Persian Celery Stew - BeeaaB - MyBeeaaB

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Tasteful and delicious celery stew. High in vitamins B12 and Ka, good source of iron, zinc and selenium

The comprehensive analysis of nutrients and the nutrition table is based on approximately 1 Meal of Persian Celery Stew, and takes into account the daily requirements of calories and macronutrients, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, and necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, harmful trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA. It also includes proteins with a breakdown of essential and semi-essential amino acids, and all daily micronutrient requirements such as vitamins and both major and trace minerals in the diet of a Male 51-year-old individual with defined physical fitness, a height of 187 centimeters, a weight of 82.85 kilograms, and specified daily physical activity in terms of type, timing throughout the day, intensity, and duration.

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Calories

13%

Carbohydrate

Protein

20%

Threonine

64%

Isoleucine

76%

Leucine

55%

Lysine

69%

Valine

68%

Tryptophan

73%

Histidine

67%

Tyrosine + Phenylalanine

67%

Methionine + Cysteine

58%

Fat

20%

Essential Fatty Acids (PUFA)

Omega-3

21%

Omega-6

16%

MUFA

31%

SFA

13%

Cholesterol

15%

Trans fats

Fiber

10%

Water

Total Sugar

Vitamins

vitamin c

14%

Thiamine vitamin b1

Riboflavin vitamin b2

23%

Niacin vitamin b3

30%

Pantothenic acid vitamin b5

20%

Pyridoxine vitamin b6

22%

Folate vitamin b9

19%

Cobalamin vitamin b12

80%

Choline

19%

vitamin a

vitamin d

1% >

vitamin k

108%

vitamin e

16%

Minerals

Calcium

10%

Iron

47%

Magnesium

12%

Sodium

48%

Zinc

45%

Selenium

51%

Potassium

21%

Phosphorus

28%

Manganese

17%

Copper

21%

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

Spearmint, fresh10 gr

Parsley, fresh10 gr

Salt, table1 tsp (4 gr)

Spices, turmeric, ground1 tsp (2 gr)

Lime juice25 gr

Oil, olive, salad or cooking5 Tbsp (30 gr)

Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1 4" fat, cooked, braised210 gr

Celery, boiled, drained, without salt480 gr

Onions, yellow, stir-fried75 gr

Baking order

In the suitable pot, saute 120 grams of raw onion in 5 tablespoons (30 g) of olive oil. Slowly, add 350 grams of meat, 1 teaspoon (2 grams) turmeric and half a teaspoon (2 grams) of salt. The color of the meat, which is raw, add 500 grams of stem and 20 grams of chopped celery and pour enough water into the pot. Reduces the water that boils to cook the meat and celery gently. When cooked, add 10 grams of mint and 10 grams of parsley and half a teaspoon (2 grams) of salt and 25 grams of lemon juice in the last half hour.