RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	9.8465
Energy (kCal)	349.6926
Carbohydrates (g)	32.3816
Total fats (g)	21.8703
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0743
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)	0.3422
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)	1.2575
Tocopherol, delta (mg)	0.0418
Arginine (g)	0.8254
Proline (g)	0.3866
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	6.0614
Adjusted Protein (g)	0.0000
Cystine (g)	0.1916
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	20.2564
Copper, Cu (mg)	0.3713
Maltose (g)	0.0118
Zinc, Zn (mg)	1.4607
Total lipid (fat) (g)	21.8703
Vitamin K (phylloquinone) (g)	0.8000
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)	19.6249
Folate, total (g)	61.6855
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	350.1525
Energy (kcal)	349.6926
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1195
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2546
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	16.8860
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1008
Vitamin C, total ascorbic acid (mg)	12.0391
Lutein + zeaxanthin (g)	277.4600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6176
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)	65.4326
Fatty acids, total saturated 16:0 (g)	2.6644
Carbohydrate, by difference (g)	32.3816
Vitamin D (IU)	41.0000
Fructose (g)	5.7230
Fluoride, F (g)	3.1460
Aspartic acid (g)	1.0278
Tyrosine (g)	0.3400
Potassium, K (mg)	675.5275
Fatty acids, total saturated 12:0 (g)	6.3480
Vitamin A, RAE (g)	83.7541
Serine (g)	0.6520
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5146
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.7224
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)	2.5305
Histidine (g)	0.3034
Isoleucine (g)	0.4608
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	1.5901
Water (g)	168.3151
Fatty acids, total saturated 8:0 (g)	1.0040
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)	30.6800
Sodium, Na (mg)	85.2519
Iron, Fe (mg)	2.3106
Energy (kJ)	1461.6451
Ash (g)	2.1961
Caffeine (mg)	0.0000
Glycine (g)	0.3866
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)	2.0266
Fatty acids, total polyunsaturated (g)	2.2559
Vitamin E (alpha-tocopherol) (mg)	0.7330
Sucrose (g)	2.8202
Vitamin B-6 (mg)	0.5463
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0816
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.6042
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)	6.3484
Pantothenic acid (mg)	1.3058
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)	0.1367
Folate, food (g)	61.6855
Fatty acids, total saturated 20:1 (g)	0.0169
Fatty acids, total monounsaturated (g)	3.3833
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)	163.5640
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	14.7216
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	66.3009
Fatty acids, total saturated 10:0 (g)	0.8004
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.5315
Glutamic acid (g)	1.5289
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	29.5000
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	0.7934
Folate, DFE (g)	61.6855
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)	4.9043
Tryptophan (g)	0.1298
Threonine (g)	0.3978
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.9668
Protein (g)	9.8465
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	3.2366
Betaine (mg)	0.2680
Phosphorus, P (mg)	222.9544
Tocopherol, gamma (mg)	0.2736

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. TIP: it's always good to read ahead. | 2. Lightly spray large skillet or a griddle & put on 350°F or medium-high. | 3. In a square dish, or Tupperware container, using fork or whisk, mix together egg, milk, vanilla, and allspice. | 4. Flip bread in mixture one at a time until both sides are coated (there should be extra coating left), then lay in pan. | 5. While bread is cooking, break 1/3 of the banana off and put in a microwave safe bowl(I use a coffee cup), and add the butter. Microwave for about 30 seconds on high, then mash and stir with fork. Put in for another 30 seconds - 1 minute (it should be very mushy) stir. | 6. CHECK BREAD! Flip to other side and pour remainder of egg coating evenly on tops of bread. Push around with spatula to evenly cover top, when it goes over the edge and spreads into the pan just squish to side of bread. Sprinkle top with cinnamon and flip when bottom has browned. Let brown. | 7. Place french toast on plate and spread "banana butter" on one slice and place other slice on top. Cut. | 8. Put the syrup into microwave safe bowl and microwave for 15 seconds or until warm and very thin. Drizzle over bread. Split the rest of the banana in half. Place one half above and one to the side of your french toast. (Serve, eat warm) Enjoy -- I sure do :). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cooking spray				-	-	-	-
texas toast bread	2	slices		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
milk	1/4	cup	canned evaporated	138.0	3.324	1.374	14.304
vanilla extract	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
allspice	1/8	teaspoon	ground	0.6246	0.1713	0.0145	0.0206
cinnamon	1/2	teaspoon		-	-	-	-
banana	1		peeled	105.02	26.9512	1.2862	0.3894
butter	1	teaspoon		28.5	1.3095	0.8905	2.4
king syrup	2	tablespoons		-	-	-	-

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

Cooking in progress....

" Butter Me Bananas" French Toast