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Ingredients
{{item.foodstuff.title}} {{item.foodstuff.title}}
{{item.unit}}
4 x small piece (80 g)
piece (250 g)
piece (250 g)
piece (250 g)
8 x piece (10 g)
100 x 1 g
2 x spoon (25 g)
5 x spoon (10 ml)
tea spoon (5 g)
2 x 1 g
portion (100 g)
50 x 1 ml
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Recipe preparation process
1
Wash the vegetables, peel the carrots and beets. Cut the fennel into thin strips. Coarsely grate the rest of the vegetables in a food processor.
2
Wash and squeeze the lemon. Mix the olive oil with salt, liquid honey and lemon juice. Beat briefly, you can use a blender. Mix the grated vegetables with the dressing, pomegranate and sprinkle with pumpkin seeds.
{{data.energy}}1,697 kcal
Also {{data.energyAlt}}7,107 kJ ● Energy
{{data.protein}}53.9 g
Recommended Intake: {{calculated.protein | number: 0}} g
{{data.carbohydrate}}136 g
Recommended Intake: {{calculated.carbohydrate | number: 0}} g
Sugars
{{data.sugar}} 104 g
{{data.fat}}95.6 g
Recommended Intake: {{calculated.fat | number: 0}} g
Saturated fatty acids
{{data.saturatedFattyAcid}} 14.6 g
Trans fatty acids
{{data.transFattyAcid}} 3 g
Mono nonsaturated
{{data.monoSaturated}} 46.2 g
Poly nonsaturated
{{data.polySaturated}} 25.2 g
Cholesterol
{{data.cholesterol}} 0 mg
Fiber
{{data.fiber}} 39.5 g
Recommended Intake: {{calculated.fiber}} g
Salt
{{data.salt}} 5 g
Calcium
{{data.calcium}} 498 mg
Sodium
{{data.sodium}} 0.1 g
Water
{{data.water}} 730 g
PHE
{{data.phe}} 2,696 mg
{{calculated.percentage}}%
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