Persian Haleem with Turkey - BeeaaB - SaharDiet

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Halim turkey is a rich source of protein, vitamins, minerals with healthy fats for heart and brain health and is a good option for having a balanced diet.

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Persian Haleem with Turkey 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

20%

Carbohydrate

16%

Protein

19%

Threonine

57%

Isoleucine

55%

Leucine

45%

Lysine

49%

Valine

57%

Tryptophan

73%

Histidine

54%

Tyrosine + Phenylalanine

59%

Methionine + Cysteine

56%

Fat

23%

Essential Fatty Acids (PUFA)

17%

Omega-3

41%

Omega-6

29%

MUFA

15%

SFA

33%

Cholesterol

10%

Trans fats

28%

Fiber

31%

Water

Total Sugar

Vitamins

vitamin c

1% >

Thiamine vitamin b1

127%

Riboflavin vitamin b2

38%

Niacin vitamin b3

46%

Pantothenic acid vitamin b5

41%

Pyridoxine vitamin b6

88%

Folate vitamin b9

57%

Cobalamin vitamin b12

10%

Choline

vitamin a

15%

vitamin d

1% >

vitamin k

vitamin e

Minerals

Calcium

Iron

64%

Magnesium

51%

Sodium

56%

Zinc

92%

Selenium

123%

Potassium

25%

Phosphorus

110%

Manganese

464%

Copper

72%

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

Chicken breast, deli, rotisserie seasoned, sliced, prepackaged250 gr

Wheat germ, crude960 gr

Salt, table1 Tbsp (15 gr)

Butter, salted200 gr

low fat milk2 Mug (460 gr)

Onions, yellow, stir-fried1 Tbsp (19 gr)

Beverages, water, tap, well1000 Ml (1000 gr)

Spices, cinnamon, ground1 tsp (2.5 gr)

Preparing meat

First wash and clean the wheat, then soak the wheat in a suitable container one night to soften. To start cooking, first pour the meat with 2 glasses of water, cinnamon and onion into a pot and put on heat. When a glass of meat left water, we remove the pot from heat and after the meat is cooled. Slide the meat juice with a clean cloth or a clean lace. Crush the meat with the mortar and put aside.

Wheat Preparation

Drain the wheat and pour into the suitable pot. Add twice the volume of wheat, add water and place over high heat to boil. After boiling water, remove the water on the water with a skipper and throw away. Now reduces the heat and allow the wheat to cook with gentle heat and glaze. After baking wheat, mix it with an electric meat. Remove the mixed wheat again to the pot. Next, add the meat and bearded meat and reduce the heat under the pot and continuously stir the hall to avoid it. Then add the salt.

Last stage

Add the milk after two hours and ten minutes after adding the milk, the hall is prepared. We can serve it in our desired container and decorate with cinnamon, sesame and oil. Note: If you want to consume a sugar with sugar, pour less salt. We continue to stir until the Halim is overwhelmed and thickened.