Lecho
Ingredients
| Ingredient | Qty, g | |
|---|---|---|
| Tomato ? 1 pc ≈ 90 g 3000 g ≈ 33.3 sheet | ||
| Apple cider vinegar | ||
| Himalayan salt | ||
| Erythritol | ||
| Olive oil | ||
| Bulgarian pepper ? 1 pc ≈ 120 g 2000 g ≈ 16.7 sheet | ||
| Garlic ? 1 pc ≈ 5 g 20 g ≈ 4 sheet | ||
| Product release: | 5 114 g | |
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Cooking time
| 20 min | ||
| 10 min | ||
| 5 min | ||
| 5 min | ||
| 20 min | ||
1 h | ||
|---|---|---|
Macronutrients in 100 g
| Proteins | 1 g |
| Fats | 0.3 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 3.3 g |
| Calories | 24 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 1.5 |
| 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. | 19.7 |
| 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. | -0.77 |
| 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. | 608 |
Calories per dayGenderGrowth
| Weight loss | Detention | Set |
|---|---|---|
| 3% | 2% | 2% |
| 972 kcal | 1350 kcal | 1620 kcal |
Macronutrient distribution
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (2) | |
| |
Vitamins per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Bulgarian pepper: 86% ◦ Tomato: 14% C | 65782336829 |
| iWhich products: ◦ Bulgarian pepper: 71% ◦ Tomato: 29% B6 | 1313289? |
| iWhich products: ◦ Bulgarian pepper: 75% ◦ Tomato: 25% A | 11142413? |
| iWhich products: ◦ Bulgarian pepper: 70% ◦ Tomato: 30% B9 | 77155? |
| iWhich products: ◦ Tomato: 61% ◦ Bulgarian pepper: 38% K | 68148? |
| iWhich products: ◦ Bulgarian pepper: 65% ◦ Tomato: 33% ◦ Olive oil: 2% E | 66146? |
| iWhich products: ◦ Bulgarian pepper: 57% ◦ Tomato: 43% B3 | 56105? |
| iWhich products: ◦ Bulgarian pepper: 67% ◦ Tomato: 33% B2 | 56104? |
Minerals per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Tomato Lycopene | 39397839? |
| iWhich products: ◦ Bulgarian pepper Silicon | 10102010? |
| iWhich products: ◦ Tomato: 99% Molybdenum | 99188? |
| iWhich products: ◦ Tomato: 62% ◦ Bulgarian pepper: 37% Potassium | 79108? |
| iWhich products: ◦ Himalayan salt: 97% ◦ Tomato: 2% Sodium | 66126? |
| iWhich products: ◦ Tomato: 58% ◦ Bulgarian pepper: 33% ◦ Garlic: 8% Manganese | 5686? |
Lipids per 100 g
| Nutrient | % of RDA |
|---|---|
| No nutrients exceed 1% of the RDA | |
Vegan dishes
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Goes well with: Snacks, Chicken wings, Meat dishes, Vegetable side dishes, Fish, Stewed vegetables
Inventory: Blender
Difficulty: simple
Max. per day ≈ 606 g ?Из расчета максимум 20 гр углеводов в день
Servings: 30 (1 serving ≈ 170 g)
Digestion time: 2 hour
Keto, LCHF: Recipes, Rules, Description
Tomato, Apple cider vinegar, Himalayan salt, Erythritol, Olive oil, Bulgarian pepper, Garlic
Blend with a blender: 20 min, Braise: 10 min, Braise: 5 min, Slice: 5 min, Braise: 20 min
Keto, LCHF: Recipes, Rules, Description
$$$
Scroll the tomatoes (3 kg) through a meat grinder or blender.
Simmer the tomato puree over medium heat for 10 minutes.
Then add:
- apple cider vinegar (4 tbsp)
- salt (1 heaping tbsp)
- erythritol (0.5 tbsp)
- vegetable oil (0.5 cup)
Stir and continue to cook the mixture for another 5 minutes.
After that, chop the bell peppers (2 kg) into large pieces or strips and add them to the pot with the tomato sauce.
Finally, top with minced garlic (3-4 cloves).
Simmer all the ingredients covered over medium heat for 15-20 minutes.
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