Healthy Mediterranean Food
Fried Potatoes
with rosemary and vegetables
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
366
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 366 cal. | (17 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 41 μg | (68 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 1,576 mg | (39 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
Preparation steps
1.
Peel potatoes when needed.
2.
Trim scallions, rinse and cut into 4 cm (approximately 1 1/2 inches) long pieces; if necessary, cut in half lengthwise. Peel and slice the carrot.
3.
Trim, rinse and slice the zucchini.
4.
Rinse and halve the cherry tomatoes.
5.
Heat oil in a pan and cook carrot and scallions while stirring for about 3 minutes. Add zucchini and potatoes and cook a further 5 minutes. Add tomatoes, season with salt and pepper and cook 2 minutes longer. Stir in the herbs and serve.
