Colorful Vegetables

5
Average: 5 (3 votes)
(3 votes)
Colorful Vegetables
share Share
print
bookmark_border Copy URL
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
252
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie252 cal.(12 %)
Protein7 g(7 %)
Fat16 g(14 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage8.3 g(28 %)
Vitamin A1.2 mg(150 %)
Vitamin D0 μg(0 %)
Vitamin E6.8 mg(57 %)
Vitamin K64 μg(107 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.6 mg(30 %)
Vitamin B₆0.9 mg(64 %)
Folate164 μg(55 %)
Pantothenic acid1 mg(17 %)
Biotin14.6 μg(32 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C271 mg(285 %)
Potassium939 mg(23 %)
Calcium143 mg(14 %)
Magnesium63 mg(21 %)
Iron2.8 mg(19 %)
Iodine12 μg(6 %)
Zinc1 mg(13 %)
Saturated fatty acids7.9 g
Uric acid79 mg
Cholesterol32 mg
Complete sugar14 g

Ingredients

for
4
Ingredients
200 grams carrots
2 red Bell pepper
2 yellow Bell pepper
2 Zucchini
200 grams green Beans
salt
3 scallions
2 Tbsps olive oil
freshly ground peppers
150 grams Crème fraiche
Red pepper flakes
How healthy are the main ingredients?
carrotolive oilZucchinisalt

Preparation steps

1.

Peel the carrot and cut into narrow slices. Rinse the peppers and zucchini. Cut the peppers into bite size pieces and the zucchini into 0.5 cm slices. Rinse the beans, cut in half and blanch in boiling salt water for 3 minutes. Rinse in cold water and drain well.

2.

Rinse the scallions and cut into rings. Saute the carrots in hot oil for 2 minutes. Add the remaining vegetables and saute, occasionally swiveling the pan. Pour in the broth and cook over medium heat for about 5 minutes. Season with salt and pepper. Serve garnished with creme fraiche and sprinkled with pepper flakes.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks