Radish and Small Egg Salad
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
234
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 234 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 10.3 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 409 mg | (10 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Remove the radish tops leaving behind a small tip. Wash and dry them. Heat the oil and butter in a frying pan. Fry the radishes over a low heat, turning them.
2.
Add 3 tablespoons of liquid honey, season and stir gently. Pour in a glass of water, cover and cook for 10 minutes until the radishes are transparent.
3.
Boil some water in a saucepan and add the quails eggs gently. Cook them for exactly 3 minutes then remove.
4.
Remove the shells and cut the eggs in half.
5.
Arrange the radishes in small dishes, pour over the cooking juices, add the eggs and season. Serve hot or cold.
