RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	28.9976
Energy (kCal)	375.4035
Carbohydrates (g)	8.074
Total fats (g)	23.2116
Fatty acids, total saturated 20:0 (g)	0.0060
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1875
Fatty acids, total polyunsaturated 17:1 (g)	0.0240
Fatty acids, total trans-monoenoic (g)	0.0520
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3760
Fatty acids, total saturated 4:0 (g)	0.0995
Fatty acids, total trans (g)	0.0760
Riboflavin (mg)	1.1245
Tocopherol, beta (mg)	0.0200
Lactose (g)	6.1610
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0140
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)	2.0682
Tocopherol, delta (mg)	0.1200
Arginine (g)	1.7498
Proline (g)	1.4034
Fatty acids, total polyunsaturated 18:1 t (g)	0.0460
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7400
Adjusted Protein (g)	0.0000
Cystine (g)	0.5672
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	65.9228
Copper, Cu (mg)	0.1831
Maltose (g)	0.0000
Zinc, Zn (mg)	3.0478
Total lipid (fat) (g)	23.2116
Vitamin K (phylloquinone) (g)	0.9660
Cholesterol (mg)	756.2000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0720
Menaquinone-4 (g)	1.2200
Phytosterols (mg)	0.3410
Folate, total (g)	100.5180
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0440
Vitamin A, IU (IU)	1278.2010
Energy (kcal)	375.4035
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4097
Fatty acids, total saturated 14:1 (g)	0.0140
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.8613
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	7.4487
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1200
Vitamin C, total ascorbic acid (mg)	0.0165
Lutein + zeaxanthin (g)	1006.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1160
Vitamin B-12, added (g)	0.0000
Valine (g)	1.9673
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)	37.7105
Fatty acids, total saturated 16:0 (g)	5.4860
Carbohydrate, by difference (g)	8.0740
Vitamin D (IU)	166.4400
Fructose (g)	0.0000
Fluoride, F (g)	2.2000
Aspartic acid (g)	2.9874
Tyrosine (g)	1.1920
Potassium, K (mg)	445.1810
Fatty acids, total saturated 12:0 (g)	0.0959
Vitamin A, RAE (g)	376.1475
Serine (g)	2.1738
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.5589
Fatty acids, total trans-polyenoic 22:4 (g)	0.0260
Alcohol, ethyl (g)	1.4448
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0080
Fatty acids, total saturated 14:0 (g)	0.5539
Histidine (g)	0.7339
Isoleucine (g)	1.5409
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0240
Niacin (mg)	0.2835
Water (g)	262.0613
Fatty acids, total saturated 8:0 (g)	0.0995
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0360
Carotene, beta (g)	8.6940
Sodium, Na (mg)	336.9260
Iron, Fe (mg)	3.5583
Energy (kJ)	1573.0080
Ash (g)	2.9612
Caffeine (mg)	0.0000
Glycine (g)	0.9396
Fatty acids, total trans-polyenoic (g)	0.0240
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0240
Fatty acids, total saturated 18:2 undifferentiated (g)	3.2584
Fatty acids, total polyunsaturated (g)	4.0620
Vitamin E (alpha-tocopherol) (mg)	2.1854
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.3859
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0915
Vitamin D (D2 + D3) (g)	4.1220
Vitamin D3 (cholecalciferol) (g)	4.1220
Lysine (g)	2.1461
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0460
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	3.5226
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)	0.0160
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1385
Folate, food (g)	100.5180
Fatty acids, total saturated 20:1 (g)	0.0540
Fatty acids, total monounsaturated (g)	8.3247
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	3.0620
Fatty acids, total polyunsaturated 16:1 t (g)	0.0060
Fatty acids, total polyunsaturated 17:0 (g)	0.0440
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.2000
Choline, total (mg)	605.0944
Fatty acids, total polyunsaturated 16:1 c (g)	0.3960
Fatty acids, total saturated (g)	8.6704
Vitamin B-12 (g)	2.3290
Calcium, Ca (mg)	251.3340
Fatty acids, total saturated 10:0 (g)	0.1035
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0200
Alanine (g)	1.6005
Glutamic acid (g)	4.2098
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0020
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	374.9000
Leucine (g)	2.5368
Folate, DFE (g)	100.5180
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0240
Fiber, total dietary (g)	0.1144
Tryptophan (g)	0.3828
Threonine (g)	1.2755
Fatty acids, total polyunsaturated 18:1 c (g)	6.7760
Manganese, Mn (mg)	0.0866
Protein (g)	28.9976
Cryptoxanthin, beta (g)	18.3630
Fatty acids, total saturated 18:1 undifferentiated (g)	7.8216
Betaine (mg)	1.3320
Phosphorus, P (mg)	499.9035
Tocopherol, gamma (mg)	1.0029

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 200°F Place a large dinner plate in the warmed oven. | 2. Whisk together the eggs, milk, vanilla, cinnamon and nutmeg in a wide shallow dish and set aside. | 3. Heat a non-stick skillet or a cast iron skillet that has been lightly buttered over medium high heat. | 4. Dip each piece of bread, one by one, into the egg and milk mixture. Drain excess mixture and place in the hot skillet. | 5. Cook until just browned on the bottom, watching the toast carefully (just a couple of minutes). Turn, and brown the other side. | 6. Adjust heat to medium, if necessary, to prevent burning. Place in the oven on warmed plate while preparing the remaining pieces. | 7. Just before serving, heat the jam in a small saucepan with a small amount of apple juice to desired consistency. | 8. Drizzle over the top of the French toast and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	4			286.0	1.44	25.12	19.02
milk	1/2	cup		74.42	5.8316	3.843	3.9894
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
cinnamon	1/4	teaspoon		-	-	-	-
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997
butter				-	-	-	-
challah	8	slices		-	-	-	-
blueberry juice			sweetened	-	-	-	-
organic apple juice				-	-	-	-

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

Cooking in progress....

Spiced French Toast