Lima Beans Calories & Nutrition Values
Lima beans are excellent source of molybdenum. It contains more than 300 percent molybdenum. One of molybdenum's main functions is to breakdown a certain type of amino acids. This simple recipe of lima beans is ranked as Grade A food. Lima beans is so nutritious that it contains most of vitamins and minerals that body need to function. This lima beans recipe contains very high amounts of vitamin C (more than 38 percent), thiamin, potassium, phosphorus and magnesium. It is a rich source of manganese. It contains 17 percent Iron. Lima beans is high in dietary fiber. One serving of this Lima Beans recipe (3.5oz / 100g) has 125g calories (22g calories from fat), 2.5g total fat (1.2g saturated fat), 4mg cholesterol, 267 sodium, 456mg potassium, and 19.7g total carbohydrates (4.8g dietary fiber, 1.4g sugar). One serving of lima beans has 6.7g protein.Read More
1 lb (454g) Beef (Frank Steak) 1 Onion 1 Onion 2 Tomatoes 1/2 Bell Pepper 2 Tbsp Olive Oil 1/8 Tsp Ginger Powder 1/8 Tsp Black Pepper 1/4 Tsp Cumin Salt PREPARATIONS: 1- Cut the beef in small pieces. 2- Grate one onions. 3- Grind the cumin. 4- Slice the onions and bell pepper. DIRECTIONS: 1- Transfer the beef to a large bowl. 2- Add grated onions, olive oil, ginger powder, black pepper, ground cumin, and salt. 3- Stir the ingredients until well mixed. 4- Cover the bowl with a plastic wrap and keep in refrigerator for at least 2 hours or over night. 5- Lay sliced onions onto a large pot to cover the surface. 6- Remove the beef from refrigerator and thread the beef onto a wooden skewer. 7- Place the skewers over the slice onions. 8- Lay a layer of slice potatoes and bell peppers on top of the beef. 9- Pour in (2 cups approx.) water. 10- Cover the pot with a lid. Over medium heat simmer for 2 hours. Note: Add more water if needed. All the water should be evaporated when done.Read More
"Soup e Jo" Recipe
- 1 Cup Pearl barley
- 2.5 cups chicken broth (or 2 pieces chicken)
- 1 Bunch Parsley, Cilantro
- 3 small carrots
- 1 Small Onion
- 1 Medium potato
- 4 Tbsp Vegetable Oil
- 1 liter (33.8 fl oz) Milk
1- Soak the pearl barley for 2 hours.
2- Grate the Carrots and a potato.
3- Mince the Parsley and cilantro.
4- Dice the onion.
5- Boil 5 cups of water.
1- Put the chicken thighs in a pot, add some salt and boiling water. Cover the pot with the lid and let it simmer for 35 Minutes. (You will need the chicken broth, if you already have chicken broth skip this step)
2- Drain the soaked pearl barley and put it in a pot.
3- Add boiling water to the pot until it covers the barley.
4- Cover the pot with the lid (Make sure to crack the lid so that a little steam can escape).
5- Cook the barley at low heat for 25 to 30 minutes.
6- In a large pot pour in 2 tbsp vegetable oil and add the diced onions until translucent.
7- Add the grated carrots and potato to the pot.
8- Pour in the cooked barley to the pot.
9- Pour in 2.5 cups of chicken broth to the pot and stir well.
10- Add the herbs (Minced parsley and cilantro) to the pot, stir well and let it simmer for 10 minutes.
11- Meanwhile, boil 1 liter (33.8 oz fl) of milk.
12- Add the boiled milk to the pot and stir thoroughly.
13- Keep stirring occasionally, and let it cook until the soup thickens at low heat.
Read more about Soup e Jo calories and nutritional facts