| Nutrient | Content | Reference |
|---|---|---|
| Calories | 110kCal | 110kCal |
| Proteins | 20.31g | 20g |
| Fats | 2.62g | 3g |
| Carbohydrates | 1.34g | 1g |
| Water | 72.34g | 72g |
| Ash | 3.38g | 3g |
| Vitamin B1, thiamine | 0.511mg | 1mg |
| Vitamin B2, riboflavin | 0.141mg | 0mg |
| Vitamin B4, choline | 76.1mg | 76mg |
| Vitamin B5, pantothenic | 0.61mg | 1mg |
| Vitamin B6, pyridoxine | 0.241mg | 0mg |
| Vitamin B9, folate | 4mcg | 4mcg |
| Vitamin B12, cobalamin | 0.37mcg | 0mcg |
| Vitamin D, calciferol | 0.1mcg | 0mcg |
| Vitamin D3, cholecalciferol | 0.1mcg | 0mcg |
| Vitamin E, alpha tocopherol, TE | 0.22mg | 0mg |
| beta Tocopherol | 0.06mg | 0mg |
| gamma Tocopherol | 0.05mg | 0mg |
| Vitamin PP, NE | 7.227mg | 7mg |
| Betaine | 3.4mg | 3mg |
| Potassium, K | 683mg | 683mg |
| Calcium, Ca | 6mg | 6mg |
| Magnesium, Mg | 20mg | 20mg |
| Sodium, Na | 751mg | 751mg |
| Sera, S | 203.1mg | 203mg |
| Phosphorus, P | 240mg | 240mg |
| Iron, Fe | 0.44mg | 0mg |
| Manganese, Mn | 0.015mg | 0mg |
| Copper, Cu | 53mcg | 53mcg |
| Selenium, Se | 37.1mcg | 37mcg |
| Zinc, Zn | 1.23mg | 1mg |
| Mono- and disaccharides (sugars) | 0.9g | 1g |
| Glucose (dextrose) | 0.2g | 0g |
| Sucrose | 0.7g | 1g |
| Arginine | 1.304g | 1g |
| Valin | 1.024g | 1g |
| Histidine | 0.823g | 1g |
| Isoleucine | 0.958g | 1g |
| Leucine | 1.666g | 2g |
| Lysine | 1.8g | 2g |
| Methionine | 0.555g | 1g |
| Threonine | 0.89g | 1g |
| Tryptophan | 0.241g | 0g |
| Phenylalanine | 0.841g | 1g |
| Alanine | 1.159g | 1g |
| Aspartic acid | 1.893g | 2g |
| Hydroxyproline | 0.071g | 0g |
| Glycine | 0.915g | 1g |
| Glutamic acid | 3.092g | 3g |
| Proline | 0.818g | 1g |
| Serine | 0.845g | 1g |
| Tyrosine | 0.802g | 1g |
| Cysteine | 0.228g | 0g |
| Cholesterol | 48mg | 48mg |
| Trans fats | 0.007g | 0g |
| monounsaturated trans fats | 0.006g | 0g |
| Saturated fatty acids | 0.9g | 1g |
| 10: 0 Capricorn | 0.009g | 0g |
| 12: 0 Laurinovaya | 0.004g | 0g |
| 14: 0 Myristinova | 0.031g | 0g |
| 15: 0 Pentadecane | 0.002g | 0g |
| 16: 0 Palmitic | 0.558g | 1g |
| 17: 0 Margarine | 0.007g | 0g |
| 18: 0 Stearin | 0.282g | 0g |
| 20: 0 Arachin | 0.005g | 0g |
| 22: 0 Begen | 0.002g | 0g |
| Monounsaturated fatty acids | 1.09g | 1g |
| 16: 1 Palmitoleic | 0.066g | 0g |
| 16: 1 cis | 0.066g | 0g |
| 17: 1 Heptadecene | 0.005g | 0g |
| 18: 1 Olein (omega-9) | 0.996g | 1g |
| 18: 1 cis | 0.99g | 1g |
| 18: 1 trans | 0.006g | 0g |
| 20: 1 Gadolein (omega-9) | 0.022g | 0g |
| 22: 1 Eruga (omega-9) | 0.001g | 0g |
| 22: 1 cis | 0.001g | 0g |
| Polyunsaturated fatty acids | 0.467g | 0g |
| 18: 2 Linoleum | 0.37g | 0g |
| 18: 2 trans isomer, not determined | 0.001g | 0g |
| 18: 2 Omega-6, cis, cis | 0.366g | 0g |
| 18: 2 Conjugated linoleic acid | 0.003g | 0g |
| 18: 3 Linolenic | 0.012g | 0g |
| 18: 3 Omega-3, alpha-linolenic | 0.012g | 0g |
| 20: 2 Eicosadiene, Omega-6, cis, cis | 0.013g | 0g |
| 20: 3 Eicosatriene | 0.01g | 0g |
| 20: 3 Omega-6 | 0.007g | 0g |
| 20: 4 Arachidon | 0.049g | 0g |
