Carrot Porridge with Salmon Fillet
Carrot Porridge with Salmon Fillet - Enveloped in creamy carrot-mashed potatoes: Fish for the little ones!
Healthy, because
Even smarter
Nutritional values
Omega-3 fatty acids in salmon support cell growth and brain activity. The fish also covers your baby's daily requirement of iodine and fluoride as well as around 60% of its vitamin D requirement.
Depending on the season, you can also replace the carrot with pumpkin or parsnip.
(Percentage of daily recommendation)
| Calorie | 203 cal. | (10 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 6.5 μg | (33 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 28.3 μg | (47 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 500 mg | (13 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 1 small potato (about 50 grams)
- 1 carrot (about 100 grams)
- 1 oz Salmon (fresh or frozen)
- ½ Orange
- 1 Tbsp Canola oil
Kitchen utensils
Preparation steps
Rinse potato and carrot, peel and cut into small pieces.
Bring potato and 100 ml (approximately 1/4 cup) water to a boil in a small pot, cover and cook over low heat until tender, about 10 minutes.
Meanwhile, check fish carefully for bones and remove any if necessary. Rinse the salmon, pat dry and cut into dice.
Add diced salmon to vegetables and cook for about 5 more minutes.
Squeeze juice from orange half.
Puree the vegetables and salmon with an immersion blender. Stir 3 tablespoons orange juice and the oil into the mixture. Add more juice to achieve desired consistency. Check temperature and feed.
