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Filling And Healthy Side Dish
Sautéed Potatoes and Vegetables
with Rosemary
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
Calories:
183
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 183 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 20.5 μg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 788 mg | (20 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
Preparation steps
1.
Peel the potatoes.
2.
Rinse and trim the scallions. Cut into 4 cm (approximately 1 1/2 inch) long pieces. Rinse and peel the carrot. Half lengthwise, and slice.
3.
Rinse, trim, and slice the zucchini.
4.
Rinse and halve the cherry tomatoes.
5.
Heat the oil in a pan, and add the carrots and scallions. Cook, stirring occasionally, for about 3 minutes. Add the zucchini and potatoes, and cook an additional 5 minutes. Add the tomato, salt, and pepper, and cook for 2 minutes. Mix in the herbs, and serve.
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