Sweet Potatoes with Hazelnut and Vegetables
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
544
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 544 cal. | (26 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.9 g | (50 %) |
more nutritional values
| Vitamin A | 5.2 mg | (650 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 19.2 mg | (160 %) | ||
| Vitamin K | 814.1 μg | (1,357 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 357 μg | (119 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 42.4 μg | (94 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 193 mg | (203 %) | ||
| Potassium | 2,462 mg | (62 %) | ||
| Calcium | 368 mg | (37 %) | ||
| Magnesium | 232 mg | (77 %) | ||
| Iron | 10.7 mg | (71 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 184 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
Preparation steps
1.
Peel potatoes and cook in boiling salted water until knife-tender, about 20 minutes.
2.
Rinse all vegetables. Cut paprika in half, remove seeds, cut into strips and cut carrot and zucchini into thin slices.
3.
Saute vegetables in 10 grams (approximately 1/2 ounce) melted butter, pour in water and simmer until boiling. Season with salt and pepper.
4.
Saute spinach in 10 grams (approximately 1/2 ounce) melted butter, add garlic, remove from heat and season with salt, pepper and nutmeg.
5.
Roll drained potatoes in chopped hazelnuts and serve with vegetables. Before serving, sprinkle plates with chopped parsley.
