Turkey Roll with Kohlrabi
Healthy, because
Even smarter
Nutritional values
Compared to other types of cabbage, kohlrabi is very digestible and supports the intestinal flora with the mustard oils it contains. Thus the defences of the entire body are additionally strengthened. The turkey meat is low in fat but rich in proteins, which serve the body as a building material.
Depending on preference, the turkey rolls can also be cooked in the oven. Besides parsley, other herbs such as basil or chives can also be used.
(Percentage of daily recommendation)
| Calorie | 128 cal. | (6 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 41.2 μg | (69 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 16.3 mg | (136 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 562 mg | (14 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 139 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 400 grams turkey breasts
- 4 Tbsps chopped parsley
- 1 tsp Mustard
- salt (and pepper)
- 200 grams Kohlrabi
- ¼ l Vegetable broth
- 2 Tbsps lemon juice
- 1 ½ Tbsps chopped parsley
Preparation steps
Rinse turkey breast, pat dry and cut a pocket with a knife. Mix the parsley with mustard, spread on one side of the turkey breast, fold and secure with a toothpick. Season with salt and pepper. Cook in a nonstick pan without oil. Trim kohlrabi, rinse, halve and slice thinly. Add to turkey, pour in vegetable stock and simmer for 10 minutes.
Season with lemon juice and remaining parsley.
