Oaxaca Cheese Toast with Green Pepper
Quick plateBreakfast6 min
Purine in this plate
14.4 mgper plate
Calculated from the amounts below, using each food's value per 100 g. One plate = the amounts listed. This is a plain sum of database values — not a statement about whether the plate fits your diet. See the full disclaimer.
What’s on the plate
| Ingredient | Amount | Purine |
|---|---|---|
| Cheese, queso Oaxaca | 60 g | 4.7 mg |
| Bread, white | 70 g | 8.5 mg |
| Pepper, green | 50 g | 1.2 mg |
Each row = the food’s purine value per 100 g × the grams above ÷ 100, rounded to one decimal. The plate total is the sum of the rows. Missing values stay missing — they are never treated as zero (the one exception is a source record marked “below detection limit”).
How to assemble it
- Slice the pepper thinly and soften it in a pan.
- Pull the cheese into strips and lay it on the toast.
- Top with the pepper and warm until the cheese melts.
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