Sliced Vegetables with Chives
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Calories:
211
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 211 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 20.8 μg | (35 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 822 mg | (21 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Product recommendation
Stir through a tablespoon of wholegrain mustard along with the olive oil.
Preparation steps
1.
Cook the potatoes in a large saucepan of salted, boiling water for 12 - 15 minutes until soft to the point of a knife.
2.
Drain well and leave to cool briefly.
3.
Combine with the cucumber, olive oil, and seasoning in a mixing bowl. Stir for 1 minute until the edges of the potato start to break down.
4.
Spoon onto plates and garnish with chives.
