Buttered Mixed Vegetables with Basil
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(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
208
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 208 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 51.9 μg | (87 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 220 μg | (73 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 131 mg | (138 %) | ||
| Potassium | 1,109 mg | (28 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 146 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse, trim and peel vegetables if necessary. Halve or quarter carrots lengthwise, depending on size. Cut kohlrabi into wedges. Cut asparagus stalks in half crosswise. Leave snow peas whole. Halve scallions lengthwise and cut in half crosswise.
2.
Bring 2 liters (approximately 8 1/2 cups) salted water to a boil. Cook carrots, kohlrabi and asparagus about 5 minutes. Cook snow peas and scallions about 2 minutes. Drain vegetables a colander.
3.
Melt the butter in a large pot. Add vegetables, stir to coat and season with salt, pepper and lemon juice. Strip basil leaves from stems, coarsely chop and sprinkle on vegetables.
