Vegetable Stew with Pasta and Turkey
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
392
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 392 cal. | (19 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.9 g | (46 %) |
more nutritional values
| Vitamin A | 3.4 mg | (425 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 136.5 μg | (228 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 24.1 mg | (201 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 212 μg | (71 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 23.4 μg | (52 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,961 mg | (49 %) | ||
| Calcium | 299 mg | (30 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 422 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 250 grams turkey breasts
- 500 milliliters Vegetable broth (Instant)
- 300 grams carrots
- 300 grams Celery
- 300 grams Leeks (Only white and light green parts)
- 80 grams macaroni
- salt
- freshly ground peppers
- 2 tsps marjoram
Preparation steps
1.
Cut turkey into bite-sized pieces. Peel and rinse carrots, dice. Rinse celery and cut into pieces. Rinse and dry leeks, cut into rings. Combine meat, vegetables and pasta with vegetable stock and bring to a boil, reduce heat and simmer for about 10 minutes or until pasta and vegetables are tender.
2.
Season pasta and vegetable stew with salt and pepper, sprinkle with marjoram and serve.
