RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.3748
Energy (kCal)	535.1952
Carbohydrates (g)	12.2302
Total fats (g)	54.626
Fatty acids, total saturated 20:0 (g)	0.2236
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4315
Fatty acids, total polyunsaturated 17:1 (g)	0.0675
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)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0387
Tocopherol, beta (mg)	0.0594
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)	1.0660
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0647
Proline (g)	0.1107
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0003
Adjusted Protein (g)	0.0000
Cystine (g)	0.0230
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.3678
Copper, Cu (mg)	0.0687
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3179
Total lipid (fat) (g)	54.6260
Vitamin K (phylloquinone) (g)	38.0499
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	119.7140
Folate, total (g)	6.1800
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	184.3948
Energy (kcal)	535.1952
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6788
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0268
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.1016
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0320
Vitamin C, total ascorbic acid (mg)	2.3450
Lutein + zeaxanthin (g)	281.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0695
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)	30.0190
Fatty acids, total saturated 16:0 (g)	6.1826
Carbohydrate, by difference (g)	12.2302
Vitamin D (IU)	0.0000
Fructose (g)	0.0003
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0935
Tyrosine (g)	0.0521
Potassium, K (mg)	61.2023
Fatty acids, total saturated 12:0 (g)	0.0006
Vitamin A, RAE (g)	9.2725
Serine (g)	0.0613
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0639
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)	0.0697
Fatty acids, total saturated 14:0 (g)	0.0013
Histidine (g)	0.0391
Isoleucine (g)	0.0504
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.5956
Water (g)	359.5707
Fatty acids, total saturated 8:0 (g)	0.0005
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)	90.6360
Sodium, Na (mg)	13.9095
Iron, Fe (mg)	1.1364
Energy (kJ)	2239.4770
Ash (g)	0.4992
Caffeine (mg)	0.0000
Glycine (g)	0.0538
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)	5.5196
Fatty acids, total polyunsaturated (g)	5.9515
Vitamin E (alpha-tocopherol) (mg)	7.8236
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0556
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)	0.0390
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)	0.0793
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)	0.0601
Folate, food (g)	6.1800
Fatty acids, total saturated 20:1 (g)	0.1683
Fatty acids, total monounsaturated (g)	39.5556
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)	0.0119
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	3.6071
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	7.5635
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	46.9047
Fatty acids, total saturated 10:0 (g)	0.0005
Galactose (g)	0.0036
Tocotrienol, gamma (mg)	0.0198
Alanine (g)	0.0959
Glutamic acid (g)	0.2394
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	9.6075
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1596
Folate, DFE (g)	6.1800
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)	1.4222
Tryptophan (g)	0.0110
Threonine (g)	0.0509
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.1199
Protein (g)	1.3748
Cryptoxanthin, beta (g)	0.6095
Fatty acids, total saturated 18:1 undifferentiated (g)	38.6403
Betaine (mg)	1.8283
Phosphorus, P (mg)	39.3275
Tocopherol, gamma (mg)	0.7339

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Pour water into a large bowl. Sprinkle yeast into water, and let it stand undisturbed until dissolved. Stir in 1 cup flour, 1 tablespoon herbs, sea salt, and 2 tablespoons oil until well blended. Mix in the flour, 1 cup at a time until a thick and somewhat sticky dough forms. | 2. Turn the dough out onto a lightly floured surface, and knead until smooth and elastic. Form into a ball, and place into an oiled bowl. Flip the dough to coat the surface. Cover the bowl with a clean dishtowel, and let it rise until doubled, about 1 hour. | 3. Punch dough down, and divide in half. Shape into an irregular ovals, about 1 1/2 inch thick. Sprinkle cornmeal over 2 baking sheets; transfer dough to pans. Brush each loaf with olive oil, and sprinkle the remaining herbs on top. Make several slashes in the bread, cutting through the dough with a knife. Cover the loaves with clean dishtowels. Let rise again until the dough begins to rise again, about 20 minutes. | 4. Place baking sheets into a preheated 450 degree F (220 degree C) oven. Quickly splash a small amount of water onto the floor of your oven to create steam, and close the oven door. Bake until golden, about 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1 1/2	cups		0.0	0.0	0.0	0.0
active yeast	1	teaspoon		-	-	-	-
purpose flour	4	cups		-	-	-	-
basil	1/2	tablespoon		0.3047	0.0351	0.0417	0.0085
savory	1/2	tablespoon	ground	-	-	-	-
thyme	1/2	tablespoon		1.212	0.2934	0.0667	0.0202
rosemary	1/2	tablespoon		1.1135	0.17600000000000002	0.0281	0.0498
sea salt	2	tablespoons		-	-	-	-
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
cornmeal	2	tablespoons		55.205	11.7257	1.2383	0.5475

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

Cooking in progress....

Fougasse