Canned Pumpkin
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 55 min.
Ready in
Calories:
255
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 255 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 33 g | (132 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 16.8 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,185 mg | (30 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 151 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 48 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
3
- Ingredients
- 1 kilogram Pumpkin
- 1 organic lemon
- 1 garlic clove
- 2 chili peppers
- 400 milliliters White vinegar
- 1 bay leaf
- 1 tsp Mustard seed
- 1 Cinnamon stick
- 100 grams brown sugar
- 1 tsp Sea salt
Preparation steps
1.
Peel pumpkin and cut into large cubes. Rinse lemon in hot water and halve. Place both in a saucepan. Peel garlic and slice. Rinse chile peppers and cut lengthwise.
2.
Combine vinegar, 200 ml (approximately 3-4 cup) of water, chile peppers, garlic, bay leaf, mustard seeds, cinnamon and sugar into a pot. Season lightly with salt and bring to a boil.
3.
Pour broth over pumpkin cubes and lemon and bring to a boil. Reduce temperature and simmer until pumpkin is tender (about 15 minutes). Remove from heat and place pumpkin cubes into prepared preserving jars. Boil broth again and pour over pumpkin cubes so that they are well covered. Seal jars well and cool. Serve as needed.
