Yogurt and Walnut Dip with Braised Vegetables
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
220
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 220 cal. | (10 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 47.8 μg | (80 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,018 mg | (25 %) | ||
| Calcium | 225 mg | (23 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel carrots. Rinse all vegetables and cut into 4-5 cm (approximately 2 inch) long pieces. Heat oil in a pan and saute carrots briefly. Season with salt and add a little water. Add lemon juice and zest and simmer, covered, for about 5 minutes. Add scallions and zucchini and simmer for 4-5 minutes. Season with salt and sugar.
2.
Peel cucumber, halve lengthwise, remove seeds and cut into small cubes. Mix quark with yogurt until smooth. Add diced cucumber and nuts, season with salt and pepper. Place into a small bowl and sprinkle with dill. Serve with braised vegetables.
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