Pineapple Carpaccio with Mint Pesto
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
304
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 304 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 682 mg | (17 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 42 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 handful mint
- 4 Tbsps peeled Pistachio
- 2 Tbsps Vanilla sugar
- 4 Tbsps lemon juice
- 1 Pineapple
Preparation steps
1.
Rinse and dry the mint, then remove the leaves from the stems. Toast the pistachios in a dry pan. Remove from the heat and let cool. Finely grind the pistachios with the mint, vanilla sugar, and lemon juice in a mortar.
2.
Peel the pineapple thoroughly. Cut in half and remove the stalk. Thinly slice the pineapple, then arrange on a plate so that they are overlapping slightly. Drizzle with the mint pesto and serve.
