Dish of Vegetable Rice and Tofu
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(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
311
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 311 cal. | (15 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 49 μg | (82 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 659 mg | (16 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Cook the rice in a pan of boiling salted water for 6 minutes. Add the carrots, green beans and courgettes and cook for a further 4-5 minutes until the rice is cooked and the vegetables are slightly crunchy.
2.
Drain well and put into a bowl. Stir in the remaining ingredients and mix well with a fork, seasoning to taste with salt and pepper.
3.
Put into a serving dish and leave to become cold.
