Pork with Rice, Mixed Vegetables and Pineapple
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
471
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 471 cal. | (22 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 31.5 μg | (53 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.8 mg | (107 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 159 mg | (167 %) | ||
| Potassium | 1,231 mg | (31 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 262 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 27 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Pork
- 2 carrots
- 2 Red Bell pepper
- 400 grams Pineapple
- 1 Zucchini
- 2 garlic cloves
- 4 scallions
- 2 Tbsps sesame oil
- 1 Tbsp honey
- bright soy sauce
- Chili sauce
- 1 handful Chickpea sprouts
Preparation steps
1.
Rinse pork and pat dry. Peel carrot and cut into sticks. Rinse bell peppers, cut in half, trim and cut into strips. Cut pineapple into cubes. Rinse zucchini trim and chop. Peel garlic and chop finely. Rinse, trim and cut spring onions into rings. Fry meat in hot oil for 1-2 minutes.
2.
Add carrots, peppers, zucchini and garlic and fry together 2-3 more minutes. The scallions among quantities (up to something green for garnish), pineapple and pepper and drizzle with honey.
3.
A little water and soy sauce and sprouts stitch and leave even braise 3-4 minutes quietly. Season with soy sauce and chili sauce to taste and serve as desired on rice, Serve sprinkled with spring onion tops.
