Cauliflower | 1 medium sized |
Lemon | 1 medium sized |
Parsley | 10 branches |
Dill | 10 branches |
Fresh onions | 3 sprigs |
For the sauce: | |
Olive oil | 1 tablespoon |
Basil | 1 cup |
Parmesan cheese | 2 tablespoons |
Garlic |
Cut small pieces of cauliflower, wash them and mix in the blender. For the sauce: Shell and wash the basil. Finely chop after drying. Shell the garlic and pestle in the mortar. Mix the mashed garlic and cut basil leaves in the food processor until pureed. Add the grated parmesan cheese and olive oil to the mixture and mix them. Your sauce is ready! You can serve it after you mix well the cauliflowers that you processed in the blender, washed and chopped parsley, dill and fresh onion with the sauce you have prepared! Bon Appetit!
Nutrition Facts | 1 serving | (%) Daily Value | |||
---|---|---|---|---|---|
Women (age 25-50) | Men (age 25-50) | ||||
Energy | 121,5 kcal | 6 | 6 | ||
Carbohydrate | 12,7 g | 5 | 5 | ||
Protein | 4,9 g | 9 | 9 | ||
Fat | 5,2 g | 8 | 8 | ||
Fiber | 4,2 g | 14 | 14 | ||
Vitamin A | 483,9 mcg | 60 | 48 | ||
Vitamin E (equivalent) | 2,6 mg | 21 | 18 | ||
Vitamin B2 | 0,2 mg | 19 | 16 | ||
Total Folic Acid | 58,6 mcg | 14 | 14 | ||
Calcium | 179,3 mg | 18 | 18 | ||
Iron | 3,03 mg | 20 | 30 | ||
Zinc | 0,96 mg | 14 | 10 | ||
Vitamin C | 71,6 mg | 72 | 72 | ||
Potassium | 645,1 mg | 18 | 18 | ||
Phosphorus | 109,2 mg | 16 | 16 | ||
Magnesium | 35,6 mg | 12 | 10 | ||
Vitamin B6 | 0,3 mg | 24 | 19 |
Energy and Nutrition Facts | In 1 serving |
---|---|
Energy | 276 kcal |
Carbohydrate | 27,8 g |
Protein | 11 g |
Fat | 12,9 g |
Fiber | 4,9 g |
Vitamin A | 516,6 mcg |
Vitamin E (equivalent) | 5,2 mg |
Vitamin B2 | 0,4 mg |
Total Folic Acid | 66,6 mcg |
Calcium | 276,3 mg |
Iron | 3,6 mg |
Zinc | 1,9 mg |
Vitamin C | 73 mg |
Potassium | 791,1 mg |
Phosphorus | 207,2 mg |
Magnezium | 51 mg |
Vitamin B6 | 0,4 mg |
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