| Nutrient | Content | Reference |
|---|---|---|
| Calories | 358kCal | 358kCal |
| Proteins | 23.91g | 24g |
| Fats | 2.17g | 2g |
| Carbohydrates | 52.3g | 52g |
| Dietary fiber | 10.8g | 11g |
| Water | 7.82g | 8g |
| Ash | 3g | 3g |
| Vitamin A, RE | 3mcg | 3mcg |
| beta Carotene | 0.035mg | 0mg |
| Vitamin B1, thiamine | 0.51mg | 1mg |
| Vitamin B2, riboflavin | 0.106mg | 0mg |
| Vitamin B5, pantothenic | 0.348mg | 0mg |
| Vitamin B6, pyridoxine | 0.403mg | 0mg |
| Vitamin B9, folate | 204mcg | 204mcg |
| Vitamin C, ascorbic | 1.7mg | 2mg |
| Vitamin PP, NE | 1.495mg | 1mg |
| Potassium, K | 668mg | 668mg |
| Calcium, Ca | 48mg | 48mg |
| Magnesium, Mg | 59mg | 59mg |
| Sodium, Na | 7mg | 7mg |
| Sera, S | 239.1mg | 239mg |
| Phosphorus, P | 294mg | 294mg |
| Iron, Fe | 7.39mg | 7mg |
| Manganese, Mn | 1.716mg | 2mg |
| Copper, Cu | 1303mcg | 1303mcg |
| Zinc, Zn | 3.6mg | 4mg |
| Starch and dextrins | 47.62g | 48g |
| Arginine | 1.928g | 2g |
| Valin | 1.238g | 1g |
| Histidine | 0.702g | 1g |
| Isoleucine | 1.078g | 1g |
| Leucine | 1.809g | 2g |
| Lysine | 1.74g | 2g |
| Methionine | 0.212g | 0g |
| Threonine | 0.895g | 1g |
| Tryptophan | 0.223g | 0g |
| Phenylalanine | 1.23g | 1g |
| Alanine | 1.042g | 1g |
| Aspartic acid | 2.758g | 3g |
| Glycine | 1.014g | 1g |
| Glutamic acid | 3.868g | 4g |
| Proline | 1.042g | 1g |
| Serine | 1.15g | 1g |
| Tyrosine | 0.667g | 1g |
| Cysteine | 0.327g | 0g |
Required products :
Method of preparation :
Clean and wash the chicken mills, boil them for 40 minutes. When the water boils, remove the foam and reduce the temperature of the hob.
Meanwhile, peel and slice the potatoes.
When 40 minutes have passed since the watermills have been cooked, add the potatoes, bay leaves to the bowl and add salt.
Chop the onion into small cubes, grate the carrots and fry the two vegetables in a little oil. When the products soften, add all the spices. Stir and fry for a few minutes.
Once the potatoes are almost done, pour the vegetable stuffing and washed lentils into the pan. If you do not want a thick soup, reduce the amount of lentils.
Once the grains are cooked, add the finely chopped parsley and garlic, wait for the soup to boil and turn off the heat (you can mash or grate the cloves).
Enjoy your meal!
Necessary products:
Method of preparation:
Preheat the oven to 100 degrees and cover the pan with a sheet of parchment. Beat the egg whites with a pinch of salt until stiff.
Add powdered sugar, rose water and lemon juice. Stir in with a spatula and fill a kitchen bag. Squirt into molds of your choice and bake the kisses for an hour or two.
The process is rather drying, so the temperature should be low. When ready, cool, arrange and serve.
Be sweet and fragrant!
Required products :
Method of preparation :
Soak the lentils in cold water overnight. Then drain the liquid and boil the beans in clean water.
Cut the mushrooms into slices, keeping their shape. Pour half over the lentils and fry the remaining amount in oil, adding the chopped onion and grated carrot. Once the stuffing turns golden, pour it into the boiling lentils.
Put the potatoes (pre-peeled and diced) in the pot and season to taste.
The approximate time for cooking the soup is 20-25 minutes on low heat (under a lid).
When the potatoes are ready, add the garlic cloves (mashed) and wait 10-15 minutes before serving.
Have a good time!