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- Gumbo is an excellent source of B vitamins, vitamin C (26% of DV), vitamin A (14% of DV), vitamin K (26% of DV), magnesium (14% of DV), and folate (15% of DV). Vitamin C improves the overall immune function; the B vitamins enhance energy production, while vitamin K enhances blood clotting.
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Apr 4, 2023 · Gumbo is an excellent source of B vitamins, vitamin C (26% of DV), vitamin A (14% of DV), vitamin K (26% of DV), magnesium (14% of DV), and folate (15% of DV). Vitamin C improves the overall immune function; the B vitamins enhance energy production, while vitamin K enhances blood clotting.
Dec 28, 2023 · It is packed with essential vitamins and minerals, such as vitamin A, vitamin C, iron, and calcium. Gumbo is low in saturated fat and cholesterol. The use of lean meats and seafood makes gumbo a relatively healthy option compared to other rich and creamy stews.
Vitamins in Gumbo. The favorite choice for the term "Gumbo" is 1 cup of Gumbo (New Orleans Type with Shellfish, Pork, and/or Poultry, Tomatoes, Okra) which has about 400 mg of Vitamin C. The amount of Vitamin D, Vitamin C, Vitamin A, Calcium and Iron for a variety of types and serving sizes of Gumbo is shown below.
Apr 28, 2024 · Vitamins: Especially vitamin C from vegetables and vitamin A from chicken liver (if used) Minerals: Potassium, magnesium, and iron. Health Benefits of Gumbo. Beyond its nutritional value, gumbo may offer several health benefits:
Chicken gumbo nutrition (100 grams). Richest in Sodium: 693mg (30% of DV), Vitamin B2: 0mg (23% of DV). Calories:45, Net carbs: 5.07, Protein: 2.1. Source: USDA.
Sep 10, 2023 · Jump to Recipe. This traditional New Orleans gumbo recipe is super easy, delicious, and hearty! You'll love the smoky sausage, tender shrimp, fire-roasted tomatoes, and lots of spices, herbs, and Creole seasoning. Serve this creole gumbo over white rice, or lower the carbs and serve it over cauliflower rice---SO good!!
Oct 11, 2021 · It is the Creole dish par excellence. It is made up of a wide variety of ingredients, and can vary from place to place in Louisiana. Nevertheless, there are almost always a few fundamentals, such as roux, a mixture of butter or oil and flour that is cooked until it turns brown and acts as a binding agent in this dish.
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