Fresh Kidney Bean Patty




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Ingredients:

4 burger patties
400 g of boiled fresh kidney beans
1 medium-sized boiled carrot
1 medium-sized boiled potato
2 thin slices of whole wheat bread, crumbled
1 medium-sized onion, grated and drained
1 egg
2 cloves of garlic, mashed
Juice of 1/2 a lemon
1 tablespoon of tahini (optional)
½ a bunch of parsley, chopped finely
2 tablespoons of olive oil
Cumin, salt, black pepper, red pepper flakes

Recipe:


Mix all ingredients in a deep and wide bowl and make 4 burger patties. Wipe the tops with olive oil and bake in a preheated oven for 25 to 30 minutes at 200 °C. Bon appetit.

Energy and Nutrition Facts:

Nutrition Facts 1 patty (%) Daily Value
Women (age 19 and over)Men (age 19 and over)
Energy 214,4 kcal 11 11
Protein 8,1 g 14 14
Fat 9,3 g 14 14
Carbonhydrate 23,9 g 9 9
Fiber 6,1 g 20 20
Sodium 177,1 mg 9 9
Tot. folic acid 47,5 µg 12 12
Potassium 560,1 mg 16 16
Iron 2,3 mg 16 23
Copper 0,4 mg 30 30
Vit. B1 0,2 mg 20 16-17
Vit. B5 0,6 mg 9 9
Zinc 1,5 mg 22 15


About 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).
Its protein quality improves when consumed with other grains.
Rich in fiber. Fiber supports healthy functioning of the digestive system.

100 g fresh Kidney bean contains;

Energy 332,9 kcal
Protein 23,6 g
Fat 0,8 g
Carbonhydrate 60,0 g
Fiber 24,9 g
Total folic acid 394,0 µg
Sodium 24,0 mg
Iron 8,2 mg
Calcium 143,0 mg
Potassium 1406,0 mg
Vit. C 4,5 mg
Zinc 2,8 mg



References:

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. 2010; 8(10):1819. European Commission Regulation (EU) No: 432/2012 of 16/05/2012
EFSA Scientific Opinion. 2020; 8(2):1469. European Commission Regulation (EU) No: 432/2012 of 16/05/2012



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