Mushroom Sauerkraut with Baked Potato
(1 vote)
(1 vote)
Health Score:
97 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
248
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 248 cal. | (12 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 172.1 μg | (287 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,269 mg | (32 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- For the mushroom sauerkraut and baked potato
- 250 grams Sauerkraut
- 150 grams button Mushroom
- 1 cup Broth
- 1 large baked potato
- 6 Tbsps Sour cream
- 1 Tbsp scallions
- To serve
- Lettuce
- 2 tsps vegetable oil
- Vinegar
- water
Preparation steps
1.
Combine the sauerkraut, mushrooms and broth in a small saucepan and cook for 15 minutes. Arrange the baked potato on a serving plate, top with sour cream and sprinkle with chopped chives. Add the mushroom sauerkraut to the serving plate. Place the lettuce in a bowl, drizzle with oil and vinegar and serve on the side.
