Carrots with Chile Pepper

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Carrots with Chile Pepper
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
Calories:
137
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie137 cal.(7 %)
Protein4 g(4 %)
Fat7 g(6 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage5.5 g(18 %)
Vitamin A2.5 mg(313 %)
Vitamin D0 μg(0 %)
Vitamin E6.7 mg(56 %)
Vitamin K36.9 μg(62 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.4 mg(29 %)
Folate42 μg(14 %)
Pantothenic acid0.5 mg(8 %)
Biotin12.5 μg(28 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C16 mg(17 %)
Potassium655 mg(16 %)
Calcium48 mg(5 %)
Magnesium46 mg(15 %)
Iron1.1 mg(7 %)
Iodine6 μg(3 %)
Zinc0.9 mg(11 %)
Saturated fatty acids0.8 g
Uric acid30 mg
Cholesterol0 mg
Complete sugar13 g

Ingredients

for
2
Ingredients
300 grams carrots
1 onion
1 chili pepper
1 Tbsp sunflower oil
2 tsps Sunflower seed
salt
freshly ground peppers
1 Tbsp chopped parsley
How healthy are the main ingredients?
carrotSunflower seedparsleyonionsalt

Preparation steps

1.

Peel and slice carrots. Peel and finely chop onion. Halve chile lengthwise, remove seeds and ribs and finely chop.

2.

In a pan, sauté carrots in hot oil, about 5 minutes. Add chile and sunflower seeds and cook briefly. Season with salt and pepper, stir in parsley and serve.

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