Squid Salad with Chile
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
279
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 279 cal. | (13 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 24.7 μg | (41 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 13.4 mg | (112 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 26.1 μg | (58 %) | ||
| Vitamin B₁₂ | 10.6 μg | (353 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 812 mg | (20 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 344 mg | |||
| Cholesterol | 550 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Cuttlefish
- 4 shallots
- 2 garlic cloves
- 3 centimeters ginger
- 200 grams Peas
- 2 Tbsps vegetable oil
- 8 Lime leaves
- 2 chili peppers
- 1 tsp honey
- light soy sauce
- 2 Tbsps Lime juice
Preparation steps
1.
Rinse squid, separate arms and pat dry. Chop body coarsely.
2.
Peel shallots and cut into thin rings.
3.
Peel garlic and ginger and finely chop.
4.
Rinse chiles and chop finely.
5.
Cook squid in hot oil in a wok then move up to the edge. Cook shallots, garlic, ginger and chile, then add honey, soy sauce and lime juice. Mix in squid and peas and leave to stew about 2 minutes. Add kaffir lime leaves to taste and serve.
