Stuffed Pineapples with Peanuts and Mint
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
706
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 706 cal. | (34 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 131 g | (87 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 15.7 g | (52 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 198 mg | (208 %) | ||
| Potassium | 1,903 mg | (48 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 193 mg | (64 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 202 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 130 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Pineapple
- 1 Red chili pepper
- 1 organic Lime (juiced and zested)
- 2 Tbsps honey
- 2 Tbsps sesame oil
- 50 grams Shelled peanut
- salt
- 2 sprigs mint
Preparation steps
1.
Cut tops off pineapples and scoop out the pulp, leaving a thin margin. Dice flesh into pieces, removing tough inner core. Rinse chile pepper, trim and cut into thin rings. Mix the pineapple pieces with the lime juice, zest, honey and sesame oil and marinate, covered, in refrigerator for about 30 minutes.
2.
Toast peanuts until golden brown in a frying pan, season with a little salt and let cool. Rinse the mint, shake dry and pluck off the leaves. Set aside some leaves for garnish and finely chop the rest.
3.
Mix chopped mint with the peanuts and pineapple, place in the hollowed-out fruit and serve garnished with mint leaves.
