Pork Ragout
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
613
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 613 cal. | (29 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 20.4 μg | (34 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 17.6 mg | (147 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,068 mg | (27 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 362 mg | |||
| Cholesterol | 142 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams Pork
- 2 Zucchini
- salt
- 1 bunch scallions
- 1 Apple
- 2 Tbsps vegetable oil
- 1 Tbsp Curry powder
- 300 milliliters Beef broth
- 250 grams canned Corn
- 50 grams Crème fraiche
- cayenne pepper
Preparation steps
1.
Rinse the meat, pat dry and chop. Rinse, trim and cut the zucchini into thin slices. Sprinkle the zucchini with salt and let sit for 10 minutes to release water, then pat dry. Rinse, trim and cut the scallion into thin rings.
2.
Peel the apples, quarter, core and dice. Brown the meat in hot oil. Add the scallion, apple and curry powder. Deglaze with the broth, cover and simmer about 10 minutes.
3.
Add the zucchini and drained corn kernels and simmer for about 2 minutes. Stir in the crème fraîche. Season with salt and cayenne pepper before serving.
