Fruity Turkey Sandwiches and Creamy Sun-Dried Tomato Sandwiches
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
Calories:
17770
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 17,770 cal. | (846 %) | ||
| Protein | 156 g | (159 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 3,910 g | (2,607 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 443.1 g | (1,477 %) |
more nutritional values
| Vitamin A | 3.3 mg | (413 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 32.7 mg | (273 %) | ||
| Vitamin K | 35 μg | (58 %) | ||
| Vitamin B₁ | 25.2 mg | (2,520 %) | ||
| Vitamin B₂ | 9.6 mg | (873 %) | ||
| Niacin | 111.9 mg | (933 %) | ||
| Vitamin B₆ | 24 mg | (1,714 %) | ||
| Folate | 1,326 μg | (442 %) | ||
| Pantothenic acid | 57.1 mg | (952 %) | ||
| Biotin | 167.5 μg | (372 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 5,969 mg | (6,283 %) | ||
| Potassium | 56,992 mg | (1,425 %) | ||
| Calcium | 5,063 mg | (506 %) | ||
| Magnesium | 5,386 mg | (1,795 %) | ||
| Iron | 127.2 mg | (848 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 31.7 mg | (396 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 6,022 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 3,892 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 Whole Wheat Toasts
- 80 grams Double cream cheese (60-75% fat)
- 1-2 teaspoons Curry
- Salt and peppers
- 4 dried Tomatoes (without oil)
- 125 grams Pineapple
- 2 Banana
- 1 handful Arugula
- 80 grams smoked Turkey breast cold cuts
Preparation steps
1.
Lightly toast the whole-wheat bread. Season the double cream with curry powder, salt and pepper and spread onto the toast slices. Finely chop the dried tomatoes and sprinkle onto two of the toast slices.
2.
Cut the pineapple and banana into thin slices. Rinse the arugula and pat dry. Cover two of the toast slices with pineapple, banana, turkey and arugula. Place the remaining toast slices on the sandwiches, cut each diagonally, secure each half with a toothpick and serve.
