Vegetable Rice Salad
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 20 min.
Ready in
Calories:
349
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 349 cal. | (17 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 19.8 μg | (33 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 484 mg | (12 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 165 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Thaw the peas. Rinse the mint and the basil and shake dry. Pluck the leaves, set some aside for garnish and finely chop the remaining leaves. Rinse, trim and finely chop the zucchini.
2.
Blanch the peas and snow peas together in boiling salted water for 5 minutes, then immediately cool in ice water. Drain well. Combine the rice vinegar with the sugar. Stir together the vegetables, the herbs, the rice and the vinegar mixture. Spoon into bento boxes and garnish with remaining herb leaves.
