Crepe - BeeaaB - DrTavana

BeeaaB

Crepe is one of the international breads that belong to France and is the basis of many desserts and foods

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Crepe and takes into account daily calorie and macronutrient needs, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA, and proteins with a breakdown of essential and semi-essential amino acids, and all daily requirements for micronutrients such as vitamins and major and minor minerals in the diet of Male 51-year-old individual with a height of 187 centimeters, weight of 82.85 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

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Calories

Carbohydrate

Protein

Threonine

13%

Isoleucine

17%

Leucine

14%

Lysine

10%

Valine

17%

Tryptophan

20%

Histidine

13%

Tyrosine + Phenylalanine

18%

Methionine + Cysteine

17%

Fat

Essential Fatty Acids (PUFA)

Omega-3

Omega-6

MUFA

SFA

Cholesterol

16%

Trans fats

1% >

Fiber

Water

Total Sugar

Vitamins

Thiamine vitamin b1

Riboflavin vitamin b2

12%

Niacin vitamin b3

Pantothenic acid vitamin b5

11%

Pyridoxine vitamin b6

Folate vitamin b9

Cobalamin vitamin b12

12%

Choline

13%

vitamin a

vitamin d

vitamin k

vitamin e

Minerals

Calcium

Iron

14%

Magnesium

Sodium

Zinc

Selenium

17%

Potassium

Phosphorus

17%

Manganese

28%

Copper

11%

In this section, nutritional values are provided for the cooked dish. For raw ingredient amounts, please refer to the cooking instructions.

The weights of ingredients may change during preparation.

Ingredients

Food itemValue

Wheat flour, whole-grain200 gr

Milk, whole, 3.25% milkfat, without added vitamin A and vitamin D200 gr

Egg, whole,, fresh2 Unit (100 gr)

Beverages, water, tap, well200 (200 gr)

Salt, table1 gr

Oil, canola1 Tbsp (6 gr)

Egg, whole, cooked2 Unit (100 gr)

Preparation

First, cut 2 raw eggs in a bowl with a fork or fork to double the volume. Then we reach the ambient temperature and add lukewarm water and liquid oil and stir gently. We sift the flour two three times, to get one hand and absorb the air inside. Then mix with salt and then add to the egg and stir well until the ingredients are uniform. Then apply a suitable pan and make the floor slightly greasy using a leakage and remove some of the ingredients and pour into the pan. When it bubbles and changed color, we turn it back. Then spread the crepes on a suitable cloth to cool. This bread can be served with jams, honey or food. Nosh John!