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Ingredients
4 - 8 Slices| Bread | 8 slices (200 g) |
| Garlic | 1 clove (3 g) |
| Fresh artichoke hearts | 4 (200 g) |
| Roasted red pepper | 1 (100 g) |
| Onion | 1/2 (50 g) |
| Cream cheese | 100 g |
| Parsley 4 sprigs | (15 g) |
| Orange juice | 1/4 cup (75 g) |
| Olive oil | 2 1/2 tbsp (25 g) |
| Balsamic vinegar | 2 tsp (5 g) |
| Pickled capers | 1 tbsp (15 g) |
| Black pepper |
Recipe:
Toast the bread slices on a grill or in a toaster until light brown. Cut the garlic in half and rub it on the bread. Peel the onion and thinly slice. Chop the red peppers into large pieces. Cut the artichoke into four pieces and sauté in two tsp of olive oil. Finely slice some of the pickled capers. Mix the artichoke hearts, roaster peppers, onions, and pickled capers. Add the fresh orange juice, balsamic vinegar, and olive oil to the mixture, and mix. Spread the cream cheese onto the bread with the garlic. Place the artichoke mixture on the bread. Garnish the slices with the parsley and the remaining capers.
Energy and Nutrition Facts:
| Nutrition Facts |
1 Servings |
(%) Daily Value | |
|---|---|---|---|
| Woman (age 25 - 50) | Men (age 25 - 50) | ||
| Energy | 251 kcal | 13 | 13 |
| Carbohydrate | 34.4 g | 12 | 12 |
| Protein | 6.9 g | 12 | 12 |
| Fat | 9.3 g | 14 | 14 |
| Fiber | 8.8 g | 29 | 29 |
| Vitamin A | 161.8 mcg | 20 | 16 |
| Vitamin E | (equivalent) 1.9 mg | 16 | 14 |
| Vitamin B2 | 0.1 mg | 11 | 10 |
| Total Folic Acid | 80.9 mcg | 20 | 20 |
| Calcium | 91.3 mg | 9 | 9 |
| Iron | 2.1 mg | 14 | 21 |
| Zinc | 0.8 mg | 11 | 8 |
| Vitamin C | 52.1 mg | 52 | 52 |
| Potassium | 435.5 mg | 12 | 12 |
| Phosphorus | 151.5 mg | 22 | 22 |
| Magnesium | 39.1 mg | 13 | 11 |
| Vitamin B6 | 0.2 mg | 20 | 16 |
Garlic Bread with Artichoke:
One serving of garlic bread with artichoke provides 1/3 of your daily fiber requirement.
Half of your daily vitamin C needs are supplied by a single portion.
Garlic bread with artichoke supplies 1/5 of your recommended daily intake of folic acid
A nutritious alternative for those who don’t like to eat vegetables.
References:
1-Türkiye’ye Özgü Besin ve Beslenme Rehberi_
(2015), Ankara: Hacettepe Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü.
2-Türkiye Beslenme Rehberi (2015), Ankara, TC Sağlık Bakanlığı, Yayın No:1031.
http://beslenme.gov.tr/content/files/arastirmalar/tbsa/1_haziran_t_ber_rehber_y_ksek_kalite.pdf
3- Gıda, Tarım ve Hayvancılık Bakanlığı, TÜRK GIDA KODEKSİ ETİKETLEME YÖNETMELİĞİ, 29Aralık 2011.
http://www.resmigazete.gov.tr/eskiler/2011/12/20111229M3-7.htm
4-Beslenme Bilgi Sistemleri (BEBIS 7.2).
5- EFSA Scientific Opinion. 2009;7(9):1215, 2010;8(10):1740; 2009;7(9):1228. European Commission Regulation (EU) No: 432/2012 of 16/05/2012
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Food Composition of Menu of the Day
| Energy and Nutrients |
1 Serving |
|---|---|
| Energy | 503.8 kcal |
| Carbohydrate | 39.6 g |
| Protein | 42 g |
| Fat | 19 g |
| Fiber | 9.1 g |
| Vitamin A | 241 mcg |
| Vitamin E (equivalent) | 3.5 mg |
| Vitamin B2 | 0.5 mg |
| Total Folic Acid | 106.9 mcg |
| Calcium | 264.1 mg |
| Iron | 3.7 mg |
| Zinc | 3.8 mg |
| Vitamin C | 57.1 mg |
| Potassium | 1102.7 mg |
| Phosphorus | 532.7 mg |
| Magnesium | 85.5 mg |
| Vitamin B6 | 0.7 mg |
| Vitamin B12 | 0.2 mcg |
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