MayFit

BeeaaB Top Chef

Barley soup and milk - BeeaaB - MayFit

Cook time in an hour

Servings 2 Person

Point: 14

BeeaaB

Oatmeal and milk soup rich in amino acids and calcium

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Barley soup and milk 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

13%

Carbohydrate

14%

Protein

15%

Threonine

41%

Isoleucine

53%

Leucine

36%

Lysine

41%

Valine

42%

Tryptophan

51%

Histidine

43%

Tyrosine + Phenylalanine

47%

Methionine + Cysteine

43%

Fat

Essential Fatty Acids (PUFA)

Omega-3

Omega-6

MUFA

SFA

10%

Cholesterol

13%

Fiber

15%

Water

Total Sugar

10%

Vitamins

vitamin c

Thiamine vitamin b1

11%

Riboflavin vitamin b2

24%

Niacin vitamin b3

38%

Pantothenic acid vitamin b5

Pyridoxine vitamin b6

22%

Folate vitamin b9

Cobalamin vitamin b12

20%

Choline

14%

vitamin a

10%

vitamin d

1% >

vitamin k

49%

vitamin e

Minerals

Calcium

13%

Iron

13%

Magnesium

14%

Sodium

56%

Zinc

21%

Selenium

37%

Potassium

13%

Phosphorus

29%

Manganese

23%

Copper

17%

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

Chicken, broilers or fryers, light meat, meat only, cooked, stewed80 gr

low fat milk1 Glass (152 gr)

Cream, whipped, cream topping, pressurized1 Tbsp (15 gr)

Spices, cumin seed1 gr

Salt, table1 tsp (4 gr)

Spices, pepper, black1 tsp (2 gr)

Parsley, fresh5 gr

Spices, mace, ground0.2 gr

Barley, pearled, flakes, cooked198 gr

Preparation method

First, we boil 100 grams of raw chicken breast. Then we cook 90 grams of dry rolled oats with 1 glass (152 grams) of milk and the required amount of water. Then we add 1 gram of cumin, 1 teaspoon (4 grams) of salt, 1 teaspoon (2 grams) of black pepper, 2 grams of ground nutmeg and shredded chicken. We pour a little of the soup in a container, after it cools down, add 1 tablespoon (15 grams) of cream and mix it well, then add it to the soup pot little by little and stir. The soup that became glazed and thickened a little, we mix all the ingredients with an electric meat grinder until a soft texture is created and in the last few minutes, we add 5 grams of chopped parsley.