RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	13.8098
Energy (kCal)	370.958
Carbohydrates (g)	2.4738
Total fats (g)	33.963
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4710
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)	0.0040
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.5238
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)	2.7568
Tocopherol, delta (mg)	0.0600
Arginine (g)	0.8287
Proline (g)	0.5354
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)	0.2743
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	30.9400
Copper, Cu (mg)	0.1068
Maltose (g)	0.0000
Zinc, Zn (mg)	1.3740
Total lipid (fat) (g)	33.9630
Vitamin K (phylloquinone) (g)	0.3000
Cholesterol (mg)	372.0000
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)	41.1720
Folate, total (g)	48.4820
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	1798.3140
Energy (kcal)	370.9580
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2646
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	1.2000
Methionine (g)	0.3859
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3700
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	0.0564
Lutein + zeaxanthin (g)	503.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8741
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)	24.8460
Fatty acids, total saturated 16:0 (g)	4.9382
Carbohydrate, by difference (g)	2.4738
Vitamin D (IU)	132.4000
Fructose (g)	0.0000
Fluoride, F (g)	1.1000
Aspartic acid (g)	1.3473
Tyrosine (g)	0.5106
Potassium, K (mg)	265.0440
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	465.3580
Serine (g)	0.9840
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6916
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)	0.0894
Histidine (g)	0.3155
Isoleucine (g)	0.6857
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	0.1715
Water (g)	195.5134
Fatty acids, total saturated 8:0 (g)	0.0040
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	6.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	172.0200
Sodium, Na (mg)	497.9260
Iron, Fe (mg)	2.2900
Energy (kJ)	1554.9740
Ash (g)	2.4400
Caffeine (mg)	0.0000
Glycine (g)	0.4371
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)	7.3174
Fatty acids, total polyunsaturated (g)	8.0964
Vitamin E (alpha-tocopherol) (mg)	6.9522
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1905
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	3.2000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	0.9312
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)	1.5567
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)	0.1148
Folate, food (g)	48.4820
Fatty acids, total saturated 20:1 (g)	0.0270
Fatty acids, total monounsaturated (g)	15.6154
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)	293.8000
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	7.8354
Vitamin B-12 (g)	0.9182
Calcium, Ca (mg)	290.0600
Fatty acids, total saturated 10:0 (g)	0.0060
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.7432
Glutamic acid (g)	1.7235
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	3.3720
Retinol (g)	450.9760
Leucine (g)	1.1097
Folate, DFE (g)	48.4820
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)	0.4800
Tryptophan (g)	0.1704
Threonine (g)	0.5670
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	0.0280
Protein (g)	13.8098
Cryptoxanthin, beta (g)	9.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	15.3036
Betaine (mg)	0.3000
Phosphorus, P (mg)	224.8860
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. Beat the eggs in a mixing bowl and add the chocolate milk to it. | 2. Beat until well mixed. | 3. Pour this into a pie plate. | 4. Put half the butter or margarine (1 tbsp.) in a skillet and heat over medium-high heat. | 5. Dip one slice of the bread into the egg mixture and turn the bread over to coat the other side. | 6. Place the coated bread in the skillet and repeat with antoher slice. | 7. Cook until the bottoms are browned and then turn the slices with a spatula and cook until the other side is browned; remove to a serving plate. | 8. Put the remaining butter or margarine in and repeat the cooking process. | 9. Sprinkle with powdered sugar and top with cherry pie filling or syrup if you like. (I like whipped cream)! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2			143.0	0.72	12.56	9.51
chocolate milk	1/2	cup		25.2	1.5	0.996	1.7519999999999998
margarine	2	tablespoons		202.75799999999998	0.2538	0.2538	22.701
bread	4	slices		-	-	-	-
sugar			powdered	-	-	-	-

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

Cooking in progress....

Chocolate (Milk) French Toast