RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.3929
Energy (kCal)	72.868
Carbohydrates (g)	0.6005
Total fats (g)	4.785
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0243
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.2322
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	0.4070
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4146
Proline (g)	0.2641
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.1365
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	15.3538
Copper, Cu (mg)	0.0417
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6857
Total lipid (fat) (g)	4.7850
Vitamin K (phylloquinone) (g)	62.4700
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.1900
Folate, total (g)	29.2760
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	590.1120
Energy (kcal)	72.8680
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1008
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1916
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.2173
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	5.0540
Lutein + zeaxanthin (g)	462.8180
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4355
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)	7.9000
Fatty acids, total saturated 16:0 (g)	1.1187
Carbohydrate, by difference (g)	0.6005
Vitamin D (IU)	41.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.6757
Tyrosine (g)	0.2526
Potassium, K (mg)	90.0520
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	95.9980
Serine (g)	0.4907
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3455
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.0168
Histidine (g)	0.1568
Isoleucine (g)	0.3400
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.0874
Water (g)	41.4080
Fatty acids, total saturated 8:0 (g)	0.0020
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	192.0520
Sodium, Na (mg)	73.1280
Iron, Fe (mg)	1.1106
Energy (kJ)	305.2380
Ash (g)	0.6136
Caffeine (mg)	0.0000
Glycine (g)	0.2215
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	0.7819
Fatty acids, total polyunsaturated (g)	0.9602
Vitamin E (alpha-tocopherol) (mg)	0.5535
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0884
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.4629
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.7817
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0233
Folate, food (g)	29.2760
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	1.8402
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	147.3864
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	1.5680
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	33.2440
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.3749
Glutamic acid (g)	0.8460
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	0.5508
Folate, DFE (g)	29.2760
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	0.1254
Tryptophan (g)	0.0852
Threonine (g)	0.2826
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.0201
Protein (g)	6.3929
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.7164
Betaine (mg)	0.1500
Phosphorus, P (mg)	101.2040
Tocopherol, gamma (mg)	0.2701

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. Lay the crepe flat on a pan or griddle over medium heat. | 2. Arrange the cheese and ham on the crepe - make a nest for the egg, and also think about how you plan to fold the crepe and arrange the filling accordingly. | 3. Break the egg onto the crepe. | 4. Cook for a few minutes until the egg whites are white but very tender, and the yolk cooked but still runny - if you like, fold the crepe and cook for a few minutes on the other side. | 5. Remove the crepe to a plate. | 6. Garnish with minced parsley, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basic wheat french crepe	1			-	-	-	-
swiss cheese	1/3 - 1/2	cup	shredded	0.0	0.0	0.0	0.0
ham	1	slice		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
parsley	1	tablespoon		1.368	0.2405	0.1129	0.03

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

Cooking in progress....

Crepes Complet ( Cheese, Ham, and Egg)