Raw Carrot Salad with Hard-boiled Eggs
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
207
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 207 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 36.1 μg | (60 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 20 μg | (44 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 539 mg | (13 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Boil the eggs in water for about 10 minutes. Drain, cool in ice water, peel, and chop.
2.
Peel the carrots, cook a thick, big carrot in boiling salted water until tender. Cool in ice water, pat dry, cut into .6 cm (approximately 1/4 inch) slices and trim with a small, flower-shaped cookie cutter. Grate the remaining carrots. Stir together the grated carrots and the chopped egg.
3.
Combine the oil and vinegar and season with salt and pepper. Toss with the carrot salad. and mix with the carrots and egg salad. Season and serve garnished with carrots flowers and parsley.
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