Day preview — Day 1
Wholemeal rolls with cherry jam
Ingredients are part of the recipe (13)
Preparation of the recipe (3)
-
1
Cut the sunflower roll horizontally into two halves and optionally toast it in a toaster or dry pan until crisp. Wash the cherry tomatoes and slice them.
-
2
Spread one half of the roll with butter and low-sugar sour cherry jam. Spread the other half with mustard and top with the chicken breast ham slices, sliced cherry tomatoes, and fresh basil leaves.
-
3
Wash the apple, grate it finely, and drizzle with lemon juice. In a bowl, mix the low-fat quark with water until smooth, fold in the grated apple, season with cinnamon and vanilla, and serve alongside the prepared roll halves.
Glycemic Load (GL) combines both the Glycemic Index (GI) and the actual amount of digestible carbohydrates in a serving.
Clinical thresholds: Low ≤ 10 pts • Moderate 11–19 pts • High ≥ 20 pts
Sunflower Roll
92 g (1 × Piece)
Butter
5 g (0.5 × Teaspoon)
Low-Sugar Sour Cherry Jam
30 g (2 × Teaspoon)
Chicken Breast Ham
30 g (2 × Slice)
Cherry Tomatoes
40 g (2 × Piece)
Basil, Fresh
0.3 g (3 × Leaf)
Mustard
10 g (1 × Teaspoon)
Low-Fat Quark
120 g (120 × Gram)
Apple
100 g (1 × Small piece)
Water
20 g (2 × Tablespoon)
Lemon Juice
3 g (1 × Teaspoon)
Cinnamon
0.1 g (1 × Pinch)
Vanilla, Ground or Vanilla Bean Paste
2 g (1 × Piece)
Acidity
0.3 g
Alcohol
0.4 g
Alpha Linolenic Acid
0 g
Ash
4.6 g
Beta-Cryptoxanthin
14.4 µg
Beta-carotene
216.5 µg
Boron
0.1 mg
Calcium
230.8 mg
Carbohydrate
42.3 g
Carotene Beta
25.1 mg
Chloride
522.5 mg
Chlorine
4.6 mg
Cholesterol
128.2 mg
Chromium
0.3 µg
Citric acid
0.3 mg
Cobalt
0 µg
Copper
0.4 mg
Erythritol
0.4 g
Fat
20.5 g
Fatty acids
0.1 g
Fatty monounsaturated
8.4 g
Fatty polyunsaturated
4.5 g
Fatty saturated
5.1 g
Fatty trans
2 g
Fiber
8.7 g
Fiber insoluble
4.8 g
Fiber soluble
2.1 g
Fluoride
3.7 mg
Fructose
7.1 g
Galactose
0 g
Glucose
3.7 g
Inulin
0 g
Iodine
4.2 µg
Iron
2.8 mg
Lactose
5 g
Lignin
0.4 g
Linoleic Acid
0.1 g
Lutein + zeaxanthin
110.3 mg
Lycopene
1029.2 µg
Magnesium
114.1 mg
Malic acid
0.6 g
Maltose
0.4 g
Manganese
0.6 mg
Molybdenum
1.6 µg
Nickel
0.1 mg
Nitrogen
0 g
Oleic Acid
0 g
Omega 3
0.6 g
Omega 6
4.1 g
Oxalic acid
2.1 mg
Palmitic Acid
0 g
Pantothenic acid
0.1 mg
Ph
1.4 µg
Phosphorus
504 mg
Phytoene
60 µg
Phytofluene
40 µg
Potassium
817.7 mg
Protein
44.4 g
Protein Animal
34.6 g
Protein Plant
8.3 g
Quinic acid
0.1 g
Retinol
38 µg
Salt
1.4 g
Selenium
20.2 µg
Silica
0 mg
Sodium
456.4 mg
Sorbitol
1.4 g
Starch
6.9 g
Stearic Acid
1 g
Sucrose
5 g
Sugar
30.8 g
Sugar added
5.2 g
Sulfur
6 mg
Taurine
0 mg
Total Carbohydrates
1.5 g
Total Fat
0.4 g
Total sugar alcohols
1.4 g
Vitamin A
172.6 µg
Vitamin ARE
2.4 µg
Vitamin B1 (Thiamin)
0.2 mg
Vitamin B12 (Cobalamin)
2.4 µg
Vitamin B2 (Riboflavin)
0.7 mg
Vitamin B3 (Niacin)
5.2 mg
Vitamin B4 (Choline)
5.8 mg
Vitamin B5 (Pantothenic acid)
0.7 mg
Vitamin B6 (Pyridoxine)
0.3 mg
Vitamin B7 (Biotin)
0.5 mg
Vitamin B9 (Folate)
57 µg
Vitamin C (Ascorbic acid)
22.7 mg
Vitamin D
2.1 µg
Vitamin D3
0.5 µg
Vitamin E
7.1 mg
Vitamin K
15.5 µg
Water
312.4 g
Witamine B8 (Inositol)
1.2 mg
Xylitol
0.4 g
Zinc
2.2 mg
Shopping List — Wholemeal rolls with cherry jam
13 Ingredients
Potatoes with herb curd and tomato juice
Ingredients are part of the recipe (15)
Preparation of the recipe (4)
-
1
Wash the potatoes thoroughly and boil them in their skins in lightly salted water until tender (alternatively, peel and bake them in the oven). Before the meal, prepare a glass of tomato juice seasoned with a dash of hot sauce.
