Mixed Green Vegetables with Parmesan
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 21 min.
Ready in
Calories:
227
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 227 cal. | (11 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 102.3 μg | (171 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 183 μg | (61 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 19.8 μg | (44 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 186 mg | (196 %) | ||
| Potassium | 897 mg | (22 %) | ||
| Calcium | 242 mg | (24 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse and dry the basil, then remove the leaves. Rinse and trim the peppers. Halve and cut into pieces. Rinse and trim the beans, then halve or third depending on size. Rinse and trim the zucchini. Cut into 2-3 cm (approximately 3/4-1 inch) long sticks. Blanch both of the beans in boiling salted water for 6 minutes until al dente. Blanch the peppers and zucchini for 1 minute. Remove the vegetables and mix with basil, then divide onto plates. Drizzle with lemon juice and olive oil, and season to taste with the sea salt.
2.
Serve with shaved Parmesan.
