2 Serves
20 Mins
Finely chop the cucumber and prepare the yogurt in a large mixing bowl.
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SwissVitamin E
1 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
35 µg / 400 µgCalcium
380 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
308 mg / 1,250 mgPotassium
605 mg / 4,700 mgSodium
429 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
1 g / 28 gSugar
15 g / 50 gSaturated Fat
7 g / 20 gCholesterol
39 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Heat the olive oil in a small frying pan over medium heat and lightly toast the spices if desired.
Combine the yogurt, chopped cucumber, and toasted spices in the bowl, then season with salt and pepper.
Serve the Raita chilled or at room temperature as a refreshing drink.
46
g68
g15
g
