Corn and Dill Salad - BeeaaB - MyBeeaaB

Name: Corn and Dill Salad
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Dill weed, fresh 200 gr; Cabbage, 3 Medium Leaf (180 gr); Corn, sweet, yellow, canned, whole kernel, drained solids 120 gr; Olives, pickled, canned or bottled, green 48 Medium size (120 gr); Yogurt, plain, low fat, 12 grams protein per 8 ounce 5 Tbsp (125 gr); Salad dressing, mayonnaise 25 gr; Spices, pepper, black 0.5 tsp (1 gr); Salt, table 1 gr

Cooking time in 20 minutes

Servings 4 Person

BeeaaB Point: 13

BeeaaB

Corn and dill salad is a tasty 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

12%

Essential Fatty Acids (PUFA)

10%

Omega-3

Omega-6

MUFA

18%

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 for 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

recipe

First, we roll 48 medium (120 grams) olives. Then we add 200 grams of fresh dill, 3 medium leaves (180 grams) of raw cabbage and 120 grams of canned yellow corn. We must keep in mind that the dill and cabbage of this salad should be finely chopped and the pieces should not be large. To prepare the sauce, mix 5 tablespoons (75 grams) of low-fat yogurt, 25 grams of mayonnaise, half a teaspoon (1 gram) of black pepper and 1 gram of salt in a suitable container and add to the salad and We mix well. The thing that can be said about this salad is that, you can use balsamic vinegar with a little olive oil or just yogurt as a dressing. It is also better to use pitted olives.