Preserved Pumpkin with Ginger
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 d 30 min.
Ready in
Calories:
520
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 520 cal. | (25 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 109 g | (73 %) | ||
| Sugar added | 83 g | (332 %) | ||
| Roughage | 11 g | (37 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 25 μg | (42 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 182 μg | (61 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,827 mg | (46 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 223 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 106 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
3
- Ingredients
- 750 milliliters White vinegar
- 35 grams salt
- 250 grams sugar
- 60 grams ginger
- 1 ½ kilograms Hokkaido pumpkin
Preparation steps
1.
Pour the vinegar into a pot with 250 ml of water (approximately 1 cup), the salt and the sugar.
Rinse the ginger and cut into thin slices. Add to the pot and bring to a boil. Once boiled, remove from the heat and allow to cool.
2.
Rinse the pumpkin and cut in half. Scrape out the seeds and soft fibers and cut the hard flesh into 1-2 cm thick columns (approximately 1/2 inch). Mix with the ginger stock and infuse at room temperature for about 24 hours, covered.
3.
Bring everything back to a boil and cook for about 2 minutes.
Quickly transfer into hot-rinsed, clean jars and seal immediately.
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/.
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