RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	5.3579
Energy (kCal)	171.3608
Carbohydrates (g)	7.9489
Total fats (g)	14.4047
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1091
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)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1533
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
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)	0.6062
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.7927
Proline (g)	0.2459
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0003
Adjusted Protein (g)	0.0000
Cystine (g)	0.1082
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0070
Copper, Cu (mg)	0.4873
Maltose (g)	0.0000
Zinc, Zn (mg)	1.3937
Total lipid (fat) (g)	14.4047
Vitamin K (phylloquinone) (g)	0.2353
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0002
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.1322
Folate, total (g)	29.4244
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	20.8863
Energy (kcal)	171.3608
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0433
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1765
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0009
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0012
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	0.6526
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2993
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)	29.0458
Fatty acids, total saturated 16:0 (g)	1.2884
Carbohydrate, by difference (g)	7.9489
Vitamin D (IU)	0.0000
Fructose (g)	0.0003
Fluoride, F (g)	0.0492
Aspartic acid (g)	0.4979
Tyrosine (g)	0.2245
Potassium, K (mg)	126.1104
Fatty acids, total saturated 12:0 (g)	0.0001
Vitamin A, RAE (g)	0.9388
Serine (g)	0.2919
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2838
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0360
Histidine (g)	0.1574
Isoleucine (g)	0.2303
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.7791
Water (g)	0.9179
Fatty acids, total saturated 8:0 (g)	0.0001
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)	0.4456
Sodium, Na (mg)	22.2288
Iron, Fe (mg)	0.7670
Energy (kJ)	717.0094
Ash (g)	1.5065
Caffeine (mg)	0.0000
Glycine (g)	0.3666
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)	6.1972
Fatty acids, total polyunsaturated (g)	6.3131
Vitamin E (alpha-tocopherol) (mg)	0.0015
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0451
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1717
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0288
Starch (g)	0.0000
Pantothenic acid (mg)	0.2102
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3851
Folate, food (g)	29.4244
Fatty acids, total saturated 20:1 (g)	0.0201
Fatty acids, total monounsaturated (g)	5.4392
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)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.0162
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.0186
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	126.6368
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0002
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2802
Glutamic acid (g)	1.1936
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0172
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.4107
Folate, DFE (g)	29.4244
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)	2.8264
Tryptophan (g)	0.1171
Threonine (g)	0.2221
Fatty acids, total polyunsaturated 18:1 c (g)	0.0009
Manganese, Mn (mg)	0.4554
Protein (g)	5.3579
Cryptoxanthin, beta (g)	0.0359
Fatty acids, total saturated 18:1 undifferentiated (g)	5.3700
Betaine (mg)	0.0128
Phosphorus, P (mg)	225.8271
Tocopherol, gamma (mg)	0.0094

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> US >> US
Dietary Style
Preparation Time
Cooking Time - 5 minutes, Preparation Time - 10 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Generously butter one side of each slice of bread. | 2. Heat a skillet over medium heat. | 3. Place bread slices butter-side down into hot skillet. Arrange Brie cheese slices on top of each piece of bread. Sprinkle thyme and cracked black pepper over the top. | 4. Spread pear slices in a single layer over the Brie cheese on one slice of bread and top with a pinch of salt. | 5. Flip the slice of bread without pears onto the slice of bread with the pear slices. Continue cooking sandwich until cheese and pear are heated through and cheese is melted, 2 to 3 minutes per side. Transfer to a plate and cut into halves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons	softened	171.0	7.857	5.343	14.4
french bread	2	thick slices		-	-	-	-
brie cheese	6	thin slices		-	-	-	-
thyme leaf	12			-	-	-	-
black pepper	1	pinch	cracked	0.3608	0.0919	0.0149	0.0047
pear	6	slices		-	-	-	-
salt	to taste			-	-	-	-

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

Cooking in progress....

Grilled Brie and Pear Sandwich