Rice Salad in Baby Pineapples
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
828
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 828 cal. | (39 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 165 g | (110 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 17.3 g | (58 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 34.1 μg | (57 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 271 mg | (285 %) | ||
| Potassium | 2,194 mg | (55 %) | ||
| Calcium | 234 mg | (23 %) | ||
| Magnesium | 235 mg | (78 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 338 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 135 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Pineapple
- 80 grams Napa cabbage
- 80 grams Corn kernel (canned)
- 3 slices Boiled ham
- 1 red Bell pepper
- 1 Lime (juice)
- 2 Tbsps Thai Fish sauce
- 1 Tbsp soy sauce
- 3 tsps brown sugar
- 1 pinch cayenne pepper
- 150 grams cooked shrimp (or crayfish tails)
- 150 grams cooked Basmati rice
- fresh cilantro (for garnish)
Preparation steps
1.
Cut pineapples in half and scoop out flesh. Cut hollowed-out flesh into cubes. Rinse the cabbage and cut into fine strips. Drain corn in a colander, rinse and drain. Cut cooked ham into cubes, rinse the bell pepper, trim and cut into small cubes.
2.
Combine lime juice, fish sauce, soy sauce, sugar and cayenne pepper to make a sauce. Mix pineapple cubes with cabbage, corn, ham, shrimp and rice. Combine with lime sauce. Marinate about 20 minutes and then serve in the hollowed-out pineapples. Garnish with fresh cilantro.