| 20: 5 Eicosapentaenoic (EPA), Omega-3 | 0.001g | 0g |
| Omega-3 fatty acids | 0.018g | 0g |
| 22: 4 Docosatetraene, Omega-6 | 0.008g | 0g |
| 22: 5 Docosapentaenoic (DPC), Omega-3 | 0.004g | 0g |
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.001g | 0g |
| Omega-6 fatty acids | 0.443g | 0g |
Quick and easy baskets with puff pastry and delicious stuffing, suitable for breakfast on the weekend, as well as for the student's bag, or for eating in the office. They are quick to prepare and the additives can always vary according to your taste. We offer you an option with asparagus, brie and bacon.
Required products :
Method of preparation :
Fry the bacon until crispy, about 8 minutes. Remove it on kitchen paper to remove excess fat from it.
Leave about 2 tablespoons of the fat that the bacon has released and discard the rest.
Clean the edges of the asparagus (cut about 3 cm from the bottom, which is hard), put them in the pan and cook for about 2-3 minutes. Season with salt and pepper, remove from the pan and squeeze the lemon on them.
Cut the asparagus and bacon into equal sized pieces.
Cut the brie cheese into small 2 cm cubes.
Lightly roll the flour on a floured kitchen counter, keep its rectangular shape. Cut it into 24 squares.
Spray a muffin tin (24 pieces) with kitchen spray. Put pieces of dough in each cup, spread brie cheese, bacon and asparagus on top.
Bake the baskets at 180 degrees for 15 minutes, until golden.
Required products :
1 medium zucchini
2-4 potatoes (depending on their size)
1 large onion
150 grams of bacon
4-5 tablespoons vegetable oil
6 eggs
1 teaspoon grated cheese
salt and spices to taste
Preparation :
Wash the zucchini and cut into thin semicircles. Pour them into a colander, add salt, stir and allow the excess liquid to drain.
Peel the potatoes and onions and cut them into thin semicircles, pour them into some of the fat you have heated. Fry over medium heat, stirring occasionally, until the potatoes are soft and lightly fried.
Then transfer to a bowl.
In the same pan in which you fried, put the prepared zucchini and finely chopped bacon.
Allow the products to cook until the zucchini are soft, stirring.
When ready, remove and place in a bowl with the potatoes and onions. Mix everything thoroughly.
Preheat oven to 180 degrees. Beat eggs with salt and spices to taste.
Pour the remaining oil into a pan, pour the vegetable mixture and pour over the eggs.
Bake the dish in the oven until ready. Then remove, sprinkle with grated cheese and return to bake until appetizing crust.
Enjoy your meal!
Necessary products:
Method of preparation:
Peel, wash, dry and chop the onions, heat the oil in a pan and fry them. Add the cleaned and finely chopped peppers, tomatoes, bacon, salt, stir and cool. Cut the lids of the loaves, carve the inside and fill it with the mixture. Sprinkle with yellow cheese and beat one egg in each. Bake in the oven until the eggs are ready. Serve the barrel warmers, sprinkled with black pepper and chopped parsley.
Enjoy your meal!