RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.028
Energy (kCal)	415.13
Carbohydrates (g)	11.2546
Total fats (g)	38.0638
Fatty acids, total saturated 20:0 (g)	0.0841
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2017
Fatty acids, total polyunsaturated 17:1 (g)	0.0559
Fatty acids, total trans-monoenoic (g)	0.6000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0348
Fatty acids, total saturated 4:0 (g)	0.4392
Fatty acids, total trans (g)	0.7416
Riboflavin (mg)	0.3266
Tocopherol, beta (mg)	0.0148
Lactose (g)	1.7520
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0120
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)	2.5413
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0586
Proline (g)	0.1842
Fatty acids, total polyunsaturated 18:1 t (g)	0.5346
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0110
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	7.5420
Copper, Cu (mg)	0.1542
Maltose (g)	0.0000
Zinc, Zn (mg)	0.5348
Total lipid (fat) (g)	38.0638
Vitamin K (phylloquinone) (g)	22.9780
Cholesterol (mg)	75.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0018
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0732
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	30.0350
Folate, total (g)	16.9700
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0234
Vitamin A, IU (IU)	1159.3900
Energy (kcal)	415.1300
Fatty acids, total saturated 16:1 undifferentiated (g)	0.7767
Fatty acids, total saturated 14:1 (g)	0.2064
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0419
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0054
Sugars, total (g)	5.6088
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0540
Vitamin C, total ascorbic acid (mg)	2.8560
Lutein + zeaxanthin (g)	37.4800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1107
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0018
Magnesium, Mg (mg)	15.5900
Fatty acids, total saturated 16:0 (g)	7.7108
Carbohydrate, by difference (g)	11.2546
Vitamin D (IU)	37.8000
Fructose (g)	0.0000
Fluoride, F (g)	1.8000
Aspartic acid (g)	0.1401
Tyrosine (g)	0.0828
Potassium, K (mg)	342.0050
Fatty acids, total saturated 12:0 (g)	0.6300
Vitamin A, RAE (g)	262.4800
Serine (g)	0.0621
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0835
Fatty acids, total trans-polyenoic 22:4 (g)	0.0060
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0054
Fatty acids, total saturated 22:0 (g)	0.0264
Fatty acids, total saturated 14:0 (g)	2.0178
Histidine (g)	0.0430
Isoleucine (g)	0.0941
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1128
Niacin (mg)	3.9056
Water (g)	261.2918
Fatty acids, total saturated 8:0 (g)	0.2304
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0048
Carotene, beta (g)	200.5500
Sodium, Na (mg)	362.0200
Iron, Fe (mg)	0.7614
Energy (kJ)	1737.4550
Ash (g)	1.9338
Caffeine (mg)	0.0000
Glycine (g)	0.0456
Fatty acids, total trans-polyenoic (g)	0.1416
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0012
Fatty acids, total saturated 18:2 undifferentiated (g)	2.5924
Fatty acids, total polyunsaturated (g)	2.8829
Vitamin E (alpha-tocopherol) (mg)	2.6636
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2104
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3654
Vitamin D (D2 + D3) (g)	0.9600
Vitamin D3 (cholecalciferol) (g)	0.9600
Lysine (g)	0.0826
Beta-sitosterol (mg)	0.0800
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0246
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.3377
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)	0.2118
Fatty acids, total trans-polyenoic 18:3i (g)	0.0024
Thiamin (mg)	0.1047
Folate, food (g)	16.9700
Fatty acids, total saturated 20:1 (g)	0.0906
Fatty acids, total monounsaturated (g)	16.7184
Stigmasterol (mg)	0.1200
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.5244
Fatty acids, total polyunsaturated 16:1 t (g)	0.0654
Fatty acids, total polyunsaturated 17:0 (g)	0.1290
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	33.4085
Fatty acids, total polyunsaturated 16:1 c (g)	0.3282
Fatty acids, total saturated (g)	16.4570
Vitamin B-12 (g)	0.0960
Calcium, Ca (mg)	55.0450
Fatty acids, total saturated 10:0 (g)	0.5431
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0586
Glutamic acid (g)	0.3674
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0012
Carotene, alpha (g)	1.4400
Vitamin E, added (mg)	0.0000
Retinol (g)	245.4000
Leucine (g)	0.1496
Folate, DFE (g)	16.9700
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1392
Fiber, total dietary (g)	0.1750
Tryptophan (g)	0.0416
Threonine (g)	0.0803
Fatty acids, total polyunsaturated 18:1 c (g)	4.2468
Manganese, Mn (mg)	0.0708
Protein (g)	8.0280
Cryptoxanthin, beta (g)	8.0800
Fatty acids, total saturated 18:1 undifferentiated (g)	15.5749
Betaine (mg)	0.0135
Phosphorus, P (mg)	106.1100
Tocopherol, gamma (mg)	0.2560

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Caribbean >> Jamaican
Dietary Style
Preparation Time
Cooking Time - 30 minutes, Preparation Time - 15 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Rub each breast half with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour. | 2. Preheat the grill for high heat. Bring a large pot of lightly salted water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain. | 3. Lightly oil the grill grate. Grill chicken 8 to 10 minutes on each side, until juices run clear. | 4. Meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for one minute. Mix in the chicken stock, 1 tablespoon jerk paste, white wine, chopped cilantro, juice of 1 lime, salt, and pepper. Bring to a boil, reduce heat to low, and stir in the heavy cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil. | 5. Pour the cooked egg noodles into the saucepan, and toss with the cream sauce. Divide noodles onto 4 serving plates, and top with grilled chicken. Garnish each serving with a cilantro sprig and the juice of 1/4 lime. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	4		skinless boneless	-	-	-	-
jerk paste	2	teaspoons		-	-	-	-
egg noodle	1	package	uncooked	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
jerk paste	1	tablespoon		-	-	-	-
white wine	1/2	cup		-	-	-	-
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
lime	2		quartered	-	-	-	-
salt pepper	to taste			-	-	-	-
heavy whipping cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
cilantro	4	sprigs		0.92	0.1468	0.0852	0.0208

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

Cooking in progress....

Jerk Chicken and Pasta