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.
Sensation and hearty traditional taco soup made in a slow cooker.
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 bay leaf
1 tsp chili powder
1 tsp cumin
1/4 tsp black pepper
1 tsp salt
16 oz chicken breast meat
10 oz mild red enchilada sauce
4 cups chicken broth
4 sprigs cilantro
2 cloves garlic, pressed
1 medium onion, chopped
1 medium green pepper, chopped
1 can diced tomatoes
10 oz frozen mixed vegetables
4 oz green chili peppers, chopped
1 medium red pepper, chopped
15 1/2 oz black beans, drained
1/2 cup dried red lentils
1. Put all ingredients in a slow cooker, chicken can be put in frozen.
2. Cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
3. Shred chicken and add back to soup before serving with choice of toppings such as: fat free sour cream, taco chips, avocado cubes, green onion, black olive slices, chopped cilantro, etc.
4. Note: you can substitute ground turkey or beef for chicken.
Serving Size: 12
Amount Per ONE Serving | ||
---|---|---|
Calories 145 kcal | ||
Fat 1.19 g | ||
Carbohydrate 19.92 g | ||
Protein 15.1 g | ||
Iron 167 mg | ||
Calcium 62 mg | ||
Cholesterol 22 mg | ||
Monounsaturated Fat 0.26 g | ||
Polyunsaturated Fat 0.43 g | ||
Saturated Fat 0.27 g | ||
Trans Fat 0.01 | ||
Sodium 801 mg | ||
Sugar 2.69 g | ||
Potassium 511 mg | ||
Vitamin A 453 mcg | ||
Vitamin C 1135 mg | ||
Fiber 5.6 g |
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