Fruity Potato Salad with Tuna
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
707
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 707 cal. | (34 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 12.3 g | (41 %) |
more nutritional values
| Vitamin A | 3.8 mg | (475 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 15 mg | (125 %) | ||
| Vitamin K | 30.3 μg | (51 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.7 mg | (106 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 124 mg | (131 %) | ||
| Potassium | 1,431 mg | (36 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 188 mg | |||
| Cholesterol | 97 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 kilogram waxy Sweet potato
- salt
- 200 grams Peas (fresh or frozen)
- 1 Mango
- 5 Tbsps Yogurt (0.1% fat)
- 100 grams Mayonnaise
- lemon juice
- 2 Tbsps apple cider vinegar
- freshly ground peppers
- sugar
- 1 can Tuna (in water, 175 grams)
Preparation steps
1.
Scrub the potatoes and cook until knife tender, about 25 minutes in boiling salted water. Drain and allow steam to evaporate. Blanch peas in boiling salted water for about 5 minutes. Then drain, rinse in cold water and drain. Peel mango, cut the flesh around the pit and cut into small cubes.
2.
Peel potatoes and cut into slices. Place in a large salad bowl and season to taste. Mix sugar with the yogurt, mayonnaise, a dash of lemon, vinegar and a pinch of salt and pepper. Add mango and peas and mix gently with the drained tuna.
3.
Let marinate at least 1 hour before serving.
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