| Nutrient | Content | Reference |
|---|---|---|
| Calories | 191kCal | 191kCal |
| Proteins | 7.4g | 7g |
| Fats | 5.59g | 6g |
| Carbohydrates | 24.04g | 24g |
| Dietary fiber | 5.2g | 5g |
| Water | 56.27g | 56g |
| Ash | 1.5g | 2g |
| Vitamin A, RE | 13mcg | 13mcg |
| Vitamin B1, thiamine | 0.482mg | 0mg |
| Vitamin B2, riboflavin | 0.301mg | 0mg |
| Vitamin B5, pantothenic | 0.877mg | 1mg |
| Vitamin B6, pyridoxine | 0.32mg | 0mg |
| Vitamin B9, folate | 53mcg | 53mcg |
| Vitamin C, ascorbic | 6.6mg | 7mg |
| Vitamin PP, NE | 0.438mg | 0mg |
| Potassium, K | 941mg | 941mg |
| Calcium, Ca | 36mg | 36mg |
| Magnesium, Mg | 54mg | 54mg |
| Sodium, Na | 25mg | 25mg |
| Sera, S | 74mg | 74mg |
| Phosphorus, P | 175mg | 175mg |
| Iron, Fe | 3.67mg | 4mg |
| Manganese, Mn | 0.142mg | 0mg |
| Copper, Cu | 1148mcg | 1148mcg |
| Zinc, Zn | 0.9mg | 1mg |
| Arginine | 0.494g | 0g |
| Valin | 0.535g | 1g |
| Histidine | 0.207g | 0g |
| Isoleucine | 0.443g | 0g |
| Leucine | 0.563g | 1g |
| Lysine | 0.57g | 1g |
| Methionine | 0.096g | 0g |
| Threonine | 0.385g | 0g |
| Tryptophan | 0.123g | 0g |
| Phenylalanine | 0.797g | 1g |
| Alanine | 0.336g | 0g |
| Aspartic acid | 0.817g | 1g |
| Glycine | 0.465g | 0g |
| Glutamic acid | 1.036g | 1g |
| Proline | 0.369g | 0g |
| Serine | 0.496g | 0g |
| Tyrosine | 0.544g | 1g |
| Cysteine | 0.116g | 0g |
| Saturated fatty acids | 1.509g | 2g |
| 16: 0 Palmitic | 0.999g | 1g |
| 18: 0 Stearin | 0.51g | 1g |
| Monounsaturated fatty acids | 0.712g | 1g |
| 16: 1 Palmitoleic | 0.03g | 0g |
| 18: 1 Olein (omega-9) | 0.682g | 1g |
| Polyunsaturated fatty acids | 2.977g | 3g |
| 18: 2 Linoleum | 2.29g | 2g |
| 18: 3 Linolenic | 0.687g | 1g |
| Omega-3 fatty acids | 0.687g | 1g |
| Omega-6 fatty acids | 2.29g | 2g |
Required products :
Method of preparation :
Roast the seeds in a hot dry pan for 1-2 minutes, set aside.
Blend the bananas and most of the blackberries, along with 60 grams of yogurt, to get the consistency of a smoothie. Add lemon juice if you like the taste.
Divide between 2 bowls and top with yogurt. Go through it several times with a stick to get the effect shown in the photo.
Distribute the nuts and other fruits in the bowls, decorating in the way you want.
Serve.
Necessary products:
for glazing
Method of preparation:
Sift the flour and mix it with the salt and baking powder. Activate the yeast in the warm milk, and in another bowl mix the sour cream and yogurt. Combine the mixtures, pour in the oil and make a dough. Once it rises, divide it into small balls.
Put a pinch of grated yellow cheese in each and seal the edges. Melt the butter and dip each ball. Arrange in a greased pan and wait for it to double in volume. Then spread the cake with a mixture of beaten egg yolk and milk.
Sprinkle with sesame seeds, cumin seeds and black sesame seeds. Preheat oven to 180 degrees and bake for 40 minutes. To speed up the puffing process, bake for the first 10 minutes on the bottom rack only, then place the pan in the middle. When ready, wrap the cake with a damp cloth, cool and break. Serve and enjoy its taste.
Enjoy your meal!
Required products :
4 eggs
1 teaspoon sugar
125 grams butter
1 teaspoon poppy seeds
1 tablespoon baking powder
1 teaspoon flour
walnuts and raisins to taste
Preparation :
Pour water over the poppy seeds, cook for about 5 minutes, remove from the heat, close the pot with a lid and let the seeds simmer for 20 minutes, then strain.
Separate the yolks from the whites. Beat the yolks with the sugar and butter, add the poppy seeds and flour with the baking powder, ground walnuts and raisins to taste.
Beat the egg whites separately until you get "soft peaks" and carefully add to the other products.
Pour the finished dough into a greased form and bake in a preheated oven to 180 degrees for 30-40 minutes.
You can cover the surface with nuts and dried fruits.
Enjoy your meal!