| Nutritional Value (per serving) |
Calories
Protein
Fat
Carbohydrates
Dietary fiber
Calcium
Iron
Vitamin A (effective)
Vitamin D
Vitamin B1
Vitamin C
Salt equivalent
|
129kcal
5.4g
6.2g
12.8g
1.1g
50mg
0.9mg
421IU
10IU
0.11mg
18mg
0.4g
|
| Ingredients |
Serves 4 |
Dressing |
Serves 4 |
Potatoes
Celery
Cucumber
Carrot
Boiled eggs
|
240g
20g
120g
20g
2
|
Mayonnaise
Plain yogurt
Salt
Basil leaves
Chervil
|
1 tablespoon
80g
Slightly less than 1/5 teaspoon
2 or 3
1 sprig
|
| １ |
Skin the potatoes, cut into 5mm-thick semicircular slices and boil them until tender. |
| ２ |
Place the potatoes in a colander to drain. Season with salt, pepper and lemon juice while hot. |
| ３ |
Cut the carrot into thin sticks. Thinly slice the celery and soak in water. |
| ４ |
Cut the cucumber into thin rings. |
| ５ |
Cut the boiled eggs into bite-size pieces. |
| ６ |
Combine the ingredients for the dressing. Mince the basil leaves before adding. Combine the ingredients prepared in 2-5, and the dressing. Place the salad in a serving dish and top with the chervil. |
・β-carotene, a kind of vitamin A, is known to be effective in slowing down aging, preventing cancer and raising immunity. It is now very easy to obtain β-carotene in tablet form at stores. However, it is better to ingest naturally from food. Tablets may be used as a supplement to make up for dietary deficiencies.
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