| Nutrient | Content | Reference |
|---|---|---|
| Calories | 56kCal | 56kCal |
| Proteins | 0.82g | 1g |
| Fats | 0.19g | 0g |
| Carbohydrates | 12.64g | 13g |
| Water | 86.03g | 86g |
| Ash | 0.33g | 0g |
| Vitamin A, RE | 1mcg | 1mcg |
| Vitamin B1, thiamine | 0.125mg | 0mg |
| Vitamin B2, riboflavin | 0.059mg | 0mg |
| Vitamin B5, pantothenic | 0.075mg | 0mg |
| Vitamin B6, pyridoxine | 0.102mg | 0mg |
| Vitamin B9, folate | 17mcg | 17mcg |
| Vitamin C, ascorbic | 9.5mg | 10mg |
| Vitamin PP, NE | 0.543mg | 1mg |
| Potassium, K | 119mg | 119mg |
| Calcium, Ca | 11mg | 11mg |
| Magnesium, Mg | 18mg | 18mg |
| Sodium, Na | 5mg | 5mg |
| Sera, S | 8.2mg | 8mg |
| Phosphorus, P | 26mg | 26mg |
| Iron, Fe | 0.53mg | 1mg |
| Manganese, Mn | 0.576mg | 1mg |
| Copper, Cu | 204mcg | 204mcg |
| Zinc, Zn | 0.4mg | 0mg |
| Arginine | 0.054g | 0g |
| Valin | 0.049g | 0g |
| Histidine | 0.02g | 0g |
| Isoleucine | 0.04g | 0g |
| Leucine | 0.051g | 0g |
| Lysine | 0.053g | 0g |
| Methionine | 0.02g | 0g |
| Threonine | 0.033g | 0g |
| Tryptophan | 0.012g | 0g |
| Phenylalanine | 0.032g | 0g |
| Alanine | 0.073g | 0g |
| Aspartic acid | 0.172g | 0g |
| Glycine | 0.041g | 0g |
| Glutamic acid | 0.156g | 0g |
| Proline | 0.051g | 0g |
| Serine | 0.04g | 0g |
| Tyrosine | 0.023g | 0g |
| Cysteine | 0.024g | 0g |
| Saturated fatty acids | 0.028g | 0g |
| 16: 0 Palmitic | 0.026g | 0g |
| 18: 0 Stearin | 0.002g | 0g |
| Monounsaturated fatty acids | 0.101g | 0g |
| 16: 1 Palmitoleic | 0.001g | 0g |
| 18: 1 Olein (omega-9) | 0.097g | 0g |
| 20: 1 Gadolein (omega-9) | 0.002g | 0g |
| Polyunsaturated fatty acids | 0.05g | 0g |
| 18: 2 Linoleum | 0.045g | 0g |
| 18: 3 Linolenic | 0.005g | 0g |
| Omega-3 fatty acids | 0.005g | 0g |
| Omega-6 fatty acids | 0.045g | 0g |
When it comes to nutrition, many people strive for perfection. They search for the perfect diet, the perfect meal plan, and the perfect recipes. But what if there was a different approach? What if instead of aiming for perfection, we focused on continuous improvement? This is where the concept of Kaizen comes in.
Kaizen is a Japanese philosophy that emphasizes continuous improvement in all aspects of life. It originated in the manufacturing industry but has since been applied to various fields, including nutrition. The word 'Kaizen' itself means 'change for the better' or 'continuous improvement.'
When it comes to nutrition, Kaizen encourages small, incremental changes that can lead to long-term improvements in health and well-being. Instead of making drastic changes to your diet all at once, Kaizen suggests making small, sustainable changes that you can stick to over time.
By adopting the Kaizen approach to nutrition, you can experience several benefits. Firstly, it allows you to make changes at a pace that is manageable and sustainable. This reduces the likelihood of feeling overwhelmed or giving up on your goals. Secondly, Kaizen encourages self-reflection and self-awareness, as you continuously evaluate and adjust your eating habits. This can lead to a deeper understanding of your body's needs and preferences.
1. Start with small changes: Instead of completely overhauling your diet, start by making small changes. For example, you could begin by adding an extra serving of vegetables to your meals or swapping sugary drinks for water.
2. Set realistic goals: It's important to set goals that are achievable and realistic. Instead of aiming to completely eliminate a certain food group, focus on reducing your intake gradually.
3. Track your progress: Keep a food diary or use a nutrition tracking app to monitor your progress. This will help you stay accountable and identify areas for improvement.
4. Seek support: Surround yourself with a supportive network of friends, family, or a nutritionist who can provide guidance and encouragement along your journey.
5. Celebrate your successes: Acknowledge and celebrate the small victories along the way. This will help keep you motivated and reinforce positive habits.
Kaizen offers a refreshing perspective on nutrition, emphasizing the importance of continuous improvement rather than perfection. By making small, sustainable changes to your diet, you can experience long-term improvements in your health and well-being. So why not give Kaizen a try and see how it can transform your approach to nutrition?
read more...Parboiled rice is rice that has been steamed. Thanks to this steam treatment, this rice is very easy to cook fluffy. There is some negative point: when steamed, rice loses up to 20% of its beneficial properties. Despite this, steamed rice is very popular with housewives.
