Carrots in Coconut

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Carrots in Coconut
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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)
Calorie308 cal.(15 %)
Protein5 g(5 %)
Fat18 g(16 %)
Carbohydrates32 g(21 %)
Sugar added2 g(8 %)
Roughage15.2 g(51 %)
Vitamin A6.5 mg(813 %)
Vitamin D0 μg(0 %)
Vitamin E1.8 mg(15 %)
Vitamin K60.5 μg(101 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.3 mg(28 %)
Vitamin B₆0.7 mg(50 %)
Folate70 μg(23 %)
Pantothenic acid1.1 mg(18 %)
Biotin21.9 μg(49 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C14 mg(15 %)
Potassium1,606 mg(40 %)
Calcium87 mg(9 %)
Magnesium72 mg(24 %)
Iron2 mg(13 %)
Iodine14 μg(7 %)
Zinc1.3 mg(16 %)
Saturated fatty acids15.8 g
Uric acid69 mg
Cholesterol0 mg
Complete sugar30 g

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
How healthy are the main ingredients?
sugarcarrotsalt

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.

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