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Ingredients
4 servings| Vine leaves | 200 g |
| Onion | 1 medium (100 g) |
| Rice | 1 cup (150 g) |
| Ground beef | 150 g |
| Tomato paste | 1 tbsp (10 g) |
| Ground paprika | 2 tsp (5 g) |
| Oil | 1/4 cup (45 g) |
| Parsley | 1 handful (5 g) |
| Water | 1 cup (200 ml) |
| Salt | |
| Black pepper | |
| Mint |
Recipe:
Finely chop the onion and sauté in oil in a large saucepan. Fry until golden, then add the ground beef and cook, stirring. Add the tomato paste and ground paprika. Add the rice and sauté for a few minutes. Add the salt, parsley, spices, and half a cup of water. Cook over low heat until the mixture absorbs all the water. Wash and separate the vine leaves. Place a layer of vine leaves on the bottom of a wide pot. Put a teaspoon of the cooked mixture into each vine leaf, and roll up like a cigar. Place the stuffed vine leaves in the pot and cover the top with another layer of vine leaves. Add just enough water to cover the top layer. Place a plate on top and cook over low heat until the rice softens.
Energy and Nutrition Facts:
| Nutrition Facts |
1 Servings |
(%) Daily Value | |
|---|---|---|---|
| Woman (age 25 - 50) | Men (age 25 - 50) | ||
| Energy | 219.1 kcal | 11 | 11 |
| Carbohydrate | 21.1 g | 8 | 8 |
| Protein | 8.9 g | 16 | 16 |
| Fat | 11.3 g | 17 | 17 |
| Fiber | 1.5 g | 5 | 5 |
| Vitamin A | 2765.5 mcg | 100 | 100 |
| Vitamin E (equivalent) | 5.6 mg | 47 | 40 |
| Vitamin B2 | 0.1 mg | 8 | 7 |
| Total Folic Acid | 12.2 mcg | 3 | 3 |
| Calcium | 133.1 mg | 13 | 13 |
| Iron | 1.9 mg | 12 | 19 |
| Zinc | 1.4 mg | 20 | 14 |
| Vitamin C | 7 mg | 7 | 7 |
| Potassium | 261.5 mg | 7 | 7 |
| Phosphorus | 114.3 mg | 16 | 16 |
| Magnesium | 56.9 mg | 19 | 16 |
| Vitamin B6 | 0.2 mg | 20 | 16 |
| Vitamin B12 | 1 mcg | 33 | 33 |
Meat Stuffed Vine Leaves:
One serving of vine leaves dish provides %100 of your vitamin A requirement.
One serving also provides nearly half of your daily required vitamin E.
The meat inside the dish provides 1/3 of the vitamin B12 needs.
References:
1-Türkiye’ye Özgü Besin ve Beslenme Rehberi_
(2015), Ankara: Hacettepe Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü.
2-Türkiye Beslenme Rehberi (2015), Ankara, TC Sağlık Bakanlığı, Yayın No:1031.
http://beslenme.gov.tr/content/files/arastirmalar/tbsa/1_haziran_t_ber_rehber_y_ksek_kalite.pdf
3- Gıda, Tarım ve Hayvancılık Bakanlığı, TÜRK GIDA KODEKSİ ETİKETLEME YÖNETMELİĞİ, 29Aralık 2011.
http://www.resmigazete.gov.tr/eskiler/2011/12/20111229M3-7.htm
4-Beslenme Bilgi Sistemleri (BEBIS 7.2).
5- EFSA Scientific Opinion. 2009;7(9):1215, 2010;8(10):1740; 2009;7(9):1228. European Commission Regulation (EU) No: 432/2012 of 16/05/2012
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Food Composition of Menu of the Day
| Energy and Nutrients |
1 Serving |
|---|---|
| Energy | 475.1 kcal |
| Carbohydrate | 50.2 g |
| Protein | 18.3 g |
| Fat | 21.7 g |
| Fiber | 5.1 g |
| Vitamin A | 2,953 mcg |
| Vitamin E (equivalent) | 8.9 mg |
| Vitamin B2 | 0.5 mg |
| Total Folic Acid | 63.2 mcg |
| Calcium | 374.6 mg |
| Iron | 3.9 mg |
| Zinc | 2.8 mg |
| Vitamin C | 43.5 mg |
| Potassium | 948.5 mg |
| Phosphorus | 357.3 mg |
| Magnesium | 113.9 mg |
| Vitamin B6 | 0.5 mg |
| Vitamin B12 | 1.3 mcg |
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