MyBeeaaB

BeeaaB Top Chef

Pasta and Vegetable Salad - BeeaaB - MyBeeaaB

Cooking time in an hour

Servings 7 Person

BeeaaB Point: 15

BeeaaB

Pasta salad and vegetables suitable for carbohydrate supply and fiber

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Pasta and Vegetable Salad 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.

To precisely understand how much of which food meets your or your child’s daily needs, log in

Calories

10%

Carbohydrate

10%

Protein

Threonine

13%

Isoleucine

15%

Leucine

13%

Lysine

Valine

14%

Tryptophan

22%

Histidine

12%

Tyrosine + Phenylalanine

16%

Methionine + Cysteine

12%

Fat

14%

Essential Fatty Acids (PUFA)

Omega-3

15%

Omega-6

13%

MUFA

23%

SFA

Fiber

Water

Total Sugar

Vitamins

vitamin c

35%

Thiamine vitamin b1

Riboflavin vitamin b2

Niacin vitamin b3

Pantothenic acid vitamin b5

Pyridoxine vitamin b6

12%

Folate vitamin b9

Choline

vitamin a

vitamin k

30%

vitamin e

12%

Minerals

Calcium

Iron

24%

Magnesium

Sodium

27%

Zinc

Selenium

44%

Potassium

Phosphorus

12%

Manganese

21%

Copper

23%

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

Oil, olive, salad or cooking7 Tbsp (42 gr)

Broccoli, flower clusters,150 gr

Spices, thyme, dried4 gr

Vinegar, balsamic30 gr

Parsley, fresh2 Tbsp (8 gr)

Olives, pickled, canned or bottled, green30 Medium size (75 gr)

Salt, table1 tsp (4 gr)

Spices, pepper, black1 tsp (2 gr)

Seeds, sesame seeds, whole, dried15 gr

Onions, yellow, sauteed20 gr

Peppers, sweet, red, sauteed95 gr

Pasta, cooked, unenriched, without added salt600 gr

Preparation method

First, saute 2 grams of onion and 2 grams of pepper with 2 tablespoons of olive oil over a gentle heat for 5 minutes. Add half a teaspoon (2 g) of salt, 4 grams of thyme and 30 grams of balsamic. Next, cook 2 grams of dried pasta with half a teaspoon (2 grams) of salt and 2 tablespoons olive oil. 75 grams) Ring without core, 15 grams of dry sesame, 1 teaspoon (2 g) black pepper and 5 tablespoons of olive oil to the pasta and gently mix. Put the refrigerator to cool and then serve it. If you wish, we can add a little bit of balsamic to the salad.