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Kanapka opiekana z serem, papryką i młodym szpinakiem

/*1 września 2016*/
Kanapka opiekana z serem, papryką i młodym szpinakiem

Składniki:

Kanapka opiekana z serem, papryką i młodym szpinakiem


  • 2 kromki chleba tostowego bezglutenowego (50 g)
  • 2 łyżeczki Optimy Omega 3 (10 g)
  • 1 plaster sera żółtego (30 g)
  • Mała garść szpinaku (10 g)
  • ¼ papryki czerwonej (50 g)
  • ¼ papryki zielonej (50 g)
  Wartość odżywcza %RWS
Energia [kJ] 1356,4
Energia [kcal] 325,0 16
Białko ogółem [g] 13,3 27
Tłuszcz [g] 15,8 23
Węglowodany ogółem [g] 35,3 14
Sód [mg] 464,5 19
Witamina A (ekwiw. retinolu) [ug] 532,9 67
Witamina D [ug] 0,9 18
kw.tł. nasycone ogółem [g] 6,8 34
kw.tł. jednonienasycone ogółem [g] 6,1
kw.tł. wielonienasycone ogółem [g] 2,1
Cholesterol [mg] 22,8
Błonnik pokarmowy [g] 3,3

Magiczny składnik

Chleb tostowy ubogi jest w błonnik, dlatego do tostów warto dodać jak najwięcej warzyw. Zyskamy nie tylko źródło włókna pokarmowego, ale również cenne witaminy i antyoksydanty.

  • Dla 50+
  • Wege
  • Dla sportowców
  • Bez glutenu

Przygotowanie

Chleb posmarować Optimą Omega 3, następnie ułożyć kolejno szpinak, paprykę czerwoną, ser i paprykę zieloną, przykryć drugą kromką. Kanapkę opiec na patelni grillowej lub w opiekaczu.

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