오이생채
Crisp, somewhat sweet and sour, this preparation is a great addition to any meal.
Post a Comment
Recipe Nutrition
Ingredients
6 to 8 each Korean cucumbers (Light to dark green, long, slender, rough or bumpy skin)
1 each small carrot
1/2 each small sweet onion
3 tablespoons sugar
3 tablespoons rice vinegar or white vinegar
2 teaspoons salt
Procedure
Cut cucumber in half lengthwise.
Slice each half into roughly 1/4-inch-thick slices.
Slice the onion half about the same thickness as the cucumber.
Thick shred the carrot.
Place all ingredients into a large bowl and mix well.
Transfer the mixture to a resealable container and allow to stand at roomtemperature for about 45 minutes.
Refrigerate for at least two hours before serving.
Serving size: About 1 ounce.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Amount Per Serving
Calories 18.31
Calories From Fat (1%) 0.18
Calories From Protein (2%) 0.41
Calories From Carbohydrates (97%) 17.72
Calories From Alcohol (0%) 0
% Daily Value
Total Fat 0.02g <1%
Saturated Fat 0g <1%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fatty Acids 0g
Cholesterol 0mg 0%
Sodium 391.63mg 16%
Potassium 29.96mg <1%
Total Carbohydrates 4.59g 2%
Fiber 0.24g <1%
Sugar 4.04g
Sugar Alcohols 0g
Net Carbohydrates 4.35g
Protein 0.15g <1%
Vitamin A 696.22IU 14%
Vitamin C 0.91mg 2%
Calcium 4.63mg <1%
Iron 0.05mg <1%
Vitamin E 0.03mg <1%
Vitamin D 0IU
Thiamin 0.01mg <1%
Riboflavin 0.01mg <1%
Niacin 0.06mg <1%
Vitamin B6 0.02mg 1%
Folate 3.96mcg <1%
Vitamin B12 0mcg 0%
Pantothenic Acid 0.02mg <1%
Vitamin K 0.59mcg <1%
Phosphorus 5.33mg <1%
Magnesium 1.79mg <1%
Zinc 0.03mg <1%
Copper 0.01mg <1%
Manganese 0.02mg <1%
Selenium 0.11mcg <1%
Alcohol 0g
Caffeine 0mg
Water 19.79g 0%
SHARE THIS PAGE!