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Carrot and Poppy Seed Salad
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 40 mins
Calories:
142
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 142 cal. | (7 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 3.3 mg | (413 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 36.6 μg | (61 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 741 mg | (19 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
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Preparation steps
1.
Peel carrots, slice lengthwise into quarters and chop into 5 cm (approximately 2 inch) long pieces. In a saucepan, melt butter, saute carrots briefly, add 2-3 tablespoons of water and let simmer about 10 minutes over medium heat and covered. Remove from heat.
2.
Add honey and poppy seeds to saucepan and season with salt and pepper. Rinse herbs, shake dry, pluck off the leaves, mix with slightly cooled carrots and serve immediately in bowls.
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