Cauliflower Dish - BeeaaB - DrTavana

BeeaaB

Cabbage food is a delicious food that is suitable for people with vegan or loved ones who enjoy vegetarian foods. Every serving of this dish is a good source of vitamin C, iron and copper.

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Cauliflower Dish 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.

To precisely understand how much of which food meets your or your child’s daily needs, log in

Calories

Carbohydrate

Protein

Threonine

12%

Isoleucine

14%

Leucine

11%

Lysine

10%

Valine

14%

Tryptophan

17%

Histidine

11%

Tyrosine + Phenylalanine

14%

Methionine + Cysteine

10%

Fat

11%

Essential Fatty Acids (PUFA)

Omega-3

16%

Omega-6

11%

MUFA

16%

SFA

Cholesterol

1% >

Trans fats

Fiber

14%

Water

Total Sugar

Vitamins

vitamin c

32%

Thiamine vitamin b1

Riboflavin vitamin b2

10%

Niacin vitamin b3

Pantothenic acid vitamin b5

17%

Pyridoxine vitamin b6

22%

Folate vitamin b9

19%

Cobalamin vitamin b12

1% >

Choline

10%

vitamin a

vitamin d

1% >

vitamin k

17%

vitamin e

10%

Minerals

Calcium

Iron

32%

Magnesium

15%

Sodium

20%

Zinc

11%

Selenium

Potassium

15%

Phosphorus

20%

Manganese

26%

Copper

52%

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

Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt150 gr

Lime juice10 gr

Spices, pepper, black2 gr

Spices, caraway seed2 gr

Spices, turmeric, ground1 tsp (2 gr)

Spices, cinnamon, ground2 gr

Fennel, bulb,2 gr

Nuts, cashew nuts, dry roasted, without salt added100 gr

Tomato products, canned, puree, without salt added400 gr

Cream, fluid, light whipping30 gr

Tomato Paste2 Tbsp (36 gr)

Ginger root,2 gr

Garlic,3 Medium garlic clove (9 gr)

Salt, table1.5 tsp (6 gr)

Cauliflower, boiled, drained, without salt685 gr

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

Onions, yellow, stir-fried96 gr

Preparation

First, divide 700 grams of raw cauliflower into small pieces and wash well and boil in water for 1 minute with 1 meter of salt. Chop 1 large onion (150 grams) and saute with olive oil. Then add 3 medium garlic cubes (9 grams) to puree. Nutrition to the puree with the help of a meat and add to the pan and saute with the rest of the salt and some peppers and turmeric. Then add the puree tomatoes and stir. Then, the cauliflower is drained and add all the spices and saute until the water is stretched some. At this point, add the tomato and almond paste and gently mix the ingredients to combine the flavors. Finally, open the cream with a small amount of boiling water, add a little of the material in the pan to the ambient temperature that reaches the cream and add this mixture to the pan at the end of the lid for 30 minutes until the feed is placed. Finally, you can pour it into the crepe bread and drink it.