Duration: 150 mins (30 mins for preparation and 120 mins for cooking);
Cooking method: Raw;
Servings: 5 X 250g.
- 500g chickpeas/garbanzo beans (7RON);
- 200g brewer’s yeast or nutritional yeast (15RON);
- 50g garlic powder (3RON);
- 50g onion powder (3RON);
- 1tbsp olive oil (negligible price);
- Soak the chickpeas for 24 hours (change the water 2-3 times);
- Boil the chickpeas (covered) at low heat for 2 hours;
- Drain the water, rinse the chickpeas, and mix them in the food processor along with the yeast, olive oil, garlic, and onion powder.
- Calories: 626.24kcal;
- Protein: 41.17g;
- Fat: 13.82g;
- Trans fat: 0g;
- Carbohydrates: 94.14g;
- Fiber: 23.26g;
- Sugars: 17.69g.
- Histidine: 1.41g;
- Isoleucine: 1.77g;
- Leucine: 2.73g;
- Lysine: 2.91g;
- Methionine: 0.48g;
- Phenylalanine: 1.84g;
- Threonine: 1.68g;
- Tryptophan: 0.38g.
- Vitamin A: 50.25ug;
- Vitamin B1 (Thiamine): 2.82mg;
- Vitamin B2 (Riboflavin): 2.35mg;
- Vitamin B3 (Niacin): 30.68mg;
- Vitamin B5 (Pantothenic acid): 5.3mg;
- Vitamin B6 (Pyridoxine): 2.88mg;
- Vitamin B9 (Folate): 1552.47ug;
- Vitamin B12 (Cobalamin): 0ug;
- Choline: 82.48mg;
- Vitamin C (Ascorbic acid): 4.84mg;
- Vitamin D (Cholecalciferol): 0ug;
- Vitamin E (Tocopherol): 1.33mg;
- Vitamin K: 9.8ug.
- Calcium: 175.77mg;
- Copper: 0.78mg;
- Iron: 6.85mg;
- Magnesium: 138.25mg;
- Manganese: 16.55mg;
- Phosphorus: 1076.2mg;
- Potassium: 1517.89mg;
- Selenium: 4.06ug;
- Sodium: 255mg;
- Zinc: 4.77mg.
- alpha-Linolenic Acid (ALA Omega-3): 0.11g;
- Linoleic acid (LA Omega-6): 2.44g.
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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