| Nutrient | Content | Reference |
|---|---|---|
| Calories | 341kCal | 341kCal |
| Proteins | 26.78g | 27g |
| Fats | 25.12g | 25g |
| Water | 47.67g | 48g |
| Ash | 0.88g | 1g |
| Vitamin B1, thiamine | 0.07mg | 0mg |
| Vitamin B2, riboflavin | 0.24mg | 0mg |
| Vitamin B4, choline | 102mg | 102mg |
| Vitamin B5, pantothenic | 0.31mg | 0mg |
| Vitamin B6, pyridoxine | 0.26mg | 0mg |
| Vitamin B9, folate | 5mcg | 5mcg |
| Vitamin B12, cobalamin | 2.29mcg | 2mcg |
| Vitamin D, calciferol | 0.4mcg | 0mcg |
| Vitamin D3, cholecalciferol | 0.4mcg | 0mcg |
| Vitamin E, alpha tocopherol, TE | 0.2mg | 0mg |
| Vitamin K, phylloquinone | 2mcg | 2mcg |
| Vitamin PP, NE | 2.43mg | 2mg |
| Betaine | 13.4mg | 13mg |
| Potassium, K | 233mg | 233mg |
| Calcium, Ca | 13mg | 13mg |
| Magnesium, Mg | 19mg | 19mg |
| Sodium, Na | 65mg | 65mg |
| Sera, S | 267.8mg | 268mg |
| Phosphorus, P | 202mg | 202mg |
| Iron, Fe | 3.13mg | 3mg |
| Manganese, Mn | 0.016mg | 0mg |
| Copper, Cu | 126mcg | 126mcg |
| Selenium, Se | 24.6mcg | 25mcg |
| Fluorine, F | 22.4mcg | 22mcg |
| Zinc, Zn | 8.41mg | 8mg |
| Arginine | 1.692g | 2g |
| Valin | 1.302g | 1g |
| Histidine | 0.917g | 1g |
| Isoleucine | 1.204g | 1g |
| Leucine | 2.116g | 2g |
| Lysine | 2.228g | 2g |
| Methionine | 0.685g | 1g |
| Threonine | 1.17g | 1g |
| Tryptophan | 0.3g | 0g |
| Phenylalanine | 1.045g | 1g |
| Alanine | 1.615g | 2g |
| Aspartic acid | 2.446g | 2g |
| Glycine | 1.461g | 1g |
| Glutamic acid | 4.023g | 4g |
| Proline | 1.182g | 1g |
| Serine | 1.024g | 1g |
| Tyrosine | 0.9g | 1g |
| Cysteine | 0.3g | 0g |
| Cholesterol | 104mg | 104mg |
| Saturated fatty acids | 10g | 10g |
| 10: 0 Capricorn | 0.06g | 0g |
| 12: 0 Laurinovaya | 0.06g | 0g |
| 14: 0 Myristinova | 0.8g | 1g |
| 16: 0 Palmitic | 6.08g | 6g |
| 18: 0 Stearin | 3g | 3g |
| Monounsaturated fatty acids | 10.86g | 11g |
| 16: 1 Palmitoleic | 1.02g | 1g |
| 18: 1 Olein (omega-9) | 9.79g | 10g |
| 20: 1 Gadolein (omega-9) | 0.04g | 0g |
| Polyunsaturated fatty acids | 0.9g | 1g |
| 18: 2 Linoleum | 0.62g | 1g |
| 18: 3 Linolenic | 0.25g | 0g |
| 20: 4 Arachidon | 0.03g | 0g |
| 20: 5 Eicosapentaenoic (EPA), Omega-3 | 0.003g | 0g |
| Omega-3 fatty acids | 0.27g | 0g |
| 22: 5 Docosapentaenoic (DPC), Omega-3 | 0.016g | 0g |
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.001g | 0g |
| Omega-6 fatty acids | 0.65g | 1g |
Nutrition plays a crucial role in maintaining a healthy lifestyle. It provides our bodies with the necessary nutrients, vitamins, and minerals to function properly. A well-balanced diet is essential for overall well-being and can help prevent various diseases and health conditions.
Nutrition is the process of obtaining and utilizing food for growth, energy, and maintenance of bodily functions. It involves the intake of macronutrients (carbohydrates, proteins, and fats) and micronutrients (vitamins and minerals) in appropriate quantities.
Beef is a rich source of essential nutrients, including high-quality protein, iron, zinc, and B vitamins. It can be a valuable part of a balanced diet when consumed in moderation and prepared in a healthy way.
Fat is an important component of cooking and adds flavor, texture, and richness to dishes. However, it is essential to choose the right types of fats and use them in moderation to maintain a healthy diet.
When it comes to cooking beef and other ingredients, there are various techniques that can help retain the nutritional value of the food. Some healthy cooking methods include grilling, baking, steaming, and stir-frying.
read more...Required products :
450 grams of fresh okra
250 grams of small onions
6 peeled garlic cloves
5 tablespoons olive oil
500 grams of tomatoes cut into small pieces
1 teaspoon sugar
juice of 1/2 lemon
3-4 tablespoons finely chopped fresh parsley
salt and ground black pepper taste
Method of preparation :
Wash the okra and cut the green threads with a sharp knife, being careful not to find the beans.
Put the onion in a saucepan of water and let it boil for 5 minutes. Then drain the liquid and peel the heads when they have cooled down a bit.
Heat 3 tablespoons olive oil in a pan and fry whole garlic cloves and onion heads in it.
Shake the bowl so that the vegetables turn red on all sides evenly. Then add the okra, fry for another 5 minutes and pour the chopped tomatoes into the bowl.
Season the vegetables with salt and ground black pepper to taste, add the sugar and let everything simmer for 15 minutes. The okra should soften. When this happens, add the chopped fresh parsley, lemon juice and after a minute of cooking pour the remaining olive oil.
Serve the dish at room temperature as a side dish or as a main course.
Enjoy your meal!
Required products :
Method of preparation :
In a large bowl, mix the tomato sauce with a glass of water, add the chickpeas, peppers, dried apricots, garlic, garam masala spice, red pepper flakes and 1/2 teaspoon salt. Place the bowl with the mixture on the stove, wait for it to boil at a moderately high temperature and then put the chicken in it. Do not cover with a lid and simmer the dish at a gentle boil for about 40 minutes. Turn the meat over in the middle of cooking.
Arrange the chicken on a plate together with the sauce and chickpeas, add 1 tablespoon of yogurt per serving, sprinkle with chopped parsley and season with garam masala.
Serve with wholemeal bread.
Enjoy your meal!