Frankfurter with Arugula and Vegetables
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(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
538
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 538 cal. | (26 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 62.4 μg | (104 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 459 mg | (11 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Cut baguette into pieces slightly smaller than frankfurter and then cut in half horizontally. Rinse arugula, trim and spin dry. Rinse cucumber and cut into thin slices. Peel onion and cut into thin rings. Heat oil in a pan and cook frankfurters on all sides until browned.
2.
Spread arugula over bottom half of baguette, cover with cucumber slices and onion rings, top each with a cooked frankfurter and 1-2 tablespoons ketchup. Cover each with the top half of the baguette and serve immediately.
