Healthy Gourmet Kitchen
Figs and Prosciutto
with Lemon, Honey and Mint
(2 votes)
(2 votes)
Figs and Prosciutto - A bite-sized treat that's ready in no time!
Health Score:
71 / 100
Difficulty:
very easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
156
calories
Calories
Healthy, because
Even smarter
Nutritional values
In ancient Rome, figs were used as a source of energy because they provide so many valuable minerals, specifically calcium and magnesium, which are great for the bones and nervous system.
Only truly ripe figs have a delicious flavor. Look out for a soft texture that gives to the touch.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 156 cal. | (7 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 3.1 μg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 336 mg | (8 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 16 mg | |||
| Complete sugar | 9 g |
Development of this recipe:
EAT-SMARTER
all recipes of this author
Preparation
Kitchen utensils
1 Small bowl, 1 Cutting board, 1 Small knife, 1 Tablespoon
Preparation steps
1.
Spread prosciutto on a serving plate. Season with plenty of freshly ground black pepper.
2.
Rinse figs thoroughly and cut off stems.
3.
Tear figs in half with your hands and place on top of prosciutto.
4.
Rinse mint, shake dry and pluck the leaves. Roughly chop. Juice lemon.
5.
Mix together the lemon juice, honey and olive oil. With a spoon, drizzle vinaigrette over the figs and serve.
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