Sesame Vegetables
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
328
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 328 cal. | (16 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 37.3 μg | (62 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 114 mg | (120 %) | ||
| Potassium | 1,315 mg | (33 %) | ||
| Calcium | 468 mg | (47 %) | ||
| Magnesium | 148 mg | (49 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 24 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 carrots
- 1 Kohlrabi
- salt
- 2 Tbsps lemon juice
- 2 scallions
- 1 chili pepper
- 2 Tbsps Canola oil
- 2 tsps Sesame seeds
- 2 Tbsps White vinegar
- 1 tsp sesame oil
- freshly ground peppers
- ½ l Buttermilk
Preparation steps
1.
Separately peel and finely grate the carrots and kohlrabi. Season each with salt and lemon juice, and arrange on next to each other on 2 plates. Rinse, trim, and slice the scallions. Sprinkle over the grated vegetables. Halve the chili, remove the seeds and membranes, and finely chop.
2.
Heat 1 tablespoon of oil in a small pan, and cook the sesame seeds. Add the chili, and sauté briefly. Remove the pan from the heat, and deglaze with the vinegar. Add the remaining canola oil and sesame oil. Season to taste with salt and pepper, and drizzle over the raw vegetables. Serve each with 1 glass of buttermilk and 1/2 slice wholegrain rye bread.
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