Spicy Carrots with Peppers
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 3 h. 20 min.
Ready in
Calories:
176
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 176 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 46.6 μg | (78 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 121 mg | (127 %) | ||
| Potassium | 698 mg | (17 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ red Bell pepper
- 1 red chili pepper
- 500 grams carrots
- salt
- freshly ground peppers
- 1 Organic orange (uiced and zested)
- 1 tsp honey
- 2 garlic cloves
- 2 Tbsps chopped parsley
- 2 Tbsps White vinegar
- ½ tsp freshly ground white peppers
- Cumin
- 4 Tbsps olive oil
Preparation steps
1.
Rinse bell and chile peppers, halve and remove seeds and ribs, cut into thin strips. Peel carrots and cut into 0.5 cm (approximately 1/5 inch) thick slices. Boil carrots in salted water, cover and simmer for about 4 minutes. Add bell peppers and chile pepper and simmer for 2-3 more minutes.
2.
Peel garlic and chop finely.
3.
Combine orange juice, orange zest, oil and honey; season with salt, pepper and cumin powder. Mix well. Add garlic and parsley. Drain carrots, combine with marinade and let stand for at least 3 hours. Serve.
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