Corn and Dill Salad - BeeaaB - MyBeeaaB

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Corn salad and dill is a delicious snack!

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Corn and Dill Salad and takes into account daily calorie and macronutrient needs, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA, and proteins with a breakdown of essential and semi-essential amino acids, and all daily requirements for micronutrients such as vitamins and major and minor minerals in the diet of Male 51-year-old individual with a height of 187 centimeters, weight of 82.85 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

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Calories

Carbohydrate

Protein

Threonine

Isoleucine

14%

Leucine

10%

Lysine

11%

Valine

14%

Tryptophan

Histidine

Tyrosine + Phenylalanine

12%

Methionine + Cysteine

Fat

10%

Essential Fatty Acids (PUFA)

Omega-3

Omega-6

MUFA

15%

SFA

Cholesterol

Fiber

11%

Water

Total Sugar

Vitamins

vitamin c

48%

Thiamine vitamin b1

Riboflavin vitamin b2

20%

Niacin vitamin b3

Pantothenic acid vitamin b5

12%

Pyridoxine vitamin b6

15%

Folate vitamin b9

27%

Cobalamin vitamin b12

Choline

vitamin a

23%

vitamin k

29%

vitamin e

Minerals

Calcium

20%

Iron

48%

Magnesium

12%

Sodium

48%

Zinc

Selenium

Potassium

17%

Phosphorus

15%

Manganese

33%

Copper

16%

In this section, nutritional values are provided for the cooked dish. For raw ingredient amounts, please refer to the cooking instructions.

The weights of ingredients may change during preparation.

Salad Ingredients

Food itemValue

Dill weed, fresh200 gr

Cabbage,3 Medium Leaf (180 gr)

Corn, sweet, yellow, canned, whole kernel, drained solids120 gr

Olives, pickled, canned or bottled, green48 Medium size (120 gr)

Ingredients Sauce

Food itemValue

Yogurt, plain, low fat, 12 grams protein per 8 ounce5 Tbsp (125 gr)

Salad dressing, mayonnaise25 gr

Spices, pepper, black0.5 tsp (1 gr)

Salt, table1 gr

Preparation order

First we ring 48 average (120 grams) olive. Then add 200 grams of fresh, 3 medium leaves (180 grams) of raw cabbage and 120 grams of canned yellow corn. We have to keep in mind that the cabbage should be well chopped and the pieces are not large. To make the sauce, mix 5 tbsp (75 g) low -fat yogurt, 25 grams of mayonnaise, half a teaspoon of black pepper and 1 gram of salt and add to the salad and mix well. The point to say about this salad is that you can use balsamic vinegar with a little olive oil or just yogurt as a sauce. It is also better to use olive without a nucleus.