| 15 | ||
| 10 | ||
| 30 | ||
55 | ||
|---|---|---|
| Proteins | 4.8 |
| Digestible proteins | 4.4 |
| Fats | 2.9 |
| Net carbohydrates | 0.4 |
| Calories | 50 kcal |
| Indexes | |
| Glycemic index | 0.9 |
| Glycemic load | 0.1 |
| Insulin index, II | 6.9 |
| Disease inflammatory index, DII | -0.01 |
| Antioxidant, ORAC | 350 |
| Weight loss | Detention | Set |
|---|---|---|
| 5% | 4% | 3% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (2) | |
| |
| Nutrient | % of RDA |
|---|---|
| Zinc | 1115112422 |
| Iron | 7325?1 |
| Phosphorus | 6668?2 |
| Nutrient | % of RDA |
|---|---|
| Palmitic acid (Saturated) | 88812?15 |
| Allowed on diets | |
|---|---|
| Keto | |
| Mediterranean | |
Place the beef chuck with the bone (1 kg), onion (1 pc.), and carrot (1 pc.) on a baking sheet and roast in a preheated oven at 200°C for 15 minutes.
After roasting, place all the ingredients in a large pot with water (4 l). Also add:
How to make bouquet garni is indicated in the recipe below.
When the liquid boils, gently skim off the foam that forms to keep the broth clear. Reduce the heat to medium and cook the broth for 30 minutes.
Once cooking is complete, strain the broth.
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