| Nutrient | Content | Reference |
|---|---|---|
| Calories | 70kCal | 70kCal |
| Proteins | 0.58g | 1g |
| Fats | 0.19g | 0g |
| Carbohydrates | 14.99g | 15g |
| Dietary fiber | 3.6g | 4g |
| Water | 80.32g | 80g |
| Ash | 0.33g | 0g |
| Vitamin A, RE | 81mcg | 81mcg |
| beta Carotene | 0.253mg | 0mg |
| beta Cryptoxanthin | 1447mcg | 1447mcg |
| Lycopene | 159mcg | 159mcg |
| Lutein + Zeaxanthin | 834mcg | 834mcg |
| Vitamin B1, thiamine | 0.03mg | 0mg |
| Vitamin B2, riboflavin | 0.02mg | 0mg |
| Vitamin B4, choline | 7.6mg | 8mg |
| Vitamin B6, pyridoxine | 0.1mg | 0mg |
| Vitamin B9, folate | 8mcg | 8mcg |
| Vitamin C, ascorbic | 7.5mg | 8mg |
| Vitamin E, alpha tocopherol, TE | 0.73mg | 1mg |
| Vitamin K, phylloquinone | 2.6mcg | 3mcg |
| Vitamin PP, NE | 0.1mg | 0mg |
| Potassium, K | 161mg | 161mg |
| Calcium, Ca | 8mg | 8mg |
| Magnesium, Mg | 9mg | 9mg |
| Sodium, Na | 1mg | 1mg |
| Sera, S | 5.8mg | 6mg |
| Phosphorus, P | 17mg | 17mg |
| Iron, Fe | 0.15mg | 0mg |
| Manganese, Mn | 0.355mg | 0mg |
| Copper, Cu | 113mcg | 113mcg |
| Selenium, Se | 0.6mcg | 1mcg |
| Zinc, Zn | 0.11mg | 0mg |
| Mono- and disaccharides (sugars) | 12.53g | 13g |
| Glucose (dextrose) | 5.44g | 5g |
| Sucrose | 1.54g | 2g |
| Fructose | 5.56g | 6g |
| Arginine | 0.025g | 0g |
| Valin | 0.03g | 0g |
| Histidine | 0.012g | 0g |
| Isoleucine | 0.025g | 0g |
| Leucine | 0.042g | 0g |
| Lysine | 0.033g | 0g |
| Methionine | 0.005g | 0g |
| Threonine | 0.03g | 0g |
| Tryptophan | 0.01g | 0g |
| Phenylalanine | 0.026g | 0g |
| Alanine | 0.029g | 0g |
| Aspartic acid | 0.057g | 0g |
| Glycine | 0.025g | 0g |
| Glutamic acid | 0.076g | 0g |
| Proline | 0.022g | 0g |
| Serine | 0.022g | 0g |
| Tyrosine | 0.016g | 0g |
| Cysteine | 0.013g | 0g |
| Phytosterols | 4mg | 4mg |
| Saturated fatty acids | 0.02g | 0g |
| 14: 0 Myristinova | 0.001g | 0g |
| 16: 0 Palmitic | 0.016g | 0g |
| 18: 0 Stearin | 0.003g | 0g |
| Monounsaturated fatty acids | 0.037g | 0g |
| 18: 1 Olein (omega-9) | 0.037g | 0g |
| Polyunsaturated fatty acids | 0.043g | 0g |
| 18: 2 Linoleum | 0.039g | 0g |
| 18: 3 Linolenic | 0.004g | 0g |
| Omega-3 fatty acids | 0.004g | 0g |
| Omega-6 fatty acids | 0.039g | 0g |
Джелеби is a traditional Eastern European dessert that is popular in countries like Bulgaria, Romania, and Serbia. It is a sweet treat that is often enjoyed during special occasions and celebrations.
The main ingredients used to make Джелеби include:
These simple ingredients come together to create a delicious and indulgent dessert.
