Stomach-Soothing

Pearl Barley Salad with Vegetables

and mint
5
Average: 5 (2 votes)
(2 votes)
Pearl Barley Salad with Vegetables

Pearl Barley Salad with Vegetables - Simple, but really tasty and rich in vital substances

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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
357
calories
Calories

Healthy, because

Even smarter

Nutritional values

The cereal donates plenty of beta-glucans. These soluble dietary fibers serve as food for the beneficial bacteria in our stomach and thus promote healthy intestinal flora. Menthol, the essential oil from mint, has a cooling effect and relieves mild tension headaches, such as those that occur during a hangover, just as reliably as a tablet.

If you like, serve a refreshing yogurt dip with the salad - it's a wonderful flavor and provides a good portion of protein and bone-strengthening calcium.

1 serving contains
(Percentage of daily recommendation)
Calorie357 kcal(17 %)
Protein16 g(16 %)
Fat9 g(8 %)
Carbohydrates51 g(34 %)
Sugar added0 g(0 %)
Roughage9.8 g(33 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.6 mg(30 %)
Vitamin K236.9 μg(395 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.4 mg(36 %)
Niacin8 mg(67 %)
Vitamin B₆0.6 mg(43 %)
Folate162 μg(54 %)
Pantothenic acid2.1 mg(35 %)
Biotin8.7 μg(19 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C133 mg(140 %)
Potassium788 mg(20 %)
Calcium130 mg(13 %)
Magnesium98 mg(33 %)
Iron4.8 mg(32 %)
Iodine22 μg(11 %)
Zinc2.5 mg(31 %)
Saturated fatty acids1.1 g
Uric acid219 mg
Cholesterol0 mg

Ingredients

for
4
Ingredients
28 ozs Vegetable broth
7 ¼ ozs Pearl barley
14 ozs Broccolini
9 ozs Peas (freshly split or frozen)
salt
28 ozs zucchini
1 handful mint
2 Tbsps balsamic vinegar
2 Tbsps Lime juice
3 Tbsps grapeseed oil
peppers
How healthy are the main ingredients?
zucchinigrapeseed oilmintsalt

Preparation steps

1.

Bring the broth to a boil. Sprinkle in pearl barley and cook on low heat for 30 minutes. Then drain well and leave to cool.

2.

Meanwhile, clean broccoli, wash, cut in half or thirds. Cook broccoli with peas in boiling salted water for 3 minutes; rinse and drain. Clean zucchini, wash and quarter lengthwise. Wash mint, shake dry and pluck leaves.

3.

Put all the prepared ingredients in a bowl. Mix balsamic vinegar with lime juice, grape seed oil, salt and pepper and pour the dressing over the salad.