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芝麻菜樱桃番茄牛油果吐司

芝麻菜樱桃番茄牛油果吐司
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营养成分表

每份 165 克

% 每日参考值基于 2000 千卡饮食

卡路里 335 kcal
17% DV
总脂肪 20.1g
31% DV
单不饱和脂肪11.6g
多不饱和脂肪4.8g
饱和脂肪2.9g
总碳水化合物 31.2g
10% DV
膳食纤维9.8g
淀粉17.1g
4.3g
蛋白质 8.5g
17% DV
植物蛋白8.5g

关于

这款以蔬菜为主的牛油果吐司热量适中,含有健康的不饱和脂肪和不错的膳食纤维。热量主要来自面包、牛油果、南瓜籽,以及少量淋上的橄榄油。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素4.8mcg16%
胆碱21.5mg4%
叶酸108.0mcg27%
烟酸2.9mg18%
泛酸1.1mg22%
维生素B20.1mg11%
维生素B10.2mg18%
维生素A78.0mcg9%
维生素B60.4mg25%
维生素C18.4mg20%
维生素E3.1mg21%
维生素K39.5mcg33%

矿物质

营养素含量DV%半衰期
58.0mg6%
320.0mcg36%
2.6mg14%
66.0mg16%
155.0mg22%
560.0mg12%
14.0mcg25%
360.0mg16%
1.5mg14%

牛油果芝麻菜樱桃番茄吐司

一款简单的开放式吐司,上面铺有绵密的牛油果、微辛的芝麻菜、香甜的樱桃番茄和酥脆的南瓜籽。是一道清新、轻盈的早餐或加餐。

食材


  • 白面包,50 g

  • 牛油果,60 g

  • 芝麻菜,15 g

  • 樱桃番茄,20 g

  • 南瓜籽,10 g

  • 橄榄油,8 g

  • 海盐,1 g

  • 黑胡椒,1 g


  • 总计:165 g

    做法


  • 1. 将白面包烤至金黄。

  • 2. 将牛油果压泥或切片,铺在吐司上。

  • 3. 放上芝麻菜和对半切开的樱桃番茄。

  • 4. 撒上南瓜籽、海盐和黑胡椒。

  • 5. 淋上橄榄油,立即享用。


  • 准备时间和烹饪时间


  • 准备时间:5 分钟

  • 烹饪时间:2 分钟


  • 实用小贴士


  • 使用成熟的牛油果,口感最佳。

  • 在食用前再加盐,以保持吐司酥脆。

  • 想要更丰富的风味,可先将南瓜籽稍微烘烤后再撒在上面。
  • 素食地中海饮食均衡饮食
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