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Broad beans salad with eggs
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 1 hr
Calories:
246
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 246 cal. | (12 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 93.3 μg | (156 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 171 μg | (57 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 30.4 μg | (68 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 686 mg | (17 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Preparation steps
1.
Cook eggs in boiling water for 10 minutes. Drain, cool and peel. Drain beans. Peel onions and cut into narrow strips. Rinse and dry tomatoes, quarter and remove seeds and stalks, cut into small cubes.
2.
Rinse parsley, shake dry, pluck off leaves and chop finely. Drizzle beans with vinegar, broth and oil, season with salt and pepper. Let stand for 30 minutes. Cut eggs into wedges.
3.
Place beans with marinade into 4 bowls and sprinkle with diced tomatoes, onion strips and parsley. Top with eggs and season with pepper. Serve.
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