| Nutrient | Content | Reference |
|---|---|---|
| Calories | 215kCal | 215kCal |
| Proteins | 18.6g | 19g |
| Fats | 15.06g | 15g |
| Water | 65.99g | 66g |
| Ash | 0.79g | 1g |
| Vitamin A, RE | 41mcg | 41mcg |
| Retinol | 0.041mg | 0mg |
| Vitamin B1, thiamine | 0.06mg | 0mg |
| Vitamin B2, riboflavin | 0.12mg | 0mg |
| Vitamin B4, choline | 59.7mg | 60mg |
| Vitamin B5, pantothenic | 0.91mg | 1mg |
| Vitamin B6, pyridoxine | 0.35mg | 0mg |
| Vitamin B9, folate | 6mcg | 6mcg |
| Vitamin B12, cobalamin | 0.31mcg | 0mcg |
| Vitamin C, ascorbic | 1.6mg | 2mg |
| Vitamin D, calciferol | 0.2mcg | 0mcg |
| Vitamin E, alpha tocopherol, TE | 0.3mg | 0mg |
| Vitamin K, phylloquinone | 1.5mcg | 2mcg |
| Vitamin PP, NE | 6.801mg | 7mg |
| Betaine | 7.8mg | 8mg |
| Potassium, K | 189mg | 189mg |
| Calcium, Ca | 11mg | 11mg |
| Magnesium, Mg | 20mg | 20mg |
| Sodium, Na | 70mg | 70mg |
| Sera, S | 186mg | 186mg |
| Phosphorus, P | 147mg | 147mg |
| Iron, Fe | 0.9mg | 1mg |
| Manganese, Mn | 0.019mg | 0mg |
| Copper, Cu | 48mcg | 48mcg |
| Selenium, Se | 14.4mcg | 14mcg |
| Zinc, Zn | 1.31mg | 1mg |
| Arginine | 1.169g | 1g |
| Valin | 0.902g | 1g |
| Histidine | 0.544g | 1g |
| Isoleucine | 0.924g | 1g |
| Leucine | 1.35g | 1g |
| Lysine | 1.509g | 2g |
| Methionine | 0.493g | 0g |
| Threonine | 0.767g | 1g |
| Tryptophan | 0.207g | 0g |
| Phenylalanine | 0.721g | 1g |
| Alanine | 1.089g | 1g |
| Aspartic acid | 1.659g | 2g |
| Glycine | 1.223g | 1g |
| Glutamic acid | 2.714g | 3g |
| Proline | 0.911g | 1g |
| Serine | 0.657g | 1g |
| Tyrosine | 0.597g | 1g |
| Cysteine | 0.249g | 0g |
| Cholesterol | 75mg | 75mg |
| Trans fats | 0.097g | 0g |
| Saturated fatty acids | 4.31g | 4g |
| 12: 0 Laurinovaya | 0.02g | 0g |
| 14: 0 Myristinova | 0.12g | 0g |
| 16: 0 Palmitic | 3.15g | 3g |
| 18: 0 Stearin | 0.87g | 1g |
| Monounsaturated fatty acids | 6.24g | 6g |
| 16: 1 Palmitoleic | 0.83g | 1g |
| 18: 1 Olein (omega-9) | 5.17g | 5g |
| 20: 1 Gadolein (omega-9) | 0.15g | 0g |
| Polyunsaturated fatty acids | 3.23g | 3g |
| 18: 2 Linoleum | 2.88g | 3g |
| 18: 3 Linolenic | 0.14g | 0g |
| 20: 4 Arachidon | 0.08g | 0g |
| 20: 5 Eicosapentaenoic (EPA), Omega-3 | 0.01g | 0g |
| Omega-3 fatty acids | 0.19g | 0g |
| 22: 5 Docosapentaenoic (DPC), Omega-3 | 0.01g | 0g |
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.03g | 0g |
| Omega-6 fatty acids | 2.96g | 3g |
Required products :
spaghetti
chicken breast
onion
zucchini
soy sauce
hot pepper
sweet pepper
olive oil
Determine the quantities of the products yourself according to your personal taste preferences and the desired number of servings.
Preparation :
Boil the spaghetti in slightly salted water, pour a little olive oil so that they do not stick together during cooking. Use a wide enough container to swim in. Drain the liquid with a colander.
While the spaghetti is cooking, prepare the remaining products.
Cut the chicken breasts into small pieces and fry them over low heat. Then add the onion cut into semicircles, a little later put the zucchini and peppers (in straws). Let everything simmer for a while and then add the hot pepper (maybe whole) and pour soy sauce to taste.
Let the vegetables simmer with the meat over medium heat for another 5 minutes and then add the prepared spaghetti to the mixture.
Stir thoroughly and remove from the heat a few minutes later.
Enjoy your meal!
Required products :
Method of preparation :
Heat half the fat and fry the chicken until browned on all sides (for ease, fry the meat in portions). Transfer it to a bowl and leave for the moment.
Pour the remaining oil into a pan and fry the onion for 3 minutes until soft. Add the cinnamon, cardamom and garlic. Cook for one minute to release its aroma.
Put the chicken in the pan and add the potatoes and curry sauce. Season with salt and pepper, cover and bring to a boil. Reduce the heat to low and let the dish simmer for 30-35 minutes until the potatoes are soft. Add the spinach and cook for another 2-3 minutes.
Remove from the heat and serve with a spoonful of yogurt and Indian bread.
Necessary products:
Method of preparation:
Boil and chop the chicken. Melt the butter in a pan and fry the chopped leeks and flour. Dilute with broth, pour carefully and stir until smooth. Add the beaten milk with the yolks and chicken to it. Let the dish simmer for 15 minutes, when ready, season with chopped dill, salt, pepper and lemon juice. Serve the dish warm. Enjoy your meal!