Vegetable sticks: recipe available on keto and LCHF, vitamins and minerals in the dish, macronutrients (calories, proteins, fats, carbohydrates), and index values

	Slice	10
	Cooking	5
		4
	Chill in the refrigerator	4
8 15

Weight loss	Detention	Set
1%	1%	1%
972	1350	1620

Nutrient	% of RDA
K	30140140165630172
A	263431591616
C	1922206731
B6	6641431
E	5551011

Nutrient	% of RDA
Chlorine	474747574712
Lutein	42424270?10
Sodium	323232623015
Iron	12541062
Manganese	911101494
Magnesium	81092554
Potassium	576743
Antioxidants	5761213

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

Allowed on diets
Keto
Paleo
Mediterranean

Kitchen: Mediterranean

Difficulty: simple

1 kg 538 gram

Servings: 2 (1 serving ≈ 138 gram)

Digestion time: 2 hour

Cut the stems of chard, celery, or carrots (100 g) into sticks of equal length. The length should be such that the sticks fit into the jar.

Slice garlic (1-2 cloves) into thin pieces. Place these slices at the bottom of the jar, adding the following:

parsley and dill greens (10 g);
Provencal herbs (1/2 tsp).

After that, place the cut chard sticks into the jar.

To prepare the brine, mix water (150 ml) with salt (1 tsp) until fully dissolved. Pour the resulting brine over the contents of the jar.

Tightly close the jar with a lid and leave it at room temperature for 3-4 days.

Once a day, open the jar to release the gas that forms during fermentation.

After 4 days, place the jar in the refrigerator for another 3-4 days.

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	Ingredient	Qty, g
	Water
	Chard
	Garlic
	Parsley
	Himalayan salt
	Herbs de Provence ↺

	Product release:	276
	Maintain proportions	Restore to default

Add a dish to the menu

Proteins	1.4
Fats	0.1
Net carbohydrates	1.3
Calories	14 kcal
Indexes
Glycemic index	3.8
Glycemic load	0.4
Insulin index, II	5.1
Disease inflammatory index, DII	-0.16
Antioxidant, ORAC	1 082

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Reduce the amount proteins Add more fats