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Picture of Mediterranean Olive Bread
mediterranean brunch

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1842 kcal 92 %
  • Fat 83 g 128 %
  • Saturated 17 g 87 %
  • Carbs 227 g 76 %
  • Fiber 16 g 64 %
  • Protein 52 g 104 %
  • Cholesterol 396 mg 132 %
  • Sodium 1756 mg 73 %
  • Calcium 1299 mg 130 %
  • Magnesium 209 mg 50 %
  • Potassium 999 mg 21 %
  • Iron 20 mg 109 %
  • Zinc 6 mg 55 %
  • Phosphorus 2070 mg 296 %
  • Vitamin A 285 µg 32 %
  • Vitamin C 1 mg 1 %
  • Thiamin (B1) 2 mg 173 %
  • Riboflavin (B2) 2 mg 150 %
  • Niacin (B3) 16 mg 99 %
  • Vitamin B6 1 mg 55 %
  • Folate equivalent (total) 645 µg 161 %
  • Vitamin B12 2 µg 83 %
  • Vitamin D 5 µg 34 %
  • Vitamin E 11 mg 75 %
  • Vitamin K 37 µg 31 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Mediterranean Olive Bread

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup milk
  • 1/4 cup olive oil
  • 1/2 cup chopped pitted imported olives (I used Kalamata)

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