Whole-Wheat Bread with Walnut Cream Cheese
and Apples and Carrots
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
290
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 290 cal. | (14 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 24.4 μg | (41 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 474 mg | (12 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Tbsp finely chopped Walnut
- 2 Tbsps parsley (cut into thin strips)
- 6 ozs Herb cream cheese
- 3 Tbsps lemon juice
- salt
- peppers (freshly ground)
- 4 slices Whole Wheat Bread
- 2 small carrots
- 1 sour Apple
Preparation steps
1.
In a bowl, blend the walnuts with the parsley, cream cheese, and 1 tablespoon of the lemon juice. Season with salt and pepper to taste. Spread on the bread slices.
2.
Rinse the carrots and finely grate 1 1/2 of them. Slice the remaining 1/2 into long thin ribbons on a mandoline. Rinse the apples, cut into quarters, core and finely grate. In a bowl, mix the grated carrots with the apple and remaining lemon juice. Divide between the bread slices and cut them in half diagonally. To serve, stack on a plate and garnish each with the thin carrot slices.
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