A source of protein and healthy fats, this dish is rich in antioxidants and fiber thanks to the vegetables and nuts. Its rich flavor and texture make it ideal for a balanced diet.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Pork | |||
| Green beans | |||
| Walnuts | |||
| Chicken broth | |||
| Zucchini | |||
| Bulgarian pepper | |||
| Carrot | |||
| Water | |||
| Olive oil | |||
| Garlic | |||
| Stevia | |||
| Guar gum ↺ | |||
| Sesame oil | |||
| Product release: | 1 616 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 10 | ||
| 5 | ||
| 20 | ||
| 10 | ||
45 | ||
|---|---|---|
| Proteins | 10.9 |
| Digestible proteins | 8.9 |
| Fats | 16 |
| Net carbohydrates | 2.8 |
| Calories | 199 kcal |
| Indexes | |
| Glycemic index | 11 |
| Glycemic load | 1.1 |
| Insulin index, II | 17.4 |
| Disease inflammatory index, DII | -0.26 |
| Antioxidant, ORAC | 2 468 |
| Weight loss | Detention | Set |
|---|---|---|
| 21% | 15% | 12% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (3) | |
| |
| Nutrient | % of RDA |
|---|---|
| Alpha-linolenic acid (Omega-3) | 86125981536946 |
| Linoleic acid (Omega-6) | 34484482?96 |
| Palmitic acid (Saturated) | 12121218?23 |
| Cholesterol | 11111143?22 |
| Oleic acid (Omega-9) | 78812?9 |
| Stearic acid (Saturated) | 79912?19 |
| Nutrient | % of RDA |
|---|---|
| Histidine | 466464133?32 |
| Methionine | 344545933422 |
| Tryptophan | 334646116195 |
| Threonine | 30424287?? |
| Leucine | 27383880259 |
| Phenylalanine | 233232674013 |
| Valin | 22313165?10 |
| Tyrosine | 202720693411 |
| Arginine | 15151537124 |
| Proline | 15171539?10 |
| Glycine | 151515464615 |
| Alanine | 15313177?? |
| Lysine | 15212143105 |
| Cysteine | 131516411510 |
| Aspartic acid | 10121031?10 |
| Allowed on diets | |
|---|---|
| Keto | |
| Paleo | |
| Mediterranean | |
Cut the pork (500 g) into small pieces, bell pepper (1 piece) and zucchini (1 piece) into cubes, and peel and grate the carrot (1 large).
Chop the garlic (3 cloves).
In a small bowl, combine xanthan or guar gum (1 tbsp) with water (2 tbsp) and mix until a homogeneous mass is obtained. Set this mixture aside for a while.
Heat olive oil (1 tbsp) in a skillet and sauté the pork until almost fully cooked. Then add the chopped vegetables and green beans (240 g), continuing to cook until the vegetables are soft and the meat is cooked through.
Chop the walnuts (240 g) and add them to the meat with the vegetables.
Next, pour in chicken broth (180 g), add the garlic, sweetener (1 tbsp), sesame oil (1 tsp), and salt and pepper to taste.
Stir all the ingredients and bring to a boil.
After that, add the pre-prepared mixture of water and gum, and mix thoroughly.
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