Mushroom Sauerkraut with Baked Potato

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Mushroom Sauerkraut with Baked Potato
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Health Score:
97 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
248
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie248 cal.(12 %)
Protein9 g(9 %)
Fat17 g(15 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage6.3 g(21 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.6 μg(8 %)
Vitamin E4.2 mg(35 %)
Vitamin K172.1 μg(287 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin6.6 mg(55 %)
Vitamin B₆0.5 mg(36 %)
Folate111 μg(37 %)
Pantothenic acid2.4 mg(40 %)
Biotin16.3 μg(36 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C51 mg(54 %)
Potassium1,269 mg(32 %)
Calcium171 mg(17 %)
Magnesium59 mg(20 %)
Iron2.6 mg(17 %)
Iodine20 μg(10 %)
Zinc1.7 mg(21 %)
Saturated fatty acids7.4 g
Uric acid87 mg
Cholesterol29 mg
Complete sugar5 g

Ingredients

for
2
For the mushroom sauerkraut and baked potato
250 grams Sauerkraut
150 grams button Mushroom
1 cup Broth
1 large baked potato
6 Tbsps Sour cream
1 Tbsp scallions
To serve
Lettuce
2 tsps vegetable oil
Vinegar
water
How healthy are the main ingredients?
SauerkrautSour creampotato

Preparation steps

1.

Combine the sauerkraut, mushrooms and broth in a small saucepan and cook for 15 minutes. Arrange the baked potato on a serving plate, top with sour cream and sprinkle with chopped chives. Add the mushroom sauerkraut to the serving plate. Place the lettuce in a bowl, drizzle with oil and vinegar and serve on the side.

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