Raw Vegetables with Yogurt Dip

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Raw Vegetables with Yogurt Dip
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Health Score:
8,8 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
221
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie221 kcal(11 %)
Protein7.5 g(8 %)
Fat13.34 g(12 %)
Carbohydrates19.76 g(13 %)
Sugar added0 g(0 %)
Roughage3.94 g(13 %)
Vitamin A1,573.6 mg(196,700 %)
Vitamin D0.44 μg(2 %)
Vitamin E0.67 mg(6 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.47 mg(12 %)
Vitamin B₆0.32 mg(23 %)
Folate35.54 μg(12 %)
Pantothenic acid0.46 mg(8 %)
Biotin0.6 μg(1 %)
Vitamin B₁₂0.08 μg(3 %)
Vitamin C73.74 mg(78 %)
Potassium540.61 mg(14 %)
Calcium147.71 mg(15 %)
Magnesium28.33 mg(9 %)
Iron0.74 mg(5 %)
Iodine0.59 μg(0 %)
Zinc0.6 mg(8 %)
Saturated fatty acids7.7 g
Cholesterol38.98 mg

Ingredients

for
4
Ingredients
2 zucchini
2 red Bell pepper
4 carrots
150 grams Yogurt (0.1% fat)
150 grams cream cheese
2 tablespoons freshly chopped parsley
1 tablespoon white balsamic vinegar
salt
ground Caraway
freshly ground peppers
How healthy are the main ingredients?
cream cheeseparsleyzucchinicarrotsaltCaraway

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.