Carrots with Zucchini
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
519
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 519 cal. | (25 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 30 g | (100 %) |
more nutritional values
| Vitamin A | 10 mg | (1,250 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 175.1 μg | (292 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 40.3 μg | (90 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 2,964 mg | (74 %) | ||
| Calcium | 275 mg | (28 %) | ||
| Magnesium | 189 mg | (63 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 228 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 47 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 12 small carrots
- 2 small Zucchini
- 1 Tbsp olive oil
- 1 tsp Sesame seeds
- 1 bunch parsley
- 150 milliliters Vegetable broth
- 4 slices Whole Wheat Bread
- salt
- peppers
Preparation steps
1.
Peel carrots and slice about 4mm (approximately 1/4-inch) thick. Reserve 2 whole peeled carrots for garnish. Rinse zucchini, pat dry and cube.
2.
Heat oil in a wide, shallow pot or pan with a lid and saute vegetables. Pour in broth and simmer, covered, at low temperature for 5-7 minutes.
3.
Wash parsley and finely chop. Mix vegetables with parsley and sesame seeds and season with salt and pepper. Place bread on plates, add vegetables and serve garnished with parsley and the 2 whole carrots.
