Mung Bean Soup - BeeaaB - MyBeeaaB

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Food variety with mung bean and supplying iron and fiber needs

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Mung Bean 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

14%

Isoleucine

18%

Leucine

14%

Lysine

15%

Valine

18%

Tryptophan

17%

Histidine

16%

Tyrosine + Phenylalanine

21%

Methionine + Cysteine

10%

Fat

Essential Fatty Acids (PUFA)

Omega-3

11%

Omega-6

MUFA

11%

SFA

Trans fats

Fiber

21%

Water

Total Sugar

Vitamins

vitamin c

Thiamine vitamin b1

14%

Riboflavin vitamin b2

Niacin vitamin b3

Pantothenic acid vitamin b5

12%

Pyridoxine vitamin b6

17%

Folate vitamin b9

33%

Choline

vitamin a

1% >

vitamin k

vitamin e

Minerals

Calcium

Iron

33%

Magnesium

11%

Sodium

13%

Zinc

Selenium

Potassium

12%

Phosphorus

18%

Manganese

25%

Copper

26%

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

Mung beans, mature seeds, cooked, boiled, without salt147 gr

Lentils, mature seeds, cooked, boiled, without salt154 gr

Potatoes, boiled, cooked without skin, flesh, without salt114 gr

Oil, olive, salad or cooking3 Tbsp (18 gr)

Spearmint, fresh10 gr

Garlic,1 Medium garlic clove (3 gr)

Spices, coriander seed1.5 gr

Spices, turmeric, ground1 tsp (2 gr)

Salt, table0.5 tsp (2 gr)

Spices, pepper, black1 tsp (2 gr)

Onions, yellow, stir-fried64 gr

Ash baking order

First 3 tablespoons (18 grams) of olive oil in a suitable pot on a gentle flame, the oil that is heated, add 100 grams of onion, the onion that becomes golden, 1 medium cubes (3 grams) of garlic, half a teaspoon (2 g), Then add one liter of water, 70 grams of lentils and 70 grams of mung bean we have previously washed to the pot. Reduces the water that boils to boil and cook. About half an hour of lentils and mung beans, which are half -cooked, add 10 grams of mint and add 120 grams of potatoes and allow it to cook completely. If, after cooking the ingredients completely and the size of the water, the ash still did not have a good glaze, we can remove some of the beans and potatoes from the pot and crush in a container and return to the pot again. This gives a good glaze. Finally, if you wish, we can add some fresh lemon juice to the soup.