Burger with Corn and Pea Salad
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
371
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 371 cal. | (18 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 16.6 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 375 mg | (9 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 50 grams peas
- 1 red Bell pepper
- 2 Tbsps Corn kernel (canned)
- lemons (juiced)
- salt
- freshly ground pepper
- 2 tsps olive oil
- 1 Tomato
- 250 grams cream cheese
- 4 Whole wheat buns
- few Basil (for garnish)
Preparation steps
1.
Thaw the peas. Rinse the bell pepper, cut in half, remove seeds and ribs, and dice finely.
Mix the lemon juice with olive oil, and season with salt and pepper to form the vinaigrette. Mix the peas, bell pepper and corn kernels into the vinaigrette.
2.
Rinse the tomato and cut into slices. RInse the lettuce leaves and pat dry with paper towels.
3.
Season the cream cheese with salt and pepper.
4.
Cut the whole wheat buns. Spread the lettuce and tomato slices over the bottom halves of buns. Top with cream cheese and the corn salad. Garnish with basil and cover the buns with top halves.
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