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Roast beef and salad rolls
(1 vote)
Health Score:
97 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 33 mins
Calories:
207
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 207 cal. | (10 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 73.4 μg | (122 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 578 mg | (14 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Preparation steps
1.
Rinse and trim the green beans and blanch in a pot of boiling salted water until crisp-tender, about 8 minutes. Drain, run under cold water and drain well.Peel the carrots and finely grate. Rinse the arugula and spin dry. Rinse the sprouts and drain well.
2.
Spread the mustard over one side of the roast beef slices. Top crosswise with the green beans, arugula, carrots and sprouts. Whisk together the oil and lemon juice, and season with salt and pepper. Drizzle over the salad and roll up.
3.
If desired, blanch 10 long chives for a second until wilted and tie each around a beef roll.
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