Tuscan Bread Salad
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
574
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 574 cal. | (27 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.5 g | (52 %) |
more nutritional values
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 139 μg | (232 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 22.4 μg | (50 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,764 mg | (44 %) | ||
| Calcium | 432 mg | (43 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 301 mg | |||
| Cholesterol | 219 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Cut the bread into bite-sized pieces, then soak in cold water seasoned with a pinch of salt.
2.
Once well soaked, crumble into a bowl.
3.
Rinse and halve the tomatoes. Remove the seeds and cut into wedges. Slice the celery on a bias, and finely chop the leaves. Rinse, dry, and chop the parsley. Peel the onions and cut into thin rings.
