Pork and Vegetable Wraps
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
301
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 301 cal. | (14 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 41 μg | (68 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 469 mg | (12 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 131 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 450 grams Pork cutlet
- 2 red Bell pepper
- 1 bunch Arugula
- 3 Tbsps vegetable oil
- salt
- freshly ground peppers
- 6 Sandwich wraps
Preparation steps
1.
Cut the pork into strips. Wash peppers, clean, cut in half, remove seeds, remove the white skin and cut lengthwise into strips. Heat 2 tablespoons oil in a skillet and saute the peppers until tender, about 5 minutes, season with salt and pepper.
2.
Rinse the arugula and spin dry.
3.
Heat 1 tablespoon oil in a skillet and saute the pork, stirring all the while, season with salt and pepper.
4.
Heat the wraps according to package directions.
5.
Place the meat, peppers and arugula on the wraps and roll up.
