| Nutrient | Content | Reference |
|---|---|---|
| Calories | 45kCal | 45kCal |
| Proteins | 2.7g | 3g |
| Fats | 0.7g | 1g |
| Carbohydrates | 5.7g | 6g |
| Dietary fiber | 3.5g | 4g |
| Water | 85.6g | 86g |
| Ash | 1.8g | 2g |
| Vitamin A, RE | 508mcg | 508mcg |
| alpha Carotene | 363mcg | 363mcg |
| beta Carotene | 5.854mg | 6mg |
| beta Cryptoxanthin | 121mcg | 121mcg |
| Lutein + Zeaxanthin | 13610mcg | 13610mcg |
| Vitamin B1, thiamine | 0.19mg | 0mg |
| Vitamin B2, riboflavin | 0.26mg | 0mg |
| Vitamin B4, choline | 35.3mg | 35mg |
| Vitamin B5, pantothenic | 0.084mg | 0mg |
| Vitamin B6, pyridoxine | 0.251mg | 0mg |
| Vitamin B9, folate | 27mcg | 27mcg |
| Vitamin C, ascorbic | 35mg | 35mg |
| Vitamin E, alpha tocopherol, TE | 3.44mg | 3mg |
| Vitamin K, phylloquinone | 778.4mcg | 778mcg |
| Vitamin PP, NE | 0.806mg | 1mg |
| Potassium, K | 397mg | 397mg |
| Calcium, Ca | 187mg | 187mg |
| Magnesium, Mg | 36mg | 36mg |
| Sodium, Na | 76mg | 76mg |
| Sera, S | 27mg | 27mg |
| Phosphorus, P | 66mg | 66mg |
| Iron, Fe | 3.1mg | 3mg |
| Manganese, Mn | 0.342mg | 0mg |
| Copper, Cu | 171mcg | 171mcg |
| Selenium, Se | 0.5mcg | 1mcg |
| Zinc, Zn | 0.41mg | 0mg |
| Mono- and disaccharides (sugars) | 0.71g | 1g |
| Saturated fatty acids | 0.17g | 0g |
| 14: 0 Myristinova | 0.009g | 0g |
| 16: 0 Palmitic | 0.145g | 0g |
| 18: 0 Stearin | 0.007g | 0g |
| Monounsaturated fatty acids | 0.014g | 0g |
| 18: 1 Olein (omega-9) | 0.014g | 0g |
| Polyunsaturated fatty acids | 0.306g | 0g |
| 18: 2 Linoleum | 0.261g | 0g |
| 18: 3 Linolenic | 0.044g | 0g |
| Omega-3 fatty acids | 0.044g | 0g |
| Omega-6 fatty acids | 0.261g | 0g |
I suggest you learn how to make chocolate leaves. Such a simple and tasty decoration can ennoble any cake, pastry or ice cream.
Chocolate leaves can be made from white, milk or dark chocolate. You can also make chocolate leaves from all types of chocolate and alternate them on a confection.
To make chocolate leaves look spectacular, choose small, dense, fresh leaves with pronounced veins.
Recipes with dark chocolate ingredient
Step 1
For work, we need dark chocolate, leaves, a saucepan, a bowl, a culinary spatula.
Step 2
Wash and dry the leaves.
Step 3
Break the chocolate and place in a bowl. Place the bowl in a pot of water heated to 45°C. Stir the chocolate with a spatula. After a while, the chocolate will completely melt.
Step 4
Apply chocolate in a thin layer on the inner surface of the leaves. Send to the refrigerator for 1 hour.
Step 5
Separate the leaves from the chocolate by pulling lightly on the edge of the leaf.
Step 6
Chocolate leaves are ready to go.
Spring, sun and dandelions! We collect flowers, weave wreaths, get our hands and dresses dirty, and prepare healthy dishes from dandelion roots, leaves and heads. The leaves make a tonic juice and a salad full of vitamins and minerals. From the buds we make wine and honey jam, and from the roots we make coffee-tea or add it to the soup! Don't miss the free multivitamins, pack up and eat!
