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Feta Cheese Spread with Arugula
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Preparation:
10 min.
Preparation
Calories:
926
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 926 cal. | (44 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 87 g | (75 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 18 mg | (150 %) | ||
| Vitamin K | 212.5 μg | (354 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 19.2 μg | (43 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 619 mg | (15 %) | ||
| Calcium | 567 mg | (57 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 91 μg | (46 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 25.1 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
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Preparation steps
1.
Coarsely chop the olives. Coarsely chop half of the walnuts. Add the remaining walnuts to the blender.
2.
Rinse the arugula, remove the tough stems, and pat dry. Add the arugula, oil, lemon juice, and feta cheese to the blender. Puree the mixture completely.
3.
Mix in the parmesan cheese, remaining walnuts, and olives and stir until combined completely. Season to taste with salt and pepper, and serve.
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