Spinach Porridge with Turkey
Spinach Porridge with Turkey - Such a mild and delicious combination, it will make your child like spinach!
Healthy, because
Even smarter
Nutritional values
Although spinach does not contain quite as much iron as long assumed, it is the most iron-rich of all vegetables. With the vitamin C from potatoes and juice, the body can optimally utilise it.
Do not keep the porridge warm for long and do not warm it under any circumstances. The nitrate contained in spinach can otherwise develop into nitrite, which is particularly harmful to babies.
(Percentage of daily recommendation)
| Calorie | 164 cal. | (8 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 43.8 μg | (73 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 600 mg | (15 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 small potato (about 50 grams)
- 1 oz turkey breasts
- 4 ozs Spinach
- ½ small Orange
- 1 Tbsp Canola oil
Kitchen utensils
Preparation steps
Peel the potato and cut into small pieces.
Rinse turkey breast, pat dry and cut into small pieces.
In a small pot, bring 150 ml (approximately 5 ounces) water to a boil. Add the potato and turkey pieces, cover and cook over medium heat until turkey is cooked through, about 10 minutes.
Meanwhile, rinse spinach thoroughly. Remove tough stems, coarsely chop leaves and add leaves to the pot. Cook until potatoes are tender and spinach has wilted, 5-6 minutes more.
Squeeze out the orange juice and stir 1 tablespoon of juice into the porridge along with the oil. Puree with an immersion blender. Let cool slightly. Feed 1 serving immediately; let the rest cool completely and freeze in single-serve portions.
