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Marinated pickled vegetables
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
Calories:
218
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 218 cal. | (10 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 10.4 g | (35 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 112.5 μg | (188 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 129 mg | (136 %) | ||
| Potassium | 1,237 mg | (31 %) | ||
| Calcium | 174 mg | (17 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 161 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 35 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 4 large carrots
- 2 Zucchini (about 150 grams)
- 500 grams Cauliflower
- 500 grams yellow Beans
- 750 milliliters Vegetable broth
- 80 milliliters White vinegar
- 4 Tbsps sugar
- 4 bay leaves
- salt
- peppers
Preparation steps
1.
Peel carrot cut into thin slices. Rinse, trim and cut cauliflower florets in half if desired. Rinse beans and snap off ends. Rinse and thinly slice zucchini.
2.
In a saucepan, combine broth with vinegar, sugar and bay leaf and season with salt and pepper. Bring to a boil briefly. Divide vegetables among mason jars and top with hot marinade. Seal tightly and let cool.
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