Bulgur Salad with Tomatoes
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
533
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 533 cal. | (25 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.8 g | (53 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 72.1 μg | (120 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 811 mg | (20 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 200 mg | (67 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Place the bulgur in a bowl and cover with 500 ml (approximately 17 ounces) of boiling water. Let the mixture soak for 30 minutes.
2.
Once the soaking time has elapsed, thoroughly drain the bulgur in a colander.
3.
Add the bulgur back into the bowl and mix with the ajvar.
4.
Rinse and quarter the tomatoes. Remove the core and finely dice. Mix the tomatoes, parsley, oil, and lemon juice into the bulgur. Season to taste with salt and pepper, and set aside for 30 minutes. Adjust the seasoning, if necesssary, and serve.
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