| Nutrient | Content | Reference |
|---|---|---|
| Calories | 131kCal | 131kCal |
| Proteins | 20.35g | 20g |
| Fats | 4.84g | 5g |
| Water | 73.37g | 73g |
| Ash | 1.44g | 1g |
| Vitamin A, RE | 15mcg | 15mcg |
| Retinol | 0.015mg | 0mg |
| Vitamin B1, thiamine | 0.055mg | 0mg |
| Vitamin B2, riboflavin | 0.256mg | 0mg |
| Vitamin B5, pantothenic | 0.645mg | 1mg |
| Vitamin B6, pyridoxine | 0.143mg | 0mg |
| Vitamin B9, folate | 9mcg | 9mcg |
| Vitamin B12, cobalamin | 0.62mcg | 1mcg |
| Vitamin E, alpha tocopherol, TE | 0.57mg | 1mg |
| Vitamin K, phylloquinone | 0.1mcg | 0mcg |
| Vitamin PP, NE | 14.024mg | 14mg |
| Potassium, K | 383mg | 383mg |
| Calcium, Ca | 147mg | 147mg |
| Magnesium, Mg | 41mg | 41mg |
| Sodium, Na | 104mg | 104mg |
| Sera, S | 203.5mg | 204mg |
| Phosphorus, P | 174mg | 174mg |
| Iron, Fe | 3.25mg | 3mg |
| Manganese, Mn | 0.07mg | 0mg |
| Copper, Cu | 211mcg | 211mcg |
| Selenium, Se | 36.5mcg | 37mcg |
| Zinc, Zn | 1.72mg | 2mg |
| Arginine | 1.217g | 1g |
| Valin | 1.048g | 1g |
| Histidine | 0.599g | 1g |
| Isoleucine | 0.938g | 1g |
| Leucine | 1.654g | 2g |
| Lysine | 1.869g | 2g |
| Methionine | 0.602g | 1g |
| Threonine | 0.892g | 1g |
| Tryptophan | 0.228g | 0g |
| Phenylalanine | 0.794g | 1g |
| Alanine | 1.231g | 1g |
| Aspartic acid | 2.084g | 2g |
| Glycine | 0.977g | 1g |
| Glutamic acid | 3.038g | 3g |
| Proline | 0.72g | 1g |
| Serine | 0.83g | 1g |
| Tyrosine | 0.687g | 1g |
| Cysteine | 0.218g | 0g |
| Cholesterol | 60mg | 60mg |
| Saturated fatty acids | 1.282g | 1g |
| 12: 0 Laurinovaya | 0.014g | 0g |
| 14: 0 Myristinova | 0.302g | 0g |
| 16: 0 Palmitic | 0.715g | 1g |
| 18: 0 Stearin | 0.252g | 0g |
| Monounsaturated fatty acids | 1.182g | 1g |
| 16: 1 Palmitoleic | 0.4g | 0g |
| 18: 1 Olein (omega-9) | 0.624g | 1g |
| 22: 1 Eruga (omega-9) | 0.115g | 0g |
| Polyunsaturated fatty acids | 1.637g | 2g |
| 18: 2 Linoleum | 0.097g | 0g |
| 18: 4 Steroid Omega-3 | 0.055g | 0g |
| 20: 4 Arachidon | 0.007g | 0g |
| 20: 5 Eicosapentaenoic (EPA), Omega-3 | 0.538g | 1g |
| Omega-3 fatty acids | 1.533g | 2g |
| 22: 5 Docosapentaenoic (DPC), Omega-3 | 0.029g | 0g |
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.911g | 1g |
| Omega-6 fatty acids | 0.104g | 0g |
Required products :
24 quail eggs (maybe less)
200 - 300 milliliters of olive oil
4 cloves garlic
1 bunch fresh parsley
50 grams of anchovies
2 tablespoons sweet chili sauce
1 hot pepper, cleaned of seeds
70 grams of tomato paste double concentrate
2 tablespoons wine vinegar (or other)
0.5 teaspoon sugar
Method of preparation :
Finely chop parsley, garlic, pepper, anchovies. Mix them with olive oil, tomato paste, sugar, vinegar and chili sauce. Boil the eggs, peel them and put in a glass jar (700 grams). Pour over the resulting marinade. If the amount is not enough to cover, top with olive oil. Close the jar with a lid. Ready-made eggs are best eaten within a week.
You can also prepare chicken eggs in the same way.
Enjoy your meal!
Required products :
Method of preparation :
Put the butter in a bowl and beat it with a mixer, adding the vanilla products to it. When a fluffy mixture is obtained, add salt. Transfer to a small bowl and cool.
Turn the oven to 200 degrees and bake the slices of bread for about 4-6 minutes until crispy and golden. Meanwhile, mix the anchovies with olive oil and season with black pepper.
Spread the warm slices with the vanilla oil and put an anchovy fillet on each one. Arrange on a serving platter and sprinkle with parsley.
Required products :
130-150 grams of anchovies
5 eggs
320-350 grams of butter
40-50 grams of gherkins
20-30 grams of capers
1 teaspoon hot red pepper
60 milliliters of vinegar 3%
Method of preparation :
Remove the oil from the refrigerator earlier so that it can soften enough.
Boil the eggs hard, peel them and remove the yolks.
Peel the anchovies, if they are not fillets, and cut them. Finely chop the cucumbers, cut the capers.
Then mix the fish with the yolks, add the gherkins and capers. Mash everything or grind with a blender, but do not turn into a fine puree. Then combine with the softened butter, mix the products with a wooden spatula until a homogeneous combination.
Finally, season with hot red pepper and salt to taste, pour the vinegar and mix again or beat everything thoroughly.
Give the desired shape to the oil using plastic wrap and store in the freezer.
Enjoy your meal!