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Steamed Veggies

VIEWS 3618

Energy (kcal) - 84

Protein (g) - 3.3

Carbohydrate (g) - 12.8

Fat (g) - 2.8

Khyati's Health-O-Meter Says:

Most of the benefits of carrots can be attributed to their beta carotene and fiber content. This root vegetable is also a good source of antioxidant agents. Cauliflower is a good source of vitamin K, protein, thiamine, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6. Broccoli is a very good source of dietary fiber, pantothenic acid, vitamin B6.

  • Carrot - 50 gms
  • Broccoli - 3 florets 
  • Cauliflower -  3 florets
  • Zucchini - 20 gm 
  • Mushroom - 2 no.
  • Baby corn - 10 gm 
  • Green peas - 10 gm  
  • Garlic, finely chopped - 2 cloves
  • Grated lemon peel -  ½ tsp.
  • Fresh lemon juice - 1 tsp.
  • Salt to taste 
  • Black pepper powder - 1 tsp.
  • oil - ½ tsp.
Step 1 In a saucepan, add oil over low heat. Add garlic, lemon peel, salt, and lemon juice.  Step 2 Mix well. Set aside. Step 3 Add 1 cup water to cut-up vegetables to basket; cover and cook 4 to 5 minutes or until crisp-tender. Step 4 To serve, place vegetables in a serving bowl. Add the mixture; toss gently to coat.

Steamed Veggies - BY KHYATI RUPANI

10 FEB 2018
VIEWS 3618


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