Persian Lamb and Chickpea Stew - BeeaaB - MyBeeaaB

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The comprehensive analysis of nutrients and the nutrition table is based on approximately 1 Meal of Persian Lamb and Chickpea 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

10%

Protein

18%

Threonine

53%

Isoleucine

63%

Leucine

47%

Lysine

55%

Valine

56%

Tryptophan

61%

Histidine

55%

Tyrosine + Phenylalanine

59%

Methionine + Cysteine

47%

Fat

12%

Essential Fatty Acids (PUFA)

Omega-3

14%

Omega-6

MUFA

14%

SFA

15%

Cholesterol

11%

Trans fats

Fiber

19%

Water

12%

Total Sugar

Vitamins

vitamin c

11%

Thiamine vitamin b1

21%

Riboflavin vitamin b2

20%

Niacin vitamin b3

39%

Pantothenic acid vitamin b5

21%

Pyridoxine vitamin b6

27%

Folate vitamin b9

24%

Cobalamin vitamin b12

84%

Choline

vitamin a

vitamin k

vitamin e

Minerals

Calcium

Iron

55%

Magnesium

19%

Sodium

34%

Zinc

36%

Selenium

35%

Potassium

24%

Phosphorus

37%

Manganese

40%

Copper

46%

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

Lamb, domestic, leg, shank half, separable lean and fat, trimmed to 1 4" fat, choice,400 gr

Spices, turmeric, ground4 gr

Salt, table5 gr

Spices, pepper, black5 gr

Limes, dried3 Medium size (12 gr)

Beverages, water, tap, well1500 Ml (1500 gr)

Tomato products, canned, paste, with salt60 gr

Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt140 gr

Beans, white, mature seeds, cooked, boiled, without salt147 gr

Potatoes, boiled, cooked without skin, flesh, without salt190 gr

Onions, cooked110 gr

Baking order

First pour the lamb with raw fat (400 grams) and raw onion (150 g) and raw chickpeas (70 grams) and raw white beans (70 g) with turmeric (4 g) and a little salt (5 g) and 6 cups of water in the pot. Reduces the water that boils to cook the meat and beans. Add the rest of the salt to the meat. When the meat and legumes are fully baked in the last half hour of the tomato paste (60 g), raw potatoes (200 grams) and Omani lemon (3 medium) we have created gaps in its skin. After cooking the potatoes, the broth is ready.