MyBeeaaB

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Pasta and Vegetable Salad - BeeaaB - MyBeeaaB

Cooking time in an hour

Servings 7 Person

BeeaaB Point: 15

BeeaaB

Pasta and vegetable salad suitable for providing carbohydrates and fiber

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Pasta and Vegetable Salad 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

10%

Carbohydrate

10%

Protein

Threonine

13%

Isoleucine

15%

Leucine

13%

Lysine

Valine

14%

Tryptophan

22%

Histidine

12%

Tyrosine + Phenylalanine

16%

Methionine + Cysteine

12%

Fat

14%

Essential Fatty Acids (PUFA)

Omega-3

15%

Omega-6

13%

MUFA

23%

SFA

Fiber

Water

Total Sugar

Vitamins

vitamin c

35%

Thiamine vitamin b1

Riboflavin vitamin b2

Niacin vitamin b3

Pantothenic acid vitamin b5

Pyridoxine vitamin b6

12%

Folate vitamin b9

Choline

vitamin a

vitamin k

30%

vitamin e

12%

Minerals

Calcium

Iron

24%

Magnesium

Sodium

27%

Zinc

Selenium

44%

Potassium

Phosphorus

12%

Manganese

21%

Copper

23%

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

Oil, olive, salad or cooking7 Tbsp (42 gr)

Broccoli, flower clusters,150 gr

Spices, thyme, dried4 gr

Vinegar, balsamic30 gr

Parsley, fresh2 Tbsp (8 gr)

Olives, pickled, canned or bottled, green30 Medium size (75 gr)

Salt, table1 tsp (4 gr)

Spices, pepper, black1 tsp (2 gr)

Seeds, sesame seeds, whole, dried15 gr

Onions, yellow, sauteed20 gr

Peppers, sweet, red, sauteed95 gr

Pasta, cooked, unenriched, without added salt600 gr

preparation method

First, we fry 75 grams of onion and 108 grams of sweet bell pepper with 2 tablespoons of olive oil for 10 minutes on very low heat. Add half a teaspoon (2 grams) of salt, 4 grams of thyme and 30 grams of balsamic vinegar. Next, we cook 200 grams of dry pasta with half a teaspoon (2 grams) of salt and 2 tablespoons of olive oil and drain it. Then we add 150 grams of broccoli, 8 grams of chopped parsley, bell pepper and roasted onions, 30 medium ( Add 75 grams) of pitted olives, 15 grams of dry sesame seeds, 1 teaspoon (2 grams) of black pepper and 5 tablespoons of olive oil to the pasta and gently toss. It is better to put the salad in the refrigerator for half an hour to cool down and then serve it. If desired, we can add a little more balsamic to the salad when serving.