Duration: 90 mins (30 mins for preparation and 60 mins for cooking);
Cooking method: Stewing;
Servings: 7 X 800g.
- 2kg frozen green peas (20RON);
- 500g carrots (1RON);
- 300g onions (1RON);
- 1kg fresh tuna steak (50RON);
- 500g tomato paste (5RON);
- 1L water (negligible price);
- 10g of butter (negligible price);
- 10g fresh or dried parsley (1RON);
- salt by taste (1tbsp) (negligible price);
- pepper by taste (1tbsp);
- (optional) 1tbsp paprika (negligible price).
- Defrost and rinse the peas;
- Peel, chop, and rinse the carrots and onions;
- Melt the butter in a frying pan and saute the carrots and onions for 5-10 minutes;
- Cut the tuna steaks in cubes and put them, along with the peas, sauteed carrots and onions, and tomato paste into a pan, add 1L of water and stew everything covered for 60 minutes;
- Add spices and seasoning.
- Calories: 522kcal;
- Protein: 51g;
- Fat: 10.1g;
- Trans fat: 0g;
- Carbohydrates: 58.5g;
- Fiber: 17.5g;
- Sugars: 23.5g.
- Histidine: 1g;
- Isoleucine: 1.64g;
- Leucine: 2.83g;
- Lysine: 3.07g;
- Methionine: 0.93g;
- Phenylalanine: 1.47g;
- Threonine: 1.66g;
- Tryptophan: 0.38g.
- Vitamin A: 1378.86ug;
- Vitamin B1 (Thiamine): 0.91mg;
- Vitamin B2 (Riboflavin): 0.58mg;
- Vitamin B3 (Niacin): 14.26mg;
- Vitamin B5 (Pantothenic acid): 2.61mg;
- Vitamin B6 (Pyridoxine): 0.81mg;
- Vitamin B9 (Folate): 138.4ug;
- Vitamin B12 (Cobalamin): 10.1ug;
- Choline: 144.25mg;
- Vitamin C (Ascorbic acid): 52.22mg;
- Vitamin D (Cholecalciferol): 6.11ug;
- Vitamin E (Tocopherol): 2.29mg;
- Vitamin K: 85.37ug.
- Calcium: 130.37mg;
- Copper: 0.52mg;
- Iron: 6.08mg;
- Magnesium: 136.41mg;
- Manganese: 1.15mg;
- Phosphorus: 499.44mg;
- Potassium: 1036.71mg;
- Selenium: 44.11ug;
- Sodium: 925.5mg;
- Zinc: 2.81mg.
- alpha-Linolenic Acid (ALA Omega-3): 0.1g;
- Linoleic acid (LA Omega-6): 0.53g.
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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