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.
Lovely soup with coriander, tamarind, lime juice, fish sauce and ginger.
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 tsp coriander
5 oz chicken breast
2 tbsps fish sauce
3 cups chicken stock
1/2 lime yields lime juice
1 g tamarind paste (1 tsp)
1/2 tsp ginger
1 medium spring onion
1/4 red chili pepper
1. Bring the stock to the boil in a saucepan with the chili, tamarind paste, ginger and coriander.
2. Once boiling, gently lower the chicken breast into the stock and simmer for 20 minutes covered.
3. Turn the chicken over halfway through the cooking time.
4. Remove the chicken breast, thinly slice the chicken and add back into the soup with the spring onion, chopped coriander, fish sauce and lime juice.
5. Re-heat the soup and when piping hot, serve.
Serving Size: 2
Amount Per ONE Serving | ||
---|---|---|
Calories 112 kcal | ||
Fat 1.38 g | ||
Carbohydrate 5.32 g | ||
Protein 19.06 g | ||
Iron 13 mg | ||
Calcium 10 mg | ||
Cholesterol 41 mg | ||
Monounsaturated Fat 0.41 g | ||
Polyunsaturated Fat 0.37 g | ||
Saturated Fat 0.35 g | ||
Trans Fat 0.02 | ||
Sodium 2626 mg | ||
Sugar 1.6 g | ||
Potassium 337 mg | ||
Vitamin A 8 mcg | ||
Vitamin C 51 mg | ||
Fiber 0.4 g |
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