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Vegetable salad with mussels
(1 vote)
Health Score:
97 / 100
Difficulty:
moderate
Preparation:
30 min.
Preparation
Calories:
235
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 235 cal. | (11 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 5 μg | (25 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 28 μg | (47 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 92 mg | (97 %) | ||
| Potassium | 744 mg | (19 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 98 μg | (49 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 1 small green, red and yellow Bell pepper
- Cucumber
- 4 onions
- 6 Tomatoes
- 3 Tbsps Red wine vinegar
- salt
- peppers
- 6 Tbsps olive oil
- 4 garlic cloves
- 250 grams mussels
Preparation steps
1.
Rinse bell peppers, cut into quarters and remove ribs and seeds. Rinse cucumber, peel and cut in half lengthwise. Scrape out seeds with a spoon. Chop bell peppers, cucumber and onions very finely.
Cut an X into each tomato. Blanch tomatoes, plunge into cold water and peel. Cut tomatoes into quarters, remove seeds and cut into cubes.
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