-
2
Peel and finely chop the red onion, then rinse and finely chop the parsley leaves and chives.
-
3
In a bowl, blend the low-fat quark with water and olive oil until creamy. Stir in the chopped onion, parsley, chives, sweet paprika, and granulated garlic, then serve alongside the hot potatoes.
-
4
For dessert, peel and slice the kiwi and cut the washed apple into small cubes. Transfer the fruit to a small bowl, drizzle with lemon juice, and dust with cinnamon.
Glycemic Load (GL) combines both the Glycemic Index (GI) and the actual amount of digestible carbohydrates in a serving.
Clinical thresholds: Low ≤ 10 pts • Moderate 11–19 pts • High ≥ 20 pts
Tomato Juice
200 g (1 × Cup)
Tabasco Sauce
1 g (1 × Portion)
Potatoes
225 g (3 × Piece)
Low-Fat Quark
125 g (125 × Gram)
Water
20 g (2 × Tablespoon)
Olive Oil
5 g (1 × Teaspoon)
Red Onion
60 g (1 × Small piece)
Parsley Leaves
3 g (1 × Teaspoon)
Chives
2 g (1 × Teaspoon)
Ground Sweet Paprika
3 g (1 × Teaspoon)
Granulated Garlic
5 g (1 × Teaspoon)
Kiwi
75 g (1 × Piece)
Apple
100 g (1 × Small piece)
Lemon Juice
3 g (1 × Teaspoon)
Cinnamon
0.1 g (1 × Pinch)
Acidity
0.2 g
Alanine
12.2 g
Alcohol
3 g
Alpha Linolenic Acid
0.1 g
Alpha-Cryptoxanthin
2.3 µg
Arginine
12.2 g
Ash
5.3 g
Aspartic acid
18.8 g
Beta-Cryptoxanthin
13.7 µg
Beta-carotene
750.3 µg
Beta-sitosterol
23.1 mg
Betaine
0.1 mg
Boron
30.5 mg
Calcium
252.9 mg
Carbohydrate
79.2 g
Carotene Beta
825.1 mg
Chloride
6.9 mg
Chlorine
945.8 mg
Cholesterol
13.1 mg
Chromium
3.6 µg
Citric acid
1420.8 mg
Cobalt
0.9 µg
Copper
0.7 mg
Cysteine
3.1 g
Fat
7.3 g
Fatty monounsaturated
3.7 g
Fatty polyunsaturated
1.1 g
Fatty saturated
1.6 g
Fatty trans
6.7 g
Fiber
13 g
Fiber insoluble
7.6 g
Fiber soluble
3.8 g
Fluoride
8.8 mg
Folate
25.4 µg
Fructose
13.1 g
Galactose
2.3 g
Glucose
8.8 g
Glutamic acid
310.6 g
Glutamine
30 g
Glycine
9.1 g
Histidine
6.1 g
Inulin
0.1 g
Iodine
17.8 µg
Iron
3 mg
Isoleucine
12.1 g
Lactose
6.7 g
Leucine
12.2 g
Linoleic Acid
0.5 g
Lutein
6 µg
Lutein + zeaxanthin
539.7 mg
Lycopene
18000 µg
Lysine
18.3 g
Magnesium
114.2 mg
Malic acid
