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Experimental Chicken Parm Recipe

#	Ingredient	Amount	Weight per serving	Calories per serving
1	Onions, raw, yellow	2 Onion = 286 g	40.86 g	16
2	Carrots, raw	2 medium = 122 g	17.43 g	7.2
3	Garlic, raw	8 clove = 24 g	3.43 g	5.1
4	Oil, salad or cooking, olive	3.5 tablespoon = 47 g	6.75 g	60
5	Tomato products, without salt added, paste, canned	1 can (6 oz) = 170 g	24.29 g	20
6	Tomatoes, canned, crushed	1 28oz can = 794 g	113.43 g	36
7	Basil, fresh	0.5 cup leaves, whole = 12 g	1.71 g	0.4
8	Parsley, fresh	0.25 cup chopped = 15 g	2.14 g	0.8
9	Spices, dried, oregano	1 tsp, leaves = 1 g	0.14 g	0.4
10	Chicken, raw, meat only, boneless, skinless, breast, broiler or fryers	1.5 pound = 680 g	97.2 g	117
11	Cheese, nonfat, mozzarella	8 ounce = 227 g	32.4 g	46
12	Oil, cold pressed, flaxseed	1 tbsp = 14 g	1.94 g	17
13	Egg, fresh, raw, whole	2 large = 100 g	14.29 g	20
14	Broccoli, raw	3.5 cup chopped = 319 g	45.5 g	15
15	Spinach, raw	5.25 cup = 158 g	22.5 g	5.2
16	Large flake nutritional yeast by Bob's Red Mill Natural Foods, Inc.	35 g	5 g	20
17	Cornstarch	7 tbs = 70 g	10 g	38
18	Chickpeas (garbanzo beans, bengal gram), drained solids, canned, mature seeds	1 can drained = 253 g	36.14 g	50

Summary
Number of servings	7
Weight of ingredients	3326 g
Final weight ⓘ
Serving size	475 g

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Experimental Chicken Parm Recipe

Nutrition Facts

Portion Size	475 g

Amount Per Portion	474
Calories

% Daily Value *

Total Fat 15g	19 %

Saturated Fat 2.3g **	11 %

Cholesterol 130mg **	43 %

Sodium 675mg	29 %

Total Carbohydrate 43g	16 %

Dietary Fiber 10g	36 %

Sugar 12g **

Protein 45g	90 %

Vitamin D 0.3mcg **	2 %

Calcium 460mg	35 %

Iron 5.1mg	28 %

Potassium 1523mg	32 %

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.

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Experimental Chicken Parm Recipe nutrition facts and analysis per 475 g

Vitamins
Nutrient	Amount	DV
Vitamin A, RAE	382.9 mcg	43 %
Carotene, alpha	624.44 mcg
Carotene, beta	3421.3 mcg
Cryptoxanthin, beta	2.55 mcg
Lutein + zeaxanthin	3897.9 mcg
Lycopene	12777.37 mcg
Retinol	71.79 mcg
Thiamin [Vitamin B1]	4.235 mg	353 %
Riboflavin [Vitamin B2]	3.782 mg	291 %
Niacin [Vitamin B3]	27.597 mg	172 %
Pantothenic acid [Vitamin B5]	2.379 mg	48 %
Vitamin B6	3.265 mg	192 %
Vitamin B12 [Cobalamin]	6.5 mcg	271 %
Vitamin B12, added	0 mcg
Folate, DFE [Vitamin B9]	134.2 mcg	34 %
Folate, food	134.2 mcg
Folic acid	0 mcg
Vitamin C [Ascorbic acid]	71.3 mg	79 %
Vitamin D	0.29 mcg	1 %
Vitamin D3	0.29 mcg
Vitamin E (alpha-tocopherol)	5.27 mg	35 %
Vitamin E, added	0 mg
Tocopherol, alpha	5.27 mg
Tocopherol, beta	0.02 mg
Tocopherol, delta	0.04 mg
Tocopherol, gamma	1.07 mg
Tocotrienol, alpha	0.05 mg
Tocotrienol, beta	0 mg
Tocotrienol, delta	0 mg
Tocotrienol, gamma	0.02 mg
Vitamin K	223.5 mcg	186 %
Vitamin K1 [Phylloquinone]	215.2 mcg
Vitamin K2 [Menaquinone]	8.2 mcg
Dihydrophylloquinone	0 mcg
Betaine	30.1 mg
Biotin [Vitamin B7]	0 mcg	0 %
Choline	166.3 mg	30 %

