Local Superfoods
Kale Ginger Smoothie
(6 votes)
(6 votes)
Kale Ginger Smoothie - Green Smoothie at its best: The quick and aromatic mix scores with lots of vital substances.
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
Calories:
52
calories
Calories
Healthy, because
Even smarter
Nutritional values
Kale is a true vitamin C miracle, strengthens our immune system, has antioxidant and cell-protective effects.
It hardly gets any healthier than this! If kale is too tasty for you as a starter vegetable for a green smoothie, you can also use baby spinach instead.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 52 cal. | (2 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 204.3 μg | (341 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 247 mg | (6 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 7 ozs pineapple flesh
- ½ lemon
- 4 ozs tender kale leaves
- 1 Cress
- ¼ oz ginger (1 piece)
- 11 ozs Coconut water
Preparation steps
1.
Cut pineapple into pieces. Squeeze half of the lemon.
2.
Clean, wash and chop the kale. Cut cress from the bed, set aside some for garnish. Peel the ginger and cut into small pieces.
3.
Place pineapple, lemon juice, kale, cress and ginger in a stand blender. Add coconut water and 8-10 ounces of water and puree.
4.
Pour smoothie into glasses and serve with remaining cress.
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