Canned Vegetables

0
Average: 0 (0 votes)
(0 votes)
Canned Vegetables
share Share
print
bookmark_border Copy URL
Health Score:
Health Score
7,4 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
254
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie254 kcal(12 %)
Protein12.86 g(13 %)
Fat0.54 g(0 %)
Carbohydrates51.13 g(34 %)
Sugar added2.1 g(8 %)
Roughage14.13 g(47 %)
Vitamin A3,881.54 mg(485,193 %)
Vitamin D0 μg(0 %)
Vitamin E0.06 mg(1 %)
Vitamin B₁0.57 mg(57 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.13 mg(34 %)
Vitamin B₆0.23 mg(16 %)
Folate118 μg(39 %)
Pantothenic acid0.28 mg(5 %)
Biotin0.8 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C35.18 mg(37 %)
Potassium220.04 mg(6 %)
Calcium99.3 mg(10 %)
Magnesium44 mg(15 %)
Iron3.04 mg(20 %)
Iodine4 μg(2 %)
Zinc1.34 mg(17 %)
Saturated fatty acids0.1 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
For the pea
800 grams
Peas (fresh, shelled)
1 pinch
For the carrots
800 grams
baby Carrots (cleaned and rinsed)
1 pinch

Preparation steps

1.

Bring salted water with sugar to a soft boil and cook peas for about 3-4 minutes, drain well. Place peas into prepared preserving jars and fill with lightly salted water, seal well. Place into preheated oven at 98°C (approximately 208 1/2°F) and sterilize for about 1 hour. 

2.

Prepare carrots in the same manner. If desired, halve carrots. Cook carrots for 5-6 minutes (instead of 3-4 minutes). Keep in a cool place and serve as needed.