Persian Quince & Plum Stew - BeeaaB - MyBeeaaB

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The stew to the plum is a fragrant meal. Very good source of vitamin B and iron

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Persian Quince & Plum 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

15%

Carbohydrate

14%

Protein

15%

Threonine

44%

Isoleucine

52%

Leucine

38%

Lysine

48%

Valine

46%

Tryptophan

49%

Histidine

47%

Tyrosine + Phenylalanine

47%

Methionine + Cysteine

41%

Fat

17%

Essential Fatty Acids (PUFA)

Omega-3

15%

Omega-6

13%

MUFA

27%

SFA

11%

Cholesterol

11%

Trans fats

Fiber

11%

Water

Total Sugar

1% >

Vitamins

vitamin c

21%

Thiamine vitamin b1

11%

Riboflavin vitamin b2

18%

Niacin vitamin b3

29%

Pantothenic acid vitamin b5

13%

Pyridoxine vitamin b6

22%

Folate vitamin b9

Cobalamin vitamin b12

65%

Choline

1% >

vitamin a

vitamin k

vitamin e

10%

Minerals

Calcium

Iron

42%

Magnesium

11%

Sodium

30%

Zinc

31%

Selenium

31%

Potassium

22%

Phosphorus

26%

Manganese

12%

Copper

43%

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.

Ingredients

Food itemValue

Lamb, domestic, composite of trimmed retail cuts, separable lean only, trimmed to 1 4" fat, choice, cooked180 gr

Quinces,500 gr

Onions, yellow, sauteed64 gr

Tomato products, canned, paste, with salt0.5 Tbsp (9 gr)

Prunes, dehydrated (low-moisture), stewed18 Medium size (108 gr)

Salt, table3 gr

Spices, turmeric, ground1 tsp (2 gr)

Spices, saffron0.5 gr

Oil, olive, salad or cooking4 Tbsp (24 gr)

How to prepare

In a suitable container, bake 200 grams of onion in 4 tbsp (24 g) of olive oil on a gentle flame. Soft and light onions, add 300 grams of lean lamb with 1 teaspoon (2 grams) of turmeric and saute a little. The color of the meat, which is raw, add to that water and allow the meat to cook with a gentle flame. About about 1 hour when the meat is cooked, we add 3 grams of salt, 0.5 grams of saffron, 500 grams of raw and half a tablespoon (9 grams) of tomato paste and allow to cook on medium flame. Then wash 18 medium (90 grams) of the plum and soak in a separate container in some water. After half an hour, add the plums to the stew with its water and allow the stew to cook completely.