Fresh Cucumber Dip
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
379
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 379 cal. | (18 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 103.8 μg | (173 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 1,316 mg | (33 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 35 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 1 Cucumber
- salt
- 1 Zucchini
- 1 red chili pepper
- 1 tsp freshly grated ginger
- 2 Tbsps olive oil
- 1 Tbsp sugar
- 2 Tbsps Wine vinegar
Preparation steps
1.
Peel the cucumber and halve lengthwise. Remove the seeds and coarsely chop. Sprinkle with salt, and set aside for 10 minutes until the water has been released from the cucumber. Pat dry. Rinse, trim, and chop the zucchini into small pieces.
2.
Rinse, trim, and chop the chili. Sauté with the ginger and zucchini in the oil for 2-3 minutes. Add the sugar and vinegar, then mix in the cucumber. Remove from the heat, let cool, and season to taste.
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