Vegetable Spread

with hazelnut
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Vegetable Spread
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Health Score:
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
Calories:
171
calories
Calories

Nutritional values

1 slice contains
(Percentage of daily recommendation)
Calorie171 kcal(8 %)
Protein8.09 g(8 %)
Fat5.23 g(5 %)
Carbohydrates27.46 g(18 %)
Sugar added0 g(0 %)
Roughage2.34 g(8 %)
Vitamin A128.1 mg(16,013 %)
Vitamin D0 μg(0 %)
Vitamin E1.36 mg(11 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.15 mg(14 %)
Niacin2.98 mg(25 %)
Vitamin B₆0.2 mg(14 %)
Folate44.05 μg(15 %)
Pantothenic acid0.25 mg(4 %)
Biotin8.13 μg(18 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C26.54 mg(28 %)
Potassium471.68 mg(12 %)
Calcium81.27 mg(8 %)
Magnesium29.71 mg(10 %)
Iron1.83 mg(12 %)
Iodine0.71 μg(0 %)
Zinc0.48 mg(6 %)
Saturated fatty acids0.64 g
Cholesterol3.75 mg
Author of this recipe:

Ingredients

for
4
Ingredients
200 grams
½ bunch
3 tablespoons
2 tablespoons
ground Hazelnuts
freshly ground Pepper
4 slices
4

Preparation steps

1.

Rinse, trim and coarsely grate the zucchini. Rinse the dill and shake dry. Set some leaves aside for the garnish and chop the rest finely.

Combine the quark, the dill and the nuts and mix together.

2.

Mix in the zucchini and season with salt and pepper.

Spread onto the whole-grain bread and garnish with dill.

Rinse the tomatoes, pat dry, cut into wedges and arrange them on the plates next to the sandwiches.