Barley with Fruit
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
524
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 524 cal. | (25 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 11 g | (37 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 16.7 μg | (28 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 922 mg | (23 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 59 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Raspberries
- 250 grams Blueberries
- 6 Nectarine
- 3 Tbsps honey
- 2 Tbsps lemon juice
- ¾ l Apple juice
- 70 grams Pearl barley
- mint
- 250 grams Whipped cream
Preparation steps
1.
Rinse berries, trim and pat dry. Rinse nectarines, cut in half, remove pit and cut into narrow columns.
2.
Arrange prepared fruit in bowls and drizzle with honey and lemon juice. In a saucepan, soak pearl barley in apple juice for 30 minutes, then bring to a boil and simmer on low heat for 10 minutes. Let cool.
3.
Pour barley over fruit in the bowls. Whip cream until stiff and add a dollop of whipped cream to each bowl and garnish with mint leaves.
