Raw Vegetables with Tomato Dip
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
142
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 142 cal. | (7 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 115.1 μg | (192 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 118 mg | (124 %) | ||
| Potassium | 811 mg | (20 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the dip
- 2 Tomatoes
- 1 Orange
- 50 grams sun-dried Tomatoes (in oil)
- 350 grams Quark
- 2 Tbsps Yogurt (0.1% fat)
- 1 Tbsp Tomato paste
- 1 tsp honey
- salt
- cayenne pepper
- For the vegetables
- 3 carrots
- 2 stalks Celery
- ½ Cauliflower (400 grams)
- ½ Broccoli (400 grams)
Preparation steps
1.
For the dip, rinse tomatoes, quarter, core and dice into small cubes. Rinse orange in hot water, dry and finely zest the peel. Squeeze out orange juice. Drain sun-dried tomatoes and chop. Mix cream cheese with yogurt, tomato puree and honey. Mix orange zest, 2-3 tablespoons of orange juice, fresh diced tomatoes and sun-dried tomatoes. Season with salt and cayenne pepper.
2.
For the vegetables, rinse carrots, peel, halve and cut into sticks. Rinse celery, trim and cut into 8 cm (approximately 3 inches) long pieces. Rinse and divide cauliflower and broccoli into florets.
3.
To serve, arrange vegetables on a platter with the tomato dip.
