Lecsó
Lecsó is a vibrant, rustic vegetable stew from Hungary, traditionally made with ripe tomatoes, yellow peppers, and onions sautéed in lard or oil. Often enriched with eggs or sausage like kolbász, it's a beloved comfort food that captures the essence of Central European summer harvests.
🍽️ Nutrition at a glance
This dish is low in protein and moderate in carbohydrates, primarily from the vegetables, providing a good source of vitamins A and C, potassium, and fiber. A typical serving contains roughly 150-200 calories, depending on the amount of fat used in preparation.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 4 g |
| Carbs | 12 g |
| Fat | 13 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 300 mg |
| Vitamin C | 95 mg |
| Vitamin A | 1200 IU |
| Potassium | 380 mg |
| Lycopene | 6 mg |
| Vitamin B6 | 0.3 mg |
| Folate | 45 mcg |
| Vitamin K | 12 mcg |
| Manganese | 0.2 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Lecsó is a cultural staple often cooked in large batches for family gatherings and is a symbol of Hungarian home cooking, with its simplicity allowing the quality of seasonal produce to shine. Nutritionally, it's a powerhouse of antioxidants like lycopene from tomatoes and capsaicin from peppers.
