Pineapple Carpaccio with Mint Pesto

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Pineapple Carpaccio with Mint Pesto
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
304
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie304 cal.(14 %)
Protein6 g(6 %)
Fat11 g(9 %)
Carbohydrates44 g(29 %)
Sugar added10 g(40 %)
Roughage5.8 g(19 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1.6 mg(13 %)
Vitamin K11.8 μg(20 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.2 mg(14 %)
Folate28 μg(9 %)
Pantothenic acid0.7 mg(12 %)
Biotin5 μg(11 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C55 mg(58 %)
Potassium682 mg(17 %)
Calcium79 mg(8 %)
Magnesium78 mg(26 %)
Iron3 mg(20 %)
Iodine1 μg(1 %)
Zinc1 mg(13 %)
Saturated fatty acids1.3 g
Uric acid50 mg
Cholesterol0 mg
Complete sugar42 g

Ingredients

for
4
Ingredients
1 handful mint
4 Tbsps peeled Pistachio
2 Tbsps Vanilla sugar
4 Tbsps lemon juice
1 Pineapple
How healthy are the main ingredients?
Pistachiomint

Preparation steps

1.

Rinse and dry the mint, then remove the leaves from the stems. Toast the pistachios in a dry pan. Remove from the heat and let cool. Finely grind the pistachios with the mint, vanilla sugar, and lemon juice in a mortar.

2.

Peel the pineapple thoroughly. Cut in half and remove the stalk. Thinly slice the pineapple, then arrange on a plate so that they are overlapping slightly. Drizzle with the mint pesto and serve.