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Kanapka z pieczonym indykiem, szpinakiem oraz porem i jabłkiem

/*1 września 2016*/
Kanapka z pieczonym indykiem, szpinakiem oraz porem i jabłkiem

Składniki:

Kanapka z pieczonym indykiem, szpinakiem oraz porem i jabłkiem


  • 1 kromka chleba żytniego (30 g)
  • 1 łyżeczka Optimy CARDIO (5 g)
  • 1 plaster indyka pieczonego (30 g)
  • Garść młodego szpinaku (20 g)
  • 2 łyżki posiekanego w piórka pora (30 g)
  • 1 łyżka posiekanego w paseczki kwaskowego jabłka w skórce (15 g)
  • 1 łyżeczka jogurtu (5 g)
  Wartość odżywcza %RWS
Energia [kJ] 633,8
Energia [kcal] 151,7 8
Białko ogółem [g] 7,335 15
Tłuszcz [g] 5,1 17
Węglowodany ogółem [g] 21,685 8
Sód [mg] 386,15 16
Witamina A (ekwiw. retinolu) [ug] 237,9 30
Witamina D [ug] 0,3975 8
kw.tł. nasycone ogółem [g] 1,4035 7
kw.tł. jednonienasycone ogółem [g] 2,367
kw.tł. wielonienasycone ogółem [g] 1,2455
Cholesterol [mg] 16
Błonnik pokarmowy [g] 2,86

Magiczny składnik

Najwyższą wartością odżywczą charakteryzuje się biała część pora. Podobnie, jak czosnek, jest on bogaty w kamferol – antyoksydant chroniący naszynia przed wolnymi rodnikami.

  • Dla 50+

Przygotowanie

Pora wymieszać z jabłkiem i jogurtem, doprawić do smaku. Kromkę chleba posmarować Optimą CARDIO. Wyłożyć na nią szpinak, plaster pieczonego indyka oraz sos jogurtowy z porem i jabłkiem.

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