Tomato Soup - BeeaaB - SaharDiet

BeeaaB

Frescent and nice, warm, and style of cold winter nights

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Tomato Soup 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

Carbohydrate

Protein

Threonine

Isoleucine

Leucine

Lysine

Valine

Tryptophan

Histidine

Tyrosine + Phenylalanine

Methionine + Cysteine

Fat

Essential Fatty Acids (PUFA)

Omega-3

Omega-6

MUFA

14%

SFA

Cholesterol

1% >

Fiber

Water

Total Sugar

Vitamins

vitamin c

19%

Thiamine vitamin b1

Riboflavin vitamin b2

Niacin vitamin b3

Pantothenic acid vitamin b5

Pyridoxine vitamin b6

22%

Folate vitamin b9

Choline

vitamin a

vitamin k

vitamin e

Minerals

Calcium

Iron

14%

Magnesium

Sodium

30%

Zinc

Selenium

Potassium

11%

Phosphorus

10%

Manganese

17%

Copper

18%

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

Tomatoes, red, ripe, cooked298 gr

Onions, cooked280 gr

Garlic,35 gr

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

Spices, thyme, dried0.5 tsp (0.5 gr)

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

Salt, table1 tsp (4 gr)

Soup, stock, chicken, home-prepared1 Glass (152 gr)

Spices, pepper, red or cayenne0.5 tsp (1 gr)

Preparing materials

First we place the oven temperature at 2 degrees Celsius. Then cut 2 grams (2 average) tomatoes and 2 g (2 medium) onion into four parts and place them in a suitable container. Then remove a garlic (2 grams) and a horizontal cut. We remove most of the paper around the garlic. Only the skin must remain enough so that the cubes are not separated. The skin that remains prevents the burning of the cubes. Then put the garlic next to the tomatoes and onions and add the ingredients of 2 tablespoons (1 g) olive oil, half a teaspoon (0.5 g) of thyme, half a teaspoon (1 g).

Cooking food

Put the vegetable container in the grill for 5 minutes. Carrying at high temperatures causes caramelion, thus giving it a sweeter and softer taste that comes with any negotiation. Pour it with an electric meat or mixer. Then place on a gentle heat for 5 minutes. Then add half a teaspoon (1 grams) of red pepper and serve it in a suitable container.