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Green Meal

My team belongs to be a healthy eating team


“MyGreenMeal”
Because we look at the awesome meal at our home to
keep us healthier and fit
ABOUT CO2 EMISSION
01 Carbon dioxide emissions into the atmosphere has
created global warming.

Production Emissions
02 Animal products and processing of quantity purchased
My Green
Meal 03
Transport Emissions
Transport of food product through local transport, ocean
All food carbon emissions are transport, and air transport.
reported above in Kg of CO2,
including major greenhouse gases
such as carbon dioxide, methane Waste Emissions
and nitrous oxide. 04 Landfilling of quantity wasted.
Emissions
Meeting the global food demand of billions of people by
05 the middle of the 21st century will become increasingly
challenging as the Earth’s climate continues to warm.

India’s emissions to CO2 grew faster than the population


due to adoption of fast food of animal products
.
“one tonne of methane does not have the same impact
on global warming as one tonne of carbon dioxide”.
French Beans
This feeds us with plenty of antioxidants, vitamins and
minerals along with fiber, all vital in all phases of life

Nutrition Info
Calories : 402 Kcal
Carbohydrates : 23.5 gm
Protein : 4.4 gm
Fat : 32.2 gm
Other : Fiber- 4.2gm
Ingredients

o French beans stringed and chopped 10-12


o Oil 2 tablespoons
o Mustard seeds 1 teaspoon
o Cumin seeds 1 teaspoon
o Asafoetida 1/2 teaspoon
o Green chillies roughly chopped 2
o Onion chopped 1 medium
o Turmeric powder chopped 1/2 teaspoon
o Salt to taste
o Sugar 1 teaspoon
o Fresh coconut scraped 3 tablespo for garnishing
Method
Step 1
Heat oil in a non-stick pan, add mustard seeds and let them splutter.
Add cumin seeds, asafetida and green chillies and sauté for half a
minute. Add onion and turmeric powder and sauté for two minutes.

Step 2
Add French beans and sauté. Reduce heat, cover and cook for two to
three minutes.

Step 3
Open lid, add salt and sugar and mix well. Cover again and cook till the
French beans are tender.

Step 4
Add coconut and mix well and switch of heat.

Step 5
Transfer into a serving dish, garnish with coconut and serve hot as a
side dish.
Sprouts Salad

Nutrition Info
Calories:72.1
Total Fat:2.2g
Sodium:51.7mg
Pottasium:294.2mg
Total Carbohydrate:9.2g
Protein:4.9g
Ingredients

• 2 cups of sprouted moong beans


• 1 small or medium sized onion, finely chopped
• 1 medium sized tomato, finely chopped
• 1 green chilli (optional), finely chopped
• 1/4 tsp red chilli powder
• 1/2 tsp chaat masala (optional)
• 1 tsp lemon juice or as required
• 1 boiled potato or sweet potato (optional)
• A few coriander leaves and lemon slices for garnishing
• Rock salt or black salt as required
Method
Step 1:
Rinse the sprouted moong beans in water

Step 2:
You can either steam them or boil them till they are completely
cooked

Step 3:
Strain the cooked sprouts

Step 4:
Mix all the ingredients except the salt and lemon juice in a bowl

Step 5:
Season with salt and add a few drops of lemon juice. Garnish with
lemon slices and coriander leaves

Step 6:
Serve immediately
Turnip Greens (Shalgam ke patte)
Best salad topping for dishes in Indian population’s RDA for
Calcium, Vitamin A, Vitamin K, Vitamin C; almost meets the RDA
for Iron and a good source of folate.
Mustard Leaves (Sarso ka saag)
Outstanding source of β-carotene (highest amongst all), Vitamin
K. A good source of Vitamin C (¾ of RDA), Iron (½ of RDA) and
Calcium (1/3 of RDA)
Coriander Leaves
A very good source of Vitamin C and K, β-carotene - 100%
of RDA, and calcium - 50% of the RDA. Furnishes folate
also. A very low calorie green.
Colocasia Leaves (Arbi ke patte)
Not a new green, but needs more demand when in season.
Second best source of β-carotene, excellent in vitamin K,
being a green. Meets ½ the RDA for calcium, 1/3 of that of
iron, ¼ of the vitamin C.
Raddish Leaves (mooli ke patte)
Source of Vitamin K and C, and β-carotene. Meets 2/3
requirement of RDA for calcium. Good dietary fiber source.

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