A source of protein and iron, stewed chicken hearts with vegetables contribute to improved blood formation and support heart health. The dish has a rich flavor due to the combination of onions and beets, making it perfect for a hearty lunch.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Chicken hearts | |||
| Onion | |||
| Beetroot | |||
| Carrot | |||
| Water | |||
| Dill | |||
| Cooking salt | to taste | ||
| Product release: | 1 165 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 30 | ||
| 10 | ||
| 5 | ||
| 1 | ||
| 5 | ||
1 50 | ||
|---|---|---|
| Proteins | 10.2 |
| Digestible proteins | 8.7 |
| Fats | 2.3 |
| Net carbohydrates | 3.4 |
| Calories | 84 kcal |
| Indexes | |
| Glycemic index | 15.3 |
| Glycemic load | 1.1 |
| Insulin index, II | 27 |
| Disease inflammatory index, DII | -0.28 |
| Antioxidant, ORAC | 1 485 |
| Weight loss | Detention | Set |
|---|---|---|
| 9% | 6% | 5% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (3) | |
| |
| Nutrient | % of RDA |
|---|---|
| Arachidonic acid (AA, Omega-6) | 175234103?10 |
| Palmitic acid (Saturated) | 13131320?26 |
| Nutrient | % of RDA |
|---|---|
| Histidine | 618686179?43 |
| Serin | 43432972?14 |
| Alanine | 438686215?? |
| Tryptophan | 385454134215 |
| Phenylalanine | 3752521076421 |
| Lysine | 314343892111 |
| Glycine | 292929868629 |
| Leucine | 23323268218 |
| Tyrosine | 202720693411 |
| Aspartic acid | 14171443?14 |
| Cysteine | 11131334139 |
| Arginine | 9992172 |
| Methionine | 911112496 |
| Threonine | 8111124?? |
| Allowed on diets | |
|---|---|
| Keto | |
| Mediterranean | |
Soak chicken hearts (500 g) in cold water for 30 minutes.
Sauté onions (2 pcs) until soft.
Add grated carrot (1 pc) and beetroot (0.5 pc). Stir and simmer for a few minutes.
Add the hearts, season with salt to taste, and add enough water to slightly cover the ingredients.
Simmer on low heat until the hearts are tender (40-60 minutes).
At the end, add herbs (a bunch) and stir.
For tenderness, use more onions.
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