Bulgur Salad
with mint
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
208
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 208 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 26.9 μg | (45 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 410 mg | (10 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 milliliters Vegetable broth
- 125 grams Bulgur
- 1 Bell pepper
- 3 Tomatoes
- ½ bunch scallions
- 2 Tbsps parsley
- 1 Tbsp mint
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- 1 pinch sugar
- ½ tsp ground paprika
- lemons (Juiced)
Preparation steps
1.
Bring broth to a boil, add bulgur and simmer, covered, for about 16-20 minutes on low heat. Remove from heat and cool.
2.
Rinse and halve bell pepper, remove seeds and ribs and dice. Rinse and dive tomatoes. Rinse and dry scallions, cut into rings. Add vegetables and herbs to bulgur. Add oil and lemon juice, season with salt, pepper, sugar and paprika, toss salad well. Arrange in plates and serve.
