RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	96.2528
Energy (kCal)	614.0476
Carbohydrates (g)	19.4432
Total fats (g)	15.249
Fatty acids, total saturated 20:0 (g)	0.0111
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1729
Fatty acids, total polyunsaturated 17:1 (g)	0.0144
Fatty acids, total trans-monoenoic (g)	0.0137
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2524
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0186
Riboflavin (mg)	0.8214
Tocopherol, beta (mg)	0.1414
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0575
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)	1.0313
Tocopherol, delta (mg)	0.0014
Arginine (g)	0.6977
Proline (g)	0.2320
Fatty acids, total polyunsaturated 18:1 t (g)	0.0127
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.1520
Adjusted Protein (g)	0.0000
Cystine (g)	0.0803
Tocotrienol, beta (mg)	0.0028
Selenium, Se (g)	79.8552
Copper, Cu (mg)	1.4584
Maltose (g)	0.0000
Zinc, Zn (mg)	5.7169
Total lipid (fat) (g)	15.2490
Vitamin K (phylloquinone) (g)	20.2363
Cholesterol (mg)	235.9072
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0008
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0328
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	24.8100
Folate, total (g)	122.5502
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0053
Vitamin A, IU (IU)	863.5344
Energy (kcal)	614.0476
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2120
Fatty acids, total saturated 14:1 (g)	0.0010
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1430
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1049
Sugars, total (g)	7.0905
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0682
Vitamin C, total ascorbic acid (mg)	17.0690
Lutein + zeaxanthin (g)	35.4700
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1503
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2851
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0008
Magnesium, Mg (mg)	126.5269
Fatty acids, total saturated 16:0 (g)	2.3136
Carbohydrate, by difference (g)	19.4432
Vitamin D (IU)	2.2400
Fructose (g)	2.0640
Fluoride, F (g)	1.7600
Aspartic acid (g)	0.5862
Tyrosine (g)	0.2129
Potassium, K (mg)	1392.7290
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	157.6103
Serine (g)	0.2663
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2644
Fatty acids, total trans-polyenoic 22:4 (g)	0.0062
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0003
Fatty acids, total saturated 22:0 (g)	0.0018
Fatty acids, total saturated 14:0 (g)	0.1063
Histidine (g)	0.1779
Isoleucine (g)	0.2335
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0067
Niacin (mg)	6.6824
Water (g)	513.2456
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0344
Carotene, beta (g)	236.6800
Sodium, Na (mg)	418.7174
Iron, Fe (mg)	7.2606
Energy (kJ)	2565.2538
Ash (g)	7.1438
Caffeine (mg)	0.0000
Glycine (g)	0.3174
Fatty acids, total trans-polyenoic (g)	0.0049
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0008
Fatty acids, total saturated 18:2 undifferentiated (g)	4.0892
Fatty acids, total polyunsaturated (g)	4.8814
Vitamin E (alpha-tocopherol) (mg)	2.3778
Sucrose (g)	1.7240
Vitamin B-6 (mg)	0.8079
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0560
Vitamin D3 (cholecalciferol) (g)	0.0560
Lysine (g)	0.3200
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0098
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.4078
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)	0.0025
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.8556
Folate, food (g)	122.5502
Fatty acids, total saturated 20:1 (g)	0.0563
Fatty acids, total monounsaturated (g)	5.5888
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7864
Fatty acids, total polyunsaturated 16:1 t (g)	0.0008
Fatty acids, total polyunsaturated 17:0 (g)	0.0154
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0062
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	311.5873
Fatty acids, total polyunsaturated 16:1 c (g)	0.1215
Fatty acids, total saturated (g)	3.5257
Vitamin B-12 (g)	4.6033
Calcium, Ca (mg)	643.7145
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0070
Alanine (g)	0.2877
Glutamic acid (g)	1.3394
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0045
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	137.5403
Leucine (g)	0.4077
Folate, DFE (g)	122.5502
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0049
Fiber, total dietary (g)	4.3400
Tryptophan (g)	0.1052
Threonine (g)	0.2336
Fatty acids, total polyunsaturated 18:1 c (g)	2.2438
Manganese, Mn (mg)	0.4601
Protein (g)	96.2528
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	5.3016
Betaine (mg)	0.6780
Phosphorus, P (mg)	1000.5819
Tocopherol, gamma (mg)	0.0910

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. Clean potatoes and cut them by half. | 2. Boil potatoes into salted water for about 30 minutes (They're ready when a knife enters easily). Then, you'll take them off water and let them chill. | 3. Meanwhile, peel and slice onions. | 4. Melt butter in a frying pan. Add sliced onions. | 5. When onions are translucent, add bacon dices and leave over medium heat for 5 more minutes stirring often. | 6. Preheat oven to 460° F (240° C / Th 8). | 7. Peel and slice potatoes. | 8. Rinse and dry small chives. Chop them. | 9. In a bowl, combine creme fraiche with wine and small chives. Season with salt and pepper. | 10. Grease an ovenproof dish. Start by arranging a layer of potato slices at the bottom of the dish. Top with bacon dices and onion, then spread the cream mixture on top. Repeat with another layer of everything. | 11. Grate Reblochon's rind lightly with a knife. (Don't take it off! Just grate what's coming off easily). | 12. Slice Reblochon cheese into 2 thinner circles, each one having rind on one side and inside cheese on the other side. | 13. Place both circles on top of the potato layers with the rind side up and bake in oven for 10 to 15 minutes or until crust is golden and cheese sauce is simmering. | 14. Serve immediately with green lettuce and vinaigrette. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
reblochon cheese	1			403.4676	0.0	89.7602	2.2667
potato	2 1/4			-	-	-	-
bacon	1/2		diced	58.38	0.1792	1.7668	5.5566
creme fraiche	1	cup		403.4676	0.0	89.7602	2.2667
chive	3	tablespoons		2.7	0.3915	0.2943	0.0657
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
white wine	1	glass		-	-	-	-
onion	1			64.0	14.944	1.76	0.16
salt pepper				403.4676	0.0	89.7602	2.2667

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

Cooking in progress....

French Savoyard Tartiflette