Vegetables with pork in Asian style
Ingredients
| Ingredient | Qty, g | |
|---|---|---|
| Carrot ? 1 pc ≈ 61 g 300 g ≈ 4.9 sheet | ||
| Garlic ? 1 pc ≈ 5 g 10 g ≈ 2 sheet | ||
| Ginger | ||
| Scallion slice | ||
| Cabbage | ||
| Olive oil | ||
| Apple cider vinegar | ||
| Pork | ||
| Sesame | ||
| Product release: | 1 174 g | |
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Cooking time
| 10 min | ||
| 15 min | ||
25 min | ||
|---|---|---|
Macronutrients in 100 g
| Proteins | 10.6 g |
| Fats | 8.3 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 3.4 g |
| Calories | 136 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 1.3 |
| 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. | 21.2 |
| 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. | -0.25 |
| 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. | 1 275 |
Calories per dayGenderGrowth
| Weight loss | Detention | Set |
|---|---|---|
| 14% | 10% | 8% |
| 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: ◦ Scallion slice: 48% ◦ Cabbage: 43% ◦ Carrot: 9% K | 31426842? |
| iWhich products: ◦ Pork: 89% ◦ Carrot: 5% ◦ Scallion slice: 3% ◦ Cabbage: 3% B1 | 31346327? |
| iWhich products: ◦ Carrot: 84% ◦ Scallion slice: 15% A | 28366433? |
| iWhich products: ◦ Pork: 63% ◦ Carrot: 17% ◦ Cabbage: 13% ◦ Garlic: 4% ◦ Scallion slice: 4% B6 | 19194113? |
| iWhich products: ◦ Pork: 86% ◦ Carrot: 9% ◦ Scallion slice: 2% ◦ Cabbage: 2% B3 | 18203516? |
| iWhich products: ◦ Cabbage: 53% ◦ Scallion slice: 33% ◦ Carrot: 10% ◦ Garlic: 2% ◦ Pork: 2% C | 162059177 |
| iWhich products: ◦ Pork B12 | 11111010? |
| iWhich products: ◦ Pork: 62% ◦ Carrot: 16% ◦ Cabbage: 11% ◦ Scallion slice: 7% ◦ Garlic: 2% ◦ Ginger: 2% B5 | 99157? |
| iWhich products: ◦ Pork: 73% ◦ Carrot: 9% ◦ Scallion slice: 9% ◦ Cabbage: 9% B2 | 910198? |
| iWhich products: ◦ Cabbage: 36% ◦ Scallion slice: 35% ◦ Carrot: 19% ◦ Pork: 8% ◦ Sesame: 2% B9 | 66134? |
Minerals per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Pork: 95% ◦ Cabbage: 2% Selenium | 1919351811 |
| iWhich products: ◦ Pork: 75% ◦ Carrot: 10% ◦ Cabbage: 5% ◦ Scallion slice: 5% ◦ Sesame: 3% Phosphorus | 13131913? |
| iWhich products: ◦ Pork: 84% ◦ Carrot: 5% ◦ Scallion slice: 4% ◦ Cabbage: 3% ◦ Sesame: 2% Zinc | 111525112 |
| iWhich products: ◦ Pork: 49% ◦ Scallion slice: 17% ◦ Cabbage: 12% ◦ Carrot: 10% ◦ Sesame: 7% Iron | 10583? |
| iWhich products: ◦ Pork: 47% ◦ Carrot: 28% ◦ Cabbage: 12% ◦ Scallion slice: 9% ◦ Ginger: 2% Potassium | 9111310? |
| iWhich products: ◦ Carrot: 33% ◦ Scallion slice: 25% ◦ Cabbage: 25% ◦ Garlic: 8% ◦ Sesame: 8% Manganese | 6797? |
Lipids per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Pork: 92% ◦ Olive oil: 8% Palmitic acid (Saturated) | 15152315? |
| iWhich products: ◦ Pork: 52% ◦ Olive oil: 46% ◦ Sesame: 2% Oleic acid (Omega-9) | 10121811? |
| iWhich products: ◦ Pork Stearic acid (Saturated) | 9111511? |
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Difficulty: simple
Max. per day ≈ 588 g ?Из расчета максимум 20 гр углеводов в день
Servings: 4 (1 serving ≈ 294 g)
Digestion time: 4 hour
Complete protein: ✔
Keto, LCHF: Recipes, Rules, Description
Carrot, Garlic, Ginger, Scallion slice, Cabbage, Olive oil, Apple cider vinegar, Pork, Sesame
Slice: 10 min, Fry: 15 min
Keto, LCHF: Recipes, Rules, Description
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Grate and shred the carrots (3 pcs).
Chop the garlic (2 cloves) and ginger (15 g), as well as slice the green onion (1 bunch) and shred the red cabbage (1/4 of a head).
Heat olive oil (1.5 tbsp) in a medium skillet. Add the grated carrots and shredded cabbage.
Sauté them for three minutes to slightly soften the vegetables.
Add the chopped garlic and ginger, as well as the sliced green onion to the skillet. Season everything with apple cider vinegar (1.5 tbsp) and sriracha sauce (1 tbsp) to give the dish a kick.
The recipe for sriracha sauce is attached below.
After that, add the ground pork (450 g) to the skillet and cook everything together until the meat is fully cooked, about 7-10 minutes. Make sure the meat is evenly browned.
At the end of cooking, garnish the dish with sesame seeds.
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