RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	20.7207
Energy (kCal)	631.04
Carbohydrates (g)	72.4038
Total fats (g)	31.1038
Fatty acids, total saturated 20:0 (g)	0.0054
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1809
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0745
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3193
Tocopherol, beta (mg)	0.0085
Lactose (g)	0.0119
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	1.3195
Tocopherol, delta (mg)	0.0102
Arginine (g)	1.3752
Proline (g)	0.4756
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0306
Adjusted Protein (g)	0.0000
Cystine (g)	0.2069
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	9.5200
Copper, Cu (mg)	0.7412
Maltose (g)	0.0119
Zinc, Zn (mg)	2.4790
Total lipid (fat) (g)	31.1038
Vitamin K (phylloquinone) (g)	0.1190
Cholesterol (mg)	194.8500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0015
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	68.9200
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	275.2900
Energy (kcal)	631.0400
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2209
Fatty acids, total saturated 14:1 (g)	0.0041
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3289
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0019
Sugars, total (g)	26.0952
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0051
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	185.9800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0194
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6091
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)	44.0500
Fatty acids, total saturated 16:0 (g)	3.0976
Carbohydrate, by difference (g)	72.4038
Vitamin D (IU)	37.0600
Fructose (g)	0.0119
Fluoride, F (g)	0.0000
Aspartic acid (g)	1.0073
Tyrosine (g)	0.4510
Potassium, K (mg)	204.8300
Fatty acids, total saturated 12:0 (g)	0.0015
Vitamin A, RAE (g)	66.1200
Serine (g)	0.6624
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5406
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0015
Fatty acids, total saturated 22:0 (g)	0.0065
Fatty acids, total saturated 14:0 (g)	0.0717
Histidine (g)	0.3065
Isoleucine (g)	0.4919
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.6703
Water (g)	190.6827
Fatty acids, total saturated 8:0 (g)	0.0015
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	14.9600
Sodium, Na (mg)	982.6600
Iron, Fe (mg)	4.4796
Energy (kJ)	2641.0700
Ash (g)	7.0907
Caffeine (mg)	0.0000
Glycine (g)	0.6320
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	9.8958
Fatty acids, total polyunsaturated (g)	10.1823
Vitamin E (alpha-tocopherol) (mg)	0.4386
Sucrose (g)	0.0119
Vitamin B-6 (mg)	0.1265
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.9180
Vitamin D3 (cholecalciferol) (g)	0.9180
Lysine (g)	0.4639
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.8206
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)	0.0022
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.6073
Folate, food (g)	68.9200
Fatty acids, total saturated 20:1 (g)	0.0448
Fatty acids, total monounsaturated (g)	10.1527
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0087
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0170
Choline, total (mg)	139.4340
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	5.6496
Vitamin B-12 (g)	0.3315
Calcium, Ca (mg)	291.5300
Fatty acids, total saturated 10:0 (g)	0.0015
Galactose (g)	0.0119
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.5611
Glutamic acid (g)	2.1223
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	6.4600
Vitamin E, added (mg)	0.0000
Retinol (g)	63.0700
Leucine (g)	0.8516
Folate, DFE (g)	68.9200
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	20.3050
Tryptophan (g)	0.2056
Threonine (g)	0.4494
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.6650
Protein (g)	20.7207
Cryptoxanthin, beta (g)	5.6100
Fatty acids, total saturated 18:1 undifferentiated (g)	9.8729
Betaine (mg)	0.1530
Phosphorus, P (mg)	404.7000
Tocopherol, gamma (mg)	0.2261

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. In a medium bowl, beat the cream cheese, egg yolk, and 1/4 cup sugar until smooth; set aside. | 2. Cut the crust off each slice of bread then roll out each slice with a rolling pin. | 3. Spread the cheese mixture over the bread, distributing evenly. | 4. Roll up each slice jelly roll-style and place seam side down on a baking sheet. | 5. In a shallow dish, mix the remaining 3/4 cup sugar and the cinnamon. | 6. Brush the butter over the roll-ups then roll them in the cinnamon-sugar mixture, until completely coated. | 7. Repeat with the remaining roll-ups, placing them on the baking sheet after coating. | 8. Cover and freeze for at least 2 hours, or up to 2 months. | 9. Just before serving, preheat the oven to 400°F. | 10. Bake the roll-ups for 10 to 12 minutes, or until golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cream cheese	1	package	softened	-	-	-	-
egg yolk	1			54.74	0.6103	2.6962	4.5118
sugar	1	cup	divided	319.8	60.008	10.01	4.992
white bread	24	slices		-	-	-	-
cinnamon	1	tablespoon	ground	-	-	-	-
butter	3	tablespoons	melted	256.5	11.7855	8.0145	21.6

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

Cooking in progress....

French Toast Roll-ups