Raw Vegetables with Yogurt Dip
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(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
234
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 234 cal. | (11 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 53.5 μg | (89 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 147 mg | (155 %) | ||
| Potassium | 867 mg | (22 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Zucchini
- 2 red Bell pepper
- 4 carrots
- 150 grams Yogurt (0.1% fat)
- 150 grams cream cheese
- 2 Tbsps freshly chopped parsley
- 1 Tbsp white balsamic vinegar
- salt
- ground Caraway
- freshly ground peppers
Preparation steps
1.
Rinse, peel, and julienne the zucchini, peppers, and carrots.
2.
For the dip, mix the yogurt with the cream cheese and the parsley until smooth. Add the vinegar, and season to taste with salt, caraway seed, and pepper.
3.
If serving at a picnic, place the vegetables and the dip in a lunchbox. Serve with breadsticks, if you'd like.
