Pumpkin in Syrup
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 15 min.
Preparation
Calories:
168
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 168 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 18.8 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,157 mg | (29 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 165 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 33 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Pumpkin
- 75 grams Raw cane sugar
- 1 Vanilla bean
- 1 Cinnamon stick
How healthy are the main ingredients?
PumpkinPreparation steps
1.
Cut the pumpkin into quarters, remove the seeds and remove the flesh. Cut the flesh into cubes. Cut the vanilla bean in half lengthwise and scrape out the seeds with a sharp knife. In a saucepan, combine 1 liter (approximately 4 cups) of water with the sugar, vanilla bean seeds and halves, and cinnamon, and bring to a boil. Reduce the heat to low and simmer until thickened, about 20-30 minutes.
2.
Allow the syrup mixture to cool.
Preheat the oven to 150°C (approximately 300°F). Place the pumpkin in an ovenproof dish. Remove the vanilla bean halves and cinnamon stick from the syrup. Pour the syrup over the pumpkin. Bake until the pumpkin is tender, about 90 minutes. Remove from the oven and allow to cool. Serve cold.
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