Duration: 75 mins (15 mins for preparation and 60 mins for cooking);
Cooking method: Stewing;
Servings: 7 X 492g.
- 2000g frozen chopped spinach (20RON);
- 300g onions (1RON);
- 100g garlic (2RON);
- 500g cream cheese or cottage cheese (7RON);
- 500g chickpea flour, pasta, or any gluten-free pasta or flour (8RON);
- 30g coconut oil, butter, or ghee (negligible price);
- 1tsp basil (negligible price);
- 2 bay leaves (negligible price);
- salt by taste (1tbsp) (negligible price);
- pepper by taste (1tsp) (negligible price).
- Defrost the spinach;
- Unpeal the garlic and onions, rinse them well, and chop them;
- Melt the butter and simmer the chopped onions and garlic in a frying pan or directly in the pot in wich you will stew the spinach;
- Combine with the spinach and bring to a boil and let them cook for 30 minutes (add wated if needed and stir to prevent sticking);
- Add the cream cheese, flour/pasta, and seasoning and let them cook for 15 more minutes.
- Calories: 485.42kcal;
- Protein: 35.41g;
- Fat: 11.04g;
- Trans fat: 0g;
- Carbohydrates: 66.51g;
- Fiber: 17.45g;
- Sugars: 14.44g.
- Histidine: 0.29g;
- Isoleucine: 0.6g;
- Leucine: 1.05g;
- Lysine: 1.05g;
- Methionine: 0.26g;
- Phenylalanine: 0.77g;
- Threonine: 0.74g;
- Tryptophan: 0.3g.
- Vitamin A: 1296.66ug;
- Vitamin B1 (Thiamine): 0.51mg;
- Vitamin B2 (Riboflavin): 0.69mg;
- Vitamin B3 (Niacin): 2.22mg;
- Vitamin B5 (Pantothenic acid): 0.93mg;
- Vitamin B6 (Pyridoxine): 0.84mg;
- Vitamin B9 (Folate): 556.64ug;
- Vitamin B12 (Cobalamin): 0.25ug;
- Choline: 60.79mg;
- Vitamin C (Ascorbic acid): 17.75mg;
- Vitamin D (Cholecalciferol): 0ug;
- Vitamin E (Tocopherol): 6.74mg;
- Vitamin K: 808.54ug.
- Calcium: 394.4mg;
- Copper: 0.88mg;
- Iron: 7.16mg;
- Magnesium: 263.01mg;
- Manganese: 2.75mg;
- Phosphorus: 383.84mg;
- Potassium: 1369.48mg;
- Selenium: 25.42ug;
- Sodium: 444.3mg;
- Zinc: 3.18mg.
- alpha-Linolenic Acid (ALA Omega-3): 0.25g;
- Linoleic acid (LA Omega-6): 1.65g.
The nutrition facts are only estimations based on USDA Food Composition Databases and are for information purposes only. They do not fit into real life, because nutrient contents vary by food source, food storage, food growth, food preparation, and bioavailability.
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