Salad of Squid and Pickled Mushrooms
(1 vote)
(1 vote)
Health Score:
94 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
188
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 188 cal. | (9 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 13.3 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 28.6 μg | (64 %) | ||
| Vitamin B₁₂ | 8 μg | (267 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 722 mg | (18 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 259 mg | |||
| Cholesterol | 413 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams kitchen-ready Cuttlefish (or frozen)
- 300 grams pickled in oil Mushrooms
- 2 garlic cloves
- 2 Tbsps olive oil
- salt
- freshly ground pepper
- oregano (for sprinkling)
- 1 Tbsp Vinegar
Preparation steps
1.
Rinse the squid and roughly chop. Add the mushrooms to a colander and drain well over a bowl to reserve the oil. Peel the garlic cloves and finely chop. Place 2 tablespoons of the reserved oil in a pan cook the garlic and squid over low heat for about 8-10 minutes. Add salt and pepper and sprinkle with a little oregano. Whisk together the remaining oil, vinegar, salt and pepper. Place the squid and mushrooms in a dish and drizzle with the dressing. Serve with bread.
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