| 77 | 78 | 79 | 80 | 81 |
| 1 | 21 | 42 | 63 | 84 |
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1
52
153
Chicken Tinola
Estimated Nutritional Values
1
1
2
1
2
2
2
2
– 2 tablespoons cooking oil
small piece ginger, sliced thin
cloves garlic, crushed
onion, sliced
lbs. chicken, cut into serving pieces
small green papayas
– 3 cups water
cups marungay leaves
salt lightly to taste
Amount/Serving
% DV*
Amount/Serving
% DV*
Calories
422 kcal 21 % Carbohydrate
23 Gm 35 % Iron
15 Gm 5 %
2.3 Mg 13 %
Total Fat
Saturated Fat
Cholesterol
Sodium
23 Gm 115 % Calcium
119 Mg 40 % Vitamin A
464 Gm 19 % Vitamin C
39 Gm 78 %
52 Mg
5 %
1545 IU
31 %
10.5 Mg 18 %
Protein
Saute chicken in hot oil. Add ginger, garlic and onion. Saute until
*Percent daily Values (DV) are based on a 2,000 calorie diet
onion is transparent. Season with salt. Add water. Cover and simmer for 30
minutes or until chicken is tender.
Peel papayas, remove seeds, and slice into 21/2" pieces. Add to
chicken and cook about 5 minutes or until papaya is tender but not mushy.
Add marungay leaves; cover pot and turn off heat. Let stand for 1 minute.
Servings in this recipe:
6
Milk:
0
Veg:
1
Fruit:
1
Bread:
0
Meat:
2
Note: Extremely high in saturated fat. To reduce, remove the
chicken skin.
Hints:
1
2
. Marungay is a good source of calcium, Vitamins A and C.
. Green Papaya is a good source of Vitamin C. Ripe papaya is a good
source of both Vitamins A and C.
UH/CTAHR/EFNEP
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