Recipes · Hungarian · Stews
Lecsó
One serving has 256 kcal and 10 g protein, and at least a fifth of a woman's daily need of vitamin C (253%), pyridoxine (53%), vitamin K (48%), choline (39%), vitamin A (39%) and riboflavin (33%). Ready in 40 minutes.
- Preparation: 10 min
- Cooking: 30 min
- Makes: 1 serving (385 g)
- Difficulty: Easy
- Diets: Vegetarian, Gluten-free, Dairy-free, Low carb
- Contains: egg
Ingredients
- 120 g Bell pepper, green, raw
- 60 g Bell pepper, red, raw
- 100 g Tomatoes, raw
- 40 g Onions, raw
- 12 g Vegetable oil
- 1.5 g Paprika
- 50 g Eggs, whole, raw
- 1 g Salt
- 0.2 g Black pepper
Method
- Sauté the chopped onion in the oil until soft, then take off the heat and stir in the paprika.
- Add the sliced green and red peppers, return to the heat, and cook for 5 minutes.
- Stir in the chopped tomato, season with salt and pepper, cover and simmer for 20 minutes until the peppers are tender and the mixture is saucy.
- Beat the egg and stir it into the hot lecsó, cooking gently for 2-3 minutes, stirring, until just set through with no runny egg left.
- Serve hot, with bread on the side.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 256 kcal | 12% |
| Carbohydrates | 18.1 g | |
| Water | 336 mL | |
| Fiber | 5.8 g | 19% |
| Protein | 9.5 g | 20% |
| Tryptophan | 0.12 g | |
| Threonine | 0.39 g | |
| Isoleucine | 0.41 g | |
| Leucine | 0.66 g | |
| Lysine | 0.58 g | |
| Methionine | 0.21 g | |
| Cystine | 0.18 g | |
| Phenylalanine | 0.53 g | |
| Tyrosine | 0.3 g | |
| Valine | 0.53 g | |
| Histidine | 0.2 g | |
| Fat | 17.6 g | |
| Monounsaturated | 4.6 g | |
| Polyunsaturated | 8.2 g | |
| Docosahexaenoic Acid (DHA) | 0.03 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 7.1 g | |
| Saturated | 3.6 g | |
| Trans-Fats | 0.1 g | |
| Cholesterol | 186 mg | |
| Calcium | 68 mg | 7% |
| Copper | 0.21 mg | 23% |
| Iron | 2.2 mg | 12% |
| Magnesium | 43.2 mg | 14% |
| Manganese | 0.44 mg | 24% |
| Phosphorus | 179 mg | 26% |
| Potassium | 738 mg | 16% |
| Selenium | 15.7 µg | 29% |
| Sodium | 472 mg | |
| Zinc | 1.3 mg | 16% |
| Thiamin (vitamin B1) | 0.18 mg | 16% |
| Riboflavin (vitamin B2) | 0.36 mg | 33% |
| Niacin (vitamin B3) | 2 mg | 14% |
| Pantothenic acid (vitamin B5) | 1.3 mg | 25% |
| Pyridoxine (vitamin B6) | 0.69 mg | 53% |
| Folate (vitamin B9) | 86.5 µg | 22% |
| Cobalamin (vitamin B12) | 0.45 µg | 19% |
| Choline | 167 mg | 39% |
| Vitamin A | 275 µg | 39% |
| Vitamin C | 190 mg | 253% |
| Vitamin D (D2 + D3) | 41 IU | 7% |
| Vitamin E | 3.9 mg | 26% |
| Vitamin K | 43.6 µg | 48% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.4 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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