Baked Meat Rolls With Green Peas




Share


Ingredients:

Serving for 4
500 g fatty ground meat
1 cup of fresh green peas
1 onion
2 slices of whole wheat bread
2 small carrots, finely chopped
7 branches of parsley
1 egg yolk
1 tablespoon of butter
Salt, black pepper, a small amount of cumin

Recipe:


Boil the finely chopped carrots and the green peas for a short time. Add the chopped onions, parsley, bread crumbs, salt, black pepper and cumin, and knead well. Keep the mixture in a refrigerator for one hour. Roll the mixture on baking paper and bake in an oven for 30 minutes at 200 °C. Bon appetit.

Energy and Nutrition Facts:

Nutrition Facts 1 serving (%) Daily Value
Women (age 19 and over)Men (age 19 and over)
Energy 302,9 kcal 16 16
Protein 29,7 g 52 52
Fat 13,7 g 21 21
Carbonhydrate 14,8 g 5 5
Fiber 4,1 g 14 14
Topl.folik asit 49,8 µg 12 12
Sodyum 199,6 mg 10 10
Vit. C 17,4 mg 17 17
Iron 4,5 mg 30 45
Vit. B12 1,3 µg 45 45
Vit. B1 0,3 mg 26 21
Vit. K 182,7 µg 304 261


About Green Peas:



Fresh peas have a higher vitamin C content than dried peas.
Good source of fiber.
Rich in vitamin K, which helps blood coagulate.

100 g Green Peas contains;

Energy 81,7 kcal
Protein 6,6 g
Fat 0,5 g
Carbonhydrate 12,3 g
Fiber 5,0 g
Total folic acid 33,0 µg
Sodium 2,0 mg
Calcium 24,0 mg
Potassium 304,0 mg
Vit. C 25,0 mg
Zinc 0,8 mg
Vit. A 72,0 µg
Vit. K 30 µg



References:

Food Today 02/2011. More than fresh - vegetable choices for everyone. EUFIC. http://www.eufic.org/article/en/artid/vegetable-choices-for-everyone/
Dietary Guidelines for Turkey. Faculty of Health Sciences, Department of Nutrition and Dietetics, Hacettepe University, 2015.
Ministry of Food, Agriculture and Livestock, TURKISH FOOD CODEX LABELLING REGULATION, December 29, 2011. http://www.resmigazete.gov.tr/eskiler/2011/12/20111229M3-7.htm
Nutrition Information Systems (BEBIS 7.2)
EFSA Scientific Opinion. 2009; 7(9): 1228. European Commission Regulation (EU) No: 432/2012 of 16/05/2012




Share

Artichoke: High in fibers, which supports the digestive system functions. Low in calories, which helps with weight management. Good source of folic acid, which is especially important for pregnant women
Click for details

Chick Peas: High in fibers, which supports the digestive system functions. Good source of zinc, which plays and important role for the immune system and healthy growth and development. Gassy side effects may be minimized by steeping or cooking well. Do not discard the cooking water.
Click for details

Green Peas: Fresh peas have a higher vitamin C content than dried peas. Good source of fiber. Rich in vitamin K, which helps blood coagulate.
Click for details

Strawberrie: High in vitamin C, which increases iron absorption. If strawberries are eaten on their own, oily seeds such as sunflower seeds, walnuts, or almonds can be consumed together in a salad to increase its protein content.
Click for details

Spring Greens: Try to use generous amount of fresh herbs such as parsley, dill, knotweed, fresh mints, which herald the coming of spring, in your salads and with your meals. 100 g of parsley contains high amounts of folic acid, calcium, potassium and vitamin C. 100 g of fresh mint is a good source of zinc, which is good for healthy hair, skin, and nails.
Click for details

Broad Beans: Good source of fibers. Fiber helps to keep the digestive system working properly. Contains folic acid and potassium, which helps to balance blood pressure. It is richer in protein than many other vegetables (eggplant, zucchini, pepper, cauliflower and so on).
Click for details

Kidney Bean: Rich in potassium, zinc and folic acid. In terms of bio-availability of its mineral content, it is recommended to be eaten with foods that contain vitamin C (e.g. dark green vegetables).
Click for details

Carrots: Fiber source that helps with motility. Rich in vitamin A, which is good for eyes and vision. In order to have 5 portions of fruit and vegetables a day, do not forget to add carrots to your salads!
Click for details

Spring Potato: Good source of vitamin C. Good source of vitamin B6 (pyridoxine), which helps maintain a healthy nervous system functions. Should be kept in a cool, dry, and dark place. In germinated potatoes, the amount of poisonous “solanine” increases. Do not consume such potatoes.
Click for details

Spinach: Contains folic acid, which is especially important for pregnant women. Spinach contains calcium just like other dark green vegetables (leek, broccoli, parsley, rocket and so forth). Spinach can either be cooked or mixed with high protein food such as yoghurt sauces or tuna fish and goat cheese and consumed as a main dish.
Click for details

Lettuce: Rich in vitamin A, which is good for eyes and vision. Contains vitamin C, which protects and improves the immune system.
Click for details

Bell Peppers: High in vitamin C, which increases iron absorption. A source of fiber. Can also be used raw in salads. In addition to stuffing peppers with meat or cooking it with olive oil, you can create alternatives by stuffing it with feta cheese and herbs or grains such as wheat.
Click for details



0


Terms of Use

Click to read our terms of use!

Recommend To Your Friends

Let your friends learn about the Sabri Ülker Food Foundation. Contribute to the healthy development of Turkish society.

Contact Form

Please fill out the form below to reach us.