Pickled Zucchini
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
69
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 69 cal. | (3 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 27.5 μg | (46 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 404 mg | (10 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 medium sized Zucchini
- salt
- peppers
- 1 tsp Mustard seed
- 1 tsp Mace (ground)
- ½ stalk cinnamon
- 1 pc ginger (chopped)
- cilantro
- 125 milliliters white wine
- 1 splash apple cider vinegar
- 1 pinch sugar
- ½ tsp Curry powder (to taste)
- 2 Star anise
Preparation steps
1.
Peel the zucchini and cut into small cubes. Mix with the remaining ingredients in a pot, cover and boil. Let stand for approximately 5 minutes, then bring to the boil again. Remove the cinnamon stick and star anise and fill the glasses while hot. Cover immediately. Let cool down.
2.
Before serving, slightly warm up the pickled zucchini.
