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Low-Cal Vegan
Fennel and Pear Salad
with Watercress
(3 votes)
Difficulty:
very easy
Preparation:
15 min.
Preparation
Calories:
98
calories
Calories
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This recipe is abundant in Vitamin C and folic acid, which play an important role in protecting against infections. The very heat-sensitive folic acid comes mainly from fennel and, thanks to the raw preparation, is hardly damaged.
Watercress is in season in spring and in autumn. If you can't get it, just use arugula.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 98 cal. | (5 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 143 mg | (151 %) | ||
| Potassium | 823 mg | (21 %) | ||
| Calcium | 216 mg | (22 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 0 mg |
Development of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
1
- Ingredients
- 1 small Fennel bulb
- ½ Pear
- ½ Lime
- ½ bunch Watercress
- ½ tsp sesame oil
- salt
- peppers
Preparation
Preparation steps
1.
Rinse the fennel, pat dry and trim the bulb. Halve the pear, remove seeds and cut into quarters.
2.
Cut the fennel and pear on a box grater into thin slices and place in a bowl. Squeeze out lime juice and add to taste.
3.
Rinse the watercress, shake dry into cut into bite-sized pieces.
4.
Mix watercress with fennel and pear. Drizzle the salad with sesame oil, season with salt and pepper and serve.
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