Asparagus and Veggies on Pita Bread
(3 votes)
(3 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
470
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 470 cal. | (22 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 96.8 μg | (161 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 191 μg | (64 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 789 mg | (20 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 14.4 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams mixed Lettuce (such as lollo bianco, red leaf lettuce, corn salad)
- 4 Plum tomato
- ¼ Cucumber
- 8 Radish
- 400 grams green Asparagus
- 2 Tbsps butter
- 200 grams cream cheese (plain)
- 50 grams Natural yogurt
- 1 Tbsp chopped Shiso sprout
- 1 Tbsp lemon juice
- salt
- peppers
- 4 Pita bread
Preparation steps
1.
Rinse lettuce and spin dry. Rinse tomatoes, cucumber and radishes. Cut tomatoes and cucumber into thin slices and radishes into thin strips.
2.
Peel bottom third of asparagus, cut off woody ends and cut asparagus into thin, long strips.
3.
Saute briefly in a pan with melted butter. Remove and cool.
4.
Mix cream cheese with yogurt, herbs and lemon juice. Season with salt and pepper.
5.
Preheat oven to 250°C (approximately 475°F). Toast pita bread briefly once oven has heated up. Remove, cool and cut in half horizontally. Spread both halves with cream cheese mixture and top one half with salad, cucumber and tomato slices and asparagus and radish strips. Place other half on top and serve.
