Vegetable Crudite

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Vegetable Crudite
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
201
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie201 cal.(10 %)
Protein6 g(6 %)
Fat11 g(9 %)
Carbohydrates18 g(12 %)
Sugar added1 g(4 %)
Roughage8.8 g(29 %)
Vitamin A1 mg(125 %)
Vitamin D0 μg(0 %)
Vitamin E6.6 mg(55 %)
Vitamin K31.6 μg(53 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3 mg(25 %)
Vitamin B₆0.4 mg(29 %)
Folate137 μg(46 %)
Pantothenic acid1.4 mg(23 %)
Biotin6.3 μg(14 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C136 mg(143 %)
Potassium2,393 mg(60 %)
Calcium229 mg(23 %)
Magnesium102 mg(34 %)
Iron3.9 mg(26 %)
Iodine38 μg(19 %)
Zinc1.5 mg(19 %)
Saturated fatty acids1.3 g
Uric acid101 mg
Cholesterol0 mg
Complete sugar16 g

Ingredients

for
4
Ingredients
1 bunch Radish (250 g)
2 Red Daikon radish
1 Cucumber
2 carrots
2 stalks Celery
4 Tbsps Red wine vinegar
4 Tbsps sunflower oil
salt
1 pinch sugar
How healthy are the main ingredients?
RadishCelerysugarCucumbercarrotsalt

Preparation steps

1.

Rinse, trim, and slice the radishes, then rim the edge of a plate with them. Rinse the daikon, trim, peel, then slice into sticks. Rinse the cucumber, trim off the ends and cut into slices.

2.

Peel the carrots and finely grate.  Rinse the celery, trim and cut into small sticks, reserving the celery leaves aside. Arrange vegetables on the plate.

Seperately, combine the vinegar with the oil mix and season with salt and a pinch of sugar. Drizzle over the crudite and serve.