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Picture of Cook the Book: Pink Greens
indian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 160 kcal 8 %
  • Fat 5 g 7 %
  • Saturated 1 g 3 %
  • Carbs 27 g 9 %
  • Fiber 8 g 31 %
  • Protein 5 g 10 %
  • Cholesterol 0 mg 0 %
  • Sodium 538 mg 22 %
  • Calcium 205 mg 20 %
  • Magnesium 116 mg 28 %
  • Potassium 1325 mg 28 %
  • Iron 5 mg 26 %
  • Zinc 1 mg 8 %
  • Phosphorus 105 mg 15 %
  • Vitamin A 453 µg 50 %
  • Vitamin C 49 mg 55 %
  • Thiamin (B1) 0 mg 16 %
  • Riboflavin (B2) 0 mg 26 %
  • Niacin (B3) 1 mg 5 %
  • Vitamin B6 0 mg 33 %
  • Folate equivalent (total) 42 µg 10 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 3 mg 19 %
  • Vitamin K 575 µg 479 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cook the Book: Pink Greens

Ingredients

  • 1 large bunch beet greens
  • 2 teaspoons chopped garlic
  • 1 shallot, chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon olive oil
  • 1/2 teaspoon coarsely ground black pepper
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 2 teaspoons sherry vinegar

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