150 g | fiddleheads | ||
1 | oranges, cut into pieces | 180 g | |
2 tbsp | extra virgin olive oil | 30 mL | |
1 tbsp | lemon juice, freshly squeezed | 1/2 lemon | |
1/4 tsp | balsamic vinegar | 1.25 mL | |
1 tsp | gingerroot, grated | 4 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Fiddleheads may be poisonous if eaten raw. Make sure you wash them well, soak at least 10 minutes to reduce their bitterness, and cook them in plenty of water.
per 1 serving (160 g)
Amount % Daily Value |
Calories 180 |
Fat 14 g 22 % |
Saturated
1.9 g
9 % |
Cholesterol 0 mg |
Sodium 0 mg 0 % |
Carbohydrate 13 g 4 % |
Fibre 1 g 5 % |
Sugars 6 g |
Net Carbs 12 g |
Protein 4 g |
Vitamin A 29 % |
Vitamin C 96 % |
Calcium 5 % |
Iron 8 % |
Food Group | Exchanges |
---|---|
Fruits | ½ |
Vegetables | 1 |
Fats | 3 |