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Canned Zucchini
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
Calories:
344
calories
Calories
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1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 344 cal. | (16 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 12.2 g | (41 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 165.3 μg | (276 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 22 μg | (49 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 196 mg | (206 %) | ||
| Potassium | 2,087 mg | (52 %) | ||
| Calcium | 317 mg | (32 %) | ||
| Magnesium | 228 mg | (76 %) | ||
| Iron | 12.4 mg | (83 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 253 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 46 g |
Author of this recipe:
EAT-SMARTER
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Preparation steps
1.
Rinse preserving jar in hot water and drain on kitchen towel. Rinse and dry zucchini, trim the ends and slice. Peel and halve onion, cut into strips.
2.
Combine vinegar with 3/4 cup of water, sugar, and salt in a saucepan, bring to a boil. Add zucchini with onion and cook for about 1 minute. Lift vegetables from the broth and place together with herbs into preserving jars.
3.
Bring broth to a boil again and pour over vegetables until everything is covered.
4.
Seal jars well and store in a cool and dark place. Let vegetables stand for 1 week before using.
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