Jerusalem Artichoke with Chicken
Jerusalem Artichoke with Chicken - Hearty root vegetables in a soft puree
Healthy, because
Even smarter
Nutritional values
A baby's daily requirement of iron is covered here by 75 percent by Jerusalem artichoke, chicken breast and oatmeal. Iron is important for blood formation and the transport of oxygen from the lungs into the blood. The vitamin C in orange juice helps to strengthen the immune system.
If you cannot get Jerusalem artichoke tubers, you can use parsley root, parsnip, carrot or pumpkin instead.
(Percentage of daily recommendation)
| Calorie | 204 cal. | (10 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13 g | (43 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 25.5 μg | (43 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 674 mg | (17 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 4 ozs Jerusalem artichoke
- 1 oz Chicken breasts
- 1 ½ Tbsps tender Oats (about 10 grams)
- ½ Orange (about 125 grams)
- 1 Tbsp Canola oil
Kitchen utensils
Preparation steps
Rinse and peel Jerusalem artichoke. Cut into about 1 cm (approximately 1/2-inch) cubes.
Rinse chicken breast fillet, pat dry and cut into very thin strips.
Combine Jerusalem artichoke and chicken with 125 ml (approximately 1/2 cup) of water in a pot. Bring to a boil, cover, reduce heat to medium and cook for 10-12 minutes. Juice the orange.
Add 4-5 tablespoons of orange juice, oats and oil to the pot. Purée with an immersion blender. Let cool slightly and check temperature before serving.
