Pork and Vegetable Stew Recipe

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Pork and Vegetable Stew
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Ingredients:

Directions:

  1. Heat oil in Dutch oven coated with cooking spray over medium-high heat. Add pork; cook 5 minutes, stirring occasionally. Add onion; sauté 5 minutes. Stir in squash and next 8 ingredients. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until squash and pork are tender. Stir in orange rind.
  2. Carbo rating: 9
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 154.18 Kcal (646 kJ)
Calories from fat 29.58 Kcal
% Daily Value*
Total Fat 3.29g 5%
Cholesterol 49.9mg 17%
Sodium 216.62mg 9%
Potassium 656.67mg 14%
Total Carbs 11.64g 4%
Sugars 4.47g 18%
Dietary Fiber 2.59g 10%
Protein 18.26g 37%
Vitamin C 15mg 25%
Vitamin A 3.7mg 123%
Iron 1.3mg 7%
Calcium 49.9mg 5%
Amount Per 100 g
Calories 76.93 Kcal (322 kJ)
Calories from fat 14.76 Kcal
% Daily Value*
Total Fat 1.64g 5%
Cholesterol 24.89mg 17%
Sodium 108.08mg 9%
Potassium 327.64mg 14%
Total Carbs 5.81g 4%
Sugars 2.23g 18%
Dietary Fiber 1.29g 10%
Protein 9.11g 37%
Vitamin C 7.5mg 25%
Vitamin A 1.8mg 123%
Iron 0.7mg 7%
Calcium 24.9mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.8
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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