Italian-Style Carrots with Arugula and Prosciutto

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Italian-Style Carrots with Arugula and Prosciutto
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Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
450
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie450 cal.(21 %)
Protein26 g(27 %)
Fat23 g(20 %)
Carbohydrates33 g(22 %)
Sugar added1 g(4 %)
Roughage13.7 g(46 %)
Vitamin A6.6 mg(825 %)
Vitamin D0 μg(0 %)
Vitamin E2.7 mg(23 %)
Vitamin K112.8 μg(188 %)
Vitamin B₁1 mg(100 %)
Vitamin B₂0.3 mg(27 %)
Niacin13.5 mg(113 %)
Vitamin B₆1.2 mg(86 %)
Folate94 μg(31 %)
Pantothenic acid1.2 mg(20 %)
Biotin21.1 μg(47 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C48 mg(51 %)
Potassium2,036 mg(51 %)
Calcium148 mg(15 %)
Magnesium83 mg(28 %)
Iron2.7 mg(18 %)
Iodine16 μg(8 %)
Zinc3.8 mg(48 %)
Saturated fatty acids7.4 g
Uric acid84 mg
Cholesterol70 mg
Complete sugar31 g

Ingredients

for
4
Ingredients
16 baby carrots (with greens)
2 Tbsps olive oil
1 untreated Orange (juiced and zested)
salt
1 pinch sugar
freshly ground peppers
1 bunch Arugula
16 slices Prosciutto
How healthy are the main ingredients?
Arugulaolive oilsugarcarrotOrangesalt

Preparation steps

1.

Peel carrots and cut off the greens, leaving up to 2 cm (approximately 3/4 inch) of greens attached. In a saucepan, heat the oil and fry the carrots over low heat for 4 minutes. Add orange juice and zest and season with salt, sugar and pepper. Cover and simmer gently for about 6 minutes. Remove lid and allow liquid to evaporate over high heat during the last minute of cooking. Remove the carrots from pan and allow to cool.

2.

Rinse the arugula, trim and spin dry. Wrap each carrot with some arugula and 1 slice of prosciutto. Arrange on plates, garnish with salt and pepper and serve.

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