RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	14.8654
Energy (kCal)	251.3118
Carbohydrates (g)	4.5669
Total fats (g)	19.2724
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0240
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)	0.5204
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0462
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)	1.1464
Tocopherol, delta (mg)	0.0300
Arginine (g)	1.0633
Proline (g)	0.6001
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4094
Adjusted Protein (g)	0.0000
Cystine (g)	0.3524
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	32.2744
Copper, Cu (mg)	0.2151
Maltose (g)	0.0462
Zinc, Zn (mg)	1.0750
Total lipid (fat) (g)	19.2724
Vitamin K (phylloquinone) (g)	0.2100
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)	0.7705
Folate, total (g)	35.9490
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	270.2805
Energy (kcal)	251.3118
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1043
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4791
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.9314
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	1.6882
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	1.0463
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)	36.2152
Fatty acids, total saturated 16:0 (g)	2.3344
Carbohydrate, by difference (g)	4.5669
Vitamin D (IU)	41.0000
Fructose (g)	0.0462
Fluoride, F (g)	0.5500
Aspartic acid (g)	1.6041
Tyrosine (g)	0.5937
Potassium, K (mg)	338.4505
Fatty acids, total saturated 12:0 (g)	6.3466
Vitamin A, RAE (g)	80.0138
Serine (g)	1.0830
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8624
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)	2.5849
Histidine (g)	0.3777
Isoleucine (g)	0.8258
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.5753
Water (g)	137.5645
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)	0.0770
Sodium, Na (mg)	189.7930
Iron, Fe (mg)	1.9227
Energy (kJ)	1050.6040
Ash (g)	1.3897
Caffeine (mg)	0.0000
Glycine (g)	0.5534
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)	0.9352
Fatty acids, total polyunsaturated (g)	1.1132
Vitamin E (alpha-tocopherol) (mg)	0.6150
Sucrose (g)	0.0462
Vitamin B-6 (mg)	0.1090
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)	1.0486
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)	0.0000
Pantothenic acid (mg)	1.0024
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)	0.0394
Folate, food (g)	35.9490
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	2.4465
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)	152.7502
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	14.3185
Vitamin B-12 (g)	0.5044
Calcium, Ca (mg)	42.9570
Fatty acids, total saturated 10:0 (g)	0.7992
Galactose (g)	0.0462
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.9023
Glutamic acid (g)	2.1739
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	1.3156
Folate, DFE (g)	35.9490
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)	1.3772
Tryptophan (g)	0.1822
Threonine (g)	0.6241
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.5837
Protein (g)	14.8654
Cryptoxanthin, beta (g)	4.6815
Fatty acids, total saturated 18:1 undifferentiated (g)	2.3185
Betaine (mg)	0.3480
Phosphorus, P (mg)	169.6118
Tocopherol, gamma (mg)	0.2515

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. Preheat oven to 200°F. | 2. In a shallow bowl, using a wire whisk or fork, beat the egg and egg whites until foamy. | 3. Add the milk, vanilla, cinnamon and nutmeg. | 4. Beat well and then set aside. | 5. Lightly spray a large nonstick skillet with cooking spray; heat over medium heat. | 6. Dip four of the bread slices into the egg mixture, turning to coat and draining excess back in dish. | 7. Place bread slices in skillet. | 8. Cook until golden brown, turning once, about 1 to 2 minutes per side. | 9. Transfer cooked slices to a plate; keep warm in oven . | 10. Repeat with remaining bread slices, spraying pan as necessary. | 11. Serve with cinnamon sugar and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	1			71.5	0.36	6.28	4.755
egg white	2			34.32	0.4818	7.194	0.1122
milk	1/4	cup	skim	138.0	3.324	1.374	14.304
vanilla extract	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
cinnamon	1/2	teaspoon	ground	-	-	-	-
nutmeg	1/8	teaspoon	ground	1.4438	0.1355	0.0161	0.0999
french bread italian	8	slices	cut	-	-	-	-
cinnamon sugar				-	-	-	-

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

Cooking in progress....

Cinnamon French Toast