The taste of low-sodium salt is similar to regular salt, but it is made with K (potassium) instead of Na (sodium), making it suitable for use in dishes that reduce sodium content.
Calories
300kcal
Carbs
5.6g
Protein
2.5g
Fat
30.2g
Sodium
76mg
Ingredients
Main
Broccoli 20g, Cauliflower 20g, Zucchini 10g, Carrot 10g, Onion 10g, Eggplant 10g [About the Sauce] Low-sodium Balsamic Sauce:Olive Oil 30g, Grape Vinegar 5g, Dried Oregano 0.5g, Dried Thyme 0.5g, Chopped Rosemary 0.5g, Low-sodium Salt 0.2g
Nutrition Facts
Per 100g of main ingredientsBroccoli
- Rich in vitamin C (29mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (3.1g) — can support digestion and help you feel full
Carrot
- Rich in vitamin A (460μg) — supports normal vision and skin health
- Rich in dietary fiber (3.1g) — can support digestion and help you feel full
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Eggplant
- Rich in dietary fiber (2.7g) — can support digestion and help you feel full
- Rich in vitamin B2 (0.16mg) — supports energy metabolism and healthy skin
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Clean the broccoli and cauliflower into bite-size pieces.
🔍Julienne the carrot, marrow squash, and onion thin into 5cm lengths.
🔍Cut the eggplant lengthwise.
🔍Blanch the broccoli, cauliflower, and carrot in boiling water and rinse in cold water.
🔍Make the balsamic sauce.
🔍Marinate the prepared vegetables in balsamic sauce.