Spelt-bean Salad

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Spelt-bean Salad
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 20 min.
Preparation
ready in 14 h. 20 min.
Ready in
Calories:
446
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie446 cal.(21 %)
Protein21 g(21 %)
Fat17 g(15 %)
Carbohydrates51 g(34 %)
Sugar added0 g(0 %)
Roughage11.9 g(40 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E3.2 mg(27 %)
Vitamin K117 μg(195 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin9.6 mg(80 %)
Vitamin B₆0.8 mg(57 %)
Folate218 μg(73 %)
Pantothenic acid1.2 mg(20 %)
Biotin10.6 μg(24 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C87 mg(92 %)
Potassium1,109 mg(28 %)
Calcium157 mg(16 %)
Magnesium145 mg(48 %)
Iron6.1 mg(41 %)
Iodine15 μg(8 %)
Zinc3.2 mg(40 %)
Saturated fatty acids2.6 g
Uric acid215 mg
Cholesterol0 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
200 grams Spelt
2 stalks thinner Leeks
500 grams Broad bean (fresh or frozen)
1 bunch Arugula
2 garlic cloves
2 Tbsps White vinegar
3 Tbsps lemon juice
6 Tbsps olive oil
salt
freshly ground peppers
How healthy are the main ingredients?
LeekArugulaolive oilgarlic clovesalt

Preparation steps

1.

Cover the spelt with water and let soak overnight. The next day, pour the spelt (with the water) into a pot and cook over medium heat for 25 minutes. Drain.

2.

Cook the thawed beans in boiling salted water for 4 minutes. Drain.

3.

Rinse the leeks and cut the white and light green into pieces about 1 cm wide (approximately 1/3 inch).

4.

Rinse the arugula and shake dry.

5.

Mix together the vinegar, lemon juice, oil, garlic, salt and pepper. Mix the dressing with the salad ingredients and serve in bowls.

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