Bacon and Pineapple Pan

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Bacon and Pineapple Pan
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
457
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie457 kcal(22 %)
Protein18.95 g(19 %)
Fat31.86 g(27 %)
Carbohydrates27.78 g(19 %)
Sugar added0 g(0 %)
Roughage6.85 g(23 %)
Vitamin A90.46 mg(11,308 %)
Vitamin D0.15 μg(1 %)
Vitamin E2.57 mg(21 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.39 mg(35 %)
Niacin6.02 mg(50 %)
Vitamin B₆0.54 mg(39 %)
Folate76.37 μg(25 %)
Pantothenic acid1.2 mg(20 %)
Biotin1.05 μg(2 %)
Vitamin B₁₂0.72 μg(24 %)
Vitamin C78.01 mg(82 %)
Potassium673.91 mg(17 %)
Calcium201.97 mg(20 %)
Magnesium53.39 mg(18 %)
Iron3.61 mg(24 %)
Iodine2.06 μg(1 %)
Zinc1.53 mg(19 %)
Saturated fatty acids8.46 g
Cholesterol38.31 mg

Ingredients

for
2
Ingredients
1 small can small Sauerkraut
2 slices Pineapple (canned)
75 grams streaky Bacon
2 tablespoons vegetable oil
1 package dish with cottage cheese (in fresh packet)
peppers
sugar
ground Caraway
How healthy are the main ingredients?
SauerkrautsugarCaraway

Preparation steps

1.

Drain the sauerkraut and pick it apart with a fork. Cut the pineapple into pieces. Cut the bacon into strips and fry in a pan until crispy, then remove.

Heat some oil and sauté the sauerkraut and pineapple briefly. Remove the vegetable and meat stew from the bag, add to the pan and fry over low heat. Season with pepper, sugar and caraway seeds. Finally, return the bacon to the pan.

Mix well and serve immediately.