Vegetable Rice Salad
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
674
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 674 cal. | (32 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 126 g | (84 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 52.3 μg | (87 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 149 mg | (157 %) | ||
| Potassium | 624 mg | (16 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 166 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams cooked Rice (cooled)
- 1 Zucchini
- 2 Bell pepper (1 red, 1 yellow)
- 1 bunch scallions
- 1 garlic clove
- 1 bunch parsley (chopped)
- 4 Tbsps White vinegar
- 4 Tbsps olive oil
- Sea salt
Preparation steps
1.
Rinse zucchini, quarter lengthwise and thinly slice.
2.
Rinse bell peppers, halve, remove ribs and seeds and cut peppers into small cubes.
3.
Rinse scallions, shake dry and thinly slice. Rinse parsley, shake dry, pluck leaves and finely chop.
4.
Peel garlic and chop finely.
5.
Mix all ingredients with oil and vinegar and let stand about 20 minutes, then season with salt and serve.
