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Kanapka z pieczonym indykiem, rukolą, grillowanymi paprykami i musztardą miodową

/*1 września 2016*/
Kanapka z pieczonym indykiem, rukolą, grillowanymi paprykami i musztardą miodową

Składniki:

Kanapka z pieczonym indykiem, rukolą, grillowanymi paprykami i musztardą miodową


  • 2 kromki chleba z ziarnami bezglutenowego (60 g)
  • 2 łyżeczki Optimy CARDIO (10 g)
  • 1 plaster pieczonego indyka (30 g)
  • Mała garść rukoli (15 g)
  • ¼ papryki czerwonej (50 g)
  • ¼ papryki zielonej (50 g)
  • ¼ papryki żółtej (50 g)
  • ¼ papryki pomarańczowej (50 g)
  • 1 łyżeczka musztardy miodowej (15 g)
  Wartość odżywcza %RWS
Energia [kJ] 1239,4
Energia [kcal] 296,8 15
Białko ogółem [g] 13,395 27
Tłuszcz [g] 10,07 14
Węglowodany ogółem [g] 45,265 17
Sód [mg] 551,2 23
Witamina A (ekwiw. retinolu) [ug] 682,7 85
Witamina D [ug] 0,774 15
kw.tł. nasycone ogółem [g] 2,3275 12
kw.tł. jednonienasycone ogółem [g] 4,1835
kw.tł. wielonienasycone ogółem [g] 3,223
Cholesterol [mg] 17,4
Błonnik pokarmowy [g] 7,705

Magiczny składnik

Grillowane warzywa stanowią niskokaloryczny, a jednocześnie bardzo aromatyczny dodatek do kanapek.

  • Dla 50+
  • Dla sportowców
  • Bez glutenu

Przygotowanie

Kromki chleba posmarować Optimą CARDIO, następnie ułożyć kolejno część rukoli, plaster indyka posmarowany musztardą oraz ułożyć grillowane papryki. Kanapkę przykryć drugą kromką chleba.

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