Greek Zucchini Salad - BeeaaB - MyBeeaaB

Name: Greek Zucchini Salad
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: Squash, zucchini, baby, 50 gr; Cheese, feta 20 gr; Olives, pickled, canned or bottled, green 30 gr; Parsley, fresh 5 gr; Oil, olive, salad or cooking 2 Tbsp (12 gr); Lime juice 10 gr; Spices, pepper, black 0.5 gr; Onions, spring or scallions (includes tops and bulb), 6 gr; Beans, pinto, mature seeds, cooked, boiled, without salt 44 gr; Salt, table 1 gr

Cooking time in 20 minutes

Servings 1 Person

BeeaaB Point: 15

BeeaaB

Greek zucchini salad is a healthy and tasty appetizer

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Greek Zucchini 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

12%

Carbohydrate

Protein

Threonine

19%

Isoleucine

26%

Leucine

21%

Lysine

19%

Valine

26%

Tryptophan

24%

Histidine

19%

Tyrosine + Phenylalanine

26%

Methionine + Cysteine

14%

Fat

26%

Essential Fatty Acids (PUFA)

Omega-3

18%

Omega-6

10%

MUFA

47%

SFA

20%

Cholesterol

Fiber

17%

Water

Total Sugar

Vitamins

vitamin c

23%

Thiamine vitamin b1

13%

Riboflavin vitamin b2

18%

Niacin vitamin b3

Pantothenic acid vitamin b5

10%

Pyridoxine vitamin b6

22%

Folate vitamin b9

26%

Cobalamin vitamin b12

14%

Choline

vitamin a

vitamin d

1% >

vitamin k

87%

vitamin e

23%

Minerals

Calcium

16%

Iron

27%

Magnesium

13%

Sodium

70%

Zinc

14%

Selenium

11%

Potassium

15%

Phosphorus

27%

Manganese

17%

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

Squash, zucchini, baby,50 gr

Cheese, feta20 gr

Olives, pickled, canned or bottled, green30 gr

Parsley, fresh5 gr

Oil, olive, salad or cooking2 Tbsp (12 gr)

Lime juice10 gr

Spices, pepper, black0.5 gr

Onions, spring or scallions (includes tops and bulb),6 gr

Beans, pinto, mature seeds, cooked, boiled, without salt44 gr

Salt, table1 gr

preparation method

First, we boil 20 grams of raw pinto beans with 1 gram of salt. After that, chop 50 grams of raw zucchini and 6 grams of chives. Cut 30 grams of pitted olives into rings. Cut 20 grams of cheese into cubes. Then add 5 grams of chopped parsley, 2 tablespoons (12 grams) of olive oil, 10 grams of lemon juice and 0.5 grams of black pepper to the pumpkin, and finally mix all the ingredients together in a suitable container.