| Nutrient | Content | Reference |
|---|---|---|
| Calories | 399kCal | 399kCal |
| Proteins | 8.5g | 9g |
| Fats | 10.8g | 11g |
| Carbohydrates | 66.7g | 67g |
| Organic acids | 0.3g | 0g |
| Dietary fiber | 2.8g | 3g |
| Water | 9.6g | 10g |
| Ash | 1.3g | 1g |
| Vitamin A, RE | 41mcg | 41mcg |
| Retinol | 0.038mg | 0mg |
| beta Carotene | 0.02mg | 0mg |
| Vitamin B1, thiamine | 0.12mg | 0mg |
| Vitamin B2, riboflavin | 0.05mg | 0mg |
| Vitamin B4, choline | 47mg | 47mg |
| Vitamin B5, pantothenic | 0.24mg | 0mg |
| Vitamin B6, pyridoxine | 0.14mg | 0mg |
| Vitamin B9, folate | 21mcg | 21mcg |
| Vitamin E, alpha tocopherol, TE | 1.3mg | 1mg |
| Vitamin H, biotin | 1.4mcg | 1mcg |
| Vitamin PP, NE | 2.5mg | 3mg |
| Niacin | 1.1mg | 1mg |
| Potassium, K | 109mg | 109mg |
| Calcium, Ca | 22mg | 22mg |
| Magnesium, Mg | 14mg | 14mg |
| Sodium, Na | 315mg | 315mg |
| Sera, S | 61mg | 61mg |
| Phosphorus, P | 80mg | 80mg |
| Chlorine, Cl | 546mg | 546mg |
| Iron, Fe | 1.9mg | 2mg |
| Iodine, I | 3.5mcg | 4mcg |
| Cobalt, Co | 2.3mcg | 2mcg |
| Manganese, Mn | 0.514mg | 1mg |
| Copper, Cu | 94mcg | 94mcg |
| Molybdenum, Mo. | 10.8mcg | 11mcg |
| Fluorine, F | 16mcg | 16mcg |
| Chrome, Cr | 2.3mcg | 2mcg |
| Zinc, Zn | 0.6mg | 1mg |
| Starch and dextrins | 51.1g | 51g |
| Mono- and disaccharides (sugars) | 15.6g | 16g |
| Glucose (dextrose) | 7.45g | 7g |
| Lactose | 0.03g | 0g |
| Maltose | 1.05g | 1g |
| Sucrose | 0.1g | 0g |
| Fructose | 6.47g | 6g |
| Arginine | 0.34g | 0g |
| Valin | 0.39g | 0g |
| Histidine | 0.17g | 0g |
| Isoleucine | 0.36g | 0g |
| Leucine | 0.67g | 1g |
| Lysine | 0.23g | 0g |
| Methionine | 0.14g | 0g |
| Methionine + Cysteine | 0.3g | 0g |
| Threonine | 0.27g | 0g |
| Tryptophan | 0.09g | 0g |
| Phenylalanine | 0.41g | 0g |
| Phenylalanine + Tyrosine | 0.63g | 1g |
| Alanine | 0.28g | 0g |
| Aspartic acid | 0.31g | 0g |
| Glycine | 0.29g | 0g |
| Glutamic acid | 2.46g | 2g |
| Proline | 0.78g | 1g |
| Serine | 0.42g | 0g |
| Tyrosine | 0.21g | 0g |
| Cysteine | 0.17g | 0g |
| Cholesterol | 34mg | 34mg |
| Saturated fatty acids | 7.1g | 7g |
| 8: 0 Caprilova | 0.63g | 1g |
| 10: 0 Capricorn | 1.72g | 2g |
| 12: 0 Laurinovaya | 1.35g | 1g |
| 14: 0 Myristinova | 1.53g | 2g |
| 16: 0 Palmitic | 1.28g | 1g |
| 18: 0 Stearin | 0.35g | 0g |
| 20: 0 Arachin | 0.02g | 0g |
| Monounsaturated fatty acids | 1.79g | 2g |
| 14: 1 Myristolein | 0.34g | 0g |
| 16: 1 Palmitoleic | 0.33g | 0g |
| 18: 1 Olein (omega-9) | 1.09g | 1g |
| 20: 1 Gadolein (omega-9) | 0.01g | 0g |
| Polyunsaturated fatty acids | 0.61g | 1g |
| 18: 2 Linoleum | 0.36g | 0g |
| 18: 3 Linolenic | 0.03g | 0g |
| Omega-3 fatty acids | 0.03g | 0g |
| Omega-6 fatty acids | 0.36g | 0g |
Required products :
Method of preparation:
Pour gelatin into milk. When it swells, transfer the mixture to a metal container, which is placed on the stove and stirring over low heat (without boiling the milk), wait for the gelatin to dissolve.
Whip the sour cream with the sugar and add the milk-gelatin combination.
Cut the walnuts with a knife, but not very finely.
Put them in the resulting cream, which distribute in dessert bowls or other suitable containers.
Put them in the refrigerator for 2-3 hours and before serving the dessert, decorate with pieces of nuts.
Enjoy your meal!
Required products :
1 cup cold milk
2 tablespoons gelatin
500 grams of whipping cream (or yogurt)
1 teaspoon sugar
2 bananas (you can use other fruits)
grated chocolate for sprinkling
Method of preparation :
Pour gelatin with cold milk and leave for 30 minutes. While it swells, work with the cream. Beat it with the sugar - about 7-8 minutes are enough to dissolve the sweet crystals and increase the volume of the mixture.
Put gelatin on low heat, stirring constantly and do not allow to boil. When dissolved, add it to the whipped cream, pouring in a thin stream while whipping slowly.
Distribute the mixture in silicone molds or other suitable containers, on the bottom of which you put pieces of bananas or other fruits.
Put the dessert in the refrigerator. Serve with grated chocolate.
Enjoy your meal!
Required products :
250 grams butter
1 teaspoon light beer
100 grams melted cheese
1 onion
3 tea cups flour
ground hot red pepper
salt
other spices of your choice
poppy or sesame for sprinkling
Method of preparation :
Peel an onion and cut it into small cubes, fry it until golden in a little oil.
Melt the butter in a separate bowl and add the onion and spices.
Then pour the grated melted cheese.
Beer and finally flour.
Knead a pliable dough and put it in the fridge for an hour.
When cool, roll out thinly (about 2 millimeters thick).
Sprinkle with preferred seeds, gently roll the rolling pin over the surface and cut the dough into pieces of your choice.
Bake them at 180 degrees until they acquire a beautiful golden color.
Enjoy your meal!