Green Bean Platter with Fruit
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
369
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 369 cal. | (18 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 14.7 g | (49 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 304.4 μg | (507 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 493 μg | (164 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 31.3 μg | (70 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 164 mg | (173 %) | ||
| Potassium | 1,716 mg | (43 %) | ||
| Calcium | 318 mg | (32 %) | ||
| Magnesium | 151 mg | (50 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 196 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 ½ cups white Asparagus (peeled and halved)
- 1 Tbsp sugar
- 4 ½ cups Green beans
- 4 large Radish (halved)
- 2 cups Red currant
- 2 Tbsps Orange juice
- 2 Tbsps balsamic vinegar
- 1 Tbsp runny honey
- 2 Tbsps rapeseed oil
- 2 Tbsps Pistachio oil
- 2 handfuls baby Spinach
- 2 Tbsps Pistachio (chopped)
Preparation steps
1.
Place the asparagus and the sugar in a pot of boiling, salted water and simmer for around 20 minutes until al dente. After 12-14 minutes, add the beans. Add the radishes for the last 2 minutes.
2.
Place half the redcurrants in a bowl and crush with a fork. Stir in the orange juice, balsamic vinegar, honey and oils and season with salt and ground black pepper.
3.
Drain the vegetables and quench with cold water. Arrange on plates with the spinach. Add the dressing and garnish with the remaining redcurrants and pistachio nuts.
