Halva - BeeaaB - SaharDiet

BeeaaB

Halva is an Iranian dessert to help increase energy levels, reduce fatigue and strengthen the immune system. But because every serving of this halva has a high sugar sugar, it is necessary to be used in people with diabetes or at risk of caution.

The comprehensive analysis of nutrients and the nutrition table is based on approximately 1 Meal of Halva, and takes into account the daily requirements of calories and macronutrients, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, and necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, harmful trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA. It also includes proteins with a breakdown of essential and semi-essential amino acids, and all daily micronutrient requirements such as vitamins and both major and trace minerals in the diet of a Male 51-year-old individual with defined physical fitness, a height of 187 centimeters, a weight of 82.85 kilograms, and specified daily physical activity in terms of type, timing throughout the day, intensity, and duration.

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Calories

10%

Carbohydrate

10%

Protein

Threonine

Isoleucine

Leucine

Lysine

Valine

Tryptophan

10%

Histidine

Tyrosine + Phenylalanine

Methionine + Cysteine

Fat

16%

Essential Fatty Acids (PUFA)

Omega-3

Omega-6

MUFA

21%

SFA

20%

Cholesterol

Trans fats

17%

Fiber

Water

1% >

Total Sugar

20%

Vitamins

vitamin c

1% >

Thiamine vitamin b1

Riboflavin vitamin b2

Niacin vitamin b3

Pantothenic acid vitamin b5

Pyridoxine vitamin b6

Folate vitamin b9

Cobalamin vitamin b12

1% >

Choline

vitamin a

vitamin k

vitamin e

Minerals

Calcium

Iron

10%

Magnesium

Sodium

Zinc

Selenium

10%

Potassium

Phosphorus

Manganese

33%

Copper

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

Wheat flour, whole-grain2 Glass (200 gr)

Butter, salted100 gr

Oil, olive, salad or cooking0.5 Glass (67.5 gr)

Sugars, granulated0.5 Mug (122.5 gr)

Beverages, water, tap, well200 Ml (200 gr)

Spices, cardamom4 gr

Spices, saffron0.2 gr

How to Make Syrup

First pour the water with sugar into a suitable pot and place over medium heat. Stir gently with a wooden spoon to dissolve the sugar completely. After the sugar is completely dissolved, add 2 grams of cardamom and add 1.5 grams of saffron. Once the syrup reaches the boiling point and its consistency and concentration were appropriate, turn off the heat below. You can also add 2 tablespoons of rose water if desired.

Baking order

At this point, sift the flour two to three times with the sieve. To make it perfectly smooth and soft. Then put a suitable pan on a very gentle heat and pour the oil and butter into it and allow it to heat completely over time. Put another pan on the heat and add the sifted flour while hot and melted. At this point you should saute the flour well to make it a little color. You should stir the flour constantly so that the flour will burn very quickly if the flour is not baked. After the color of the flour is painted, add the liquid oil on the flour to the flour and mix well to make the paste flour. Next, add the syrup to the mixture of liquid oil and flour. At this point, the halva is almost ready, mix it over a gentle heat to throw the oil and shine, then drag in your desired container. You can decorate with substances such as walnuts, almonds, pistachios and coconut powder. If you want your halva color to be saffron yellow, you should not overhaul too much when the flour is darkened. The more you saute the flour, the darker the color of the halva at the end of the baking.