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Persian Celery Stew - BeeaaB - MyBeeaaB

Cooking time in 2 hours

Servings 3 Person

BeeaaB Point: 25

BeeaaB

Aroma and tasty celery stew. Rich in vitamins B12 and K, good source of iron, zinc and selenium

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Persian Celery Stew 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 Male 51-year-old individual with a height of 187 centimeters, weight of 82.85 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

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Calories

13%

Carbohydrate

Protein

20%

Threonine

64%

Isoleucine

76%

Leucine

55%

Lysine

69%

Valine

68%

Tryptophan

73%

Histidine

67%

Tyrosine + Phenylalanine

67%

Methionine + Cysteine

58%

Fat

23%

Essential Fatty Acids (PUFA)

11%

Omega-3

21%

Omega-6

16%

MUFA

37%

SFA

15%

Cholesterol

15%

Trans fats

Fiber

10%

Water

Total Sugar

Vitamins

vitamin c

14%

Thiamine vitamin b1

Riboflavin vitamin b2

23%

Niacin vitamin b3

30%

Pantothenic acid vitamin b5

20%

Pyridoxine vitamin b6

22%

Folate vitamin b9

19%

Cobalamin vitamin b12

80%

Choline

19%

vitamin a

vitamin d

1% >

vitamin k

108%

vitamin e

16%

Minerals

Calcium

10%

Iron

47%

Magnesium

12%

Sodium

48%

Zinc

45%

Selenium

51%

Potassium

21%

Phosphorus

28%

Manganese

17%

Copper

21%

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

Spearmint, fresh10 gr

Parsley, fresh10 gr

Salt, table1 tsp (4 gr)

Spices, turmeric, ground1 tsp (2 gr)

Lime juice25 gr

Oil, olive, salad or cooking5 Tbsp (30 gr)

Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1 4" fat, cooked, braised210 gr

Celery, boiled, drained, without salt480 gr

Onions, yellow, stir-fried75 gr

recipe

In a suitable pot, fry 120 grams of raw Nagini onions in 5 tablespoons (30 grams) of olive oil. When it becomes soft, add 350 grams of meat, 1 teaspoon (2 grams) of turmeric and half a teaspoon (2 grams) of salt. Add 500 grams of stalks and 20 grams of chopped celery leaves and pour enough water into the pot. When the water boils, we reduce the flame so that the meat and celery cook slowly. When they are cooked, in the last half hour we add 10 grams of mint and 10 grams of parsley, half a teaspoon (2 grams) of salt and 25 grams of lemon juice.