Spice Spinach
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 23 min.
Ready in
Calories:
313
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 313 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 772.8 μg | (1,288 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 309 μg | (103 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 18.7 μg | (42 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 126 mg | (133 %) | ||
| Potassium | 1,590 mg | (40 %) | ||
| Calcium | 308 mg | (31 %) | ||
| Magnesium | 168 mg | (56 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 untreated Orange
- 800 grams Spinach
- 2 carrots
- 2 fresh garlic cloves
- 2 centimeters fresh ginger
- 2 Tbsps olive oil
- 50 grams Currants
- salt
- Chili powder
- 2 Tbsps chopped, roasted almonds
- 120 grams acidic Whipped cream
Preparation steps
1.
Rinse the orange in hot water, pat dry, halve, and squeeze the juice. Rinse the spinach, spin dry and chop coarsely. Peel and finely slice the carrots. Peel and slice the garlic. Peel and chop the ginger. Saute the garlic and carrots in oil for 1-2 minutes. Add the spinach and mix. Pour in the orange juice, the orange abrasion and the currants. Infuse for a few minutes and season with salt and chile powder.
2.
Transfer to plates and sprinkle with almonds. Serve garnished with sour cream.
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