Carpaccio with Parmesan
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
419
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 419 cal. | (20 %) | ||
| Protein | 29.53 g | (30 %) | ||
| Fat | 32.82 g | (28 %) | ||
| Carbohydrates | 2.14 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 43.35 mg | (5,419 %) | ||
| Vitamin D | 0.17 μg | (1 %) | ||
| Vitamin E | 0.22 mg | (2 %) | ||
| Vitamin K | 8.3 μg | (14 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 9.91 mg | (83 %) | ||
| Vitamin B₆ | 0.44 mg | (31 %) | ||
| Folate | 6.65 μg | (2 %) | ||
| Pantothenic acid | 0.47 mg | (8 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 2.46 μg | (82 %) | ||
| Vitamin C | 7.5 mg | (8 %) | ||
| Potassium | 271.9 mg | (7 %) | ||
| Calcium | 252.3 mg | (25 %) | ||
| Magnesium | 24.55 mg | (8 %) | ||
| Iron | 2.49 mg | (17 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 5.69 mg | (71 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 80.35 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Wrap beef in plastic wrap and let rest for about 20 minutes in the freezer. Remove from the freezer, cut into thin slices with a sharp, put slices between two pieces of plastic wrap and flatten with the flat side of a meat tenderizer. Arrange beef slices on four chilled plates.
2.
Mix lemon juice in a bowl with salt, then whisk in olive oil and sprinkle lemon juice mixture over carpaccio. Season with pepper. Serve garnished with Parmesan.
