RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	21.6547
Energy (kCal)	777.39
Carbohydrates (g)	72.4075
Total fats (g)	47.7394
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5687
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.9214
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.7684
Tocopherol, beta (mg)	0.0100
Lactose (g)	6.1610
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
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)	5.1062
Tocopherol, delta (mg)	0.0600
Arginine (g)	1.4826
Proline (g)	1.1291
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3700
Adjusted Protein (g)	0.0000
Cystine (g)	0.3828
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	37.7617
Copper, Cu (mg)	0.7677
Maltose (g)	0.0000
Zinc, Zn (mg)	3.2433
Total lipid (fat) (g)	47.7394
Vitamin K (phylloquinone) (g)	3.1376
Cholesterol (mg)	449.7360
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	1.2200
Phytosterols (mg)	0.0000
Folate, total (g)	71.5193
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	1533.3540
Energy (kcal)	777.3900
Fatty acids, total saturated 16:1 undifferentiated (g)	0.7933
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6026
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	56.8189
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	507.1040
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	1.4134
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)	95.8062
Fatty acids, total saturated 16:0 (g)	11.0059
Carbohydrate, by difference (g)	72.4075
Vitamin D (IU)	84.4400
Fructose (g)	0.0000
Fluoride, F (g)	1.1000
Aspartic acid (g)	2.1588
Tyrosine (g)	0.9086
Potassium, K (mg)	546.6603
Fatty acids, total saturated 12:0 (g)	0.8089
Vitamin A, RAE (g)	431.6100
Serine (g)	1.4640
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.1466
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	2.9773
Histidine (g)	0.5519
Isoleucine (g)	1.0874
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	1.4797
Water (g)	185.3111
Fatty acids, total saturated 8:0 (g)	0.3802
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	222.1560
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	57.9480
Sodium, Na (mg)	1468.4150
Iron, Fe (mg)	3.8698
Energy (kJ)	3254.2668
Ash (g)	5.0773
Caffeine (mg)	24.8400
Glycine (g)	0.8046
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	5.4428
Fatty acids, total polyunsaturated (g)	6.3230
Vitamin E (alpha-tocopherol) (mg)	1.8702
Sucrose (g)	50.0910
Vitamin B-6 (mg)	0.2779
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.5805
Vitamin D (D2 + D3) (g)	2.1220
Vitamin D3 (cholecalciferol) (g)	2.1220
Lysine (g)	1.4452
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.1761
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)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3063
Folate, food (g)	71.5193
Fatty acids, total saturated 20:1 (g)	0.0371
Fatty acids, total monounsaturated (g)	15.2457
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	318.6326
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	23.1591
Vitamin B-12 (g)	1.4416
Calcium, Ca (mg)	278.4263
Fatty acids, total saturated 10:0 (g)	0.7362
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	1.1272
Glutamic acid (g)	3.5383
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	425.8440
Leucine (g)	1.8228
Folate, DFE (g)	71.5193
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	5.5490
Tryptophan (g)	0.3116
Threonine (g)	0.9312
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	0.7681
Protein (g)	21.6547
Cryptoxanthin, beta (g)	9.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	14.0152
Betaine (mg)	1.0320
Phosphorus, P (mg)	500.2767
Tocopherol, gamma (mg)	0.5000

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. Step 1:. | 2. Prepare your 14 slices of bread by removing the crust and rolling them flat with a rolling pin. | 3. Spread the nutella evenly over the bread slices and roll each one in a tight roll. | 4. Step 2:. | 5. in a bowl add your eggs and whisk lightly. | 6. add the baking soda and flour try to remove all lumps and slowly add milk then rest of step 2 ingredients to make a very thin batter. | 7. pre heat your pan to a medium heat with the oil. | 8. place the rolls in the batter turning to evenly coat and place in heated pan browning to a nice golden brown on each side and placing in a warm paper towel covered plate to drain. | 9. Step 3:. | 10. Place the Coco powder in a bowl and mix it with the yogurt, milk, sugar, vanilla and almond ( I like to use a hand mixer to mix this). | 11. rinse your pan and dry then bring again to a medium heat turning then to a medium low/low add butter, once it begins to dissolve add the yogurt mixture and stir until it becomes lightly bubbly and thickens, remove from heat. | 12. Plate your french toast sticks and then yogurt sauce as well as a dollop of just vanilla yogurt on the plate. | 13. serve and enjoy! | 14. (these can be made ahead up to the point that you batter and placed in a pan in the fridge covered). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
toast				-	-	-	-
bread	14	slices		-	-	-	-
nutella chocolate hazelnut spread				-	-	-	-
batter				-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
flour	2	teaspoons		24.095	5.2752	0.3917	0.0935
salt	1	dash		-	-	-	-
cinnamon	1	dash		-	-	-	-
vanilla extract	1/2 - 1	teaspoon		0.0	0.0	0.0	0.0
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
yogurt			sauce	-	-	-	-
cocoa powder	2	tablespoons		24.624000000000002	6.2532	2.1168	1.4796
vanilla yogurt	1/2	cup		-	-	-	-
milk	1/2	cup		74.42	5.8316	3.843	3.9894
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
vanilla extract	1	dash		0.0	0.0	0.0	0.0
almond extract	1	dash		-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2

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

Cooking in progress....

Chocolate French Toast Sticks