Persian Herb Frittata - BeeaaB - MyBeeaaB

BeeaaB

Coco Vegetable is a fragrant meal that, if made with gentle heat, is a very good prohibition on Fiber and vitamins C, A, K, B 9 (Folate), B6, B5, B2 and a rich source of iron, manganese and copper.

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Persian Herb Frittata 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

16%

Carbohydrate

Protein

12%

Threonine

33%

Isoleucine

41%

Leucine

30%

Lysine

24%

Valine

40%

Tryptophan

44%

Histidine

28%

Tyrosine + Phenylalanine

41%

Methionine + Cysteine

36%

Fat

30%

Essential Fatty Acids (PUFA)

22%

Omega-3

31%

Omega-6

39%

MUFA

46%

SFA

15%

Cholesterol

40%

Trans fats

Fiber

19%

Water

Total Sugar

Vitamins

vitamin c

189%

Thiamine vitamin b1

16%

Riboflavin vitamin b2

38%

Niacin vitamin b3

16%

Pantothenic acid vitamin b5

36%

Pyridoxine vitamin b6

44%

Folate vitamin b9

52%

Cobalamin vitamin b12

20%

Choline

33%

vitamin a

69%

vitamin d

vitamin k

685%

vitamin e

35%

Minerals

Calcium

19%

Iron

84%

Magnesium

27%

Sodium

45%

Zinc

22%

Selenium

38%

Potassium

30%

Phosphorus

39%

Manganese

69%

Copper

57%

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

Herbs for Kuku380 gr

Peppers, sweet, red,150 gr

Peppers, sweet, yellow,150 gr

Wheat flour, whole-grain1 Tbsp (13 gr)

Nuts, shelled walnut4 Unit (32 gr)

Spices, turmeric, ground2 tsp (4 gr)

Salt, table1 tsp (4 gr)

Spices, pepper, black1 tsp (2 gr)

barberry10 gr

Oil, olive, salad or cooking7 Tbsp (42 gr)

Egg, whole, cooked3 Unit (150 gr)

Bake -up

First 380 grams of coco -vegetable, 3 raw eggs, 1 tbsp (13 grams) flour, 4 (32 grams) chopped walnut, 2 teaspoons of turmeric (4 g) turmeric, 1 teaspoon (4 g) salt, 1 teaspoon (2 g) of black pepper and 10 g. (Add the flour gently so that the bullet is not shot). Pour 7 tablespoons (42 grams) of olive oil into a non -stick pan and put over medium heat. Then ring 150 grams of yellow peppers and 150 grams of red pepper. The oil that was warmed, pour the large bell pepper rings (1.5 to 2 cm in diameter) and pour the cocoa into them. One side that turned fried and grabbed itself on the other.