| Nutrient | Content | Reference |
|---|---|---|
| Calories | 374kCal | 374kCal |
| Proteins | 21.78g | 22g |
| Fats | 2.23g | 2g |
| Carbohydrates | 63.25g | 63g |
| Dietary fiber | 2.4g | 2g |
| Water | 9.23g | 9g |
| Ash | 1.12g | 1g |
| Vitamin B1, thiamine | 1.187mg | 1mg |
| Vitamin B2, riboflavin | 0.475mg | 0mg |
| Vitamin B5, pantothenic | 0.684mg | 1mg |
| Vitamin B6, pyridoxine | 0.178mg | 0mg |
| Vitamin B9, folate | 458mcg | 458mcg |
| Vitamin PP, NE | 7.654mg | 8mg |
| Potassium, K | 201mg | 201mg |
| Calcium, Ca | 39mg | 39mg |
| Magnesium, Mg | 65mg | 65mg |
| Sodium, Na | 8mg | 8mg |
| Sera, S | 217.8mg | 218mg |
| Phosphorus, P | 163mg | 163mg |
| Iron, Fe | 4.15mg | 4mg |
| Manganese, Mn | 0.91mg | 1mg |
| Copper, Cu | 278mcg | 278mcg |
| Zinc, Zn | 1.79mg | 2mg |
| Arginine | 0.774g | 1g |
| Valin | 0.871g | 1g |
| Histidine | 0.415g | 0g |
| Isoleucine | 0.784g | 1g |
| Leucine | 1.369g | 1g |
| Lysine | 0.47g | 0g |
| Methionine | 0.317g | 0g |
| Threonine | 0.561g | 1g |
| Tryptophan | 0.254g | 0g |
| Phenylalanine | 0.962g | 1g |
| Alanine | 0.638g | 1g |
| Aspartic acid | 0.902g | 1g |
| Glycine | 0.662g | 1g |
| Glutamic acid | 6.84g | 7g |
| Proline | 2.084g | 2g |
| Serine | 0.941g | 1g |
| Tyrosine | 0.54g | 1g |
| Cysteine | 0.54g | 1g |
| Saturated fatty acids | 0.328g | 0g |
| 14: 0 Myristinova | 0.004g | 0g |
| 16: 0 Palmitic | 0.291g | 0g |
| 18: 0 Stearin | 0.032g | 0g |
| Monounsaturated fatty acids | 0.271g | 0g |
| 16: 1 Palmitoleic | 0.001g | 0g |
| 18: 1 Olein (omega-9) | 0.27g | 0g |
| Polyunsaturated fatty acids | 0.986g | 1g |
| 18: 2 Linoleum | 0.893g | 1g |
| 18: 3 Linolenic | 0.093g | 0g |
| Omega-3 fatty acids | 0.093g | 0g |
| Omega-6 fatty acids | 0.893g | 1g |
Required products :
Method of preparation :
You can roast and peel the peppers or fry them, then clean them from the tails and seeds.
Boil the spaghetti in salted water until ready.
In a large skillet, heat the olive oil and pour in the ham, cut into straws, peas (pre-dried) and finely chopped onions.
Once the onion is ready, pour the vinegar and stew until it evaporates.
Then add the spaghetti and stir.
Rub the peppers on the inside with salt and pepper, fill them with the resulting combination and arrange them vertically in a tray close to each other.
Bake at 175 degrees for 10-15 minutes.
Sprinkle with oregano and serve.
Enjoy your meal!