Baked Sweet and Sour Pumpkin
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
291
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 291 cal. | (14 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 20.6 μg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,117 mg | (28 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 160 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 29 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ⅖ kilograms Muscat de Provence squash
- 1 handful Thai basil (or basil)
- Peanut oil (for the baking pan)
- 6 Tbsps Rice vinegar
- 60 grams brown sugar
- 2 Tbsps soy sauce
Preparation steps
1.
Preheat the oven to 160 ° C convection preheat.
2.
Rinse pumpkin, peel and halve, remove seeds and fibers and cut into about 1.5 cm thick wedges (approximately 1/2 inch), then cut into smaller pieces. Rinse and shake dry basil, pluck off leaves. Spread pumpkin pieces in a large oiled baking pan. Whisk vinegar with sugar, soy sauce and 50 ml (approximately 1/5 cup) of water, heat to dissolve sugar. Brush pumpkin pieces with sugar mixture, sprinkle with basil leaves and bake in preheated oven at 160°C (approximately 325°F) for about 30 minutes or until pumkin is tender. Baste with cooking jucies occasionally. Remove from the oven and arrange on plates. Serve warm or cold.
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