MayFit

BeeaaB Top Chef

Black vegetable - BeeaaB - MayFit

Cook time in 4 hours

Servings 4 Person

Point: 31

BeeaaB

Qorme Sabzi is one of the most authentic Iranian flavors. This food is a rich source of animal and vegetable protein, vitamins B6 and B12, iron, zinc, selenium and copper.

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Black vegetable and takes into account daily calorie and macronutrient needs, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA, and proteins with a breakdown of essential and semi-essential amino acids, and all daily requirements for micronutrients such as vitamins and major and minor minerals in the diet of Female 30-year-old individual with a height of 175 centimeters, weight of 70 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

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Calories

20%

Carbohydrate

Protein

26%

Threonine

80%

Isoleucine

94%

Leucine

70%

Lysine

85%

Valine

84%

Tryptophan

89%

Histidine

84%

Tyrosine + Phenylalanine

86%

Methionine + Cysteine

71%

Fat

35%

Essential Fatty Acids (PUFA)

14%

Omega-3

34%

Omega-6

22%

MUFA

61%

SFA

21%

Cholesterol

24%

Trans fats

Fiber

25%

Water

Total Sugar

Vitamins

vitamin c

51%

Thiamine vitamin b1

12%

Riboflavin vitamin b2

31%

Niacin vitamin b3

36%

Pantothenic acid vitamin b5

15%

Pyridoxine vitamin b6

52%

Folate vitamin b9

16%

Cobalamin vitamin b12

77%

Choline

24%

vitamin a

40%

vitamin d

1% >

vitamin k

22%

vitamin e

16%

Minerals

Calcium

14%

Iron

32%

Magnesium

26%

Sodium

39%

Zinc

69%

Selenium

48%

Potassium

33%

Phosphorus

38%

Manganese

28%

Copper

47%

In this section, nutritional values are provided for the cooked dish. For raw ingredient amounts, please refer to the cooking instructions.

The weights of ingredients may change during preparation.

required materials

Food itemValue

Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1 4" fat, cooked, braised270 gr

Ghormeh sabzi400 gr

Beans, kidney, red, mature seeds, cooked, boiled, without salt155 gr

Oil, olive, salad or cooking10 Tbsp (60 gr)

Limes, dried3 Medium size (12 gr)

Salt, table1 tsp (4 gr)

Spices, turmeric, ground1 tsp (2 gr)

Spices, pepper, black1 tsp (2 gr)

Lime juice10 gr

Onions, yellow, stir-fried64 gr

cooking method

First, we lightly fry 450 grams of raw fat-free stewed lamb with 100 grams of precious onions, 1 teaspoon (2 grams) of turmeric, half a teaspoon (2 grams) of salt, and 5 tablespoons (30 grams) of olive oil until the meat becomes raw. Then we add 70 grams of beans that we soaked the day before and the right amount of water to the meat. When the water boils, we reduce the flame so that the meat and beans cook slowly. Then we fry 400 grams of vegetables with 5 tablespoons (30 grams) of olive oil on a low flame, add half-cooked meat, vegetables, half a teaspoon (2 grams) of salt and 1 teaspoon (2 grams) of black pepper. The food should be cooked on low flame until it is completely cooked. In the last half hour, we pierce the skin of 3 medium (12 grams) Omani lemons and add them to the stew with 10 grams of lemon juice. When the stew is cooked, oil will be placed on its surface.