Sweet and Sour Turkey
Sweet and Sour Turkey - Tempting: Tender meat plus crunchy vegetables, all with a fruity note
Healthy, because
Even smarter
Nutritional values
One portion already covers the daily requirement of vitamin A, vitamin C and niacin. The complexion is happy: vitamin A promotes cell growth in the skin, vitamin C is essential for firm connective tissue and niacin regulates the skin's moisture balance.
Sesame oil is particularly suitable for wok dishes. Its nutty aroma gives vegetables and meat an additional spicy flavour, while its richness in unsaturated fatty acids makes the oil an excellent fitter.
(Percentage of daily recommendation)
| Calorie | 415 cal. | (20 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 28.4 μg | (47 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 28 mg | (233 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 25.9 μg | (58 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 116 mg | (122 %) | ||
| Potassium | 1,322 mg | (33 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 286 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 35 g |
Ingredients
- Ingredients
- 11 ozs turkey breasts
- 1 red Bell pepper
- 2 small carrots (about 125 grams)
- 1 Red onion
- 1 pc ginger (about 25 grams)
- 1 pc Pineapple (or 175 grams of pineapple flesh)
- 1 Tbsp vegetable oil
- salt
- ¾ cup Orange juice
- 1 Tbsp Red wine vinegar
- ¼ cup Ketchup
- 1 Tbsp honey
- peppers
Kitchen utensils
Preparation steps
Rinse turkey pat dry and cut into 2 cm (approximately 3/4 inch) cubes.
Cut bell pepper into quarters, remove seeds, rinse and dice. Peel carrots and cut into fine strips.
Peel the onion and cut into eighths. Peel ginger root and cut into fine strips.
Remove pineapple rind and cut flesh into pieces.
Heat the oil in a wok or a large frying pan. Pour in meat, season with salt and brown over high heat.
Remove the meat. Add onion, carrots and bell pepper to the wok and fry for 3-4 minutes while stirring. Add ginger and sauté briefly.
Add orange juice, vinegar, ketchup and honey and cook for about 1 minute.
Add meat and pineapple and cook over medium heat for 5 minutes. Season everything with salt and pepper. Serve with brown rice, if desired.
