Orange and Grapefruit Salad
This fruit salad contains no fat and hardly any calories, but plenty of vitamin C! This is not only indispensable for the immune system but also ensures the formation and maintenance of connective tissue function and supports wound healing.
This salad is ideal to follow a vegetarian main course because the vitamin C helps the body absorb and utilize the iron contained in vegetables.
(Percentage of daily recommendation)
| Calorie | 240 cal. | (11 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 9 μg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 214 mg | (225 %) | ||
| Potassium | 803 mg | (20 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 44 g |
Ingredients
- Ingredients
- 1 small Organic orange
- 1 small pink Grapefruit
- 1 dried Date
Preparation steps
Rinse the orange and grapefruit in hot water, then wipe dry.
Use a peeler to remove a wide strip of zest about1 inch long from each citrus fruit. Cut crosswise into thin strips.
Use a sharp knife to remove the peel and bitter white pith from each citrus fruit, following the curve of the fruit.
Working over a bowl to capture the juice, cut between membranes to remove whole segments from each fruit.
Halve the date, remove the pit (if necessary) and cut the flesh into very thin strips.
Mix the date with the citrus segments, half of the zest strips and the collected juice. Let stand for 10 minutes before arranging fruit salad on a platter. Serve sprinkled with the remaining zest strips.