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Kanapka z polędwicą sopocką, roszponką, papryką i kalarepą

/*31 sierpnia 2016*/
Kanapka z polędwicą sopocką, roszponką, papryką i kalarepą

Składniki:

Kanapka z polędwicą sopocką, roszponką, papryką i kalarepą


  • 2 kromki chleba żytniego jasnego (60 g)
  • 2 łyżeczki Optimy Omega 3 (10 g)
  • Garść roszponki (30 g)
  • 3 plasterki polędwicy sopockiej (35 g)
  • ¼ pomarańczowej papryki pokrojonej w paski(50 g)
  • 2 plasterki kalarepy (40 g)
  • Sól morska do smaku
  • Pieprz do smaku
  Wartość odżywcza %RWS
Energia [kJ] 1200,3
Energia [kcal] 287,4 14
Białko ogółem [g] 11,2 22
Tłuszcz [g] 10,4 15
Węglowodany ogółem [g] 10,4 16
Sód [mg] 571,3 24
Witamina A (ekwiw. retinolu) [ug] 424,8 53
Witamina D [ug] 0,9 18
kw.tł. nasycone ogółem [g] 3,3 16
kw.tł. jednonienasycone ogółem [g] 4,7
kw.tł. wielonienasycone ogółem [g] 2,1
Cholesterol [mg] 22,1
Błonnik pokarmowy [g] 4,8

Magiczny składnik

Kanapka bogata jest w witamię A i D, witaminy z grupy B oraz antyoksydant witaminę C.

  • Dla 50+
  • Dla dzieci

Przygotowanie

Kromki chleba posmarować Optimą Omega 3, następnie na jednej z nich ułożyć kolejno połowę porcji roszponki, połowę porcji papryki, plasterki kalarepy, plastry polędwicy, pozostałą paprykę i roszponkę, przykryć drugą kromką chleba. W trakcie przygotowywania kanapki warzywa można doprawić solą morską i czarnym pieprzem.

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