Buckwheat with Stewed Vegetables and Feta
Description
A hearty dish rich in fiber, magnesium and iron. Helps with constipation and provides long-lasting satiety.
- Cook buckwheat until done using traditional method.
- Dice carrot and zucchini.
- Heat oil in a pan, sauté carrot for 5 minutes, add zucchini and simmer covered for 10-15 minutes until soft. Add salt.
- Crumble cheese.
- Mix cooked buckwheat with stewed vegetables and dill.
- Sprinkle with cheese on top before serving.
428
119 kcal / 100 g
kcal
13.2 g
3.7 g / 100 g
Protein
41.2 g
11.5 g / 100 g
Carbohydrates
23.7 g
6.6 g / 100 g
Fats
3.2 g
0.9 g / 100 g
Ash
8.5 g
2.4 g / 100 g
Fiber
41.2%
Water
4.1 g
1.1 g / 100 g
Sugars
29.8 g
8.3 g / 100 g
Starch
0.21 g
0.06 g / 100 g
Omega-3
2.89 g
0.8 g / 100 g
Omega-6
7.0 g
1.9 g / 100 g
SFA