Rich in Vitamins Spring Vegetable Salad
| Nutritional Value (per serving) |
Calories
Protein
Fat
Carbohydrates
Dietary fiber
Calcium
Iron
Vitamin A (effective)
Vitamin D
Vitamin B1
Vitamin C
Cholesterol
Salt equivalent
|
58kcal
6.0g
2.3g
4.1g
1.6g
57mg
1.0mg
535IU
0IU
@0.08mg
49mg
7mg
0.7g
|
| Ingredients |
Serves 1 |
Serves 4 |
Rape plant
Spring cabbage
Carrot
Scallops |
@30g
20g
10g
20g |
@120g
80g
40g
80g |
| Seasoning |
Serves 1 |
Serves 4 |
Dark soy sauce
Vinegar
Oil
Salt |
2g
6g
2g
@0.3g |
8g (1 1/3 teaspoons)
@24g (1 2/3 tablespoons)
8g (2 teaspoons)
1.2g (1/4 teaspoon) |
| P |
Cut the rape plant into 3-4cm long pieces. Boil them in salted water until the color turns bright green, then soak in cold water. |
| Q |
Cut the cabbage into thin strips. Cut the carrot into thinner sticks and boil briefly. |
| R |
Boil the scallops. |
| S |
Combine the ingredients in a serving bowl. Mix the seasonings to make the dressing and pour over the salad. |
EThis dish is high in Vitamin A and C content, which removes harmful active carbon from the body and prevents cancer and arteriosclerosis. Also, because Vitamin C suppresses the formation of melanin, it is effective in preventing brown spots on the skin. For this reason, it is recommended for women.
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