364.1 g
Maltose
2.3 g
Manganese
0.8 mg
Methionine
3.1 g
Molybdenum
28.1 µg
Natron
440 g
Nickel
2 mg
Nitrogen
12.7 g
Oleic Acid
3.5 g
Omega 3
0.1 g
Omega 6
1 g
Oxalic acid
25.4 mg
Palmitic Acid
0.7 g
Pantothenic acid
0.1 mg
Ph
14.5 µg
Phenylalanine
12.2 g
Phosphorus
459.5 mg
Phytosterols
42.9 mg
Potassium
2063.2 mg
Proline
9.1 g
Protein
33.4 g
Protein Animal
24.8 g
Protein Plant
0.1 g
Quinic acid
0.4 g
Salt
1.4 g
Selenium
2.6 µg
Serine
9.2 g
Silica
2.9 mg
Sodium
528.6 mg
Sorbitol
1 g
Starch
34.9 g
Stearic Acid
1.1 g
Sucrose
5.6 g
Sugar
29.5 g
Sugar added
5 g
Sulfur
98.4 mg
Theobromine
0.8 mg
Threonine
9.1 g
Total Carbohydrates
10.4 g
Total Fat
0.4 g
Total sugar alcohols
3.9 g
Tryptophan
3.1 g
Tyrosine
6.1 g
Valine
15.2 g
Vitamin A
222.7 µg
Vitamin ARE
183 µg
Vitamin B1 (Thiamin)
0.4 mg
Vitamin B12 (Cobalamin)
5.2 µg
Vitamin B2 (Riboflavin)
0.6 mg
Vitamin B3 (Niacin)
4.1 mg
Vitamin B4 (Choline)
36.6 mg
Vitamin B5 (Pantothenic acid)
1.4 mg
Vitamin B6 (Pyridoxine)
1.1 mg
Vitamin B7 (Biotin)
0.6 mg
Vitamin B9 (Folate)
95.1 µg
Vitamin C (Ascorbic acid)
135.6 mg
Vitamin D
4.9 µg
Vitamin D3
1.4 µg
Vitamin E
3 mg
Vitamin K
532.1 µg
Water
694.5 g
Zeaxanthin
3 µg
Zinc
2.3 mg
Shopping List — Potatoes with herb curd and tomato juice
15 Ingredients
Ham sandwiches with tomato salad and herb marinade
Ingredients are part of the recipe (12)
Preparation of the recipe (4)
-
1
Toast the slices of wholemeal rye bread in a toaster, lightly spread them with butter, and sprinkle with finely chopped chives.
-
2
Slice the pickled cucumbers. Top the prepared toast slices with the cooked pork ham and sliced pickled cucumbers.
-
3
Peel and finely chop the red onion, and wash and dice the tomato. In a bowl, combine the olive oil, chopped onion, basil, parsley, salt, and black pepper, then add the tomato and toss gently.
-
4
Serve the ham sandwiches alongside the aromatic tomato salad, followed by the peeled banana to finish the meal.
Ingredients (1)
Glycemic Load (GL) combines both the Glycemic Index (GI) and the actual amount of digestible carbohydrates in a serving.
