Burger Topping with Plum and Sprouts
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
392
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 392 cal. | (19 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.6 g | (49 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 419.3 μg | (699 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 430 μg | (143 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 17.2 μg | (38 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 103 mg | (108 %) | ||
| Potassium | 1,904 mg | (48 %) | ||
| Calcium | 601 mg | (60 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 308 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 Leeks
- 200 grams Greek Yogurt (0.1% fat)
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 4 large Lettuce (oak leaf lettuce)
- ¼ Cucumber
- 4 Plum
- 4 Whole wheat buns
- 4 slices Emmentaler cheese
- 1 handful Alfalfa sprouts
Preparation steps
1.
Wash the chives, pat dry and cut into small rolls. Combine with yogurt and olive oil and season with salt and pepper.
2.
Rinse lettuce and spin dry, rinse the cucumber and cut into slices. Rinse the plums, cut in half, remove pits and cut into thin columns. Cut bread horizontally and top with lettuce, cucumber slices, cheese, plum columns, yogurt and drained sprouts to burgers, as desired and serve.
