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Vegetable Spaghetti with Tuna Tomato Sauce

Żywność i napoje na bazie roślin Żywność na bazie roślin Produkty na bazie warzyw i owoców Produkty na bazie warzyw Pomidory i produkty z pomidorów Koncentrat pomidorowy Tłuszcze Tłuszcze roślinne Produkty drzewa oliwnego Oleje roślinne Oliwa z oliwek Vegetable Spaghetti Tuna Tomato Sauce Tomato Dip Spaghetti Tuna
40 min Preparation time
2 Portion
12 Number of ingredients needed for preparation
1961 Calories
980 kcal Contains 980 calories per portion.
27g Protein/Portion
83g Fat/Portion
31g Carbs/Portion
~ Fiber/Portion
Zucchini
1 Piece (1 g) 0 kcal
B: 0g
T: 0g
W: 0g
Carrot
1 Piece (1 g) 0 kcal
B: 0g
T: 0g
W: 0.1g
Onion
1 Piece (1 g) 0 kcal
B: 0g
T: 0g
W: 0.1g
B: 0g
T: 0g
W: 0g
Peperoni
1 Piece (1 g) 0 kcal
B: 0g
T: 0g
W: 0.1g
Coconut
1 Sprig (1 g) 4 kcal
B: 0g
T: 0.4g
W: 0g
Tuna in Its Own Juice
150 Gram (150 g) 148 kcal
B: 31.5g
T: 1.8g
W: 1.5g
Tomato Concentrate 30%
1 Tablespoon (1 g) 1 kcal
B: 0.1g
T: 0g
W: 0.2g
B: 39.4g
T: 1.8g
W: 24g
Olive Oil
1 Tablespoon (1 g) 9 kcal
B: 0g
T: 1g
W: 0g

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Calorie Requirement Coverage

Calorie Requirement Coverage
37%

This recipe covers 37% of your daily calorie requirement.

Recipe: 980 kcal Your requirement: 2638 kcal

Wash the eggplant, carrots and zucchini and cut them into vegetable spaghetti using a spiral cutter.

Recipe preparation steps

1

Wash the eggplant, carrots and zucchini and cut them into vegetable spaghetti using a spiral cutter.

2

Heat the vegetable stock in a pot.


First add the carrot spaghetti to the vegetable stock until it is almost cooked (al dente).


Then add the eggplant and zucchini spaghetti until they are al dente, depending on your taste.

3

Peel the onion and chop into small cubes.


Wash the tomatoes and cut into cubes.


Wash the peppers, remove the seeds and cut into strips.


Wash the basil, pick off the leaves and chop finely.


Drain the tuna using a sieve.

4

Heat oil/butter/ghee in a pan and fry the onion briefly. Then add the tomato paste and peppers.


Fry briefly.


Now add the diced tomatoes, tuna and cream cheese to the pan.


Add a little vegetable stock from the vegetable spaghetti to make a sauce.


Add basil to the sauce and season with salt and pepper.

5

Remove the vegetables from the vegetable stock and place them in a sieve to drain.


Serve the spaghetti on plates and pour the sauce over them.

