Beef goulash with cabbage
Ingredients
| Ingredient | Qty, g | |
|---|---|---|
| Onion ? 1 pc ≈ 110 g 150 g ≈ 1.4 sheet | ||
| Beef | ||
| Sea salt | ||
| Tomato ? 1 pc ≈ 90 g 425 g ≈ 4.7 sheet | ||
| Garlic powder | ||
| Avocado oil | ||
| Black pepper | ||
| Cabbage | ||
| Bone broth | ||
| Bay leaf | to taste | |
| Product release: | 2 848 g | |
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Cooking time
| 15 min | ||
| 25 min | ||
| 3 h | ||
3 h 40 min | ||
|---|---|---|
Macronutrients in 100 g
| Proteins | 4.9 g |
| Fats | 3 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 1.4 g |
| Calories | 57 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0.5 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 20.6 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.37 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 649 |
Calories per dayGenderGrowth
| Weight loss | Detention | Set |
|---|---|---|
| 6% | 4% | 3% |
| 972 kcal | 1350 kcal | 1620 kcal |
Macronutrient distribution
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (3) | |
| |
Vitamins per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Cabbage: 90% ◦ Tomato: 9% K | 11152415? |
| iWhich products: ◦ Cabbage: 70% ◦ Tomato: 25% ◦ Onion: 5% C | 91133104 |
| iWhich products: ◦ Beef: 45% ◦ Cabbage: 18% ◦ Bone broth: 18% ◦ Onion: 9% ◦ Tomato: 9% B6 | 99196? |
| iWhich products: ◦ Beef: 67% ◦ Bone broth: 21% ◦ Tomato: 8% ◦ Cabbage: 3% B3 | 78146? |
| iWhich products: ◦ Bone broth: 48% ◦ Beef: 34% ◦ Cabbage: 10% ◦ Onion: 3% ◦ Tomato: 3% B5 | 66105? |
Minerals per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Beef: 92% ◦ Tomato: 3% ◦ Cabbage: 3% ◦ Bone broth: 2% Zinc | 101321102 |
| iWhich products: ◦ Tomato Lycopene | 10102010? |
| iWhich products: ◦ Beef: 62% ◦ Bone broth: 20% ◦ Cabbage: 11% ◦ Tomato: 6% ◦ Onion: 2% Iron | 8472? |
| iWhich products: ◦ Bone broth: 75% ◦ Beef: 21% ◦ Cabbage: 3% Selenium | 881474 |
| iWhich products: ◦ Beef: 68% ◦ Bone broth: 12% ◦ Cabbage: 8% ◦ Tomato: 8% ◦ Onion: 3% Phosphorus | 7797? |
| iWhich products: ◦ Sea salt: 55% ◦ Bone broth: 33% ◦ Beef: 9% ◦ Cabbage: 2% Sodium | 55105? |
| iWhich products: ◦ Beef: 30% ◦ Bone broth: 28% ◦ Tomato: 21% ◦ Cabbage: 16% ◦ Onion: 5% Potassium | 5676? |
Lipids per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Beef Palmitic acid (Saturated) | 66106? |
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on KETO Allowed
on PALEO Allowed on a non-strict basis
Difficulty: simple
Max. per day ≈ 1 kg 428 g ?Из расчета максимум 20 гр углеводов в день
Servings: 4 (1 serving ≈ 712 g)
Digestion time: 2 hour
Complete protein: ✔
Keto, LCHF: Recipes, Rules, Description
Onion, Beef, Sea salt, Tomato, Garlic powder, Avocado oil, Black pepper, Cabbage, Bone broth
Slice: 15 min, Fry: 25 min, To simmer: 3 h
Keto, LCHF: Recipes, Rules, Description
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Chop the onion (1 piece).
Heat avocado oil (1 tbsp) in a saucepan and add the onion. Cook it over medium heat for about 10-15 minutes, stirring regularly, until it becomes golden and caramelized.
Meanwhile, cut the beef (450 g) into small pieces and add them to the onion. Season the mixture with sea salt or pink Himalayan salt (1 tsp) and black pepper (1/4 tsp).
Sauté the meat with the onion for 7-10 minutes until it starts to brown.
Then chop the green cabbage (450 g) and canned tomatoes (425 g), and add them to the saucepan with the other ingredients.
Pour in the beef bone broth (1350 g) and add garlic powder (1/2 tsp) along with bay leaves (optional, 2 pieces).
Stir all the ingredients, cover with a lid, and cook on low heat for 2-3 hours.
Before serving, remove the bay leaves if you added them.
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