Frittata with Parsley and Dill - BeeaaB - SaharDiet

BeeaaB

Coco Jafari is a good -natured meal that, if made with low heat, is a good source of iron, manganese, copper, fiber and vitamins B, C, A and K..

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Frittata with Parsley and Dill 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

11%

Carbohydrate

Protein

10%

Threonine

32%

Isoleucine

38%

Leucine

27%

Lysine

25%

Valine

38%

Tryptophan

44%

Histidine

26%

Tyrosine + Phenylalanine

40%

Methionine + Cysteine

34%

Fat

20%

Essential Fatty Acids (PUFA)

14%

Omega-3

21%

Omega-6

24%

MUFA

29%

SFA

10%

Cholesterol

72%

Trans fats

1% >

Fiber

13%

Water

Total Sugar

Vitamins

vitamin c

107%

Thiamine vitamin b1

13%

Riboflavin vitamin b2

35%

Niacin vitamin b3

12%

Pantothenic acid vitamin b5

30%

Pyridoxine vitamin b6

25%

Folate vitamin b9

56%

Cobalamin vitamin b12

82%

Choline

28%

vitamin a

65%

vitamin d

vitamin k

939%

vitamin e

15%

Minerals

Calcium

25%

Iron

124%

Magnesium

22%

Sodium

45%

Zinc

20%

Selenium

35%

Potassium

28%

Phosphorus

33%

Manganese

57%

Copper

38%

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

Parsley, fresh200 gr

Dill weed, fresh150 gr

Onions, spring or scallions (includes tops and bulb),40 gr

Egg, duck, whole, fresh,100 gr

Egg, whole, cooked1 Unit (50 gr)

Salt, table1 tsp (4 gr)

Spices, turmeric, ground1 tsp (2 gr)

Spices, pepper, black1 tsp (2 gr)

Nuts, shelled walnut3 Unit (24 gr)

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

Baking order

First, 200 grams of parsley, 150 grams, and 40 grams of onion, chop and pour into a bowl. Then add 2 duck eggs and 1 raw eggs, 3 (24 g) chopped walnut, 1 teaspoon of turmeric, 1 teaspoon (4 g) salt and 1 teaspoon (2 g) of black pepper to the vegetable and mix well. Then pour in a 1 tbsp (2 g) of olive oil and put over medium heat. When the oil is heated, pour the cocoa into the pan and straighten the surface and place the pan. After it takes the door, remove the pan, at this point we can cut Coco to the desired shape. Then we return it with the help of the skimmer to make it red.