Beet Stew
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
489
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 489 cal. | (23 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.3 g | (54 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 64.7 μg | (108 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.6 mg | (163 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 252 μg | (84 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 139 mg | (146 %) | ||
| Potassium | 1,829 mg | (46 %) | ||
| Calcium | 274 mg | (27 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 381 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 30 grams Bacon
- 1 onion
- ½ bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 300 grams Pork cutlet
- 750 grams Rutabaga
- ⅜ l Beef broth (from a jar)
- 2 Tbsps fine Oats
- salt
- peppers
Preparation steps
1.
Peel onions and chop finely. Chop bacon into small pieces. Rinse, trim and chop soup vegetables. Rinse and peel beets, trim and cut into short sticks. Rinse and trim rutabaga and chop coarsely. Add bacon to a skillet, fry meat.
2.
Add onions, beets and soup vegetables, braise briefly. Pour in broth, cover and simmer 45 minutes. Stir in oatmeal, simmer for another 10 minutes. Season with salt and pepper.
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