RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.6734
Energy (kCal)	215.133
Carbohydrates (g)	40.0797
Total fats (g)	3.9135
Fatty acids, total saturated 20:0 (g)	0.0020
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0071
Fatty acids, total polyunsaturated 17:1 (g)	0.0036
Fatty acids, total trans-monoenoic (g)	0.0022
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0011
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0027
Riboflavin (mg)	0.6445
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0019
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)	0.0079
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0066
Proline (g)	0.0091
Fatty acids, total polyunsaturated 18:1 t (g)	0.0022
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0120
Adjusted Protein (g)	0.0000
Cystine (g)	0.0019
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.9046
Copper, Cu (mg)	0.0829
Maltose (g)	0.0000
Zinc, Zn (mg)	2.3168
Total lipid (fat) (g)	3.9135
Vitamin K (phylloquinone) (g)	1.4919
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0061
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	3.1380
Folate, total (g)	4.1925
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0001
Vitamin A, IU (IU)	750.4800
Energy (kcal)	215.1330
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0189
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0022
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0001
Sugars, total (g)	23.1073
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.1521
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	4.5000
Valine (g)	0.0080
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0002
Magnesium, Mg (mg)	30.1935
Fatty acids, total saturated 16:0 (g)	0.0247
Carbohydrate, by difference (g)	40.0797
Vitamin D (IU)	151.2000
Fructose (g)	0.0112
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0157
Tyrosine (g)	0.0042
Potassium, K (mg)	209.8560
Fatty acids, total saturated 12:0 (g)	0.0016
Vitamin A, RAE (g)	226.8840
Serine (g)	0.0058
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0059
Fatty acids, total trans-polyenoic 22:4 (g)	0.0006
Alcohol, ethyl (g)	1.4448
Fatty acids, total polyunsaturated 24:0 (g)	0.0052
Fatty acids, total saturated 22:0 (g)	0.0018
Fatty acids, total saturated 14:0 (g)	0.0033
Histidine (g)	0.0036
Isoleucine (g)	0.0056
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0006
Niacin (mg)	0.3267
Water (g)	336.4899
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)	0.0002
Carotene, beta (g)	0.4725
Sodium, Na (mg)	231.9165
Iron, Fe (mg)	1.3024
Energy (kJ)	892.8625
Ash (g)	1.2595
Caffeine (mg)	0.0000
Glycine (g)	0.0056
Fatty acids, total trans-polyenoic (g)	0.0005
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.7844
Fatty acids, total polyunsaturated (g)	0.7955
Vitamin E (alpha-tocopherol) (mg)	10.2164
Sucrose (g)	0.0002
Vitamin B-6 (mg)	0.0208
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	3.6000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0066
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0001
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0453
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)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0570
Folate, food (g)	4.1925
Fatty acids, total saturated 20:1 (g)	0.0040
Fatty acids, total monounsaturated (g)	2.2722
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0268
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0005
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	4.9207
Fatty acids, total polyunsaturated 16:1 c (g)	0.0003
Fatty acids, total saturated (g)	0.0494
Vitamin B-12 (g)	4.5000
Calcium, Ca (mg)	684.6980
Fatty acids, total saturated 10:0 (g)	0.0014
Galactose (g)	0.0016
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0069
Glutamic acid (g)	0.0193
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	10.1160
Retinol (g)	226.8000
Leucine (g)	0.0122
Folate, DFE (g)	4.1925
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0004
Fiber, total dietary (g)	2.0000
Tryptophan (g)	0.0009
Threonine (g)	0.0044
Fatty acids, total polyunsaturated 18:1 c (g)	0.0082
Manganese, Mn (mg)	0.7752
Protein (g)	1.6734
Cryptoxanthin, beta (g)	1.0815
Fatty acids, total saturated 18:1 undifferentiated (g)	2.2453
Betaine (mg)	0.0147
Phosphorus, P (mg)	33.2440
Tocopherol, gamma (mg)	0.0000

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. Mix together all ingredients except for the bread. Spread out baguette slices on a rimmed baking pan in a single layer. Pour on pumpkin mixture and flip to coat. Let sit for 20 minutes, then flip over and soak for 10 minutes more. | 2. Preheat a large non-stick skillet over medium heat. Spray with cooking oil, or drizzle a little into the pan, and cook about half of the soaked breads at a time for 5 to 7 minutes on one side and about 3 minutes on the other. They should be golden to medium brown and flecked with darker spots. Keep warm on a plate covered with tin foil while you cook the second batch. | 3. If not serving immediately, cover and place in a 200°F oven for up to an hour. Serve with maple syrup and margarine, of course. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pumpkin puree	1	cup	canned	-	-	-	-
almond milk	1 1/2	cups		136.8	23.724	1.5119999999999998	3.7439999999999998
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
cinnamon	2	teaspoons		-	-	-	-
ginger	1 1/2	1/2	ground	2.4	0.5331	0.0546	0.0225
clove	1/2	teaspoon	ground	2.877	0.6881	0.0627	0.1365
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
baguette	1		sliced sliced	-	-	-	-
cooking oil				-	-	-	-

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

Cooking in progress....

Pumpkin French Toast (Vegan)