Beet-fennel Juice

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Beet-fennel Juice
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Health Score:
9,1 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
44
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie44 kcal(2 %)
Protein2 g(2 %)
Fat0 g(0 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage3.2 g(11 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E0.1 mg(1 %)
Vitamin K3.8 μg(6 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.7 mg(6 %)
Vitamin B₆0.1 mg(7 %)
Folate87 μg(29 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.1 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C19 mg(20 %)
Potassium566 mg(14 %)
Calcium39 mg(4 %)
Magnesium24 mg(8 %)
Iron0.8 mg(5 %)
Iodine0 μg(0 %)
Zinc0.4 mg(5 %)
Saturated fatty acids0 g
Uric acid17 mg
Cholesterol0 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
2 roots Beets
1 bunch Sorrel
1 Fennel
1 l Vegetable broth
How healthy are the main ingredients?
Fennel

Preparation steps

1.

Peel beets and cut into cubes. Rinse sorrel, set 4 leaves aside and tear the rest. Rinse fennel. Chop the greens and set aside. Chop the bulb into small pieces.

2.

Cook all vegetables until tender in the vegetable broth, about 40 minutes. Pour through a sieve to collect juice. Serve warm or cold, garnished with sorrel and fennel greens.