Sautéed Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 144 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 33.9 μg | (57 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 141 mg | (148 %) | ||
| Potassium | 453 mg | (11 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 2 yellow Bell pepper
- 3 Tomatoes
- 1 large, white onion
- ½ bunch scallions
- 6 garlic cloves
- 4 Tbsps olive oil
- ½ bunch parsley (leaves finely chopped)
- salt
- freshly ground peppers
Preparation steps
Rinse and halve the peppers, remove seeds and white inner skins and cut the flesh into about 2 cm-large (approximtely 3/4 inch) pieces.
Blanch the tomatoes for a few seconds, peel, halve, remove seeds and cut into about 2 cm-large (approximately 3/4 inch) pieces.
Peel the onion and garlic. Cut the onion into eighths and cut into not-too-narrow strips.
Rinse the scallions and cut into 3 cm-long (approximately 1 inch) pieces.
Sautée the onion strips and 4 cloves of garlic in olive oil, add the peppers and scallions and fry briefly. Add tomatoes and cook everything over low heat for about 8 minutes.
Crush the parsley in a mortar with the remaining garlic and some salt and pepper and stir into the vegetables shortly before serving.
Serve with a side of meat for fish, as desired.
