Milk Soup - BeeaaB - SaharDiet

Name: Milk Soup
Prep time: 30 min
Cook time: 30 min
Yield: 3
Ingredients: Barley, pearled, flakes, cooked 198 gr; Parsley, fresh 5 gr; Onions, spring or scallions (includes tops and bulb), 1 Medium size (1.5 gr); low fat milk 1 Mug (230 gr); Salt, table 0.5 tsp (2 gr); Spices, pepper, black 0.5 tsp (1 gr); Spices, mace, ground 1 gr; Cheese, cheddar 0.5 Matchbox (15 gr)

Cooking time in 30 minutes

Servings 3 Person

BeeaaB Point: 11

BeeaaB

Milk and barley soup is a good source of fiber and calcium. It is also one of the types of complete foods to help provide energy to the body, especially in athletes.

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

12%

Histidine

Tyrosine + Phenylalanine

Methionine + Cysteine

Fat

Essential Fatty Acids (PUFA)

1% >

Omega-3

Omega-6

MUFA

SFA

Cholesterol

Trans fats

Fiber

Water

Total Sugar

Vitamins

vitamin c

Thiamine vitamin b1

Riboflavin vitamin b2

16%

Niacin vitamin b3

Pantothenic acid vitamin b5

Pyridoxine vitamin b6

Folate vitamin b9

Cobalamin vitamin b12

18%

Choline

vitamin a

vitamin d

1% >

vitamin k

25%

vitamin e

1% >

Minerals

Calcium

14%

Iron

14%

Magnesium

Sodium

22%

Zinc

10%

Selenium

18%

Potassium

Phosphorus

19%

Manganese

10%

Copper

10%

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.

required materials

Food itemValue

Barley, pearled, flakes, cooked198 gr

Parsley, fresh5 gr

Onions, spring or scallions (includes tops and bulb),1 Medium size (1.5 gr)

low fat milk1 Mug (230 gr)

Salt, table0.5 tsp (2 gr)

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

Spices, mace, ground1 gr

Cheese, cheddar0.5 Matchbox (15 gr)

recipe

First, put 90 grams of dry rolled oats together with 1 glass of milk (230 grams), 1 chopped onion (1.5 grams) and the necessary amount of water in a saucepan and put it on a very gentle heat and every few minutes we beat Barley will settle very quickly and should be stirred every few moments. Then we add half a teaspoon (2 grams) of salt, half a teaspoon (1 gram) of black pepper and 1 gram of nutmeg. Add 5 grams of chopped parsley in the last few minutes. The soup should not be overheated because the milk soup will harden when it cools. After the soup is ready, pour it into a soup bowl and decorate it with some cheddar cheese.