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Marinated Flowers
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Preparation:
15 min.
Preparation
Calories:
49
calories
Calories
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1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 49 cal. | (2 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 125 μg | (208 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 504 mg | (13 %) | ||
| Calcium | 194 mg | (19 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Preparation steps
1.
Rinse the flower buds in cold water, then drain on paper towels.
2.
bring the vinegar, salt, and bay leaf to a boil. PLace the flower buds in the cooking liquid, and briefly return to a boil. Transfer the flower buds to a jar, and cover with the cooking liquid. Seal tightly, and let infuse for 1 week in a cool, dark place. Use as a substitute for capers.
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