Nutritional ingredients: calories: 77 (kcal); fat: 2 (g); carbohydrate: 12 (g); fiber: 3 (g); sugar: 1 (g); sodium: 28 (mg); calcium: 36 (Mg); Iron: 1 (mg)
1. Pour oil in a saucepan and heat over medium heat. Add onion and saute until soft, about 5 minutes. Add garlic, ginger, cumin, cinnamon, carrot and stir-fry for 30 seconds.
2. Add enough water to the pan to completely cover the ingredients. Cover the pot and simmer for 10 minutes until the carrots are cooked and tender.
3. Add the chickpeas to the pot, cover the pot and cook for 10 minutes.
4. Use a slotted spoon to remove the ingredients and put them in a grinder to mash them into puree.
Tags: baby food supplement, chickpeas, carrots, cinnamon, vegetable puree, chickpeas, baby recipes
Carrot nutrition: per 100 grams of carrots, about 0.6 grams of protein, 0.3 grams of fat, 7.6-8.3 grams of carbohydrates, 0.6 mg of iron, provitamin A (carotene) 1.35-17.25 mg, vitamin B10.02- 0.04 mg, vitamin B20.04-0.05 mg, vitamin C 12 mg, calories 150.7 kJ, and contains pectin, starch, inorganic salts and a variety of amino acids. Among the various varieties, the dark orange-red carotene content is the highest.
Chickpea nutrition: rich in folic acid, potassium, magnesium, phosphorus, zinc, copper and vitamin B1. It also contains a certain amount of niacin, vitamin B6, pantothenic acid, calcium and fiber.
Carrot function: Carrot has the functions of removing phlegm, eliminating food, removing bloating and reducing breath and asthma. The quercetin and kaempferol contained in carotene can increase coronary blood flow, reduce blood lipids, and promote the synthesis of adrenaline, thus reducing blood pressure and strengthening the heart. Carrots contain potassium succinate, which helps prevent hardening of blood vessels, lower cholesterol and lower blood pressure. The folic acid in carrots can reduce the incidence of coronary heart disease. Carotene can be converted into vitamin A in the body, which helps to enhance the body's immune function and plays an important role in preventing epithelial cell canceration. The lignin in carrots can also improve the body's immunity and indirectly destroy cancer cells. Carrots contain vitamin A and β-carotene, which have the ability to promote the production of photosensitive pigments in the eyes, prevent night blindness, strengthen the ability to distinguish colors, and reduce eye fatigue and dry eyes. Carrots contain plant fiber, have strong water absorption, and are easy to swell in the intestinal tract. They are the "filling substance" in the intestinal tract, which can strengthen the peristalsis of the intestinal tract, thereby laxative and prevent cancer.
Efficacy of chickpeas: It has obvious effects on blood supplementation and calcium supplementation. It is the best food for patients with diabetes and hypertension.
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