Artichoke | 4 medium size |
Rocket | 2 bunches |
Avocado | 1 medium size |
Parsley | 1 bunch |
Dill | 1 bunch |
For Sauce | |
Lemon | 1 medium size |
Olive oil | 1 tablespoon |
Salt |
Boil the artichokes and slice them thin in julienne style longitudinally. Slice avocados also longitudinally but in thicker slices. Thoroughly slice rocket, parsley and dill. Mix lemon, olive oil and salt in a bowl and add it onto the green vegetables and artichokes and blend them together. You can serve the salad with avocado slices on the side of the plate.
Nutrition Facts | 1 serving | (%) Daily Value | |||
---|---|---|---|---|---|
Women (age 25-50) | Men (age 25-50) | ||||
Energy | 177 kcal | 9 | 9 | ||
Carbohydrate | 8.7 g | 3 | 3 | ||
Protein | 5.1 g | 9 | 9 | ||
Fat | 13.8 g | 21 | 21 | ||
Fibre | 9.4 g | 31 | 31 | ||
Vitamin A | 430,3 mcg | 54 | 43 | ||
Vitamin E (equivalent) | 2.2 mg | 18 | 15 | ||
Vitamin B2 | 0.2 mg | 21 | 18 | ||
Total Folic Acid | 131.6 mcg | 33 | 33 | ||
Calcium | 203.8 mg | 20 | 20 | ||
Iron | 3.9 mg | 26 | 39 | ||
Zinc | 0.9 mg | 13 | 9 | ||
Vitamin C | 71.1 mg | 71 | 71 | ||
Potassium | 932.2 mg | 27 | 27 | ||
Phosphorus | 154.8 mg | 22 | 22 | ||
Magnesium | 67.6 mg | 23 | 19 | ||
Vitamin B6 | 0.4 mg | 35 | 28 |
Energy and Nutrition Facts | In 1 serving |
---|---|
Energy | 382 kcal |
Carbohydrate | 30.6 g |
Protein | 15.4 g |
Fat | 22.1 g |
Fibre | 14.6 g |
Vitamin A | 520 mcg |
Vitamin E (equivalent) | 3.8 mg |
Vitamin B2 | 0.4 mg |
Total Folic Acid | 170 mcg |
Calcium | 338.2 mg |
Iron | 5.7 mg |
Zinc | 3.3 mg |
Vitamin C | 71.1 mg |
Potassium | 1161.4 mg |
Phosphorus | 423.5 mg |
Magnesium | 115.6 mg |
Vitamin B6 | 0.6 mg |
Vitamin B12 | 0.6 mcg |
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