Cowpeas with Rice - BeeaaB - SaharDiet

BeeaaB

A fragrant vegetable meal!

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Cowpeas with Rice 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

14%

Protein

Threonine

11%

Isoleucine

13%

Leucine

11%

Lysine

Valine

13%

Tryptophan

15%

Histidine

11%

Tyrosine + Phenylalanine

Methionine + Cysteine

Fat

Essential Fatty Acids (PUFA)

Omega-3

Omega-6

MUFA

SFA

Fiber

Water

Total Sugar

Vitamins

vitamin c

1% >

Thiamine vitamin b1

28%

Riboflavin vitamin b2

Niacin vitamin b3

11%

Pantothenic acid vitamin b5

Pyridoxine vitamin b6

Folate vitamin b9

17%

Choline

vitamin a

1% >

vitamin k

vitamin e

Minerals

Calcium

Iron

37%

Magnesium

Sodium

Zinc

Selenium

Potassium

Phosphorus

15%

Manganese

22%

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 of Bean Polo

Food itemValue

Rice, white, medium-grain, cooked, unenriched864 gr

Cowpeas, common (blackeyes, crowder, southern), mature seeds, cooked, boiled, without salt1.2 bowl (240 gr)

Spices, dill weed, dried4 Tbsp (16 gr)

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

Spices, saffron0.1 gr

Salt, table0.5 tsp (2 gr)

Recipe for bean baking

First wash 100 grams of beans and soak in enough water for 4 hours. During this time, we change water several times to eliminate bloating. Then put the beans in a suitable container with water on the heat and when the water is boiled, drain the water once and pour over the water again and place on the heat to cook and then set aside. Tip: To get the bloating of beans, you can cut a number of cucumbers and add to the beans when baking. When the boiling water comes, the cucumber becomes cooked a little later. Remove it from the pot before it is lined.

Rice baking order

Procrates 2 cups of rice (320 grams) and then pour into a suitable container and add enough water. (For each cup of rice, one and a half cups of water is needed). Then add half a teaspoon (2 grams) of salt and place over high heat until the water is boiled. After boiling, adjust the heat to the medium. Then add 4 tablespoons (16 grams) dry, 3 tablespoons (18 g) olive oil and 240 g of cooked cooled beans, gently mix and wait until the rice juice is finished. After the rice is finished, we collect the rice in the middle of the container in a conical form, making a few holes on the rice with the end of a tablespoon. Put the lid of the container on it and wait for the container to steam in the pan for 2 to 5 minutes and then reduce the heat until the rice is completely mild. In the last 2 minutes of cooking, add 0.1 grams of saffron on the rice. You can drink beans with yogurt or salad.