Pumpkin in Syrup

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Pumpkin in Syrup
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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)
Calorie168 cal.(8 %)
Protein4 g(4 %)
Fat0 g(0 %)
Carbohydrates35 g(23 %)
Sugar added18 g(72 %)
Roughage8.1 g(27 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E3.8 mg(32 %)
Vitamin K18.8 μg(31 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.8 mg(23 %)
Vitamin B₆0.4 mg(29 %)
Folate135 μg(45 %)
Pantothenic acid1.5 mg(25 %)
Biotin0 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C45 mg(47 %)
Potassium1,157 mg(29 %)
Calcium93 mg(9 %)
Magnesium33 mg(11 %)
Iron3 mg(20 %)
Iodine5 μg(3 %)
Zinc0.8 mg(10 %)
Saturated fatty acids0.1 g
Uric acid165 mg
Cholesterol0 mg
Complete sugar33 g

Ingredients

for
4
Ingredients
1 Pumpkin
75 grams Raw cane sugar
1 Vanilla bean
1 Cinnamon stick
How healthy are the main ingredients?
Pumpkin

Preparation 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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