Pizza with Carrots
Pizza with Carrots
MAIN MEAL
Chicken broth soup - Pizza with Carrots - Basket of tomato with greens
ALL RECIPES
INGREDIENTS
Serving for 4
| 2 square pieces of phillo dough |
| 1 medium-sized carrot |
| 4 branches of parsley |
| 2 matchbox-sized pieces of goat cheese (tulum cheese) |
| 10 g of butter |
RECIPE
Slice the phillo dough pieces diagonally into half. Perforate with a fork and bake on baking paper. Take the dough from the oven and wipe a mixture of butter softened in room temperature and cheese. Place the grated carrots and add the finely chopped parsley. Bon appetit.
ENERGY AND NUTRITION FACTS
| Nutrition Facts | 1 serving | (%) Daily Value | |||
|---|---|---|---|---|---|
| Women (age 19 and over) | Men (age 19 and over) | ||||
| Energy | 128,5 kcal | 7 | 7 | ||
| Protein | 4,4 g | 8 | 8 | ||
| Fat | 10,6 g | 16 | 16 | ||
| Carbonhydrate | 4,1 g | 1 | 1 | ||
| Fiber | 0,7 g | 2 | 2 | ||
| Total folic acid | 5,3 µg | 1 | 1 | ||
| Sodyum | 143,5 mg | 7 | 7 | ||
| Vit. C | 5,0 mg | 5 | 5 | ||
| Potassium | 93,6 mg | 3 | 3 | ||
| Vit. A | 327,6 µg | 41 | 33 | ||
About Carrots:
100 g Carrots contains;
| Energy | 43,0 kcal |
| Protein | 1,0 g |
| Fat | 0,2 g |
| Carbonhydrate | 10,1 g |
| Fiber | 3,0 g |
| Total folic acid | 14,0 µg |
| Sodium | 35,0 mg |
| Calcium | 27,0 mg |
| Potassium | 323,0 mg |
| Vit. C | 9,3 mg |
| Zinc | 0,2 mg |
| Vit. A | 2813,0 µg |
References:
Harvard School of Public Health. The Nutrition Source. Fiber. http://www.hsph.harvard.edu/nutritionsource/carbohydrates/fiber/
Colours of fruits and vegetables and health. EUFIC. http://www.eufic.org/article/en/show/spotlight/rid/colours-of-fruits-and-vegetables-and-health/
Dietary Guidelines for Turkey. Faculty of Health Sciences, Department of Nutrition and Dietetics, Hacettepe University, 2015.
Ministry of Food, Agriculture and Livestock, TURKISH FOOD CODEX LABELLING REGULATION, December 29, 2011. http://www.resmigazete.gov.tr/eskiler/2011/12/20111229M3-7.htm
Nutrition Information Systems (BEBIS 7.2)
EFSA Scientific opinion 2009;7(9):1221, 2010;8(10):1754. European Commission Regulation (EU) No: 432/2012 of 16/05/2012
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