Carrots in Coconut
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Calories:
308
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 308 cal. | (15 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 15.2 g | (51 %) |
more nutritional values
| Vitamin A | 6.5 mg | (813 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 60.5 μg | (101 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 21.9 μg | (49 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 1,606 mg | (40 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 30 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 16 carrots
- 80 grams Shredded coconut
- 1 Tbsp liquid Coconut oil
- salt
- 2 Tbsps Lime juice
- 1 tsp brown sugar
- 1 generous pinch Vanilla bean
Preparation steps
1.
Trim and peel the carrots. Toast the shredded coconut in a hot pan until light golden brown. Place on a plate. Add the coconut oil to the pan and sauté the carrots briefly. Season with salt, drizzle with lime juice and pour in a little water. Add the sugar and vanilla, turn to coat and cook covered for 2-3 minutes until carrots have a slight bite. Uncover and let the liquid cook off. Skewer each carrot on a stick, roll in the shredded coconut and serve.
