Asian Pickles
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 12 h. 40 min.
Ready in
Calories:
270
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 270 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 51.2 μg | (85 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 1,077 mg | (27 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 44 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 125 grams Papaya
- 125 grams Mangoes
- 150 grams white Daikon radish
- 2 carrots
- 2 stalks Celery
- 1 bunch scallions
- 3 red chili peppers
- 3 garlic cloves
- 1 pc fresh ginger (about a walnut)
- 100 grams cane sugar
- 250 milliliters Rice vinegar
- 250 milliliters Thai Fish sauce
Preparation steps
1.
Peel the papaya, radish and carrots and cut into thin slices. Rinse and trim the celery and cut off the leaves. Set them aside and then chop the celery into small pieces. Rinse and trim the scallions and cut into large pieces. Layer the vegetables in a high, hot-rinsed bowl.
2.
Rinse the chile peppers, remove the seeds and cut into rings or strips. Peel and finely chop the garlic and ginger.
Boil up the chile peppers, garlic and ginger with the sugar, rice vinegar and fish sauce.
Pour over the vegetables and allow to cool. Cover and refrigerate overnight.
Serve garnished with celery leaves.
