Urab Sayuran

29-03-2012 West Java 26161 viewed

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Making way:
Vegetables are washed and then cut - cut, after
it is steamed until cooked. Seasoning - seasoning
finely ground, then pan-fried (with little
cooking oil) until cooked, put oil
grated and stir until evenly distributed.
 
Function:
As a complement to rice eating lunch or dinner.
Nutrients: energy 87.5 kcal, protein 4.6 g,
4.52 g fat, 10.1 g carbohydrate, 80.5 mg calcium,
phosphorus 909 mg, 1.38 mg Fe, vitamin A 44 887 RE,
Vitamin C 118 mg, and 0.1 mg of vitamin B1.
 
 


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