Nutrients

Detailed Nutrient List
Name All Portions Single Portion
Acidity 0.4 g 0.2 g
Alanine 31.5 g 15.75 g
Alcohol 1 g 0.5 g
Alpha Linolenic Acid 0.79 g 0.4 g
Arginine 36.94 g 18.47 g
Ash 14.3 g 7.15 g
Aspartic acid 92.52 g 46.26 g
Beta-Cryptoxanthin 120 µg 60 µg
Beta-Glucan 1 g 0.5 g
Beta-carotene 2614 µg 1307 µg
Beta-sitosterol 167 mg 83.5 mg
Boron 1.5 mg 0.75 mg
Calcium 577 mg 288.5 mg
Campesterol 1.3 g 0.65 g
Capric Acid 6.7 g 3.35 g
Caprylic Acid 7.8 g 3.9 g
Carbohydrate 61.3 g 30.65 g
Carotene Alpha 101 µg 50.5 µg
Carotene Beta 12444 mg 6222 mg
Chloride 1090 mg 545 mg
Chlorine 279 mg 139.5 mg
Cholesterol 166 mg 83 mg
Chromium 2.5 µg 1.25 µg
Citric acid 1.65 mg 0.83 mg
Cobalt 2 µg 1 µg
Copper 1.04 mg 0.52 mg
Cysteine 5.26 g 2.63 g
Fat 166.79 g 83.4 g
Fatty acids 1.2 g 0.6 g
Fatty monounsaturated 81.38 g 40.69 g
Fatty polyunsaturated 13.56 g 6.78 g
Fatty saturated 63.85 g 31.93 g
Fatty trans 6.22 g 3.11 g
Fiber 26.5 g 13.25 g
Fiber insoluble 15.35 g 7.68 g
Fiber soluble 7.95 g 3.97 g
Fluoride 2 mg 1 mg
Folate 34 µg 17 µg
Fructose 11.9 g 5.95 g
Galactose 1 g 0.5 g
Glicemyc Index 167 µg 83.5 µg
Glucose 11.6 g 5.8 g
Glutamic acid 151.11 g 75.56 g
Glutamine 60.59 g 30.3 g
Glycine 26.22 g 13.11 g
Histidine 15.81 g 7.9 g
Hydroxyproline 2 g 1 g
Insoluble fiber 2.4 g 1.2 g
Iodine 27.9 µg 13.95 µg
Iron 9.3 mg 4.65 mg
Isoleucine 26.26 g 13.13 g
Lactose 2 g 1 g
Lauric Acid 29.7 g 14.85 g
Leucine 42.19 g 21.1 g
Linoleic Acid 10.43 g 5.22 g
Lutein 10 µg 5 µg
Lutein + zeaxanthin 2554 mg 1277 mg
Lycopene 2595.9 µg 1297.95 µg
Lysine 42.2 g 21.1 g
Magnesium 237 mg 118.5 mg
Malic acid 0.5 g 0.25 g
Maltose 1 g 0.5 g
Manganese 2.6 mg 1.3 mg
Methionine 10.72 g 5.36 g
Molybdenum 7 µg 3.5 µg
Myristic Acid 16.8 g 8.4 g
Natron 35 g 17.5 g
Nickel 2 mg 1 mg
Nitrogen 14.02 g 7.01 g
Oleic Acid 71.42 g 35.71 g
Omega 3 1.26 g 0.63 g
Omega 6 12.23 g 6.12 g
Oxalic acid 55 mg 27.5 mg
Palmitic Acid 21.93 g 10.97 g
Phenylalanine 31.18 g 15.59 g
Phosphorus 1079 mg 539.5 mg
Phytoene 3000 µg 1500 µg
Phytofluene 300 µg 150 µg
Phytosterols 251 mg 125.5 mg
Polyols 1 g 0.5 g
Potassium 3186 mg 1593 mg
Proline 26.01 g 13.01 g
Protein 53.57 g 26.79 g
Protein Animal 13.5 g 6.75 g
Protein Plant 4.6 g 2.3 g
Quinic acid 0.01 g 0.01 g
Salt 4.6 g 2.3 g
Selenium 88.3 µg 44.15 µg
Serine 31.14 g 15.57 g
Silica 1 mg 0.5 mg
Sodium 1789 mg 894.5 mg
Soluble fiber 1.2 g 0.6 g
Starch 3.7 g 1.85 g
Stearic Acid 4.81 g 2.41 g
Stigmasterol 1.5 g 0.75 g
Sucrose 7.6 g 3.8 g
Sugar 38.54 g 19.27 g
Sugar Alcohols 2 g 1 g
Sugar added 2 g 1 g
Sulfur 263 mg 131.5 mg
Taurine 2 mg 1 mg
Threonine 26.18 g 13.09 g
Total Carbohydrates 19 g 9.5 g
Total Fat 38.14 g 19.07 g
Total Protein 27.43 g 13.72 g
Total sugar alcohols 2 g 1 g
Tryptophan 10.3 g 5.15 g
Tyrosine 20.94 g 10.47 g
Valine 36.43 g 18.22 g
Vitamin A 2966 µg 1483 µg
Vitamin B1 (Thiamin) 1.69 mg 0.85 mg
Vitamin B12 (Cobalamin) 5 µg 2.5 µg
Vitamin B2 (Riboflavin) 1.69 mg 0.85 mg
Vitamin B3 (Niacin) 22.14 mg 11.07 mg
Vitamin B4 (Choline) 94 mg 47 mg
Vitamin B5 (Pantothenic acid) 1.45 mg 0.73 mg
Vitamin B6 (Pyridoxine) 2.74 mg 1.37 mg
Vitamin B7 (Biotin) 2.6 mg 1.3 mg
Vitamin B9 (Folate) 194 µg 97 µg
Vitamin C (Ascorbic acid) 230.7 mg 115.35 mg
Vitamin D 7.71 µg 3.86 µg
Vitamin D3 1.21 µg 0.61 µg
Vitamin E 18.67 mg 9.33 mg
Vitamin K 481.3 µg 240.65 µg
Water 894.12 g 447.06 g
Witamine B8 (Inositol) 32 mg 16 mg
Zeaxanthin 5 µg 2.5 µg
Zinc 6.23 mg 3.11 mg
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