Canned Vegetables
(1 vote)
(1 vote)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
244
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 244 cal. | (12 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 17 g | (57 %) |
more nutritional values
| Vitamin A | 3.4 mg | (425 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 108 μg | (180 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 276 μg | (92 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,204 mg | (30 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 216 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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.
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