Ratatouille
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
151
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 151 cal. | (7 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 60.4 μg | (101 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 285 mg | (300 %) | ||
| Potassium | 1,038 mg | (26 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse and slice celery.
2.
Rinse and cube zucchini.
3.
Rinse and halve the peppers, remove seeds and cube.
4.
Put the vegetables in a bowl and add salt and pepper.
5.
Rinse the scallions and cut into thin rings, then fry in olive oil in a skillet over medium heat. Add the tomato purée and let simmer over low heat.
6.
Add the tomato purée mixture to the vegetables and let sit for about 1 hour. Garnish with rosemary.
7.
Serve with bread, as desired.
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