Persian Rhubarb Stew - BeeaaB - MyBeeaaB

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The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Persian Rhubarb Stew 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

13%

Carbohydrate

Protein

22%

Threonine

63%

Isoleucine

75%

Leucine

55%

Lysine

67%

Valine

67%

Tryptophan

73%

Histidine

66%

Tyrosine + Phenylalanine

67%

Methionine + Cysteine

57%

Fat

16%

Essential Fatty Acids (PUFA)

Omega-3

20%

Omega-6

11%

MUFA

26%

SFA

12%

Cholesterol

14%

Trans fats

Fiber

23%

Water

Total Sugar

Vitamins

vitamin c

54%

Thiamine vitamin b1

13%

Riboflavin vitamin b2

25%

Niacin vitamin b3

34%

Pantothenic acid vitamin b5

17%

Pyridoxine vitamin b6

18%

Folate vitamin b9

29%

Cobalamin vitamin b12

76%

Choline

19%

vitamin a

24%

vitamin d

1% >

vitamin k

521%

vitamin e

15%

Minerals

Calcium

33%

Iron

111%

Magnesium

22%

Sodium

40%

Zinc

49%

Selenium

51%

Potassium

36%

Phosphorus

31%

Manganese

46%

Copper

31%

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

Rhubarb,700 gr

Spearmint, fresh100 gr

Parsley, fresh100 gr

Oil, olive, salad or cooking4 Tbsp (24 gr)

Spices, turmeric, ground1 tsp (2 gr)

Salt, table1 tsp (4 gr)

Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1 4" fat, cooked, braised200 gr

Onions, yellow, sauteed30 gr

Baking Method

In a suitable saucepan, we first do not boil 120 grams of raw onion and then 330 grams of raw fat lamb in 4 tablespoons of olive oil with gentle heat. Add the color of the meat, which is raw, the turmeric (1c). After 2 minutes, add 1 liter of water to cook the meat gently. When the meat is half -cooked, salt (1cm), fresh mint (100 grams) and chopped parsley (100 grams). The meat that add 700 grams of raw rhubarb. The rhubarb has a very soft meat and is about half an hour to cook it. Note: 2 grams of rhubarb, the rhubarb is cleaned and ready to use.