RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	19.988
Energy (kCal)	741.2
Carbohydrates (g)	48.108
Total fats (g)	55.398
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2892
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)	0.4960
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.5842
Tocopherol, beta (mg)	0.0100
Lactose (g)	0.0000
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)	4.2802
Tocopherol, delta (mg)	0.0600
Arginine (g)	1.2712
Proline (g)	0.6260
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)	0.3260
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	40.9600
Copper, Cu (mg)	0.4602
Maltose (g)	0.0000
Zinc, Zn (mg)	2.4360
Total lipid (fat) (g)	55.3980
Vitamin K (phylloquinone) (g)	1.8600
Cholesterol (mg)	426.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.2000
Folate, total (g)	74.0000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	1281.6000
Energy (kcal)	741.2000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6834
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4316
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	32.5180
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	8.6400
Lutein + zeaxanthin (g)	508.4000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	1.0248
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)	62.4000
Fatty acids, total saturated 16:0 (g)	9.8432
Carbohydrate, by difference (g)	48.1080
Vitamin D (IU)	94.6000
Fructose (g)	0.0000
Fluoride, F (g)	1.1000
Aspartic acid (g)	1.5978
Tyrosine (g)	0.5842
Potassium, K (mg)	567.0000
Fatty acids, total saturated 12:0 (g)	12.9174
Vitamin A, RAE (g)	347.2000
Serine (g)	1.1126
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8192
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)	6.8160
Histidine (g)	0.3726
Isoleucine (g)	0.7790
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	1.5786
Water (g)	213.0940
Fatty acids, total saturated 8:0 (g)	2.1754
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)	81.0000
Sodium, Na (mg)	445.6000
Iron, Fe (mg)	4.6900
Energy (kJ)	3102.2000
Ash (g)	3.4240
Caffeine (mg)	0.0000
Glycine (g)	0.5616
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)	2.2474
Fatty acids, total polyunsaturated (g)	2.8440
Vitamin E (alpha-tocopherol) (mg)	1.7700
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2456
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3060
Vitamin D (D2 + D3) (g)	2.3000
Vitamin D3 (cholecalciferol) (g)	2.3000
Lysine (g)	1.0332
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)	1.7646
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)	0.0832
Folate, food (g)	74.0000
Fatty acids, total saturated 20:1 (g)	0.0270
Fatty acids, total monounsaturated (g)	9.7174
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)	320.5600
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	39.3120
Vitamin B-12 (g)	1.1300
Calcium, Ca (mg)	129.8000
Fatty acids, total saturated 10:0 (g)	1.9284
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.8754
Glutamic acid (g)	2.3018
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	1.2000
Vitamin E, added (mg)	0.0000
Retinol (g)	340.0000
Leucine (g)	1.2900
Folate, DFE (g)	74.0000
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)	2.8200
Tryptophan (g)	0.1994
Threonine (g)	0.6556
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	1.1512
Protein (g)	19.9880
Cryptoxanthin, beta (g)	15.6000
Fatty acids, total saturated 18:1 undifferentiated (g)	8.7522
Betaine (mg)	0.3000
Phosphorus, P (mg)	374.4000
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. Using a paring knife, cut a horizontal slit in each bread slice to form a pocket. In a bowl, blend jam and cream cheese. Spoon 1 tablespoon mixture into each pocket. | 2. In a shallow bowl, whisk together eggs, milk, and cinnamon until combined. In a large nonstick skillet, melt 1 tablespoon butter over medium-low heat. Lay half the bread slices in egg mixture, letting them soak 5 seconds on each side. | 3. Place slices in skillet; cook until golden brown, 3 to 4 minutes per side. Repeat with remaining bread, adding more butter to skillet if needed. If desired, serve French toast with syrup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian bread	1	loaf	cut	-	-	-	-
apricot jam	3	tablespoons		145.2	38.64	0.42	0.12
cream cheese	1/4	cup	reduced fat	177.0	2.1	4.26	17.16
egg	2			143.0	0.72	12.56	9.51
milk	1/2	cup	low fat	276.0	6.648	2.748	28.608
cinnamon	1/4	teaspoon	ground	-	-	-	-
butter	1 -2	tablespoon	unsalted	0.0	0.0	0.0	0.0
maple syrup				-	-	-	-

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

Cooking in progress....

Apricot Stuffed French Toast