Zucchini, Carrot, and Turnip Salad - 4 servings
Preparation: 10 min.
-
1/2 lb zucchini, cut into thin strips
-
1/2 lb carrots, grated
-
1/2 lb turnip, cut into thin strips
-
1/2 cup fat-free Italian dressing
-
1/2 tsp salt to taste (optional)
-
1/4 cup parsley, minced
Combine first 3 ingredients in a salad bowl. Pour dressing over vegetables. Season with salt and pepper to taste. Sprinkle with parsley and toss.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 63 Cal |
0.58 g |
14 g |
2.1 g |
3.5 g |
8.4 g |
0.58 mg |
710 mg |
Click for more detail
Nutrients
| Calories |
63 Cal |
|
| Fat |
0.58 g |
|
| Carbs |
14 g |
|
| Protein |
2.1 g |
|
| Fiber |
3.5 g |
|
| Sugar |
8.4 g |
|
|
Fats
| Fat |
0.58 g |
|
| Fat, Sat. |
0.14 g |
|
| Fat, Mono. |
0.098 g |
|
| Fat, Poly. |
0.2 g |
|
| Cholesterol |
0.58 mg |
|
|
Vitamins
| Choline |
18 mg |
3.3% |
| Niacin |
1.1 mg |
7.2% |
| Panto. Acid |
0.37 mg |
7.4% |
| Riboflavin |
0.15 mg |
11% |
| Thiamin |
0.099 mg |
8.3% |
| Vitamin A |
9900 IU |
330% |
| Vitamin B6 |
0.26 mg |
16% |
| Vitamin B12 |
0.09 mcg |
3.7% |
| Vitamin C |
30 mg |
33% |
| Vitamin D |
0 IU |
0% |
| Vitamin E |
0.71 mg |
4.7% |
| Vitamin K |
72 mcg |
60% |
|
Minerals
| Calcium |
58 mg |
5.8% |
| Copper |
0.14 mg |
16% |
| Fluoride |
1.8 mcg |
46% |
| Iron |
0.89 mg |
11% |
| Magnesium |
26 mg |
6.2% |
| Manganese |
0.27 mg |
3.8% |
| Phosphorus |
90 mg |
13% |
| Potassium |
490 mg |
10% |
| Selenium |
1.1 mcg |
2.1% |
| Sodium |
710 mg |
47% |
| Zinc |
0.6 mg |
5.4% |
|
Click for less detail
