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Persian Rhubarb Stew
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Persian Rhubarb Stew - BeeaaB - MyBeeaaB

Cooking time in 3 hours
Servings 3 Person
BeeaaB Point: 31

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
5%
Protein
22%
Threonine
63%
Isoleucine
75%
Leucine
55%
Lysine
67%
Valine
67%
Tryptophan
73%
Histidine
66%
Tyrosine + Phenylalanine
67%
Methionine + Cysteine
57%
Fat
19%
Essential Fatty Acids (PUFA)
8%
Omega-3
20%
Omega-6
11%
MUFA
31%
SFA
14%
Cholesterol
14%
Trans fats
0%
Fiber
23%
Water
9%
Total Sugar
5%

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

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.

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