Bread Sticks
スティックパン
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These bread sticks are about as simple as a snack gets: soft white sandwich bread with the crusts trimmed off, cut into short sticks and brushed with a little melted butter. Little ones love holding them in their own hands, and the stick shape is just right for small fingers learning to feed themselves. The trick is to butter only one end, so the other end stays clean as a handle and there is less mess on hands and tables.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 22.5 gwhite sandwich bread
Seasonings
- 3 gunsalted butter
Directions
- 1
Trim the crusts off the bread and cut it into short sticks.
- 2
Brush a thin layer of melted butter onto one end of each stick, leaving the other end plain so the handle does not get buttery.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 76.5 kcal | 153 kcal | 76.5 kcal |
| Protein | 2 g | 3.9 g | 2 g |
| Fat | 3.5 g | 6.9 g | 3.5 g |
| Carbohydrates | 10.5 g | 21 g | 10.5 g |
| Fiber | 0.9 g | 1.8 g | 0.9 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 4.5 mg | 9 mg | 4.5 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 19.5 mg | 39 mg | 19.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 76.5 kcal | 2 g | 3.5 g | 10.5 g | 0.9 g | 0.3 g | 4.5 mg | 0.2 mg | 19.5 mg |
| 1 adult serving | 153 kcal | 3.9 g | 6.9 g | 21 g | 1.8 g | 0.6 g | 9 mg | 0.3 mg | 39 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
