| Nutrient | Content | Reference |
|---|---|---|
| Calories | 99kCal | 99kCal |
| Proteins | 1.82g | 2g |
| Fats | 0.49g | 0g |
| Carbohydrates | 25.31g | 25g |
| Water | 70.58g | 71g |
| Ash | 1.8g | 2g |
| beta Carotene | 0.003mg | 0mg |
| Vitamin B1, thiamine | 0.065mg | 0mg |
| Vitamin B2, riboflavin | 0.135mg | 0mg |
| Vitamin B5, pantothenic | 0.05mg | 0mg |
| Vitamin B6, pyridoxine | 0.08mg | 0mg |
| Vitamin B9, folate | 75mcg | 75mcg |
| Vitamin C, ascorbic | 2.6mg | 3mg |
| Vitamin PP, NE | 1.101mg | 1mg |
| Potassium, K | 723mg | 723mg |
| Calcium, Ca | 65mg | 65mg |
| Magnesium, Mg | 60mg | 60mg |
| Sodium, Na | 6mg | 6mg |
| Sera, S | 18.2mg | 18mg |
| Phosphorus, P | 101mg | 101mg |
| Iron, Fe | 8.17mg | 8mg |
| Manganese, Mn | 5.224mg | 5mg |
| Copper, Cu | 266mcg | 266mcg |
| Selenium, Se | 0.7mcg | 1mcg |
| Zinc, Zn | 2.23mg | 2mg |
| Phytosterols | 6mg | 6mg |
| Campesterol | 1mg | 1mg |
| Stigmasterol | 1mg | 1mg |
| beta Sitosterol | 4mg | 4mg |
| Saturated fatty acids | 0.119g | 0g |
| 14: 0 Myristinova | 0.002g | 0g |
| 16: 0 Palmitic | 0.083g | 0g |
| 18: 0 Stearin | 0.012g | 0g |
| 20: 0 Arachin | 0.005g | 0g |
| 22: 0 Begen | 0.009g | 0g |
| Monounsaturated fatty acids | 0.054g | 0g |
| 16: 1 Palmitoleic | 0.012g | 0g |
| 18: 1 Olein (omega-9) | 0.042g | 0g |
| Polyunsaturated fatty acids | 0.17g | 0g |
| 18: 2 Linoleum | 0.138g | 0g |
| 18: 3 Linolenic | 0.031g | 0g |
| Omega-3 fatty acids | 0.031g | 0g |
| Omega-6 fatty acids | 0.138g | 0g |
Required products :
Method of preparation :
Peel the lemon grass and remove the hard outer layer, then cut the inside very thin. Put in a bowl with coriander and pour cold water.
Cut the fish into small pieces and chop half of it very finely, almost like a puree. Mix the two parts of the fish, season and divide into 4 meatballs, about 2 centimeters thick.
Put 1 tablespoon of olive oil in a pan and fry the fish meatballs until golden - for about 2 minutes on each side.
Serve by placing hot pepper jam on each meatball and finally pour a little coriander water over it.
Required products :
100 grams of thinly sliced ginger
4 stalks of lemon grass
6 teaspoons water
1 teaspoon sugar
3 tablespoons lemon juice
ice cubes
lemon slices for decoration
Method of preparation :
In a medium saucepan, mix the chopped lemongrass stalks, chopped ginger and 4 teaspoons of water. Put on the stove and bring to a boil over high heat. Pour the sugar, close the container with a lid and leave for about 2 hours. During this time, the liquid will cool, the grass and ginger will give their taste and aroma to the syrup.
Then strain, pour the remaining water and lemon juice. Put the drink in the refrigerator.
When cool, pour into tall glasses, put ice cubes and garnish with lemon slices and lemongrass stalks.
You can add mineral water to each glass.
Necessary products:
Method of preparation:
Peel a squash, grate it and mix it with the oil. Let stand for about 10 minutes.
Peel a squash, grate it and squeeze the juice. Cut the inside of the fruit. Peel a squash, grate it and cut it into semicircles. Tear off the leaves of the balm, the stalks are not needed.
Mix the chopped pepper with the grapefruit. The crust with the butter will be a dressing for the salad, so add it. Finally, sprinkle with crushed pink pepper and you can serve.