Preserved Pumpkin
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 d 30 min.
Ready in
Calories:
1353
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,353 cal. | (64 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 303 g | (202 %) | ||
| Sugar added | 250 g | (1,000 %) | ||
| Roughage | 22.7 g | (76 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 50 μg | (83 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 367 μg | (122 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 153 mg | (161 %) | ||
| Potassium | 3,449 mg | (86 %) | ||
| Calcium | 272 mg | (27 %) | ||
| Magnesium | 157 mg | (52 %) | ||
| Iron | 10.5 mg | (70 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 454 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 293 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 1 kilogram Pumpkin
- 250 grams sugar
- 1 Tbsp salt
- ¼ l White vinegar
- ¼ l water
- 3 garlic cloves
- 1 lemon (zest)
Preparation steps
1.
Cut the pumpkin flesh into 3 cm cubes (approximately 1 1/4 inches), place in a bowl and mix with the sugar, salt, vinegar, water, the peeled garlic cloves and the lemon zest. Cover and leave to marinate for 24 hours.
2.
The next day, transfer to a pot, bring to a boil and cook over medium heat for 10 - 15 minutes until the pumpkin pieces are glazed.
3.
Transfer immediately to the jars and close the lids tightly.
Tip: To preserve the pumpkin for longer, you will need to process the jars according to manufacturer's instructions, or visit
http://nchfp.uga.edu/.
