RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	18.1166
Energy (kCal)	698.965
Carbohydrates (g)	44.5334
Total fats (g)	51.1872
Fatty acids, total saturated 20:0 (g)	0.0841
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4406
Fatty acids, total polyunsaturated 17:1 (g)	0.0559
Fatty acids, total trans-monoenoic (g)	0.6000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0348
Fatty acids, total saturated 4:0 (g)	0.6384
Fatty acids, total trans (g)	0.7416
Riboflavin (mg)	0.6324
Tocopherol, beta (mg)	0.0148
Lactose (g)	14.0740
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0120
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)	3.6693
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.8405
Proline (g)	1.1265
Fatty acids, total polyunsaturated 18:1 t (g)	0.5346
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.5760
Adjusted Protein (g)	0.0000
Cystine (g)	0.1337
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	18.5402
Copper, Cu (mg)	0.3692
Maltose (g)	0.0000
Zinc, Zn (mg)	2.3368
Total lipid (fat) (g)	51.1872
Vitamin K (phylloquinone) (g)	11.1390
Cholesterol (mg)	94.2000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0018
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0732
Menaquinone-4 (g)	2.4400
Phytosterols (mg)	41.8350
Folate, total (g)	47.7900
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0234
Vitamin A, IU (IU)	1304.0300
Energy (kcal)	698.9650
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5968
Fatty acids, total saturated 14:1 (g)	0.2064
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3603
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0054
Sugars, total (g)	17.6397
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0860
Vitamin C, total ascorbic acid (mg)	6.2800
Lutein + zeaxanthin (g)	3.2000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8393
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0018
Magnesium, Mg (mg)	61.9125
Fatty acids, total saturated 16:0 (g)	9.9951
Carbohydrate, by difference (g)	44.5334
Vitamin D (IU)	42.6800
Fructose (g)	1.0320
Fluoride, F (g)	2.6800
Aspartic acid (g)	1.2134
Tyrosine (g)	0.6535
Potassium, K (mg)	633.1250
Fatty acids, total saturated 12:0 (g)	0.8319
Vitamin A, RAE (g)	363.2900
Serine (g)	0.7436
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6999
Fatty acids, total trans-polyenoic 22:4 (g)	0.0060
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0054
Fatty acids, total saturated 22:0 (g)	0.0264
Fatty acids, total saturated 14:0 (g)	2.7963
Histidine (g)	0.3906
Isoleucine (g)	0.6596
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1128
Niacin (mg)	1.7687
Water (g)	324.6695
Fatty acids, total saturated 8:0 (g)	0.4190
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0048
Carotene, beta (g)	62.3800
Sodium, Na (mg)	250.6900
Iron, Fe (mg)	1.3224
Energy (kJ)	2924.9275
Ash (g)	3.7433
Caffeine (mg)	0.0000
Glycine (g)	0.4466
Fatty acids, total trans-polyenoic (g)	0.1416
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0012
Fatty acids, total saturated 18:2 undifferentiated (g)	5.5687
Fatty acids, total polyunsaturated (g)	6.1014
Vitamin E (alpha-tocopherol) (mg)	2.7017
Sucrose (g)	0.7920
Vitamin B-6 (mg)	0.3232
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.5580
Vitamin D (D2 + D3) (g)	1.2040
Vitamin D3 (cholecalciferol) (g)	1.2040
Lysine (g)	0.8764
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0246
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.5714
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)	0.2118
Fatty acids, total trans-polyenoic 18:3i (g)	0.0024
Thiamin (mg)	0.3857
Folate, food (g)	47.7900
Fatty acids, total saturated 20:1 (g)	0.0987
Fatty acids, total monounsaturated (g)	20.2529
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.5244
Fatty acids, total polyunsaturated 16:1 t (g)	0.0654
Fatty acids, total polyunsaturated 17:0 (g)	0.1290
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	52.5780
Fatty acids, total polyunsaturated 16:1 c (g)	0.3282
Fatty acids, total saturated (g)	21.6630
Vitamin B-12 (g)	1.3040
Calcium, Ca (mg)	478.8300
Fatty acids, total saturated 10:0 (g)	0.7386
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.5377
Glutamic acid (g)	3.0896
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0012
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	356.7000
Leucine (g)	1.1910
Folate, DFE (g)	47.7900
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1392
Fiber, total dietary (g)	3.2290
Tryptophan (g)	0.2211
Threonine (g)	0.5717
Fatty acids, total polyunsaturated 18:1 c (g)	4.2468
Manganese, Mn (mg)	0.5722
Protein (g)	18.1166
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	19.2901
Betaine (mg)	1.5575
Phosphorus, P (mg)	465.1150
Tocopherol, gamma (mg)	0.2560

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 425 degrees. | 2. Coat a shallow 2 cup baking dish with nonstick spray. | 3. Sauté the onion in 1 tablespoon butter in a saucepan over medium heat until soft, about 5 minutes. | 4. Add the flour and stir to coat onion. Cook about one minute. | 5. Gradually whisk the milk and cream into onion mixture, stirring constantly to prevent lumps. | 6. Simmer sauce for approximately 1 minute. | 7. Stir in the Boursin a bit at a time until cheese is melted and sauce is smooth. Remove it from the heat. | 8. Add the spinach, Parmesan, zest and seasonings. Blend and transfer to prepared baking dish. | 9. For The Crumb Topping: Combine crumbs, butter, oil, salt and pepper. | 10. Top spinach with crumbs, pressing them to adhere. (Note: The dish can be made to here, refrigerated and baked later). | 11. Place dish on a baking sheet. | 12. Bake until crumbs are golden and sauce is bubbly, about 18-25 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1/2	cup	diced	32.0	7.472	0.88	0.08
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
milk	1	cup		148.84	11.6632	7.686	7.9788
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
cheese	1	package		-	-	-	-
spinach	1	package	chopped thawed squeezed frozen	-	-	-	-
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
lemon zest	1	teaspoon		-	-	-	-
salt				-	-	-	-
breadcrumb white bread	2/3	cup	coarse	-	-	-	-
butter	1	tablespoon	unsalted melted	85.5	3.9285	2.6715	7.2
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
salt pepper				-	-	-	-

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

Cooking in progress....

Boursin Creamed Spinach