Ingredients:
2 eggs small onion 3-4 slices of bacon 7-8 dandelion leaves salt, pepper
Fry the bacon in a hot skillet until crispy. Lower the fire to medium, put the onion cut into half rings, fry for a couple of minutes, stirring occasionally. Put the dandelion leaves washed and dried with a paper towel, sweat for a minute, then beat in the eggs, salt and pepper. Cover with a lid and fry over low heat until the eggs are cooked.
Ingredients:
fresh forest mushrooms (6-7 pcs.) a bunch of dandelion leaves 2-3 potatoes 2 hard-boiled eggs 6-8 green onion feathers one onion salt, pepper a spoonful of vegetable oil
Fresh mushrooms clean, wash and cut. Put in a saucepan, cover with water to cover the mushrooms, bring to a boil, then drain the water. Pour the mushrooms with clean water (1-1.5 l) and cook for 15 minutes over medium heat. Select the mushrooms with a slotted spoon, and put the potatoes cut into large cubes into the broth. Boil for 10 minutes. Finely chop the onion, grate the carrots. Fry the onions and carrots in a frying pan in oil until the vegetables are soft, add to the soup. Salt, pepper to taste. Clean dandelion leaves cut or tear coarsely, put in a saucepan, cook for several minutes. Serve the soup with chopped green onions and a halved boiled egg.
Ingredients:
bunch of dandelion leaves and a few buds tomato cucumber boiled egg a few olives olive oil, a couple of spoons of flaxseed or chia (optional)
Hard boil an egg, peel and cut in half. Rinse vegetables, leaves and dandelion buds. Pat dry with paper towel. Cut the vegetables, tear the leaves. Put in a bowl, add a couple of tablespoons of oil, seeds, mix. Top with olives and egg halves or quarters. Enjoy!
Both dandelion leaves and roots can be used for tea. The leaves are washed, dried and then prepared like any loose leaf tea. The roots should be cleaned, washed and chopped, pour boiling water, strain before use. Add honey to the cooled tea. Of course, a fresh spine is better to use immediately. Another option is to chop and dry the root, then brew tea as needed. By the way, dandelion root tea cleanses the body and promotes weight loss.
Fans of golden dandelion jam will have to get up with the first rays of the sun and go for a walk - pick flowers! We choose healthy buds without damage. Put the peeled dandelion petals into the syrup of water and sugar and boil. Then strain, brew again and pour into jars. Beauty and so unusual! Everyone would want such an incredible sunny jam as a gift.
Recipe for making dandelion jam with a photo here >>>
From curd cheese, butter, cookies, prepare a tender and juicy cheesecake. Decorate the finished dessert with bright dandelion flowers! Your friends have never seen anything like this! Prepare tea and enjoy! A detailed homemade cheesecake recipe and video are included.
A step-by-step recipe for making a delicious cheesecake >>>
Blossom, smile, walk a lot and enjoy the food!
read more...Required products :
300 grams of finished dough
250 grams of yellow cheese
100 milliliters of cream
80 grams of walnuts
1/2 onion
food coloring
salt and pepper to taste
1 egg for spreading
Method of preparation :
Whip the cream, add a little food coloring of your choice so that the color resembles the hue of autumn leaves. Grate the yellow cheese and add it to the cream, ground walnuts and chopped onion. Season with salt and pepper to taste. Mix everything well and leave the mixture to cool for about an hour.
During this time, roll out the finished dough and shape a sheet of it using a suitable shape or a real sheet as a template. Groove the surface, but do not cut. Brush with egg yolk and bake the leaves in the oven at 180 degrees.
Cut off the inside while they are still hot and fill them with the cooled cream.
Garnish with walnuts and parsley sprigs.
Enjoy your meal!