Rice and Mango Salad with Tomatoes
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(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
391
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 391 cal. | (19 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 4.5 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 534 mg | (13 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Rice (cooked)
- 1 bunch scallions
- 2 small white onions
- 1 Mango
- 200 grams Cherry tomatoes
- ½ lemon (juice)
- 4 Tbsps Mango juice
- 5 Tbsps vegetable oil
- 1 Tbsp Basil (chopped)
- salt
- 1 generous pinch Curry powder
- Curry powder (for sprinkling)
- mint (for garnishing)
Preparation steps
1.
Rinse scallions, dry and cut diagonally into thin rings.
2.
Peel onions and slice finely.
3.
Peel mango, pit and cut mango flesh into cubes.
4.
Rinse cherry tomatoes and cut into quarters.
5.
Combine lemon juice and mango juice with oil, basil and 1 pinch curry powder. Season with salt and mix well. Combine all remaining ingredients, season to taste with salt and pepper and sprinkle with curry powder. Garnish with mint leaves and serve.
