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Ingredients

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Nutrient Fingerprint

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Glycemic Index & Load

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Nutrition score

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Borlotti bean & tomato stew
Borlotti bean & tomato stew
4 Nutrition score
Dinner 🥄 10 min prep 🔥 35 min cook 👤 4 servings

A rustic Italian-style stew with borlotti beans slow-cooked in tomatoes, garlic and herbs. Serve with crusty bread.

vegan high protein high fibre
Nutrient Fingerprint % of adult daily reference intake · per serving
💪 Protein
22%
🌾 Fibre
3%
🦴 Calcium
1%
⚡ Iron
3%
🌿 Magnesium
2%
🍊 Vitamin C
30%
🍃 Folate
7%
🫀 Omega-3
0%

Based on UK dietary reference values. Capped at 100% per nutrient.

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Ingredients (per serving)
Method
  1. 1 Sauté onion and garlic in olive oil until very soft.
  2. 2 Add tomatoes, borlotti beans and vegetable stock.
  3. 3 Add fresh herbs and simmer on low heat for 30 minutes.
  4. 4 Season generously.
  5. 5 Serve in deep bowls with crusty bread for dipping.
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Nutrition per serving
Micronutrient
Potassium 152 mg
Chloride 54.3 mg
Vitamin A (RE) 29.4 µg
Phosphorus 19 mg
Folate 13.8 µg
Vitamin C 11.9 mg
Calcium 10.4 mg
Magnesium 6.1 mg
Vitamin K 3.1 µg
Niacin (B3) 0.366 mg
Iron 0.218 mg
Selenium 0.14 µg
Chromium 0.1 µg
Zinc 0.09 mg
Manganese 0.09 mg
Vitamin B6 0.058 mg
Thiamin (B1) 0.045 mg
Copper 0.024 mg
Riboflavin (B2) 0.01 mg
Minerals
Iodine 1.5 µg
Fatty acids
Saturated fat 0.037 g
Sugars (breakdown)
Fructose 1.2 g
Sucrose 0.432 g
Carbohydrate (breakdown)
Starch 1.3 g
Amino acids
Leucine 0.895 g
Arginine 0.835 g
Lysine 0.814 g
Valine 0.63 g
Phenylalanine 0.582 g
Isoleucine 0.505 g
Serine 0.504 g
Proline 0.496 g
Alanine 0.473 g
Threonine 0.44 g
Tyrosine 0.391 g
Glycine 0.391 g
Histidine 0.289 g
Methionine 0.182 g
Cysteine 0.165 g
Tryptophan 0.146 g
Carotenoids
Beta-carotene 167 µg
Proximate
Water 106 g
Vitamins
Fats & Fatty Acids
Flavonols
Quercetin 7.8 mg
Isorhamnetin 0.916 mg
Myricetin 0.572 mg
Kaempferol 0.182 mg
Flavones
Apigenin 0.052 mg
Luteolin 0.038 mg
Flavanols (Flavan-3-ols)
Isoflavonoids
Genistein 0 mg
Daidzein 0 mg

Nutritional values calculated from Nutriofia food database per serving. Actual values may vary based on preparation method.