A source of protein and iron, lamb helps maintain muscle mass and blood health. Plum and greens add antioxidants and vitamins, creating a bright, rich flavor that is perfect for balanced nutrition.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Mutton | |||
| Dry white wine | |||
| Cherry plum | |||
| Onion | |||
| Tarragon | |||
| Green onion | |||
| Ramsons | |||
| Cilantro | |||
| Chili pepper | |||
| Cooking salt | |||
| Utscho-suneli ↺ | |||
| Coriander (cilantro seeds) | |||
| Product release: | 2 164 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 15 | ||
| 10 | ||
| 10 | ||
| 2 | ||
2 35 | ||
|---|---|---|
| Proteins | 12.9 |
| Digestible proteins | 10.7 |
| Fats | 7.8 |
| Net carbohydrates | 3.1 |
| Calories | 159 kcal |
| Indexes | |
| Glycemic index | 6.1 |
| Glycemic load | 0.5 |
| Insulin index, II | 10.2 |
| Disease inflammatory index, DII | -0.08 |
| Antioxidant, ORAC | 1 348 |
| Weight loss | Detention | Set |
|---|---|---|
| 16% | 12% | 10% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (3) | |
| |
- Histidine92%
- Tryptophan46%
- Phenylalanine37%
- Methionine12%
- Threonine6,8%
- Lysine55%
- Valin4,3%
- Isoleucine4,6%
- Leucine42%
- КлассКол-во гр
- Омега-30.01
- Омега-60.09
- Омега-91.11
- Холестерин0.03
- Saturated fats0.92
| Nutrient | % of RDA |
|---|---|
| Iron | 2913923165 |
| Zinc | 2128214555 |
| Selenium | 20201937113 |
| Phosphorus | 16161623126 |
| Copper | 1414132984 |
| Sulfur | 13171726?3 |
| Chlorine | 12121215123 |
| Potassium | 1013111487 |
| Manganese | 912111594 |
| Sodium | 9991894 |
| L-carnitine | 91894652 |
| Magnesium | 71092454 |
| Calcium | 666665 |
| Coenzyme Q10 | 5551411 |
| Nutrient | % of RDA |
|---|---|
| Arachidonic acid (AA, Omega-6) | 288355166?17 |
| Cholesterol | 16161665?32 |
| Palmitic acid (Saturated) | 12121218?23 |
| Nutrient | % of RDA |
|---|---|
| Histidine | 669292193?46 |
| Lysine | 4055551162814 |
| Tryptophan | 334646116195 |
| Glycine | 313131929231 |
| Leucine | 304242882810 |
| Alanine | 285555139?? |
| Phenylalanine | 263737774615 |
| Arginine | 1111112893 |
| Methionine | 912122696 |
| Cysteine | 8992496 |
| Tyrosine | 5751893 |
| Serin | 5538?2 |
| Threonine | 57714?? |
| Allowed on diets | |
|---|---|
| Keto | |
| Paleo | |
| Mediterranean | |
| Anticandidal (ACD) | |
| FODMAP | |
| AIP | |
| DASH | |
| GAPS | |
| Low Lectin Diet | |
| Low Histamine Diet | |
| Gluten-free Casein-free (GFCF) | |
| Specific Carbohydrate Diet (SCD) | |
| Low Oxalate Diet | |
| MIND | |
Cut the lamb on the bone (1 kg) into small pieces.
Slice the onion (1 piece) into half rings, and remove the seeds from the hot green pepper (1 piece) and chop it.
Chop all the greens:
- green onions (1 bunch);
- cilantro (1 bunch);
- tarragon (1 large bunch);
- ramsons or garlic (3 cloves or 1 bunch).
In a cauldron or a pot with thick walls, layer all the prepared ingredients, alternating layers of meat, onion, greens, and spices:
- utzho-suneli (1 tsp);
- ground coriander (1 tsp);
- salt to taste.
Also, among the layers, add green plums or cherry plums (250 g).
Then add dry white wine (500 ml) to cover all the ingredients.
Bring the contents to a boil over medium heat, then reduce the heat to low.
Cover the pot with a lid and cook on low heat until the meat is tender.
Serve chakapuli in deep plates, generously sprinkled with fresh herbs.
| Health benefits | |
|---|---|
| For intimate health (blood circulation) | |
| Enhancing brain function and memory | |
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