banquet dishes
VicentaLakin
IT'S VERY SIMPLE, BUT IT TASTES AMAZING. FOR THE FIRST TIME, IN THE UNIT CAFETERIA, THERE WAS TOFU UNDER A SMALL BOWL, WITH FISH CHIPS IN THE MIDDLE AND PEPPERS ON THE FACE. THE TOFU IS MIXED WITH THE PROTEIN OF THE FISH, IT'S THIN, IT DOESN'T SMELL, IT DOESN'T KNOW WHAT IT IS AT FIRST, IT'S IN THE MOUTH, AND IT'S NOT UNTIL IT'S CONFIRMED THAT IT'S TOFU. 100 G TOFU CONTAINS 15.7 G PROTEIN, 8.6 G FAT, 4.3 G CARBOHYDRATES AND 0.1 G FIBRE, AND HIGH AMINO ACID. THE PROTEIN CONTAINED IN FISH IS FULL PROTEIN, AND THE AMOUNT AND MARGIN OF ESSENTIAL AMINO ACID CONTAINED IN THE PROTEIN IS BEST SUITED TO HUMAN NEEDS AND EASILY ABSORBED INTO HUMANS. THERE ARE ALSO VITAMINS SUCH AS FOLIC ACID, VITAMIN B2, VITAMIN B12 AND RICH MAGNESIUM, IRON, CALCIUM AND PHOSPHORUS, ALL OF WHICH ARE NUTRIENTS FOR HUMAN NEEDS. MOREOVER, THE FAT OF FISH MEAT CONSISTS MOSTLY OF UNSATURATED FATTY ACIDS, AND THE LONG CARBON CHAIN OF UNSATURATED FATTY ACIDS REDUCES CHOLESTEROL. PRECIPITOUS PEPPERS CONTAIN VITAMIN A, VITAMIN B, VITAMIN C, VITAMIN E, VITAMIN K, CARROTS, FOLIC ACID, ETC., AND ARE THE KING OF THE WELL-DESERVED VEGETABLES, AND THEY CONTAIN A SPECIAL SUBSTANCE — CHILI, WHICH ACCELERATES THE METABOLISM OF FAT, PREVENTS THE ACCUMULATION OF FAT IN THE BODY, AND INCREASES APPETITE FOR FOOD AND AN EXTRA BOWL OF FOOD。
