Sweet Vegetable Compote on Bread
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
119
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 119 cal. | (6 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 54.5 g | (182 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 8.9 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 879 mg | (22 %) | ||
| Calcium | 508 mg | (51 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 5 ½ cups Hokkaido pumpkin (prepared weight)
- 1 ⅔ cups Apricot (dried)
- 2 cups Orange juice
- 1 unwaxed Orange (Grated peel)
- 3 Tbsps lemon juice
- 2 ¼ cups Pectin (3:1)
- 4 Vanilla bean (seeds)
Preparation steps
1.
Finely dice the pumpkin flesh and the apricots and put into a large pan with the orange juice and grated peel. Slit the vanilla pods open lengthwise and scrape the seeds into the pan. Mix and cook over a low heat for about 20 minutes until soft.
2.
Puree very finely and leave to cool. Stir in the lemon juice and preserving sugar and bring to a rolling boil, stirring.
3.
Boil for 3 minutes, then immediately pour into clean jars. Seal and stand upside down for 5 minutes, then turn over and leave to cool.
4.
Serve on buttered wholemeal bread.
