| Nutrient | Content | Reference |
|---|---|---|
| Calories | 28kCal | 28kCal |
| Proteins | 2.98g | 3g |
| Fats | 0.35g | 0g |
| Carbohydrates | 2.76g | 3g |
| Dietary fiber | 2.3g | 2g |
| Water | 90.69g | 91g |
| Ash | 0.92g | 1g |
| Vitamin B1, thiamine | 0.065mg | 0mg |
| Vitamin B2, riboflavin | 0.119mg | 0mg |
| Vitamin B5, pantothenic | 0.535mg | 1mg |
| Vitamin B6, pyridoxine | 0.159mg | 0mg |
| Vitamin B9, folate | 71mcg | 71mcg |
| Vitamin C, ascorbic | 93.2mg | 93mg |
| Vitamin PP, NE | 0.638mg | 1mg |
| Potassium, K | 325mg | 325mg |
| Calcium, Ca | 48mg | 48mg |
| Magnesium, Mg | 25mg | 25mg |
| Sodium, Na | 27mg | 27mg |
| Sera, S | 29.8mg | 30mg |
| Phosphorus, P | 66mg | 66mg |
| Iron, Fe | 0.88mg | 1mg |
| Manganese, Mn | 0.229mg | 0mg |
| Copper, Cu | 45mcg | 45mcg |
| Selenium, Se | 3mcg | 3mcg |
| Zinc, Zn | 0.4mg | 0mg |
| Mono- and disaccharides (sugars) | 1.48g | 1g |
| Arginine | 0.145g | 0g |
| Valin | 0.128g | 0g |
| Histidine | 0.05g | 0g |
| Isoleucine | 0.109g | 0g |
| Leucine | 0.131g | 0g |
| Lysine | 0.141g | 0g |
| Methionine | 0.034g | 0g |
| Threonine | 0.091g | 0g |
| Tryptophan | 0.029g | 0g |
| Phenylalanine | 0.084g | 0g |
| Alanine | 0.118g | 0g |
| Aspartic acid | 0.213g | 0g |
| Glycine | 0.095g | 0g |
| Glutamic acid | 0.375g | 0g |
| Proline | 0.114g | 0g |
| Serine | 0.1g | 0g |
| Tyrosine | 0.063g | 0g |
| Cysteine | 0.02g | 0g |
| Saturated fatty acids | 0.054g | 0g |
| 16: 0 Palmitic | 0.047g | 0g |
| 18: 0 Stearin | 0.007g | 0g |
| Monounsaturated fatty acids | 0.024g | 0g |
| 18: 1 Olein (omega-9) | 0.024g | 0g |
| Polyunsaturated fatty acids | 0.167g | 0g |
| 18: 2 Linoleum | 0.038g | 0g |
| 18: 3 Linolenic | 0.129g | 0g |
| Omega-3 fatty acids | 0.129g | 0g |
| Omega-6 fatty acids | 0.038g | 0g |
Required products :
Method of preparation :
Boil the spaghetti (you can use other pasta of your choice) and drain the liquid.
Fry the garlic in hot oil until golden and then add the broccoli to the pan. Fry them until golden, remove them from the pan.
Blanch the tomatoes and cut them into cubes, pour in the garlic oil, pour 2 tablespoons of cream, 1 teaspoon of lemon juice and add the same amount of grated citrus peel. Let everything simmer for a while, this will be the sauce for the dish.
Roast the walnuts separately in a dry pan.
Once everything is ready, mix the spaghetti with the broccoli and sauce, stir. Add the soft cheese, season with black pepper and salt, sprinkle with walnuts.
Enjoy your meal!
Required products :
6 large eggs
1 tablespoon sour cream
2 tablespoons chopped fresh parsley
1 teaspoon chopped thyme
1 teaspoon salt
1 sliced large tomato
100 grams grated smoked cheese
ground black pepper to taste
300 grams of broccoli, divide into
60 inflorescences dried tomatoes
1 tablespoon butter
Method of preparation :
Turn on the oven to heat.
Melt the butter in a pan over medium heat and fry the broccoli and sun-dried tomatoes in 3-4 minutes.
Beat the eggs with the cream, add the chopped thyme and parsley, season with salt and pepper to taste. Finally, add 2/3 of the grated smoked cheese, stir and pour the mixture into the pan.
Stir thoroughly and let the omelette cook for 3-4 minutes on medium heat. Then arrange the tomato rings on the surface, sprinkle with the remaining smoked cheese and transfer the dish to the oven.
Let the dish stay in it until the cheese melts.
Sprinkle with chopped fresh parsley and serve.
Enjoy your meal!
Here's another way to make lasagna in a variety of ways. Roses with broccoli and tender sauce will enchant you. See how to cook the dish.
Required products :
Method of preparation :
Preheat the oven to 180 degrees and spray a 23 cm diameter baking tray with cooking spray (or grease).
Finely chop the chicken and chop the broccoli finely. Mix them in a large bowl, add half the mozzarella, parmesan and spices. Pour half of the Alfredo sauce and stir.
Take one lasagna crust and spread it all over the mixture. Roll up and cut in half across.
Arrange the pieces upright in the tray, close together. Repeat the procedure with all the crusts. Sprinkle with the remaining mozzarella and bake for 20 minutes until the cheese begins to brown.
Sprinkle with parsley and remove the ring from the pan. Serve the remaining slightly warmed Alfredo sauce.
Enjoy them now!