2 Serves
104 Mins
38 g
16 g
28 g
Clean the frog legs thoroughly under cold water and pat them dry using paper towels.
Ingredients, vitamins, and health benefits
Frog Legs
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Vitamin E
3 mg / 15 mgVitamin K
66 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
62 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
50 mg / 420 mgPhosphorus
343 mg / 1,250 mgPotassium
692 mg / 4,700 mgSodium
708 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
14 g / 20 gCholesterol
176 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Dredge the frog legs lightly in flour, shaking off any excess.
Heat olive oil and butter in a large frying pan over medium heat.
Add the frog legs to the pan and cook until golden brown and tender, turning occasionally.
Add minced garlic to the pan during the final minutes of cooking to infuse the butter sauce.
Season the dish with salt and pepper to taste, then garnish with fresh parsley before serving.
Flour
Olive Oil
Butter
Garlic
Salt
Black Pepper
Parsley
Vitamin A
50 µg / 900 µgVitamin C
6 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
66 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
62 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
50 mg / 420 mgPhosphorus
343 mg / 1,250 mgPotassium
692 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
14 g / 20 gCholesterol
176 mg / 300 mgCaffeine
0 mgNet Carbs
5
g40
g7
g
French
Zinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
33 µg / 55 µgAlcohol
0 g