Potato Corn Salad
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
390
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 10.49 g | (11 %) | ||
| Fat | 14.89 g | (13 %) | ||
| Carbohydrates | 65.15 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.44 g | (38 %) |
more nutritional values
| Vitamin A | 353.35 mg | (44,169 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.82 mg | (24 %) | ||
| Vitamin B₁ | 0.29 mg | (29 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.16 mg | (35 %) | ||
| Vitamin B₆ | 0.53 mg | (38 %) | ||
| Folate | 102.33 μg | (34 %) | ||
| Pantothenic acid | 0.45 mg | (8 %) | ||
| Biotin | 1.62 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 257.96 mg | (272 %) | ||
| Potassium | 1,669.83 mg | (42 %) | ||
| Calcium | 105.68 mg | (11 %) | ||
| Magnesium | 68.67 mg | (23 %) | ||
| Iron | 3.38 mg | (23 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.79 mg | (10 %) | ||
| Saturated fatty acids | 2.25 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram waxy potatoes
- 150 grams lamb's lettuce
- 1 stalk Leeks
- salt
- 2 green Guavas
- 1 Red onion
- 4 Tbsps vegetable oil
- 4 Tbsps lemon juice
- 2 Tbsps Fruit Vinegar
- salt
- peppers
Preparation steps
1.
Scrub and rinse the potatoes and boil about 25 minutes. Allow to cool, peel and cut into slices. Rinse the lettuce and spin dry. Trim and rinse the leeks, cut into large pieces and cook in salted water until al dente, about 5 minutes. Cut the guavas in half and remove the seeds. Cut into thin slices. Peel the onion and chop.
2.
Saute the onion until translucent in the hot oil. Add the leeks and the guavas and saute. Remove some of the pan juices and mix with lemon juice and vinegar. Mix with the potatoes and season to taste with salt and pepper. Arrange on plates with the lettuce and serve.
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