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Oven-Roasted Pumpkin
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Preparation:
50 min.
Preparation
Calories:
165
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 165 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 22.9 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,158 mg | (29 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 167 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Preparation steps
1.
Preheat oven to 100°C (approximately 350°F). Peel pumpkin, cut in half and scrape out the seeds and fibrous interior with a spoon (if Hokkaido variety, do not peel just wash and pat dry). Cut the flesh into 3 cm (approximately 1 inch) wide pieces. Peel garlic and chop coarsely. Rinse rosemary, pluck the needles and chop. Grease a baking sheet with olive oil and distribute the pumpkin slices on top. Season with salt, pepper, ginger and rosemary. Sprinkle garlic and remaining oil over the top. Bake in preheated oven.
2.
Bake 30-40 minutes, until the pumpkin is soft.
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