Pork and Vegetable Stew
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
505
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 505 cal. | (24 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 39.3 μg | (66 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 164 mg | (173 %) | ||
| Potassium | 1,136 mg | (28 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 301 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Pork
- 4 shallots
- 2 Tbsps butter
- 2 Tbsps vegetable oil
- 2 Red Bell pepper
- 2 green Zucchini
- 2 yellow Zucchini
- 400 milliliters Vegetable broth
- ½ bunch Basil
- ½ bunch thyme
- salt
- peppers
Preparation steps
1.
Rinse pork, pat dry and cut into cubes. Peel shallots and finely chop. Heat butter and oil in a pan. Sear pork until browned, add shallots and sauté until translucent. Halve bell peppers, remove the cores and dice flesh. Trim zucchini, rinse and cut into thick slices. Add vegetables to the meat and sauté for 5 minutes.
2.
Pour in vegetable broth, cover and cook until vegetables are tender, about 40 minutes. Rinse basil and thyme and pluck leaves from the stems. Season stew with salt and pepper and sprinkle with herbs before serving.
