Recipes · Spanish · Bakery
Coca de Recapte
One serving has 398 kcal and 9 g protein, and at least a fifth of a woman's daily need of vitamin C (76%), thiamin (65%), folate (46%), selenium (44%), riboflavin (40%) and niacin (38%). Ready in 110 minutes.
- Preparation: 90 min
- Cooking: 20 min
- Makes: 1 serving (239 g)
- Difficulty: Medium
- Diets: Vegan, Dairy-free
- Contains: gluten
Ingredients
- 70 g Flour, all-purpose
- 1 g Yeast, active dry
- 35 g Water
- 12 g Olive oil
- 40 g Bell pepper, red, raw
- 30 g Onions, raw
- 30 g Eggplant, raw
- 20 g Tomatoes, raw
- 0.5 g Salt
Method
- Mix the flour, yeast, water, half the oil and the salt into a smooth dough. Cover and let rise in a warm place for about 1.5 hours until doubled.
- Meanwhile, roast the pepper, onion and eggplant with the rest of the oil at 200°C (400°F) for 25 minutes until soft and lightly charred, then slice.
- Roll the risen dough into a thin oval on a baking tray.
- Scatter the roasted vegetables and sliced tomato over the dough.
- Bake at 220°C (425°F) for 12-15 minutes until the base is crisp and golden at the edges.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 398 kcal | 19% |
| Carbohydrates | 61.6 g | |
| Water | 154 mL | |
| Fiber | 4.7 g | 16% |
| Protein | 8.8 g | 18% |
| Tryptophan | 0.11 g | |
| Threonine | 0.26 g | |
| Isoleucine | 0.3 g | |
| Leucine | 0.57 g | |
| Lysine | 0.24 g | |
| Methionine | 0.14 g | |
| Cystine | 0.17 g | |
| Phenylalanine | 0.43 g | |
| Tyrosine | 0.25 g | |
| Valine | 0.35 g | |
| Histidine | 0.19 g | |
| Fat | 13 g | |
| Monounsaturated | 8.9 g | |
| Polyunsaturated | 1.7 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.5 g | |
| Saturated | 1.8 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 0 mg | |
| Calcium | 26.5 mg | 3% |
| Copper | 0.16 mg | 18% |
| Iron | 3.7 mg | 21% |
| Magnesium | 30.5 mg | 10% |
| Manganese | 0.66 mg | 37% |
| Phosphorus | 113 mg | 16% |
| Potassium | 329 mg | 7% |
| Selenium | 24.1 µg | 44% |
| Sodium | 202 mg | |
| Zinc | 0.81 mg | 10% |
| Thiamin (vitamin B1) | 0.71 mg | 65% |
| Riboflavin (vitamin B2) | 0.44 mg | 40% |
| Niacin (vitamin B3) | 5.3 mg | 38% |
| Pantothenic acid (vitamin B5) | 0.71 mg | 14% |
| Pyridoxine (vitamin B6) | 0.24 mg | 18% |
| Folate (vitamin B9) | 185 µg | 46% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 7.8 mg | 2% |
| Vitamin A | 71.5 µg | 10% |
| Vitamin C | 56.7 mg | 76% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 2.7 mg | 18% |
| Vitamin K | 12.2 µg | 14% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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