Ingelegde Vis (Pickled Fish)

1. Preheat oven to 350°F.

2. Wash and pat dry the fish pieces and dip them in flour to coat.

3. In a baking dish, make a bed of onion slices and lay fish on top.

4. Combine remaining ingredients and pour over the fish and onions.

5. Cover with a tight fitting lid or seal with foil and bake for 1 hour.

6. Remove from oven and let cool, then refrigerate for 2 days before serving.

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Nutrient	Quantity
Total fats	6.1071 g
Protein	95.523 g
Carbohydrates	51.4803 g
Energy	692.6596 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2804 g
Water	975.7707 g
Aspartic acid	0.5278 g
Calcium, Ca	682.4172 mg
Lutein + zeaxanthin	18.8953 g
Fiber, total dietary	10.289 g
Fatty acids, total trans-polyenoic 13:0	0.0032 g
Carotene, beta	4.9293 g
Niacin	5.6746 mg
Vitamin A, RAE	136.487 g
Arginine	0.5094 g
Riboflavin	0.8113 mg
Tocopherol, beta	0.0003 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0103 g
Fatty acids, total saturated 20:1	0.0059 g
Glutamic acid	1.2602 g
Sodium, Na	384.4647 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0787 g
Total lipid (fat)	6.1071 g
Manganese, Mn	1.6283 mg
Fructose	5.7877 g
Proline	0.1168 g
Fatty acids, total saturated 16:0	0.9048 g
Fatty acids, total saturated 8:0	0.0018 g
Sucrose	10.1258 g
Choline, total	326.6094 mg
Fatty acids, total polyunsaturated 18:1 t	0.0017 g
Sugars, total	24.8885 g
Serine	0.1164 g
Fatty acids, total saturated 10:0	0.0288 g
Fatty acids, total saturated 18:0	0.2982 g
Fatty acids, total saturated 20:4 undifferentiated	0.2374 g
Vitamin B-6	1.085 mg
Selenium, Se	81.4917 g
Ash	7.6391 g
Vitamin D	0.1787 IU
Fatty acids, total saturated 18:1 undifferentiated	1.3843 g
Pantothenic acid	0.6082 mg
Phenylalanine	0.1491 g
Copper, Cu	1.4094 mg
Betaine	1.889 mg
Thiamin	0.7551 mg
Retinol	136.447 g
Methionine	0.0206 g
Iron, Fe	9.8143 mg
Carbohydrate, by difference	51.4803 g
Phosphorus, P	978.1732 mg
Folate, total	154.6789 g
Tocopherol, gamma	0.0676 mg
Fatty acids, total saturated 4:0	0.0062 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Fatty acids, total saturated 22:1 undifferentiated	0.0006 g
Alanine	0.1243 g
Cholesterol	228.8559 mg
Valine	0.1422 g
Fatty acids, total saturated 18:2 undifferentiated	1.6341 g
Glycine	0.1557 g
Carotene, alpha	0.0447 g
Glucose (dextrose)	8.806 g
Fatty acids, total saturated 14:0	0.0797 g
Zinc, Zn	5.6379 mg
Isoleucine	0.1009 g
Fatty acids, total saturated 12:0	0.004 g
Fatty acids, total polyunsaturated	2.4631 g
Fatty acids, total saturated 14:1	0.0046 g
Tocotrienol, gamma	0.0015 mg
Fatty acids, total polyunsaturated 17:1	0.0049 g
Leucine	0.1699 g
Tocotrienol, alpha	0.1796 mg
Vitamin A, IU	464.5917 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	154.6789 g
Tryptophan	0.0711 g
Vitamin C, total ascorbic acid	32.6358 mg
Phytosterols	66 mg
Galactose	0.0084 g
Fatty acids, total polyunsaturated 18:1 c	0.3519 g
Fatty acids, total saturated 20:0	0.0029 g
Fatty acids, total saturated 6:0	0.0036 g
Tyrosine	0.0872 g
Vitamin B-12	4.5387 g
Vitamin K (phylloquinone)	12.1996 g
Fatty acids, total saturated	1.3517 g
Histidine	0.0777 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0029 g
Fatty acids, total monounsaturated	1.4838 g
Threonine	0.1163 g
Folate, food	154.6789 g
Fatty acids, total polyunsaturated 17:0	0.0101 g
Vitamin D (D2 + D3)	0.0045 g
Cryptoxanthin, beta	0.0447 g
Vitamin E (alpha-tocopherol)	3.6861 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.15 g
Fatty acids, total trans	0.0017 g
Fatty acids, total trans-monoenoic	0.0017 g
Magnesium, Mg	154.1162 mg
Lysine	0.211 g
Potassium, K	1814.8703 mg
Cystine	0.0301 g
Fluoride, F	4.84 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Brown sugar	2 teaspoons	22.8	5.8854	0
Onion	4	176	41.096	0.44
Bay leaf	2	0	0	0
Curry powder	2 teaspoons	13	2.2332	0.5604
flour	0	0	0	0
Turmeric	1 teaspoon	9.36	2.0142	0.0975
white vinegar	1 cup	42.84	0.0952	0
peppercorn	1 teaspoon	25.192	0.1563	2.7425