Parboiled rice has an amber-yellow color and is translucent in appearance. After cooking, the rice becomes snow-white, crumbly. Parboiled rice is great for making side dishes.
Recipes with the ingredient steamed rice
Step 1
For work, we need steamed rice - 1 cup, water - 2 cups, salt - 1 tsp, bowl, saucepan.
Step 2
Rinse rice well in cold water.
Step 3
Boil water in a saucepan and add washed rice, salt.
Step 4
Close the lid and cook over low heat for 20 minutes. Remove from heat and keep covered for another 5 minutes.
Step 5
Rice is ready. Serve as a side dish or with salads.
What is matcha? This is a classic Japanese green tea, the leaves of which are ground into a fine powder. Matcha has been used in tea ceremonies for a long time, and today it has become especially popular due to its taste and structure, which allows this tea to be used in the preparation of desserts and drinks. Not only does matcha add a subtle flavor to dishes, but it also gives sweets a wonderful shade of green.
Biscuit Ingredients:
200 g flour; 4 eggs; 200 g of sugar; 1 tsp matcha powder; half a teaspoon of baking powder; butter for greasing the mold.
Glaze Ingredients:
150 g of powdered sugar; 4 proteins; 2 drops of vanilla.
Let's start by making the biscuits. Separate the whites from the yolks. Beat the whites with a mixer, gradually mixing in the sugar, as soon as the mass becomes white and airy, pour in the yolks, and beat well again.
In a separate bowl, sift flour, baking powder and mix with matcha tea. Combine wet and dry ingredients, beat well with a mixer.
Lubricate a deep baking dish with butter, or lay parchment paper on the bottom, pour the dough. We send the biscuit to the oven preheated to 180 degrees for 30-40 minutes. Readiness is checked with a wooden toothpick. Take the cake out of the oven and let it cool down a bit.
Ready for frosting. Using a mixer, beat the proteins until a dense mass, slowly adding powdered sugar. When the proteins become airy, add 2 drops of vanilla, and mix everything well. We cut the biscuit into 2 parts, spread the icing, decorate the cake with whipped cream.
Biscuit Ingredients:
1.5 cups (or more) flour 3 eggs; 150 g of sugar; 1 st. l. matcha powder; half a spoonful of baking powder; 100 ml natural yoghurt.
Filling Ingredients:
250 g cream cheese; 100 g of powdered sugar; strawberries and matcha for garnish.
For the biscuit, beat the egg whites with sugar until foamy, add the yolks, beat again. Pour in the yogurt, beat again with a mixer. Enter the sifted flour, baking powder and matcha. Pour the dough into a mold, oiled and lightly floured, bake at 180 degrees for 30-40 minutes, until the toothpick is dry.
Let's do the stuffing. Beat cream cheese with a mixer, adding powdered sugar. If desired, you can pour a couple of tablespoons of sugar syrup.
We cut the cooled biscuit into several parts along, grease each layer with creamy mass, decorate the cake with strawberries and matcha tea.
Ingredients:
40 g spinach: apple; 1 tsp matcha; glass of water; banana; a few sprigs of mint; 3 art. l. cashew.
Peel the banana and apple, cut into pieces. Place all ingredients in a tall bowl and blend with an immersion blender. Add ice if you like.
Ingredients:
110 g butter; 1/2 cup powdered sugar; 1 glass of flour; 1 st. l. matcha powder; a pinch of salt; a third of a glass of chopped almonds.
Sift flour, matcha and salt into a bowl.
Use a blender to beat the room temperature butter with the icing sugar until smooth in a large, high bowl.
Reduce the speed of the mixer and gradually (spoonful) add the mixture of sifted dry ingredients into the oil mass. Then add nuts and stir.
Roll the dough into a sausage, wrap with cling film and refrigerate for half an hour.
After 30 minutes, turn on the oven to heat up to 170 degrees. Cut the sausage into cookies, a centimeter thick. Lay out on a baking sheet lined with parchment. Bake 12-15 minutes in a hot oven.
Ingredients:
5 g matcha tea; 200 ml of hot water (boiling water); half a spoonful of ground cinnamon; 30 ml of heavy cream; 30 g of ice cream (ice cream).
Brewing matcha: first whisk tea with a whisk in a small amount of water, then pour in the remaining water. It is best to use a wide mug or bowl. Pour tea into cups, add warm cream (can be heated in a microwave oven) and mix. Before serving, add cinnamon and ice cream to tea. Decorate with matcha tea.
Ingredients:
400 ml coconut milk (or almond) 50 g of chia or flax seeds; 1-2 kiwis; 1 tsp matcha powder.
Peel the kiwi, cut into slices. Whisk all ingredients with a blender. Add ice if you like. Garnish smoothies with whipped cream, coconut flakes and matcha tea. Enjoy!
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