Vitamine pro 100g
| Vitamin C | 30 mg |
|---|---|
| Thiamin | 0,04 mg |
| Riboflavin (Vitamin B2) | 0,09 mg |
| Niacin (Vitamin B3) | 0,4 mg |
| Vitamin B6 | 0,099 mg |
| Pantothensäure (Vitamin B5) | 0,172 mg |
| Vitamin B12 | 0 µg |
| Retinol | 0 µg |
| Vitamin E | 1,89 mg |
| Vitamin K | 830 µg |
| Vitamin D | 0 µg |
| Vitamin D | 0 IE |
| alpha Carotin | 45 µg |
| beta Carotin | 3647 µg |
| Cholesterin | 0 mg |
| Lycopin | 0 µg |
| Vitamin A | 6116 IE |
| Vitamin A (RAE) | 306 µg |
| Cholesterin | 0 mg |
| Folsäure | 14 µg |
Mineralien pro 100g
| Kalzium | 51 mg |
|---|---|
| Eisen | 1,8 mg |
| Magnesium | 81 mg |
| Kalium | 379 mg |
| Phosphor | 46 mg |
| Natrium | 213 mg |
| Zink | 0,36 mg |
| Kupfer | 0,179 mg |
| Mangan | 0,366 mg |
| Selen | 0,9 mg |
Weitere pro 100g
| Cholin | 18 mg |
|---|---|
| Lutein und Zeaxanthin | 11000 µg |
Rezepte-Vorschläge zu Mangold swiss roh
Swiss Tuna Bunnies
3 ounces Swiss cheese, diced (about 1/2 cup)
1 can tuna, well drained
1/2 cup salad dressing
1 teaspoon lemon juice
2 tablespoons minced onion
1/2 teaspoon salt
4 hamburger buns
Toss all ingredients except hamburger buns lightly until well mixed. Split the buns, spread with butter and then tuna mixture. Wrap individually in foil. Bake about 20 minutes at 300 degrees F to 350 degrees F.
Swiss Potato Bake
2 pounds frozen hash browns
1 pint whipping cream
2 cups grated Swiss cheese
1/2 cup (1 stick) butter, melted
Salt and pepper
Put hash browns into a 13 x 9-inch pan. Sprinkle with salt and pepper. Cover with grated cheese. Pour cream evenly over top. Drizzle with melted butter. Sprinkle with paprika, if desired. Bake at 350 degrees F for 1 to 1 1/2 hours.
Makes 16 servings.
Crockpot Salsa Swiss Steak
2 teaspoons oil
1 1/2 pounds boneless beef top round steak,
trimmed of fat, cut into 5 pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, halved lengthwise, sliced
1/2 medium green bell pepper, cut into bite-size strips
1 (10 3/4 ounce) can condensed cream of mushroom soup
3/4 cup thick and chunky salsa
Heat oil in large skillet over medium-high heat until hot. Sprinkle steak with salt and pepper.
Place steak in skillet, and cook 4-6 minutes or until well browned, turning once. Transfer steak to a 4- to 6-quart crock pot. Top with onion and bell pepper.
In same skillet, combine soup and salsa; mix well. Pour over vegetables and steak.
Cover; cook on LOW for 8-10 hours.
Remove steak pieces from crock pot; place on serving platter. Stir sauce well and serve with steak.
Serves 5.
Per serving: cal 260, fat 11g, sat fat 3g, chol 70mg, carb 10g, fib 1g, prot 30g
6 WW points