Diet for General Improvement
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
This diet is for general health improvement.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
4161Calories
151 gProtein
505 gCarbs
114 gFat
Full nutrition (35 nutrients)
Calories4161 kcal
Protein151 g
Carbohydrates505 g
Fiber56 g
Sugars66 g
Total Fat114 g
Saturated Fat59 g
Monounsaturated Fat22 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol326 mg
Sodium2746 mg
Potassium5656 mg
Calcium1557 mg
Iron18 mg
Magnesium690 mg
Phosphorus2877 mg
Zinc16 mg
Copper2.8 mg
Manganese6.7 mg
Vitamin D8.3 mcg
Vitamin C319 mg
Vitamin A1029 mcg
Vitamin E2.4 mg
Vitamin K59 mcg
Vitamin B62.9 mg
Vitamin B124.8 mcg
Thiamin (B1)2.8 mg
Riboflavin (B2)3.7 mg
Niacin (B3)44 mg
Folate386 mcg
Choline284 mg
Caffeine0 mg
Alcohol80 g
Water2037 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 78. The excerpt below is the record exactly as published.
uts. FOR GENERAL IMPROVEMENT Of health and appearance select fresh milk smoothed with lemon or tomato juice, fresh buttermilk, skim milk, clabber, white of eggs, cottage cheese or cream cheese. Combine with mushrooms and wheat or rice, tart fruits and barley, rye or rice and sago. Fresh vegetables with nuts and grains
Cook this with the app: pantry check, scaling, and the assistant.