Seafood Salad
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
344
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 344 cal. | (16 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 12 μg | (60 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 10 μg | (17 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 12 μg | (400 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 666 mg | (17 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 228 μg | (114 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 218 mg | |||
| Cholesterol | 189 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Thaw seafood, then fry in hot oil for about 3 minutes. Remove from heat. Season with salt and pepper, sprinkle with lemon juice, add parsley and stir together well. Rinse bell pepper, cut in half, remove seeds and ribs and cut into small cubes, add to mixture.
2.
Peel mango, loosen flesh from the pit and dice then add with the rice into the salad. Season with curry, divide into bowls and serve.
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