Sweet Marinated Pumpkin
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
466
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 466 cal. | (22 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 87 g | (348 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 12.5 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 835 mg | (21 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 98 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram cleaned Pumpkin
- 100 milliliters Wine vinegar
- 350 grams sugar
- 1 pinch salt
- Vanilla bean
- 30 grams hulled almonds
Preparation steps
1.
Dice the pumpkin and place in a pot. Add enough water so the pumpkin is just covered. Add the wine vinegar, sugar and salt. Halve vanilla bean lengthwise and scrape out seeds with a sharp knife. Add the vanilla bean and seeds to the pot.
2.
Bring the pumpkin mixture to a boil until the pumpkin is tender, about 6-8 minutes. Stir in the almonds at the end. Divide the mixture between hot, sanitized jars and seal with lids. Place in the refrigerator for up to 3-4 weeks. To preserve the pumpkin for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
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