mg)	4.4150
Phosphorus, P (mg)	2519.4190
Tocopherol, gamma (mg)	0.0472

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Southeast Asian >> Malaysian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place chicken pieces in a large bowl or pan. Place all the remaining ingredients, except yogurt, in a blender, and blend. | 2. Pour the mixture over the chicken, turning to coat well. Cover and marinate over night in the refrigerator. | 3. About 1 hour before serving, transfer chicken and marinade to a baking dish. Cover and bake at 350 degrees for 50 minutes, or until chicken is nearly done. | 4. Remove from oven and spoon some of the chicken sauce into a small bowl. Allow sauce to cool slightly, then add the yogurt to the bowl and mix with the sauce. | 5. Pour mixture over the chicken. Cover and return to the oven for 20 minutes, or until the chicken is tender. | 6. The sauce may curdle slightly, but this will not affect the taste or quality of the dish. | 7. Garnish with orange slices and parsley. | 8. You can also sprinkle 1 1/2 cups of cooked peas over the chicken breast just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	48	ounces	skinned	1210.4	0.0	269.28	6.8
chicken stock vegetable	1	cup		1210.4	0.0	269.28	6.8
tomato sauce	1	cup		-	-	-	-
red wine vinegar	1/2			1.4155	0.0201	0.003	0.0
red burgundy wine	2	tablespoons		1210.4	0.0	269.28	6.8
apple juice concentrate	2	tablespoons		29.2029	7.2128	0.0897	0.0651
soy sauce	2	teaspoons		5.617999999999999	0.5226	0.8628	0.0604
lemon	1			1.2808	0.4116	0.0486	0.0132
garlic clove	2			1210.4	0.0	269.28	6.8
curry powder	2	teaspoons		13.0	2.2332	0.5716	0.5604
ginger	2	teaspoons	powdered	3.2	0.7108	0.0728	0.03
cardamom	2	teaspoons		12.44	2.7388	0.4304	0.268
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
onion powder	1	teaspoon		8.184	1.8989	0.2498	0.025
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
red pepper flake	1/2	teaspoon		1210.4	0.0	269.28	6.8
mustard	1/2	teaspoon		0.1575	0.0272	0.0167	0.0024
nonfat yogurt	1	cup		-	-	-	-

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

Cooking in progress....

Pritikin Style Malaysian Chicken