Green Peas with Beans
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 23 min.
Ready in
Calories:
215
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 215 cal. | (10 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 81.4 μg | (136 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 179 μg | (60 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 495 mg | (12 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 sprigs parsley
- 1 sprig Dill
- 2 sprigs marjoram
- 1 garlic clove
- salt
- 1 generous pinch organic lemon zest
- 50 grams softened butter
- peppers
- 400 grams Peas
- 400 grams green Beans
Preparation steps
1.
Rinse and dry the herbs. Remove the leaves and finely chop. Peel and chop the garlic, then crush into a paste with a little salt. Mix the garlic, herbs, and lemon zest into the butter. Season to taste with salt and pepper, then chill in the refrigerator.
2.
Rinse the peas and the beans. Drain well, trim, and halve the green beans. Blanch the beans in salted water for 6 minutes. Add the peas, and blanch an additional 2 minutes. Drain the vegetables, and trnasfer to a large bowl. Top with 1 teaspoon of the herb butter, let it melt, and serve.
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