Sautéed Celery, Pineapple and Chile
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 30 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 | 7 g | (7 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 15.1 mg | (126 %) | ||
| Vitamin K | 37.9 μg | (63 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 830 mg | (21 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 250 grams Celery
- 3 Tbsps lemon juice
- 2 slices Pineapple (canned)
- 1 Red chili pepper
- 3 Tbsps vegetable oil
- 1 pc fresh Horseradish
- 2 scallions
- 100 milliliters Vegetable broth
- 2 Tbsps Crème fraiche
- 2 Tbsps Walnut
- salt
- peppers
Preparation steps
1.
Peel the celery, rinse and thinly slice. Sprinkle with 1 tablespoon lemon juice. Drain the pineapple and cut into small pieces.
2.
Remove the stems and seeds from the chile and thinly slice. Mix with 1 tablespoon oil and toss with the pineapple chunks. Peel the horseradish and finely grate.
3.
Rinse the scallions, trim and cut diagonally into rings. Heat the remaining oil in a wok and sauté the celery. Add the scallions and cook until softened. Pour in the chicken stock.
4.
Add the pineapple and sauté for 2 minutes. Stir in horseradish and crème fraîche and season with salt, pepper and lemon juice. Coarsely chop the walnuts and sprinkle over the stir-fry.
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