RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	16.2774
Energy (kCal)	276.6481
Carbohydrates (g)	6.3467
Total fats (g)	20.8427
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1303
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)	0.0498
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.6114
Tocopherol, beta (mg)	0.0100
Lactose (g)	3.0805
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)	1.3629
Tocopherol, delta (mg)	0.0600
Arginine (g)	1.1394
Proline (g)	0.7850
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3703
Adjusted Protein (g)	0.0000
Cystine (g)	0.3198
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	32.9640
Copper, Cu (mg)	0.2509
Maltose (g)	0.0000
Zinc, Zn (mg)	1.9814
Total lipid (fat) (g)	20.8427
Vitamin K (phylloquinone) (g)	1.8380
Cholesterol (mg)	378.1000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0362
Menaquinone-4 (g)	0.6100
Phytosterols (mg)	4.4389
Folate, total (g)	59.8744
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	646.3063
Energy (kcal)	276.6481
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2155
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4895
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	3.4514
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0612
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	503.6526
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	1.0840
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)	27.9458
Fatty acids, total saturated 16:0 (g)	3.5339
Carbohydrate, by difference (g)	6.3467
Vitamin D (IU)	83.2200
Fructose (g)	0.0003
Fluoride, F (g)	1.1492
Aspartic acid (g)	1.6610
Tyrosine (g)	0.6713
Potassium, K (mg)	261.8304
Fatty acids, total saturated 12:0 (g)	2.1778
Vitamin A, RAE (g)	188.3988
Serine (g)	1.1846
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8744
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)	0.9697
Histidine (g)	0.4196
Isoleucine (g)	0.8475
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	0.7234
Water (g)	130.2272
Fatty acids, total saturated 8:0 (g)	0.1995
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	4.7156
Sodium, Na (mg)	175.6588
Iron, Fe (mg)	2.0333
Energy (kJ)	1158.6867
Ash (g)	1.9752
Caffeine (mg)	0.0000
Glycine (g)	0.5924
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)	3.7671
Fatty acids, total polyunsaturated (g)	4.2078
Vitamin E (alpha-tocopherol) (mg)	1.2669
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2073
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0549
Vitamin D (D2 + D3) (g)	2.0610
Vitamin D3 (cholecalciferol) (g)	2.0610
Lysine (g)	1.1305
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0232
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0288
Starch (g)	0.0000
Pantothenic acid (mg)	1.8319
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)	0.1966
Folate, food (g)	59.8744
Fatty acids, total saturated 20:1 (g)	0.0337
Fatty acids, total monounsaturated (g)	6.4839
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)	302.5483
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	8.6325
Vitamin B-12 (g)	1.1645
Calcium, Ca (mg)	167.5668
Fatty acids, total saturated 10:0 (g)	0.2196
Galactose (g)	0.0002
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.8943
Glutamic acid (g)	2.5041
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0172
Vitamin E, added (mg)	0.0000
Retinol (g)	187.4500
Leucine (g)	1.4063
Folate, DFE (g)	59.8744
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)	0.9664
Tryptophan (g)	0.2305
Threonine (g)	0.7120
Fatty acids, total polyunsaturated 18:1 c (g)	3.3889
Manganese, Mn (mg)	0.1944
Protein (g)	16.2774
Cryptoxanthin, beta (g)	9.0359
Fatty acids, total saturated 18:1 undifferentiated (g)	6.2137
Betaine (mg)	0.6788
Phosphorus, P (mg)	324.6671
Tocopherol, gamma (mg)	0.5094

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 bread slices on counter. | 2. Divide mustard equally among slices; spread evenly with knife. | 3. Place 2 slices of cheese on 2 of the bread slices; cover with remaining slices of bread, mustard side down. | 4. Press together lightly. | 5. Break eggs into bowl; whisk until yolk and white are blended. | 6. Whisk in milk, salt and pepper. | 7. Lay 1 sandwich in egg mixture. | 8. Using both lifters, one under and one on top, turn sandwich to soak both sides. | 9. Place on sheet of waxed paper. | 10. Repeat with second sandwich, letting it soak up all the remaining egg mixture. | 11. Place skillet over medium heat; add butter and oil, swirling to coat surface. | 12. Lay sandwiches in skillet; cook for about 3 minutes or until golden brown underneath. | 13. Using both lifters, one under and one on top, turn each sandwich. | 14. Cook for about 3 minutes longer or until golden brown underneath and cheese is melted and oozy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread	4	slices	-	-	-	-
dijon mustard	1	tablespoon	-	-	-	-
cheddar cheese	4	slices	-	-	-	-
egg	2		143.0	0.72	12.56	9.51
milk	1/4	cup	37.21	2.9158	1.9215	1.9947
salt	1	pinch	-	-	-	-
pepper	1	pinch	0.3608	0.0919	0.0149	0.0047
butter	2	teaspoons	57.0	2.6189999999999998	1.781	4.8
vegetable oil	1	teaspoon	39.0773	0.0	0.0	4.5333

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

Cooking in progress....

Grilled Cheese French Toast