MyBeeaaB

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Green Pea Soup - BeeaaB - MyBeeaaB

Cooking time in an hour

Servings 2 Person

BeeaaB Point: 14

BeeaaB

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The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Green Pea Soup 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

Carbohydrate

Protein

Threonine

Isoleucine

Leucine

Lysine

Valine

Tryptophan

Histidine

Tyrosine + Phenylalanine

Methionine + Cysteine

Fat

20%

Essential Fatty Acids (PUFA)

11%

Omega-3

21%

Omega-6

17%

MUFA

34%

SFA

Cholesterol

Trans fats

Fiber

12%

Water

Total Sugar

Vitamins

vitamin c

Thiamine vitamin b1

18%

Riboflavin vitamin b2

25%

Niacin vitamin b3

17%

Pantothenic acid vitamin b5

15%

Pyridoxine vitamin b6

15%

Folate vitamin b9

10%

Cobalamin vitamin b12

Choline

vitamin a

vitamin d

1% >

vitamin k

22%

vitamin e

14%

Minerals

Calcium

Iron

30%

Magnesium

Sodium

75%

Zinc

10%

Selenium

10%

Potassium

10%

Phosphorus

15%

Manganese

24%

Copper

32%

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

Peas, green, boiled, without salt90 gr

Mushrooms, white, boiled, drained, without salt56 gr

Soup, chicken broth, ready-to-serve500 gr

Spearmint, fresh10 gr

Spices, turmeric, ground0.5 tsp (1 gr)

Spices, pepper, black0.5 tsp (1 gr)

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

Salt, table1 gr

Onions, yellow, stir-fried64 gr

Baking order

Initially, put 2 grams of onion and half a teaspoon (1 grams) of turmeric with 4 tbsp (24 g) of olive oil in a suitable container on a gentle flame. Add the onion that softens 2 grams of peas and 500 ml of chicken extract and allow the chickpeas to cook completely. Boil in a container of 2 grams of chopped mushrooms and drain and put aside. After the chickpea is fully cooked, puree the mushrooms, and then add the mushrooms, 10 grams of fresh chopped mint, 1 gram of salt and half a teaspoon (1 g) of black pepper and allow it Cook for another 2 to 5 minutes. Finally, we can decorate the soup with a little cream and mint leaf. Note: If we use chicken without salt, it is necessary to double the amount of salt.