This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011
1/4 cup | mango chutney | 90 g | |
2 tbsp | Hoisin sauce | 35 g | |
2 | green onions/scallions, finely chopped | ||
1 clove | garlic, chopped | ||
220 g | ground pork, lean | ||
1 tsp | tapioca flour/starch | 3 g | |
1 tsp | sherry, or rice wine | 5 mL | |
1/2 tsp | salt | 2 g | |
2 tbsp | sesame seeds [optional] | 20 g |
per 1 serving (90 g)
Amount % Daily Value |
Calories 180 |
Fat 7 g 11 % |
Saturated
2.7 g
14 % |
Cholesterol 40 mg |
Sodium 670 mg 28 % |
Carbohydrate 15 g 5 % |
Fibre 1 g 4 % |
Sugars 11 g |
Net Carbs 14 g |
Protein 13 g |
Vitamin A 2 % |
Vitamin C 3 % |
Calcium 1 % |
Iron 6 % |
Food Group | Exchanges |
---|---|
Starches | 0 |
Vegetables | 0 |
Meat and Alternatives | 1 ½ |
Fats | 2 |
Other Foods | 1 |