| Nutrient | Content | Reference |
|---|---|---|
| Calories | 129kCal | 129kCal |
| Proteins | 18.66g | 19g |
| Fats | 5.75g | 6g |
| Carbohydrates | 1.18g | 1g |
| Water | 70.62g | 71g |
| Ash | 4.27g | 4g |
| Vitamin A, RE | 12mcg | 12mcg |
| Retinol | 0.012mg | 0mg |
| Vitamin B1, thiamine | 0.391mg | 0mg |
| Vitamin B2, riboflavin | 0.187mg | 0mg |
| Vitamin B4, choline | 75.8mg | 76mg |
| Vitamin B5, pantothenic | 0.017mg | 0mg |
| Vitamin B6, pyridoxine | 0.356mg | 0mg |
| Vitamin B9, folate | 1mcg | 1mcg |
| Vitamin B12, cobalamin | 0.43mcg | 0mcg |
| Vitamin D, calciferol | 0.7mcg | 1mcg |
| Vitamin D3, cholecalciferol | 0.7mcg | 1mcg |
| Vitamin E, alpha tocopherol, TE | 0.2mg | 0mg |
| gamma Tocopherol | 0.03mg | 0mg |
| Vitamin PP, NE | 5.575mg | 6mg |
| Betaine | 3.3mg | 3mg |
| Potassium, K | 310mg | 310mg |
| Calcium, Ca | 4mg | 4mg |
| Magnesium, Mg | 19mg | 19mg |
| Sodium, Na | 881mg | 881mg |
| Sera, S | 186.6mg | 187mg |
| Phosphorus, P | 276mg | 276mg |
| Iron, Fe | 0.75mg | 1mg |
| Manganese, Mn | 0.001mg | 0mg |
| Copper, Cu | 168mcg | 168mcg |
| Selenium, Se | 36.8mcg | 37mcg |
| Zinc, Zn | 1.63mg | 2mg |
| Mono- and disaccharides (sugars) | 1.18g | 1g |
| Glucose (dextrose) | 0.44g | 0g |
| Sucrose | 0.74g | 1g |
| Arginine | 1.193g | 1g |
| Valin | 0.943g | 1g |
| Histidine | 0.813g | 1g |
| Isoleucine | 0.841g | 1g |
| Leucine | 1.492g | 1g |
| Lysine | 1.572g | 2g |
| Methionine | 0.445g | 0g |
| Threonine | 0.833g | 1g |
| Tryptophan | 0.174g | 0g |
| Phenylalanine | 0.745g | 1g |
| Alanine | 1.1g | 1g |
| Aspartic acid | 1.627g | 2g |
| Hydroxyproline | 0.126g | 0g |
| Glycine | 0.984g | 1g |
| Glutamic acid | 2.667g | 3g |
| Proline | 0.803g | 1g |
| Serine | 0.73g | 1g |
| Tyrosine | 0.603g | 1g |
| Cysteine | 0.21g | 0g |
| Cholesterol | 57mg | 57mg |
| Trans fats | 0.042g | 0g |
| monounsaturated trans fats | 0.024g | 0g |
| Saturated fatty acids | 1.833g | 2g |
| 14: 0 Myristinova | 0.061g | 0g |
| 16: 0 Palmitic | 1.148g | 1g |
| 17: 0 Margarine | 0.015g | 0g |
| 18: 0 Stearin | 0.582g | 1g |
| 20: 0 Arachin | 0.008g | 0g |
| 22: 0 Begen | 0.018g | 0g |
| Monounsaturated fatty acids | 2.513g | 3g |
| 16: 1 Palmitoleic | 0.142g | 0g |
| 18: 1 Olein (omega-9) | 2.335g | 2g |
| 18: 1 cis | 2.31g | 2g |
| 18: 1 trans | 0.024g | 0g |
| 20: 1 Gadolein (omega-9) | 0.036g | 0g |
| Polyunsaturated fatty acids | 0.902g | 1g |
| 18: 2 Linoleum | 0.718g | 1g |
| 18: 2 Omega-6, cis, cis | 0.7g | 1g |
| 18: 2 trans, trans | 0.018g | 0g |
| 18: 3 Linolenic | 0.026g | 0g |
| 18: 3 Omega-3, alpha-linolenic | 0.026g | 0g |
| 20: 2 Eicosadiene, Omega-6, cis, cis | 0.025g | 0g |
| 20: 4 Arachidon | 0.132g | 0g |
| Omega-3 fatty acids | 0.026g | 0g |
| Omega-6 fatty acids | 0.857g | 1g |
Required products :
3 apples
1/2 pineapple
2 carrot
juice of 1 orange
120 grams of yogurt or yogurt
Method of preparation :
Wash the apples, peel them, clean the core with the seeds and cut into pieces. Peel and slice the pineapple and carrots as well.
Mix the prepared products in a blender bowl, pour freshly squeezed juice of 1 orange and yogurt (or yogurt). Beat everything until you get a homogeneous mixture, which you distribute in suitable cups.
If you prefer a more liquid consistency, dilute with a little water.
Enjoy your meal!
A piece of cake is perfect for an afternoon cup of coffee, and can be a great breakfast. Make it unusual by enriching it with thousands of flavors, as in this case - a honey cake with whiskey, almonds and orange juice. Don't worry about the presence of alcohol, it will evaporate during cooking, so the dessert is also suitable for smaller members of your family.
Required products :
Method of preparation :
Preheat the oven to 175 degrees, grease and flour a cake pan.
In a bowl, mix the flour, baking powder, baking soda, salt and spices. Make a well in the center where you put the oil, honey, sugar, eggs, vanilla, coffee, juice and alcohol.
Knead with a mixer or wire whisk.
Pour the dough into the pan and sprinkle with almonds.
Bake for about 1 hour, until dry.
Allow to cool for 15 minutes in the mold, then carefully remove from it and cool completely.
If desired, you can bake the cake in two rectangular small cake pans, in which case reduce the baking time by 10-15 minutes.
Necessary products:
for the dough
for the filling
Method of preparation:
Beat the sugar, butter, coffee and egg until creamy. Activate the yeast in the milk, sift the flour into a bowl and combine the mixtures. Make dough and leave it to rise. Roll out the crust, spread it with a mixture of liquid and dark chocolate. Fold the right end first, then the left.
Screw the bottom, top and roll. Cut thin strips and wrap them in spirals.
Arrange in a tray lined with a sheet of parchment and bake at 190 degrees until golden. Cool, spread with marmalade and roll.
Cut, serve and enjoy.
Enjoy!