Elham56

Turkish Kebab - BeeaaB - Elham56

Cooking time in an hour

Servings 2 Person

BeeaaB Point: 34

BeeaaB

Turkish barbecue is a very delicious and delicious food rich in protein, fiber, vitamin D, vitamin C, iron, phosphorus, sodium and potassium.

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Turkish Kebab 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

17%

Carbohydrate

Protein

27%

Threonine

86%

Isoleucine

99%

Leucine

74%

Lysine

93%

Valine

87%

Tryptophan

98%

Histidine

96%

Tyrosine + Phenylalanine

89%

Methionine + Cysteine

74%

Fat

32%

Essential Fatty Acids (PUFA)

28%

Omega-3

76%

Omega-6

38%

MUFA

35%

SFA

24%

Cholesterol

23%

Trans fats

Fiber

Water

Total Sugar

Vitamins

vitamin c

47%

Thiamine vitamin b1

17%

Riboflavin vitamin b2

36%

Niacin vitamin b3

67%

Pantothenic acid vitamin b5

41%

Pyridoxine vitamin b6

64%

Folate vitamin b9

Cobalamin vitamin b12

58%

Choline

24%

vitamin a

vitamin d

1% >

vitamin k

25%

vitamin e

13%

Minerals

Calcium

Iron

22%

Magnesium

12%

Sodium

19%

Zinc

30%

Selenium

69%

Potassium

21%

Phosphorus

45%

Manganese

15%

Copper

28%

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.

Turkish barbecue material

Food itemValue

Salt, table1 gr

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

Spices, saffron1 gr

Oil, canola1.5 Tbsp (9 gr)

Lamb, ground, cooked, broiled98 gr

Chicken, broiler or fryers, breast, skinless, boneless, meat only, cooked, braised115 gr

Onions, yellow, stir-fried130 gr

Mushrooms, white, stir-fried85 gr

Peppers, sweet, green, sauteed60 gr

Tomatoes, red, ripe, cooked35 gr

Baking Turkish barbecue

First, mix 2 grams of minced meat with 70 grams of onion and a little salt and black pepper, in the fridge for half an hour. Then fry 180 grams of raw onion with a little water. Then add 100 grams of raw mushrooms and 70 grams of green pepper and 70 grams of tomatoes that we all chopped, add to the onions and saute for 15 minutes. Add a little salt and pepper. Then remove from the heat and set aside. Now saute 2 grams of raw chicken breast that are crushed with a little salt and saffron. Add half a tablespoon (3 grams) of oil to make it a little fry, cooking it for 5 minutes. In a pan, cooked minced meat and grated onion with half a tablespoon (3 grams) spreading oil for half an hour. Give a frying pan to small slices. Finally, mix all three ingredients, mixed vegetables (mushrooms, tomatoes and peppers) with chicken and pan for 5 minutes. The food is ready. Drink!