RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	33.9922
Energy (kCal)	424.6771
Carbohydrates (g)	11.3828
Total fats (g)	27.0249
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2464
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)	0.1750
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3684
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0175
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)	1.5369
Tocopherol, delta (mg)	0.0092
Arginine (g)	2.1942
Proline (g)	1.6250
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.3980
Adjusted Protein (g)	0.0000
Cystine (g)	0.4344
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	21.8436
Copper, Cu (mg)	0.1971
Maltose (g)	0.0000
Zinc, Zn (mg)	3.0792
Total lipid (fat) (g)	27.0249
Vitamin K (phylloquinone) (g)	6.4970
Cholesterol (mg)	157.5000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0062
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	20.7140
Folate, total (g)	68.8300
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1371.1580
Energy (kcal)	424.6771
Fatty acids, total saturated 16:1 undifferentiated (g)	1.4383
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.8556
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0175
Sugars, total (g)	3.2941
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0280
Vitamin C, total ascorbic acid (mg)	11.1390
Lutein + zeaxanthin (g)	21.7500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0525
Vitamin B-12, added (g)	0.0000
Valine (g)	1.6572
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)	61.6018
Fatty acids, total saturated 16:0 (g)	5.4600
Carbohydrate, by difference (g)	11.3828
Vitamin D (IU)	0.0000
Fructose (g)	0.9143
Fluoride, F (g)	0.7700
Aspartic acid (g)	2.9456
Tyrosine (g)	1.0383
Potassium, K (mg)	523.9094
Fatty acids, total saturated 12:0 (g)	0.0382
Vitamin A, RAE (g)	407.0480
Serine (g)	1.1728
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.3227
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)	0.2135
Histidine (g)	0.9528
Isoleucine (g)	1.6503
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	11.9311
Water (g)	179.0796
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)	10.7700
Sodium, Na (mg)	126.8786
Iron, Fe (mg)	3.8864
Energy (kJ)	1775.5372
Ash (g)	2.1611
Caffeine (mg)	0.0000
Glycine (g)	2.1577
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)	5.0325
Fatty acids, total polyunsaturated (g)	5.6748
Vitamin E (alpha-tocopherol) (mg)	0.1966
Sucrose (g)	0.9873
Vitamin B-6 (mg)	0.7059
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)	2.6733
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)	1.9713
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)	0.1683
Folate, food (g)	68.8300
Fatty acids, total saturated 20:1 (g)	0.2625
Fatty acids, total monounsaturated (g)	11.2774
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)	4.5930
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	7.5131
Vitamin B-12 (g)	1.9425
Calcium, Ca (mg)	151.4105
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0015
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.8887
Glutamic acid (g)	4.8734
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2000
Vitamin E, added (mg)	0.0000
Retinol (g)	406.0000
Leucine (g)	2.4243
Folate, DFE (g)	68.8300
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)	3.0076
Tryptophan (g)	0.3671
Threonine (g)	1.3859
Fatty acids, total polyunsaturated 18:1 c (g)	0.0071
Manganese, Mn (mg)	0.3121
Protein (g)	33.9922
Cryptoxanthin, beta (g)	0.0700
Fatty acids, total saturated 18:1 undifferentiated (g)	9.4365
Betaine (mg)	0.1680
Phosphorus, P (mg)	300.8149
Tocopherol, gamma (mg)	0.2442

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Australasian >> Australian >> Australian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place baking paper over chicken breast and using a meat tenderiser, hammer the chicken gentle to make it slightly thinner. Make sure you don't tear it, but it will not matter if you do. Repeat this with the other chicken breast. Seasoned the two chicken breast with salt and pepper and set aside. | 2. In a bowl add the onion, oregano, olive oil, salt and pepper into the ground chicken. Knead and give it a round shape, then place in the middle of the two pieces of chicken breast. | 3. Cover in plastic wrap and leave in the freezer overnight. | 4. The next day remove them from the fridge 45 minutes before cutting. Use a knife, electric knife or meat cutter to shred/slice chicken. | 5. Spray small amount of olive oil spray in a warm non-stick pan and cook chicken on both sides until slightly brown (be careful not to over-fry). | 6. To make the yoghurt sauce, mix all the sauce ingredients in a separate bowl. | 7. Serve it like a burger using Turkish bread rolls or as a wrap with pita bread. With lettuce leaves, tomato slices, onion slices and top with a generous amount of yoghurt sauce. | ---------------------------------------------------------------------------

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	-	-	-	-
salt pepper chicken breast				-	-	-	-
chicken	175	g	ground	372.75	0.2275	32.0775	25.9525
onion	1		grated	28.0	6.537999999999999	0.77	0.07
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
extra virgin olive oil	1	tablespoon		-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
olive oil cooking spray			flavored	-	-	-	-
yoghurt	1	cup		-	-	-	-
cucumber	1		grated squeezed	-	-	-	-
dill	1	tablespoon	chopped	20.13	3.6412	1.0547	0.9596
garlic clove	1		smashed	-	-	-	-
sugar	1	pinch		1.1471	0.2869	0.0	0.0
salt				-	-	-	-
pepper				-	-	-	-

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

Cooking in progress....

Tavuk Doner - Chicken Doner