• med fat 6.73g 6.73%
  • low sat fat 0.89g 0.89%
  • med salt 145.27mg 0.15%
  • low sugar 1.04g 1.04%
*As guideline of daily recommended intake per 100g

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Cooking method:

  1. To make the tabouli toss the parsley, bourghul wheat and diced tomato in a bowl. Add olive oil and lemon juice and season. Put aside.
  2. Place all the ingredients for the hummus in a food processor and puree until smooth. Adjust texture if necessary with a little warm water and season lightly.
  3. Steam the new potatoes until tender. When the potatoes have cooled to warm, cut in half and scoop out a little pulp. Spoon in some tabouli and top with a dollop of hummus

Nutritional information:

Average quantity per serving Average quantity per 100g
Weight (g) 173.07
Energy (kJ) 781.67
Protein (g) 5.10g
Total Fat (g) 11.65 6.73
- Saturated Fat (g) 1.54 0.89
- Polyunsaturated Fat (g) 3.07 1.78
- Monounsaturated Fat (g) 6.33 3.66
Carbohydrate (g) 12.94 7.48
- Sugars (g) 1.80 1.04
Starch (g) 10.98 6.34
Water (g) 113.18 65.40
Dietary Fibre (g) 4.45 2.57
Thiamin (mg) 0.18 0.10
Riboflavin (mg) 0.08 0.05
Niacin (mg) 1.88 1.09
Niacin Equivalents (mg) 3.02 1.75
Vitamin C (mg) 37.13 21.45
Total Folate (ug) 47.30 27.33
Total Vitamin A Equivalents (ug) 103.52 59.82
Beta Carotene Equivalents (ug) 619.45 357.92
Sodium (mg) 251.41 145.27
Potassium (mg) 520.25 300.61
Magnesium (mg) 53.29 30.79
Calcium (mg) 69.89 40.38
Phosphorus (mg) 130.46 75.38
Iron (mg) 2.45 1.41
Zinc (mg) 1.09 0.63

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