SaharDiet

Coach Fitness

Rice with Fava Beans and Lamb Ribs - BeeaaB - SaharDiet

Cooking time in 2 hours

Servings 4 Person

BeeaaB Point: 23

BeeaaB

Bagal Polo with a muscle of a highly energetic meal with a unique flavor. Rich in B12 and iron. A good source of protein and group B vitamins, supplier of high zinc, selenium, phosphorus, manganese and copper.

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Rice with Fava Beans and Lamb Ribs 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

29%

Carbohydrate

25%

Protein

36%

Threonine

20%

Isoleucine

24%

Leucine

21%

Lysine

14%

Valine

25%

Tryptophan

24%

Histidine

19%

Tyrosine + Phenylalanine

12%

Methionine + Cysteine

Fat

29%

Essential Fatty Acids (PUFA)

12%

Omega-3

Omega-6

MUFA

44%

SFA

32%

Cholesterol

24%

Trans fats

Fiber

12%

Water

Total Sugar

Vitamins

vitamin c

Thiamine vitamin b1

69%

Riboflavin vitamin b2

42%

Niacin vitamin b3

86%

Pantothenic acid vitamin b5

38%

Pyridoxine vitamin b6

34%

Folate vitamin b9

22%

Cobalamin vitamin b12

185%

Choline

vitamin a

vitamin k

vitamin e

Minerals

Calcium

16%

Iron

104%

Magnesium

27%

Sodium

47%

Zinc

82%

Selenium

54%

Potassium

23%

Phosphorus

70%

Manganese

57%

Copper

63%

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 in the baking muscle

Food itemValue

Lamb, shank,700 gr

Onions, yellow, stir-fried2 Tbsp (38 gr)

Garlic,1 Medium garlic clove (3 gr)

Ginger root,1 gr

Spices, turmeric, ground1 tsp (2 gr)

Salt, table1 tsp (4 gr)

Spices, pepper, black1 tsp (2 gr)

Spices, cinnamon, ground0.5 tsp (1.25 gr)

Peppers, hotchili,0.2 gr

Spices, mace, ground0.1 gr

Oil, olive, salad or cooking2 Tbsp (12 gr)

Spices, cardamom1 gr

Spices, saffron0.2 gr

Food itemValue

Rice, white, medium-grain, cooked, unenriched864 gr

Broadbeans (fava beans), mature seeds, cooked, boiled, without salt1 bowl (213 gr)

Spices, dill weed, dried4 Tbsp (16 gr)

Oil, olive, salad or cooking3 Tbsp (18 gr)

Spices, saffron0.1 gr

Salt, table0.5 tsp (2 gr)

Recipe for baking muscle

First, put 2 tablespoons (2 grams) of olive oil on a suitable pot on a gentle heat, warm, and add 2 grams of onion and 2 cubes (2 grams) of garlic and stir regularly. The onion that is slightly softened, add 1 teaspoon (2 grams) of turmeric, 2 teaspoons (2 g) of black pepper, then add 700 grams of cleared muscle meat and saute. Used. The meat, which is slightly sauged and the color is raw, add as much as a glass of water. Reduce the water that boils to cook the meat on a gentle flame. The meat that was cooked; teaspoons (1 g) of salt, 2 grams of raw ginger, half a teaspoon (1.5 g) of cinnamon powder, 1.5 grams of spicy green peppers, 2.5 grams of Indian nutmeg and 2 g cardamom. Add the grinding and wait for the meat to cook completely. Then brew 0.2 grams of saffron in a little boiling water and add to the meat. Allow the meat to cook over a gentle heat for 4 hours.

Cooking recipe

First wash 100 grams of beans and soak in enough water for 4 hours. During this time, we change water several times to eliminate bloating. Then put the bean in a suitable container with water on the heat, and when the water is boiled, drain the water once and pour over the water again and place on the heat until it is half -cooked and then set aside. Then 2 cups of rice (320. Well) Well and pour into a suitable container and add enough water to it. (One and a half cups of water may be needed for each rice but depending on the type of rice, the amount of water may change). Then add half a teaspoon (2 grams) of salt and place over high heat until the water is boiled. After boiling, adjust the heat to the medium. Then add 4 tablespoons (16 grams) dry, add 3 tablespoons (18 g) of olive oil and 240 grams of boiled boiling, mix gently and wait until the rice juice is finished. After the rice is finished, we collect the rice in the middle of the container in a conical form, making a few holes on the rice with the end of a tablespoon. Put the lid of the container on it and wait for the container to steam in the pan for 2 to 5 minutes and then reduce the heat until the rice is completely mild. In the last 2 minutes of cooking, add 0.1 grams of saffron on the rice. You can drink beans with vegetables or salad.