| Nutrient | Content | Reference |
|---|---|---|
| Calories | 405kCal | 405kCal |
| Proteins | 4.8g | 5g |
| Fats | 16.3g | 16g |
| Carbohydrates | 61.8g | 62g |
| Dietary fiber | 2.1g | 2g |
| Water | 13.6g | 14g |
| Ash | 1.3g | 1g |
| Vitamin A, RE | 20mcg | 20mcg |
| Retinol | 0.02mg | 0mg |
| Lutein + Zeaxanthin | 6mcg | 6mcg |
| Vitamin B1, thiamine | 0.255mg | 0mg |
| Vitamin B2, riboflavin | 0.21mg | 0mg |
| Vitamin B4, choline | 10mg | 10mg |
| Vitamin B5, pantothenic | 0.547mg | 1mg |
| Vitamin B6, pyridoxine | 0.035mg | 0mg |
| Vitamin B9, folate | 72mcg | 72mcg |
| Vitamin B12, cobalamin | 0.07mcg | 0mcg |
| Vitamin E, alpha tocopherol, TE | 0.15mg | 0mg |
| Vitamin K, phylloquinone | 6.5mcg | 7mcg |
| Vitamin PP, NE | 1.721mg | 2mg |
| Potassium, K | 149mg | 149mg |
| Calcium, Ca | 29mg | 29mg |
| Magnesium, Mg | 31mg | 31mg |
| Sodium, Na | 286mg | 286mg |
| Sera, S | 48mg | 48mg |
| Phosphorus, P | 101mg | 101mg |
| Iron, Fe | 2.25mg | 2mg |
| Manganese, Mn | 0.128mg | 0mg |
| Copper, Cu | 224mcg | 224mcg |
| Selenium, Se | 6.3mcg | 6mcg |
| Zinc, Zn | 0.72mg | 1mg |
| Mono- and disaccharides (sugars) | 36.61g | 37g |
| Arginine | 0.256g | 0g |
| Valin | 0.264g | 0g |
| Histidine | 0.102g | 0g |
| Isoleucine | 0.224g | 0g |
| Leucine | 0.361g | 0g |
| Lysine | 0.26g | 0g |
| Methionine | 0.112g | 0g |
| Threonine | 0.189g | 0g |
| Tryptophan | 0.064g | 0g |
| Phenylalanine | 0.241g | 0g |
| Alanine | 0.219g | 0g |
| Aspartic acid | 0.392g | 0g |
| Glycine | 0.171g | 0g |
| Glutamic acid | 0.952g | 1g |
| Proline | 0.298g | 0g |
| Serine | 0.285g | 0g |
| Tyrosine | 0.166g | 0g |
| Cysteine | 0.105g | 0g |
| Cholesterol | 17mg | 17mg |
| Saturated fatty acids | 4.235g | 4g |
| 4: 0 Shrovetide | 0.001g | 0g |
| 14: 0 Myristinova | 0.078g | 0g |
| 16: 0 Palmitic | 2.176g | 2g |
| 18: 0 Stearin | 1.973g | 2g |
| Monounsaturated fatty acids | 8.965g | 9g |
| 16: 1 Palmitoleic | 0.011g | 0g |
| 18: 1 Olein (omega-9) | 8.946g | 9g |
| 20: 1 Gadolein (omega-9) | 0.006g | 0g |
| Polyunsaturated fatty acids | 2.259g | 2g |
| 18: 2 Linoleum | 2.09g | 2g |
| 18: 3 Linolenic | 0.159g | 0g |
| 20: 4 Arachidon | 0.004g | 0g |
| Omega-3 fatty acids | 0.16g | 0g |
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.001g | 0g |
| Omega-6 fatty acids | 2.094g | 2g |
| Caffeine | 2mg | 2mg |
| Theobromine | 78mg | 78mg |
Ammonium Carbonate is a chemical compound that consists of ammonium ions (NH4+) and carbonate ions (CO3^2-). It is commonly used in baking as a leavening agent and also has various industrial applications. In the context of nutrition, Ammonium Carbonate plays a minor role and is not directly consumed as a nutrient.
Ammonium Carbonate is primarily used in baking as a leavening agent, which helps dough rise and creates a light and fluffy texture in baked goods. It releases carbon dioxide gas when heated, causing the dough to expand. This process is known as ammonium carbonate decomposition.
While Ammonium Carbonate is commonly used in traditional recipes, it is important to note that there are alternative leavening agents available. Baking powder and baking soda are popular choices that can achieve similar results in most recipes. These alternatives are more readily available and do not have the strong ammonia smell associated with Ammonium Carbonate.
Outside of baking, Ammonium Carbonate has several industrial applications. It is used in the production of dyes, pigments, and pharmaceuticals. It can also be found in certain cleaning products and as a reagent in chemical laboratories.
While Ammonium Carbonate is generally recognized as safe for consumption in small quantities, it is important to handle it with caution. The compound releases ammonia gas when heated, which can be harmful if inhaled in large amounts. It is essential to follow proper safety guidelines when working with Ammonium Carbonate.
read more...Necessary products:
Method of preparation:
In a bowl, mix the almonds, sugar, cinnamon, vanilla, chocolate and add the rose water. Stir and spread the crusts. Grease each with melted butter and arrange on top of each other.
Grease a round pan, spread the filling on one end of the crust and roll.
Fold it into a snail shape and place in a bowl. Glaze the surface of the pie with butter and beaten egg yolk, preheat the oven to 180 degrees and bake for 10-15 minutes. When ready, sprinkle with powdered sugar and garnish with pistachios and honey. Cut and serve.
Enjoy!
Required products :
50 grams of dark chocolate
500 milliliters of brewed coffee
75 grams of sugar
100 milliliters of liquid cream
cinnamon to taste
ice cream to serve (can ice cubes)
Method of preparation :
Melt the chocolate in a water bath and add the cinnamon. Pour the coffee and sweeten with sugar. Heat until the crystals are completely dissolved, stirring constantly.
Then pour the cream and remove the pan from the heat. Once the drink has cooled, divide into glasses and serve with ice cream or ice cubes.
Enjoy your meal!