Bread with Cottage Cheese and Arugula Spread
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
Calories:
279
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 279 cal. | (13 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 61 μg | (102 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 130 mg | (137 %) | ||
| Potassium | 534 mg | (13 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 Tbsp Pine nuts
- 1 pc yellow Bell pepper
- 1 handful Arugula
- 200 grams Cottage cheese
- salt
- peppers (freshly ground)
- 2 slices Whole wheat nut bread
Preparation steps
1.
Toast pine nuts in a dry pan, then set aside. Rinse and halve peppers, remove seeds and ribs and cut into strips.
2.
Rinse and shake arugula dry. Remove thick stems and coarsely chop arugula. Mix cottage cheese with arugula and season with salt and pepper. Spread mixture onto bread slices. Top with sliced peppers and serve sprinkled with pine nuts.
