Bulgur Salad with Parsley
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
345
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 345 cal. | (16 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 38 μg | (63 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 436 mg | (11 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 milliliters Vegetable broth
- 250 grams Bulgur
- 250 grams Cherry tomatoes
- 6 scallions
- 1 handful parsley
- 3 Tbsps lemon juice
- 5 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
1.
Heat the broth in a saucepan, then stir in the bulgur. Remove from the heat and let soak for 30 minutes.
2.
Rinse the tomatoes, and halve or quarter depending on the seize. Rinse and trim the scallions, then thinly slice.
3.
Rinse and dry the parsley. Remove the leaves and finely chop. Stir the lemon juice, olive oil, and vegetables into the bulgur. Season to taste with salt and pepper. Let marinate together for about 20 minutes, then adjust the seasoning if necessary before serving.