Clinical thresholds: Low ≤ 10 pts • Moderate 11–19 pts • High ≥ 20 pts
Wholemeal Rye Bread
60 g (2 × Slice of bread)
Cooked Pork Ham
40 g (2 × Slice)
Pickled Cucumbers
70 g (2 × Piece)
Chives
2 g (1 × Teaspoon)
Tomato
170 g (1 × Piece)
Red Onion
60 g (1 × Small piece)
Olive Oil
5 g (1 × Teaspoon)
Black Pepper
0.1 g (1 × Pinch)
White Salt
0.1 g (1 × Pinch)
Basil, Fresh
0.3 g (3 × Leaf)
Parsley Leaves 2
1 g (1 × Teaspoon)
Banana
80 g (1 × Small piece)
Butter
5 g (0.5 × Teaspoon)
Acidity
0.7 g
Alanine
63 g
Alcohol
1.7 g
Alpha Linolenic Acid
0 g
Arginine
71.5 g
Ash
5.3 g
Aspartic acid
171 g
Beta-Cryptoxanthin
17 µg
Beta-carotene
140.2 µg
Beta-sitosterol
17.4 mg
Betaine
0.1 mg
Boron
30.2 mg
Calcium
70.4 mg
Campesterol
0.9 g
Carbohydrate
59.9 g
Carotene Alpha
171.7 µg
Carotene Beta
790.1 mg
Chloride
830.9 mg
Chlorine
142.4 mg
Cholesterol
36.6 mg
Chromium
2.3 µg
Citric acid
0.7 mg
Cobalt
1.9 µg
Copper
0.5 mg
Cysteine
11.5 g
Fat
19.3 g
Fatty monounsaturated
8.9 g
Fatty polyunsaturated
2.4 g
Fatty saturated
6.6 g
Fatty trans
2.5 g
Fiber
10.4 g
Fiber insoluble
6.7 g
Fiber soluble
2.9 g
Fluoride
2.4 mg
Folate
29.1 µg
Fructose
6.7 g
Galactose
1.7 g
Glucose
7.3 g
Glutamic acid
278.2 g
Glutamine
132 g
Glycine
51.5 g
Histidine
43.5 g
Hydroxyproline
1.7 g
Inulin
0.1 g
Iodine
3.3 µg
Iron
3.9 mg
Isoleucine
76.9 g
Lactose
1.7 g
Leucine
120 g
Lignin
0.2 g
Linoleic Acid
0.5 g
Lutein
6 µg
Lutein + zeaxanthin
357.9 mg
Lycopene
4374.1 µg
Lysine
115.6 g
Magnesium
126.4 mg
Malic acid
6.2 g
Maltose
1.7 g
Manganese
1.9 mg
Methionine
26.4 g
Molybdenum
3.5 µg
Nickel
2.9 mg
Nitrogen
35.8 g
Oleic Acid
3.5 g
Omega 3
0.2 g
Omega 6
2.1 g
Oxalic acid
17.5 mg
Palmitic Acid
0.7 g
Phenylalanine
85.4 g
Phosphorus
276.5 mg
Phytoene
5100 µg
Phytofluene
510 µg
Phytosterols
31.9 mg
Polyols
1.7 g
Potassium
1217.9 mg
Proline
51.5 g
Protein
16 g
Protein Animal
6.6 g
Retinol
38 µg
Salt
103 g
Selenium
19.3 µg
Serine
60 g
Silica
2.3 mg
Sodium
1253 mg
Starch
28.6 g
Stearic Acid
0.1 g
Stigmasterol
0.5 g
Sucrose
4.7 g
Sugar
21.8 g
Sugar Alcohols
1.7 g
Sugar added
1.7 g
Sulfur
38.4 mg
Taurine
1.7 mg
Threonine
73.1 g
Total Carbohydrates
6.1 g
Total Fat
0.3 g
Total sugar alcohols
0.6 g
Tryptophan
28.8 g
Tyrosine
40 g
Valine
104.9 g
Vitamin A
252 µg
Vitamin ARE
2.4 µg
Vitamin B1 (Thiamin)
0.6 mg
Vitamin B12 (Cobalamin)
2.6 µg
Vitamin B2 (Riboflavin)
0.4 mg
Vitamin B3 (Niacin)
4.7 mg
Vitamin B4 (Choline)
11.5 mg
Vitamin B5 (Pantothenic acid)
0.6 mg
Vitamin B6 (Pyridoxine)
0.9 mg
Vitamin B7 (Biotin)
1.8 mg
Vitamin B9 (Folate)
47.8 µg
Vitamin C (Ascorbic acid)
55.4 mg
Vitamin D
2.6 µg
Vitamin D3
0.6 µg
Vitamin E
3.7 mg
Vitamin K
54.3 µg
Water
391.5 g
Witamine B8 (Inositol)
34 mg
Zeaxanthin
3 µg
Zinc
2.9 mg
Shopping List — Ham sandwiches with tomato salad and herb marinade
13 Ingredients
Sven's Plan - A 4-Week, 1500 kcal Slimming Program for Healthy Energy and Transformation
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Plan Svena – 4-tygodniowy program 1500 kcal dla zdrowej energii i skutecznej przemiany
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