Making Джелеби requires a few steps, but the end result is definitely worth it. Here is a step-by-step guide:
Enjoy this sweet and crispy dessert with a cup of tea or coffee.
While Джелеби is undeniably delicious, it is important to enjoy it in moderation as part of a balanced diet. Here are some health benefits of Джелеби:
However, it is important to note that Джелеби is a high-calorie dessert due to the frying process and the added sugar. It is best enjoyed as an occasional treat rather than a daily indulgence.
read more...катми is a traditional dish originating from Eastern Europe, particularly popular in countries like Russia, Ukraine, and Belarus. It is a hearty and nutritious meal that is often enjoyed during the cold winter months. катми is a type of soup or stew that typically includes a variety of vegetables, meat, and grains.
катми is not only delicious but also packed with essential nutrients. It is a great source of vitamins and minerals, including vitamin C, vitamin A, potassium, and iron. The combination of vegetables, meat, and grains provides a balanced mix of macronutrients, making катми a filling and satisfying meal.
There are many variations of катми, but the basic recipe involves simmering a mixture of vegetables, meat, and grains in a flavorful broth. Here is a simple recipe to get you started:
While the basic катми recipe is delicious on its own, you can also customize it to suit your taste preferences. Some popular variations include adding mushrooms, beans, or barley to the mix. You can also experiment with different herbs and spices to enhance the flavor.
When serving катми, it is common to garnish it with fresh herbs, such as dill or parsley, and a dollop of sour cream. This adds a refreshing touch and balances out the richness of the stew.
катми is a nutritious and comforting dish that is perfect for cold winter days. Its combination of vegetables, meat, and grains provides a well-rounded meal that is both satisfying and delicious. Give катми a try and experience the flavors of Eastern Europe!
read more...Autumn is one of the richest seasons for fruits and vegetables. Many fans of persimmons look forward to the end of summer, when this fresh and ripe seasonal fruit will finally appear on the shelves. However, it is not always easy to choose a persimmon so that it is sweet and not sticky.
Let's find out what to pay attention to, what types of persimmons there are , and what is actually a kingfish .
In autumn, the counters of markets and shops burst with bright fruits of various varieties, the Instagram feed flies with still lifes in the yellow-orange range, and restaurants update their menus with seasonal dishes with persimmons - from salads to desserts. Persimmon tastes good on its own: what is worth is the honey Azerbaijani king - a chocolate variety with characteristic patterns - cracks on the crown.
First of all, you need to learn how to choose persimmons . The harder it is, the more likely it is that the fruit will set . This often happens with Abkhazian persimmons : it must be soft, this guarantees its sweetness. But with Spanish everything is the opposite: this variety has a rich yellow-orange color, and the fruits themselves can be bitten like an apple, without fear of unpleasant astringent sensations.
If it turned out that you seem to have chosen persimmons according to all the rules, but it still shriveled, then just put it in the freezer for a day and a half: the fruit will become softer, sweeter, and the viscosity will disappear. If persimmons are slightly astringent, do not immediately rush to the freezer: fruits with a slightly astringent taste are very useful for the health of the thyroid gland.
Somewhere in November (depending on the weather), domestic varieties also ripen. And the Spanish persimmon , which, in addition to the natural environment, also grows in numerous greenhouses, can be found on store shelves almost all year round.
Spanish persimmons are generally large, glossy and almost always sold quite hard, but they almost never knit. Uzbek and Azerbaijani persimmons reach us mostly ripe, the fruits have a smaller shape with a sharp tip and a more orange, dark, saturated color, they are soft to the touch, even one gets the impression that they slough off when pressed, the juices inside the fruit press against the skin . There is a small variety of persimmon - a candle, like a finger, it is sweet. They bring fruit from Azerbaijan and Uzbekistan.
Korolek is also a type of persimmon that practically never knits. Inside, such a fruit is always darker, which is why the name of the variety is chocolate. Korolek - a girl - with small darkenings at the nose, she will knit a little: a boy - with circular divorces from the bottom around the center, never knits. Better take them.