Veggie Baby Food

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Veggie Baby Food
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
79
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie79 cal.(4 %)
Protein6 g(6 %)
Fat1 g(1 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage5.3 g(18 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E1.4 mg(12 %)
Vitamin K224.5 μg(374 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.9 mg(24 %)
Vitamin B₆0.4 mg(29 %)
Folate93 μg(31 %)
Pantothenic acid2 mg(33 %)
Biotin1.3 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C131 mg(138 %)
Potassium712 mg(18 %)
Calcium108 mg(11 %)
Magnesium42 mg(14 %)
Iron1.6 mg(11 %)
Iodine21 μg(11 %)
Zinc1.2 mg(15 %)
Saturated fatty acids0.1 g
Uric acid124 mg
Cholesterol0 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
1 Broccoli (prepared into florets)
3 large Parsnips (peeled and chopped)
salt
peppers
How healthy are the main ingredients?
BroccoliParsnipsalt

Preparation steps

1.
Cook the parsnip in a large saucepan of salted, boiling water for 15-18 minutes until soft. Drain and allow to cool for a few minutes.
2.
Meanwhile, cook the broccoli florets in a large saucepan of salted, boiling water for 3-4 minutes until soft. Drain and reserve a little of the cooking liquor.
3.
Combine the cooked broccoli and parsnip in a food processor, then add a little of the reserved cooking liquor and a little seasoning. Puree until smooth.
4.
Spoon into a container, cover and chill until ready to serve. Serve warm or cold in serving cups.

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