Rejuvenating Foods
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
These foods are suggested for rejuvenation.
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
4394Calories
80 gProtein
682 gCarbs
162 gFat
Full nutrition (33 nutrients)
Calories4394 kcal
Protein80 g
Carbohydrates682 g
Fiber58 g
Sugars206 g
Total Fat162 g
Saturated Fat5.6 g
Monounsaturated Fat41 g
Polyunsaturated Fat16 g
Cholesterol0 mg
Sodium43 mg
Potassium6013 mg
Calcium850 mg
Iron33 mg
Magnesium884 mg
Phosphorus2034 mg
Zinc16 mg
Copper4.6 mg
Manganese25 mg
Vitamin D0 mcg
Vitamin C674 mg
Vitamin A122 mcg
Vitamin E2.3 mg
Vitamin K51 mcg
Vitamin B62 mg
Vitamin B120 mcg
Thiamin (B1)3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)24 mg
Folate591 mcg
Choline94 mg
Caffeine0 mg
Water2055 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 77. The excerpt below is the record exactly as published.
REJUVENATING FOODS Are strawberries, blueberries, gooseberries, fresh grapes, fresh figs, tart apples, pineapples,^ pears, peaches, oranges, persimmons and grapefruit when combined with wheat, rolled, cracked or ground ; also with rice and sago, almonds and pine nuts
Cook this with the app: pantry check, scaling, and the assistant.