RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	11.6997
Energy (kCal)	65.4611
Carbohydrates (g)	0.8486
Total fats (g)	1.4939
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0191
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)	0.0295
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0984
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0068
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)	0.0713
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0671
Proline (g)	0.0247
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0007
Adjusted Protein (g)	0.0000
Cystine (g)	0.0094
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	9.5343
Copper, Cu (mg)	0.1861
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6878
Total lipid (fat) (g)	1.4939
Vitamin K (phylloquinone) (g)	3.0898
Cholesterol (mg)	28.3333
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0004
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.2723
Folate, total (g)	11.2364
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	73.0768
Energy (kcal)	65.4611
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0123
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0151
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0130
Sugars, total (g)	0.0031
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0024
Vitamin C, total ascorbic acid (mg)	0.2078
Lutein + zeaxanthin (g)	9.9943
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0187
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0268
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)	14.3030
Fatty acids, total saturated 16:0 (g)	0.1599
Carbohydrate, by difference (g)	0.8486
Vitamin D (IU)	0.0000
Fructose (g)	0.0007
Fluoride, F (g)	0.0983
Aspartic acid (g)	0.0459
Tyrosine (g)	0.0201
Potassium, K (mg)	145.3698
Fatty acids, total saturated 12:0 (g)	0.0003
Vitamin A, RAE (g)	17.8104
Serine (g)	0.0257
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0251
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)	0.0042
Histidine (g)	0.0137
Isoleucine (g)	0.0204
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.7768
Water (g)	44.7311
Fatty acids, total saturated 8:0 (g)	0.0003
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)	8.7881
Sodium, Na (mg)	40.5283
Iron, Fe (mg)	0.8937
Energy (kJ)	273.6797
Ash (g)	0.8213
Caffeine (mg)	0.0000
Glycine (g)	0.0320
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)	0.5373
Fatty acids, total polyunsaturated (g)	0.6254
Vitamin E (alpha-tocopherol) (mg)	0.2875
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.0726
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)	0.0153
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0004
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0575
Starch (g)	0.0000
Pantothenic acid (mg)	0.0220
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)	0.1005
Folate, food (g)	11.2364
Fatty acids, total saturated 20:1 (g)	0.0017
Fatty acids, total monounsaturated (g)	0.5057
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)	36.8858
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.2442
Vitamin B-12 (g)	0.5667
Calcium, Ca (mg)	78.8559
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0004
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0254
Glutamic acid (g)	0.1038
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0345
Vitamin E, added (mg)	0.0000
Retinol (g)	17.0000
Leucine (g)	0.0373
Folate, DFE (g)	11.2364
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)	0.3104
Tryptophan (g)	0.0101
Threonine (g)	0.0194
Fatty acids, total polyunsaturated 18:1 c (g)	0.0019
Manganese, Mn (mg)	0.0733
Protein (g)	11.6997
Cryptoxanthin, beta (g)	0.0719
Fatty acids, total saturated 18:1 undifferentiated (g)	0.4911
Betaine (mg)	0.0256
Phosphorus, P (mg)	121.3448
Tocopherol, gamma (mg)	0.0197

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Australasian >> Australian >> Australian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Plug in sandwich maker to heat up. | 2. Slice one side of each piece of toast with butter and stick together. | 3. Spread top slice of bread with Dijon mustard. Now would be the time to layer ham if you want it. Tomato and asparagus, sprinkle pepper and parsley on top. Top with cheese. | 4. Slice with ingredients should go on first, then other slice with the butter sides facing the sandwich maker plates. | 5. Cook until bread is golden and cheese is melted. | 6. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat bread	2	slices		-	-	-	-
butter	1/2	teaspoon		14.25	0.6548	0.4452	1.2
asparagus spear	2		canned	50.4333	0.0	11.22	0.2833
tomato	2 -3	slices		0.0	0.0	0.0	0.0
cheese	1	slice		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
parsley	1/8	teaspoon		0.0562	0.0099	0.0046	0.0012
dijon mustard	1/8	teaspoon		50.4333	0.0	11.22	0.2833
ham	1	slice		-	-	-	-

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

Cooking in progress....

Asparagus and Tomato Jaffles