Panzanella
(1 vote)
(1 vote)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
9919
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 9,919 cal. | (472 %) | ||
| Protein | 682 g | (696 %) | ||
| Fat | 134 g | (116 %) | ||
| Carbohydrates | 1,260 g | (840 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1,438 g | (4,793 %) |
more nutritional values
| Vitamin A | 272 mg | (34,000 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 116.4 mg | (970 %) | ||
| Vitamin K | 16,361.1 μg | (27,269 %) | ||
| Vitamin B₁ | 27.2 mg | (2,720 %) | ||
| Vitamin B₂ | 42.9 mg | (3,900 %) | ||
| Niacin | 414.9 mg | (3,458 %) | ||
| Vitamin B₆ | 50.9 mg | (3,636 %) | ||
| Folate | 4,018 μg | (1,339 %) | ||
| Pantothenic acid | 243 mg | (4,050 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 3,984 mg | (4,194 %) | ||
| Potassium | 185,732 mg | (4,643 %) | ||
| Calcium | 45,098 mg | (4,510 %) | ||
| Magnesium | 6,793 mg | (2,264 %) | ||
| Iron | 102.7 mg | (685 %) | ||
| Iodine | 572 μg | (286 %) | ||
| Zinc | 62.7 mg | (784 %) | ||
| Saturated fatty acids | 22.9 g | |||
| Uric acid | 39,412 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 1,235 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 day-old Ciabatta about 600 g (approximately 1 1/4 pounds)
- 8 Tbsps olive oil
- 500 grams Cherry tomatoes (Red and yellow)
- 4 scallions
- 300 Celery
- 1 Red onion
- 1 garlic clove
- 1 Cucumber
- 1 Tbsp Caper
- 2 Tbsps white balsamic vinegar
- 2 Tbsps lemon juice
- Sea salt
- freshly ground peppers
- 2 Tbsps chopped parsley
Preparation steps
1.
Cut ciabatta into large cubes and saute in 3 tablespoons olive oil until crispy and golden brown. Drain on paper towels.
2.
Rinse and halve tomatoes. Rinse and slice scallions into fine rings. Rinse and chop celery. Peel, halve and cut the onion into strips. Peel garlic and finely chop. Peel cucumber, cut in half lengthwise, remove seeds and dice.
3.
Place all prepared vegetables with capers in a bowl. Mix with the remaining oil, vinegar and the lemon juice. Season with salt and pepper and let stand for about 10 minutes. Toss with parsley and bread. Season to taste and serve.
