Orange Carpaccio with Pistachios and Yogurt
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
293
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 293 cal. | (14 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 15.2 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 472 mg | (12 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 29 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
With a sharp knife, cut off peel and bitter white pith from oranges. Cut oranges crosswise into thin slices. Reserve any accumulated juice from the cutting board and pour into a bowl.
2.
In a small saucepan, heat honey with reserved orange juice.
3.
Arrange orange slices on a serving plate and drizzle with honey-orange syrup and yogurt.
4.
Drizzle with olive oil and sprinkle with pistachios. Serve garnished with mint.
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