Italian-Style Carrots with Arugula and Prosciutto
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
450
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 450 cal. | (21 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 13.7 g | (46 %) |
more nutritional values
| Vitamin A | 6.6 mg | (825 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 112.8 μg | (188 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.5 mg | (113 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 21.1 μg | (47 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 2,036 mg | (51 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 31 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel carrots and cut off the greens, leaving up to 2 cm (approximately 3/4 inch) of greens attached. In a saucepan, heat the oil and fry the carrots over low heat for 4 minutes. Add orange juice and zest and season with salt, sugar and pepper. Cover and simmer gently for about 6 minutes. Remove lid and allow liquid to evaporate over high heat during the last minute of cooking. Remove the carrots from pan and allow to cool.
2.
Rinse the arugula, trim and spin dry. Wrap each carrot with some arugula and 1 slice of prosciutto. Arrange on plates, garnish with salt and pepper and serve.
