Roasted Potatoes, Shittake Mushrooms and Peppers
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
151
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 151 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 15.8 μg | (26 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 529 mg | (13 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams potatoes
- 2 Red paprika
- 2 green paprika
- 150 grams Green beans
- 200 grams shiitake mushrooms
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 2 sprigs Thai basil
Preparation steps
1.
Rinse, peel and cut potatoes into 0.5 cm (approximately 1/4 inch) thick strips. Rinse and halve peppers, remove seeds and ribs, and also cut into 0.5 cm (approximately 1/4 inch) thick strips. Wipe shiitake mushrooms clean and slice. Rinse beans and halve lengthwise.
2.
In a frying pan, heat oil. Add vegetables and mushrooms and cook 3-5 minutes. Deglaze with vegetable broth, season with salt and pepper and simmer 5-10 minutes. Rinse Thai basil, shake dry and strip leaves from stems. Transfer vegetables to a bowl and serve garnished with basil leaves.
