π½οΈ Recipe: Two-Course Revitalizing Lunch
Soup: Boil chopped cabbage (50g), grated beetroot (40g), carrot (30g), potato (40g), and onion (20g) in water to make a vegetarian borscht. Main: Boil or steam chicken fillet (120g). Steam broccoli (100g) and serve with cooked quinoa (50g dry).
π Ingredients & Info:
| π₯ Ingredients | β οΈ Gout Info |
βοΈ Acid Alkaline |
π« Allergens |
|---|---|---|---|
| Broccoli, Carrot, Potato, Chicken breast, Red onion, Cabbage, Beetroot |
β
Allowed. β Allowed. β Allowed (in moderation). β οΈ Limit (3x/week). β Allowed. β Allowed (Low purine, great for salads and soups). β Allowed (Contains antioxidants, use in moderation) |
β
Alkaline. β Alkaline. β Alkaline. β Acidic. β Alkaline. β Alkaline. β Alkaline |
– – – – – – – |
π₯ Calories:
560 kcal
βοΈ Protein / Fats / Carbs:
P 45.5 F 8.1 C 75.4
π§ͺ Purines & Uric Acid:
Purines: ~180 mg (mostly from chicken, which is a limited portion).
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