Spaghetti with Eggplant & Spinach - BeeaaB - SaharDiet

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A high -fiber vegetable food that helps control blood sugar!

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Spaghetti with Eggplant & Spinach 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

11%

Carbohydrate

16%

Protein

Threonine

56%

Isoleucine

76%

Leucine

47%

Lysine

28%

Valine

69%

Tryptophan

68%

Histidine

50%

Tyrosine + Phenylalanine

Methionine + Cysteine

Fat

Essential Fatty Acids (PUFA)

Omega-3

Omega-6

MUFA

10%

SFA

Cholesterol

1% >

Fiber

14%

Water

19%

Total Sugar

Vitamins

vitamin c

Thiamine vitamin b1

25%

Riboflavin vitamin b2

18%

Niacin vitamin b3

16%

Pantothenic acid vitamin b5

Pyridoxine vitamin b6

21%

Folate vitamin b9

12%

Cobalamin vitamin b12

Choline

vitamin a

18%

vitamin d

1% >

vitamin k

71%

vitamin e

12%

Minerals

Calcium

11%

Iron

38%

Magnesium

15%

Sodium

64%

Zinc

12%

Selenium

188%

Potassium

10%

Phosphorus

20%

Manganese

15%

Copper

11%

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.

Pasta Ingredients

Food itemValue

Macaroni, cooked500 gr

Oil, olive, salad or cooking1 Tbsp (6 gr)

Salt, table1 tsp (4 gr)

Beverages, water, tap, well1600 Ml (1600 gr)

Ingredients Sauce

Food itemValue

Garlic,2 Medium garlic clove (6 gr)

Tomato products, canned, paste, with salt1 Tbsp (18 gr)

Oil, olive, salad or cooking1 Tbsp (6 gr)

Eggplant, cooked, grilled80 gr

Basil, fresh10 gr

Salt, table0.5 tsp (2 gr)

Spices, pepper, black0.5 tsp (1 gr)

Spices, paprika8 gr

Cheese, parmesan, shredded10 gr

Spinach, cooked40 gr

How to Make Grilled Eggplant

First wash 105 grams of eggplant and grill a medium heat after drying on the flame (also can also be used to grill the eggplant). Circle the heat on the heat to cut all parts of the skin. We do. Then we crush the eggplant in a soul. After it is ready, we put it aside.

How to prepare pasta (without drainage)

Put a pot of water on heat until the water reaches the boiling point. Then pour 200 grams of dried pasta with 1 teaspoon (4 g) of salt in the boiling water and allow the pasta to be cooked and cooked over medium heat. Note: In this method we do not drain the pasta and allow the water to evaporate. Therefore, for every 2 grams of dry pasta, 2 ml of water is needed. When the water inside the pot is half the stack, we add 1 tbsp (6 grams) of olive oil. After 5 minutes the pasta is prepared, remove it from heat.

Preparation of pasta materials

First pour 1 tbsp (6 grams) of olive oil into a suitable pan. Add 2 medium (6 grams) garlic and 1 tbsp (18 grams) of tomato paste and saute on a gentle flame. Then add half a teaspoon (2 grams) of salt, half a teaspoon (1 grams) of black pepper and grilled eggplant, a little saute, 8 grams of paprika and 10 grams of chopped basil leaf and add to a gentle flame for 5 minutes. Then add 30 medium leaves (75 grams) of spinach and 5 grams of cheese and place the pot lid and allow the ingredients to combine and cook for 5 minutes. Then remove from heat and serve in the appropriate container. Finally, pour 5 grams of the remaining cheese on the food.