Radish Salad with Smoked Pork
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
185
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 185 cal. | (9 %) | ||
| Protein | 7.95 g | (8 %) | ||
| Fat | 11.31 g | (10 %) | ||
| Carbohydrates | 14.78 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.11 g | (7 %) |
more nutritional values
| Vitamin A | 105.41 mg | (13,176 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.66 mg | (14 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.03 mg | (3 %) | ||
| Niacin | 0.36 mg | (3 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 29.04 μg | (10 %) | ||
| Pantothenic acid | 0.14 mg | (2 %) | ||
| Biotin | 0.26 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 24.08 mg | (25 %) | ||
| Potassium | 245.14 mg | (6 %) | ||
| Calcium | 54.3 mg | (5 %) | ||
| Magnesium | 17.23 mg | (6 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 0.16 μg | (0 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 1.55 g | |||
| Cholesterol | 13.23 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 medium, white Daikon radish
- 1 bunch Radish
- 3 Pickle
- 2 scallions
- 100 grams Smoked pork chop (ham)
- 1 Lettuce
- ⅛ l Beef broth (from a jar)
- 3 Tbsps Herb vinegar
- 3 Tbsps vegetable oil
- salt
- peppers
Preparation steps
1.
Rinse daikon radishes, cut in half lengthwise and cut into thin slices. Rinse radishes and cut into thin slices. Cur pickles into thin slices.
2.
Rinse scallions, trim, cut off ends and then cut into thin rings. Cut smoked pork into thin strips.
3.
Mix broth in a bowl with vinegar and oil and season with salt and pepper. Add all prepared ingredients to the bowl, mix and let rest for 30 minutes.
4.
Rinse lettuce, shake dry, break into individual leaves. To serve, place a lettuce leaf on a plate and cover with radish salad.
