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Carrot-Papaya Buttermilk

with Sunflower and Pumpkin Seeds
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Carrot-Papaya Buttermilk

Carrot-Papaya Buttermilk - Vitamin-rich and tangy with buttermilk

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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
242
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie242 kcal(12 %)
Protein10 g(10 %)
Fat11 g(9 %)
Carbohydrates24 g(16 %)
Sugar added7 g(28 %)
Roughage6.5 g(22 %)
Vitamin A1.5 mg(188 %)
Vitamin D0 μg(0 %)
Vitamin E4.8 mg(40 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.6 mg(30 %)
Vitamin B₆0.2 mg(14 %)
Folate31 μg(10 %)
Pantothenic acid1.4 mg(23 %)
Biotin13 μg(29 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C112 mg(118 %)
Potassium848 mg(21 %)
Calcium252 mg(25 %)
Magnesium146 mg(49 %)
Iron3.8 mg(25 %)
Iodine28 μg(14 %)
Zinc2.1 mg(26 %)
Saturated fatty acids2.7 g
Uric acid45 mg
Cholesterol9 mg
Development of this recipe:

Ingredients

for
2
Ingredients
2
Carrots (about 200 grams)
1
small Papaya (about 350 grams)
½
2 tablespoons
1 teaspoon
11 ounces
1 tablespoon
1 tablespoon
Preparation

Kitchen utensils

1 Peeler, 1 Coarse grater, 1 Large knife, 1 Cutting board, 1 Bowl, 1 Tablespoon, 1 Teaspoon, 1 Citrus juicer

Preparation steps

1.
Carrot-Papaya Buttermilk preparation step 1

Peel carrots.

2.
Carrot-Papaya Buttermilk preparation step 2

Cut papaya in half lengthwise and remove seeds with a teaspoon. Peel the papaya halves.

3.
Carrot-Papaya Buttermilk preparation step 3

Squeeze juice from lime half.

4.
Carrot-Papaya Buttermilk preparation step 4

Grate carrots coarsely. Cut papaya into thin slices and then into very fine dice.

5.
Carrot-Papaya Buttermilk preparation step 5

Mix carrots and papaya in a bowl with lime juice, agave syrup and canola oil. Stir in buttermilk and divide between glasses or bowls. Sprinkle with sunflower seeds and serve.