Spelt with Broccoli and Tomatoes
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
14134
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 14,134 cal. | (673 %) | ||
| Protein | 1,894 g | (1,933 %) | ||
| Fat | 104 g | (90 %) | ||
| Carbohydrates | 1,352 g | (901 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1,503.6 g | (5,012 %) |
more nutritional values
| Vitamin A | 71 mg | (8,875 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 304.2 mg | (2,535 %) | ||
| Vitamin K | 89,503.8 μg | (149,173 %) | ||
| Vitamin B₁ | 51.1 mg | (5,110 %) | ||
| Vitamin B₂ | 89 mg | (8,091 %) | ||
| Niacin | 809.9 mg | (6,749 %) | ||
| Vitamin B₆ | 140.1 mg | (10,007 %) | ||
| Folate | 19,529 μg | (6,510 %) | ||
| Pantothenic acid | 645.5 mg | (10,758 %) | ||
| Biotin | 503.5 μg | (1,119 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 47,008 mg | (49,482 %) | ||
| Potassium | 128,239 mg | (3,206 %) | ||
| Calcium | 29,018 mg | (2,902 %) | ||
| Magnesium | 9,046 mg | (3,015 %) | ||
| Iron | 413 mg | (2,753 %) | ||
| Iodine | 7,501 μg | (3,751 %) | ||
| Zinc | 233.1 mg | (2,914 %) | ||
| Saturated fatty acids | 19 g | |||
| Uric acid | 40,546 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1,332 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Soak the spelt 1 hour in a bowl of cold water.
2.
Drain the spelt. Ina saucepan, bring the broth to a boil, reduce to a simmer, cover and cook over low heat until tender, about 50 minutes. Rinse the broccoli, add to the spelt and cook 5 minutes. Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, peel, and quarter and remove the seeds.
3.
Heat the oil in a large nonstick skillet. Add the spelt and broccoli and saute until heated through. Add the tomatoes, heat briefly and season with salt and pepper.
App Download
Current Recipe Search
