Roasted Pumpkins
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
406
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 406 cal. | (19 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 21.6 g | (72 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.8 mg | (98 %) | ||
| Vitamin K | 60.1 μg | (100 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 360 μg | (120 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 121 mg | (127 %) | ||
| Potassium | 3,047 mg | (76 %) | ||
| Calcium | 221 mg | (22 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 441 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 44 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 small Hokkaido pumpkin
- 2 Tbsps liquid honey
- 1 Tbsp lemon juice
- 1 tsp Caraway
- 1 tsp Coriander
- 6 Tbsps olive oil
- Sea salt
- freshly ground peppers
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F)
2.
Rinse the pumpkins, cut in half and set on an oiled baking sheet with the cut side up. Mix the honey with the lemon juice, cumin, coriander seeds and 6 tablespoons olive oil and brush over the pumpkin. Bake in the preheated oven for about 40 minutes, then brush with the marinade again. Remove from the oven and serve sprinkled with salt and pepper.
