Pasta Salad with Smoked Pork and Vegetables
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
360
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 28.6 μg | (48 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 634 mg | (16 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 106 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Frozen pea
- salt
- 200 grams macaroni
- 2 hardboiled eggs
- 3 Tbsps Ketchup
- 3 Tbsps Orange juice
- 250 grams Natural yogurt
- freshly ground peppers
- 1 slice Smoked pork chop (200 grams)
- 1 tart Apple
- 3 Tomatoes
Preparation steps
1.
Cook frozen peas in boiling salted water for about 5 minutes. Drain, rinse with cold water and drain again.
2.
Cook pasta in plenty of boiling salted water until al dente, drain. Rinse with cold water and drain again.
3.
Peel eggs and puree with ketchup, orange juice and yogurt. Season with salt and pepper.
4.
Dice smoked pork.
5.
Rinse, dry and slice tomatoes. Combine all ingredients, toss with dressing and let stand for 10 minutes. Serve.
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