PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
Delicious Algerian dish known as Meslalla, usually slow cooked.
This recipe includes superfoods such as:
Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.
For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.
1 cup chopped onions
2 large carrots
3 cloves garlic
1 1/2 cups water
1 tsp crumbled bay leaf
3/4 cup green olives
1 cup of couscous
8 oz boneless skinless chicken breast
2 tbsps extra virgin olive oil
1. Sauté onions in oil until soft.
2. Add chopped carrots and garlic, cook 2 minutes stirring frequently.
3. Add remaining ingredients except olives and couscous.
4. Cook 10 minutes under pressure, then lower pressure using cold-water-release method.
5. Add the olives, season with salt and pepper to taste.
6. Cook 3 more minutes under pressure, then lower using cold water method again.
7. Serve over 1/2 cup plain couscous.
Serving Size: 2
Amount Per ONE Serving | ||
---|---|---|
Calories 451 kcal | ||
Fat 22.05 g | ||
Carbohydrate 36.85 g | ||
Protein 29.2 g | ||
Iron 16 mg | ||
Calcium 18 mg | ||
Cholesterol 65 mg | ||
Monounsaturated Fat 15.69 g | ||
Polyunsaturated Fat 2.85 g | ||
Saturated Fat 3.09 g | ||
Sodium 1026 mg | ||
Sugar 7.09 g | ||
Potassium 432 mg | ||
Vitamin A 485 mcg | ||
Vitamin C 48 mg | ||
Fiber 6 g |
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