Zucchini Preserves
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
466
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 466 cal. | (22 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 100 g | (67 %) | ||
| Sugar added | 83 g | (332 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 38.1 μg | (64 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 136 mg | (143 %) | ||
| Potassium | 872 mg | (22 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 95 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 ½ kilograms Zucchini
- 500 grams sugar
- 500 milliliters White vinegar
- 500 grams onions
- 1 Bell pepper
- 1 Bell pepper
- 3 Tomatoes
- salt
- freshly ground peppers
- 2 Tbsps Curry powder
- 1 Tbsp sweet ground paprika
- 2 Tbsps Pastry flour
Preparation steps
1.
Rinse the zucchini and cut into small pieces. Peel and chop the onion. Rinse the bell peppers, cut in half, remove seeds, remove all white interior skins and cut into strips. Blanch the tomatoes for a few seconds, then peel, quarter, remove seeds and chop.
2.
Mix the vinegar, sugar and spices in a saucepan and bring to a boil. Add the vegetables and boil until tender. Stir the flour with a little water until smooth and mix with the vegetables, then boil again until thickened. Fill in prepared jars (sterilized at 100°C or approximately 200°F for 5 minutes) with twist-off lids, closing the jars immediately. Store in a cool, dark area.
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