Piyaz
- Vegetarian
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
Less suited for lunch, for dinner, as a snack.
Home-style recipe for 6 servings.
6 servingsFinal yield 980 g
Ingredients
- 600 gBeans, white, mature seeds, canned
- 120 gOnions, raw
- 40 gParsley, fresh
- 110 gEgg, whole, raw, fresh
- 70 gLemon juice, raw
- 45 gOil, olive, salad or cooking
- 4 gSalt, table
- 800 gBeverages, water, tap, drinking not counted – removed
Method
- Put 110 g eggs in 800 g water, boil 10 minutes at 100 °C, drain water and peel eggs.
- Slice 120 g onion, chop 40 g parsley and cut peeled eggs into six wedges.
- Whisk 70 g lemon juice, 45 g oil and 4 g salt; toss with 600 g beans, onion and parsley.
- Place eggs on salad, rest 5 minutes and divide between six small bowls.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
Create a menu with this recipe
Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,316.9 kcal
- Protein
- 60.1 g
- Fat
- 57.8 g
- Total carbohydrate (by difference)
- 146.6 g
- Total dietary fibre (USDA)
- 32.4 g
- Saturated fatty acids
- 10.2 g
- Sodium
- 3,775.3 mg
- Salt (sodium × 2.5)
- 9.4 g
Per serving
- Energy
- 219.5 kcal
- Protein
- 10 g
- Fat
- 9.6 g
- Total carbohydrate (by difference)
- 24.4 g
- Total dietary fibre (USDA)
- 5.4 g
- Saturated fatty acids
- 1.7 g
- Sodium
- 629.2 mg
- Salt (sodium × 2.5)
- 1.6 g
Per 100 g of finished food
- Energy
- 134.4 kcal
- Protein
- 6.1 g
- Fat
- 5.9 g
- Total carbohydrate (by difference)
- 15 g
- Total dietary fibre (USDA)
- 3.3 g
- Saturated fatty acids
- 1 g
- Sodium
- 385.2 mg
- Salt (sodium × 2.5)
- 0.96 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Egg
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal