Sentences with phrase «cup of cooked»

For example, 1 cup of cooked lentils contains 1,200 milligrams of lysine.

A half - cup of cooked brown rice provides 42 mg.

Two eggs with 1 cup of cooked spinach, eight cherry tomatoes, a quarter of an avocado, and one small sweet potato (or half of a medium) roasted with 1 teaspoon of olive oil will give you a whopping 22 grams of protein and a good amount of healthy fat and fiber to keep you full.

In fact, a cup of cooked lentils contains more than half of your daily folate requirement (about 360 mcg; you need 600 per day).

Go green: Just 1/2 cup of cooked beet greens has all your vitamin A for the day, plus tons of vitamins C and K, iron, and potassium.

Half a cup of cooked spinach provides 230 percent of the recommended daily intake of vitamin A in adults.

In fact, a half cup of cooked soybeans supplies about one - third of your necessary daily protein, for a mere 149 calories (versus about 230 for one serving of cooked ground beef).

Either way, one cup of cooked kale has only 36 calories, so don't be shy about piling whichever variety floats your boat onto your plate.

One serve of vegetables is the equivalent of half a cup of cooked vegetables, a cup of fresh salad or a medium potato.

Include two slices of wholegrain toast, one cup of cooked pasta, brown rice, noodles, rolled oats or two pieces of fruit per day.

The biggest limit with any carb - containing food will be your portion size, and by that we mean smaller portions: 1/4 of a cup of cooked brown rice or sweet potato contains around 12.5 grams of carbohydrates.

For example, one cup of non-starchy vegetables contains about 25 calories, compared to 200 in a cup of cooked pasta.

A cup of cooked kale has more than 10 times your daily requirement of vitamin K (which plays an important role in blood clotting).

Eat daily but be wary they can create bloating and gas in excess, so for those with a sensitive stomach, start with half a cup of cooked cruciferous veggies.

«I aim for two cups of veggies, a half cup of cooked pulses (beans, lentils, chickpeas), or a half cup of wild salmon salad, and a half cup of cooked starch (sweet potato, quinoa, brown rice, purple potato).»

Studies found that middle - aged people who consumed the equivalent of a cup of cooked greens daily were half as likely to die in the next four years as those who ate no greens.

If that's too much (especially if you have trouble digesting it), try for one cup of cooked leafy greens each day and go from there.

If you want to add noodles or rice, add 1 cup of cooked rice or noodles to the recipe and increase the amount of...

One half - cup of cooked rice is equal to a 1 - ounce grain serving.

In other words, the equivalent to mere eighth of a cup of cooked vegetables.

A food serving of homemade cereal for beginning eaters is 1/4 — 1/2 cup of cooked cereal.

Pictured: Quinoa tabbouleh salad Protein content: One cup of cooked quinoa provides about 18 grams of protein.

Just one cup of cooked quinoa contains 18 grams of protein, as well as nine grams of fiber.

A slice of whole grain bread, 1/2 cup of rice or pasta, and a cup of cooked cereal would make up a day's worth of grains for a 2 - to 3 - year - old.

A cup of cooked, mashed pumpkin contains more than 200 percent of your recommended daily intake of vitamin A, which aids vision, particularly in dim light, according to the National Institutes of Health.

Or an ounce of grains would equal one slice of bread or a half cup of cooked pasta.

Spinach isn't just for Popeye — it's a great food for babies, delivering 42 mg of calcium per cup of cooked spinach.

Cooking dinner was math time (you would be amazed at how many elbows are in 1 cup of cooked mac & cheese..

One cup of cooked quinoa gives you 4.4 grams of protein and packs 2.8 grams of fiber.

Black beans are high in cholesterol - lowering dietary fiber.1 cup of cooked beans provides you with over 1/2 of your daily requirements and reduces blood cholesterol that helps prevent heart disease.

Measure out 3/4 cup of the cooked lentils (if you have some left over, save them for supper).

Beans are inexpensive and very nutritious, in just one - half cup of cooked beans there are 60 calories, seven grams of protein, zero fat, and a hefty 16 grams of fiber.

Cook until kimchi is softened, about three minutes, then add a big handful of torn leafy greens (I like Tuscan kale or Swiss chard), a cup of cooked grains, and a splash of water.

I made a few minor adjustments to recipe: only used 1 poblano b / c one family member doesn't like things too spicy; added a cup of cooked quinoa to the cauliflower rice (we have not had cauliflower rice yet, so wasn't sure what they would think).

If you don't make Sweet Potato Casserole at all, no problem — just mash up 1 cup of cooked sweet potatoes and add a couple tablespoons of brown sugar and you're good.

Rinse 2 sweet potatoes or one very large sweet potato (enough for 1 cup of cooked sweet potato), place on a plate with about 4 Tbsp water.

Add 1/2 — 1 C cream and a cup of cooked rice or farro if you have it.

Whether you use split peas, beans, lentils or chickpeas, making a habit of incorporating at least 1/2 cup of cooked pulses in your cooking a few days a week will lead to some sustainable, nourishing and affordable meals.

Optional: 1/2 - 1 teaspoon Cumin Seeds To bulk this meal out, add 1 cup of cooked wild rice or quinoa to the salad assembly, along with an extra drizzle of extra virgin olive oil.

Though one cup of cooked quinoa has the same eight grams of protein as a cup of white pasta, quinoa has double the amount of fiber.

Pour the fine green beans and the sweet potato to the pan and cook it with the rest of the veggies for 5 minutes at high heat, then add the chopped tomatoes, a cup of cooked chickpeas, chilli flakes, 1 tsp Himalayan salt, 1/2 tsp ground pepper and the coconut, give it a good stir and cook until the fine green beans and the sweet potatoes are soft and ready to eat.

You should end up with 1 cup of cooked onions.

Roasted Chickpeas (this recipe makes extra) 1 cup of cooked chickpeas, dried really well with a paper towel 1/2 tsp of olive oil 1/4 tsp each of garlic powder, coriander, cumin and paprika salt & pepper to taste

One cup of cooked chickpeas contains 269 calories, 4.2 grams of fat, 477 milligrams of potassium, 12 grams of dietary fiber, 15 grams of protein, 8 percent of the RDA of calcium, 26 percent of the RDA of iron, 19 percent of the RDA of magnesium, 10 percent of the RDA of vitamin B - 6, and 3 percent of the RDA of vitamin C. Its nutritional profile deems it effective in improving insulin levels, contributing to bone health, lowering blood pressure, boosting heart health, improving regularity, and preventing cancer.

One cup of cooked Swiss chard supplies more than a third of your daily value of vitamin C, which helps boost immune support.

A half - cup of cooked spelt berries are an excellent source of protein, iron, dietary fiber and phosphorus, and a very good source of manganese.

Add about 1 cup of the cooked vegetables to the food processor, and blend for about 10 seconds.

Just one cup of cooked pumpkin puree delivers 245 percent daily value of vitamin A, a vitamin essential for healthy eyesight, reproduction and immune system health, and bone growth.

Add about 1/4 cup of water per 1 cup of cooked lentils so they will puree nice and smooth.

Nutritional information per serving is for 1 cup of cooked chickpeas (1/3 cup dried chickpeas)-- values and cook times will vary based on how what cooking method is used.