Rice with Green Peas - BeeaaB - MyBeeaaB

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The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Rice with Green Peas 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

22%

Carbohydrate

25%

Protein

30%

Threonine

91%

Isoleucine

117%

Leucine

79%

Lysine

89%

Valine

93%

Tryptophan

100%

Histidine

92%

Tyrosine + Phenylalanine

85%

Methionine + Cysteine

79%

Fat

13%

Essential Fatty Acids (PUFA)

10%

Omega-3

Omega-6

10%

MUFA

21%

SFA

Cholesterol

15%

Fiber

11%

Water

Total Sugar

Vitamins

vitamin c

Thiamine vitamin b1

59%

Riboflavin vitamin b2

19%

Niacin vitamin b3

74%

Pantothenic acid vitamin b5

26%

Pyridoxine vitamin b6

43%

Folate vitamin b9

12%

Cobalamin vitamin b12

10%

Choline

17%

vitamin a

vitamin d

1% >

vitamin k

18%

vitamin e

10%

Minerals

Calcium

12%

Iron

71%

Magnesium

21%

Sodium

26%

Zinc

24%

Selenium

43%

Potassium

16%

Phosphorus

47%

Manganese

45%

Copper

39%

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

Spices, dill weed, dried15 gr

Oil, olive, salad or cooking6 Tbsp (36 gr)

Salt, table4 gr

Spices, saffron1 tsp (1 gr)

Chicken, broilers or fryers, light meat, meat only, cooked, stewed500 gr

Rice, white, medium-grain, cooked, unenriched1000 gr

Peas, green, cooked, boiled, drained, without salt300 gr

Onions, yellow, sauteed30 gr

Baking Method

First of all 2.5 cups (400 grams) of raw rice in 2 liters of water and 2 tablespoons of salt for 2 hours. Crush 600 grams of raw chicken as desired and with 2 tablespoons olive oil, 100 grams of chopped onion, one -third cup of water. At this time, boil 340 grams of peas with half salt. Boil the appropriate water in the pot and pour the rice into it. When the rice was still raw around the rice and in the middle, we add the cooked peas to mix with the rice and drain the rice immediately. Pour water on the drained rice to wash the extra salt. Pour the pot of 2 tablespoons of olive oil and half a cup of water. A layer of rice then pour a little (15 grams) dry. In addition, pour the layer of rice and dill in the pot and add 2 tablespoons of olive oil. Dissolve the remainder of the saffron in a good amount of water and pour over the rice and rice the rice for 5 minutes. Finally, after pulling the rice in the chicken container, put on it. Note: You can use fresh chopped dill instead of dry dill.