Fresh Cucumber Dip

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Fresh Cucumber Dip
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
379
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie379 cal.(18 %)
Protein8 g(8 %)
Fat22 g(19 %)
Carbohydrates36 g(24 %)
Sugar added20 g(80 %)
Roughage7.5 g(25 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E4.1 mg(34 %)
Vitamin K103.8 μg(173 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.7 mg(31 %)
Vitamin B₆0.5 mg(36 %)
Folate103 μg(34 %)
Pantothenic acid1.4 mg(23 %)
Biotin10.2 μg(23 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C94 mg(99 %)
Potassium1,316 mg(33 %)
Calcium147 mg(15 %)
Magnesium93 mg(31 %)
Iron3.9 mg(26 %)
Iodine21 μg(11 %)
Zinc1.3 mg(16 %)
Saturated fatty acids3.4 g
Uric acid96 mg
Cholesterol0 mg
Complete sugar35 g

Ingredients

for
1
Ingredients
1 Cucumber
salt
1 Zucchini
1 red chili pepper
1 tsp freshly grated ginger
2 Tbsps olive oil
1 Tbsp sugar
2 Tbsps Wine vinegar
How healthy are the main ingredients?
olive oilsugargingerCucumbersaltZucchini

Preparation steps

1.

Peel the cucumber and halve lengthwise. Remove the seeds and coarsely chop. Sprinkle with salt, and set aside for 10 minutes until the water has been released from the cucumber. Pat dry. Rinse, trim, and chop the zucchini into small pieces.

2.

Rinse, trim, and chop the chili. Sauté with the ginger and zucchini in the oil for 2-3 minutes. Add the sugar and vinegar, then mix in the cucumber. Remove from the heat, let cool, and season to taste.