Carrot and Orange Salad
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
118
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 118 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 22.5 μg | (38 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 785 mg | (20 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams carrots
- 2 Oranges
- 200 milliliters Orange juice (from about 3 oranges)
- juice of lemons
- 3 Tbsps Orange blossom water
- 1 pinch salt
- freshly ground peppers
- 1 tsp Ground cinnamon
Preparation steps
1.
Peel carrots and finely grate. Peel oranges with a sharp knife, taking care to remove all white skins, then cut along the inner skins to separate the fillets. Cut fillets into small cubes and mix with the carrots.
2.
Mix together orange juice, lemon juice, orange blossom water and salt and pepper to taste. Fold into the carrot mixture, cover and refrigerate about 1 hour to marinate. To serve, arrange on plates and sprinkle with cinnamon.