Minerals
Nutrient	Amount	DV
Calcium	460.1 mg	35 %
Copper	0.55 mg	61 %
Fluoride	0.8 mcg
Iodine	0 mcg	0 %
Iron	5.1 mg	28 %
Magnesium	118.72 mg	28 %
Manganese	1.076 mg	47 %
Phosphorus	605.07 mg	48 %
Potassium	1523.15 mg	32 %
Selenium	37.94 mcg	69 %
Sodium	675.49 mg	29 %
Zinc	3.31 mg	30 %

Proteins and Amino acids

Nutrient	Amount	DV
Protein	44.85 g	90 %
Alanine	1.687 g
Arginine	2.072 g
Aspartic acid	3.22 g
Cystine	0.375 g
Glutamic acid	5.519 g
Glycine	1.295 g
Histidine	1.027 g	90 %
Hydroxyproline	0 g
Isoleucine	1.439 g	93 %
Leucine	2.392 g	70 %
Lysine	2.637 g	85 %
Methionine	0.717 g
Phenylalanine	1.3 g
Proline	1.024 g
Serine	1.281 g
Threonine	1.343 g	82 %
Tryptophan	0.376 g	92 %
Tyrosine	1.03 g
Valine	1.552 g	79 %
Phenylalanine + Tyrosine	2.33 g	86 %
Methionine + Cysteine	0.717 g	46 %

Carbohydrates
Nutrient	Amount	DV
Carbohydrate	43.48 g	16 %
Fiber	10.32 g	37 %
Starch	0.3 g
Sugars	11.69 g
Fructose	5.29 g
Galactose	0.02 g
Glucose	5.03 g
Lactose	0.1 g
Maltose	0.17 g
Sucrose	1.44 g
Net carbs	33.16 g

Fats and Fatty Acids

Omega-3	Omega-6	Omega-6 / Omega-3 ratio
1.08 g	0.84 g	0.77

Nutrient

Amount

19 %

12 %

Docosanoic acid

Eicosanoic acid

Heptadecanoic acid

Pentadecanoic acid

Tetracosanoic acid

Tridecanoic acid

Cis-hexadecenoic acid

Cis-octadecenoic acid

Docosenoic cis acid

Docosenoic trans acid

Heptadecenoic acid

Pentadecenoic acid

Tetracosenoic cis acid

Tetradecenoic acid

Trans-hexadecenoic acid

Trans-octadecenoic acid

α-linolenic acid n-3 (ALA)

γ-linolenic acid n-6 (GLA)

Cis,cis-eicosadienoic n-6 acid

Linoleic acid n-6 (LA)

Docosatetraenoic acid

Eicosadienoic acid

Eicosadienoic n-3 acid

Eicosadienoic n-6 acid

Octadecadienoic CLAs acid

Trans-octadecadienoic acid

Trans-octadecatrienoic acid

Fatty acids, total trans-monoenoic

Fatty acids, total trans-polyenoic

Sterols
Nutrient	Amount	DV
Beta-sitosterol	4 mg
Campesterol	1.9 mg
Cholesterol	129.92 mg	43 %
Phytosterols	17.34 mg
Stigmasterol	0.58 mg

Other
Nutrient	Amount	DV
Alcohol, ethyl	0 g
Ash	6.56 g
Caffeine	0 mg
Theobromine	0 mg
Water	365.33 g

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Experimental Chicken Parm Recipe recipe nutrition value and analysis. Daily values are based on a 2000 calorie a day diet. Recommended daily intake of essential amino acids is provided for 180 lbs person. Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors. All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only. Food images may show a similar or a related product and are not meant to be used for food identification. Nutritional value of a cooked product is provided for the given weight of cooked food. This page may contain affiliate links to products through which we earn commission used to support this website development and operations. Data from USDA National Nutrient Database.

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