| Nutrient | Content | Reference |
|---|---|---|
| Calories | 127kCal | 127kCal |
| Proteins | 20.5g | 21g |
| Fats | 4.4g | 4g |
| Water | 75.52g | 76g |
| Ash | 1.52g | 2g |
| Vitamin A, RE | 35mcg | 35mcg |
| Retinol | 0.035mg | 0mg |
| Vitamin B1, thiamine | 0.08mg | 0mg |
| Vitamin B2, riboflavin | 0.105mg | 0mg |
| Vitamin B4, choline | 94.6mg | 95mg |
| Vitamin B5, pantothenic | 1.03mg | 1mg |
| Vitamin B6, pyridoxine | 0.611mg | 1mg |
| Vitamin B9, folate | 4mcg | 4mcg |
| Vitamin B12, cobalamin | 4.15mcg | 4mcg |
| Vitamin D, calciferol | 10.9mcg | 11mcg |
| Vitamin D3, cholecalciferol | 10.9mcg | 11mcg |
| Vitamin E, alpha tocopherol, TE | 0.4mg | 0mg |
| Vitamin K, phylloquinone | 0.4mcg | 0mcg |
| Vitamin PP, NE | 7.995mg | 8mg |
| Potassium, K | 366mg | 366mg |
| Calcium, Ca | 7mg | 7mg |
| Magnesium, Mg | 27mg | 27mg |
| Sodium, Na | 75mg | 75mg |
| Sera, S | 205mg | 205mg |
| Phosphorus, P | 261mg | 261mg |
| Iron, Fe | 0.38mg | 0mg |
| Manganese, Mn | 0.011mg | 0mg |
| Copper, Cu | 63mcg | 63mcg |
| Selenium, Se | 31.4mcg | 31mcg |
| Zinc, Zn | 0.39mg | 0mg |
| Arginine | 1.287g | 1g |
| Valin | 1.1g | 1g |
| Histidine | 0.543g | 1g |
| Isoleucine | 0.954g | 1g |
| Leucine | 1.562g | 2g |
| Lysine | 1.759g | 2g |
| Methionine | 0.577g | 1g |
| Threonine | 1.066g | 1g |
| Tryptophan | 0.221g | 0g |
| Phenylalanine | 0.845g | 1g |
| Alanine | 1.308g | 1g |
| Aspartic acid | 2.575g | 3g |
| Glycine | 1.263g | 1g |
| Glutamic acid | 2.903g | 3g |
| Proline | 0.867g | 1g |
| Serine | 0.905g | 1g |
| Tyrosine | 0.742g | 1g |
| Cysteine | 0.159g | 0g |
| Cholesterol | 46mg | 46mg |
| Trans fats | 0.034g | 0g |
| monounsaturated trans fats | 0.015g | 0g |
| Saturated fatty acids | 0.81g | 1g |
| 12: 0 Laurinovaya | 0.003g | 0g |
| 14: 0 Myristinova | 0.203g | 0g |
| 15: 0 Pentadecane | 0.013g | 0g |
| 16: 0 Palmitic | 0.472g | 0g |
| 17: 0 Margarine | 0.01g | 0g |
| 18: 0 Stearin | 0.102g | 0g |
| 20: 0 Arachin | 0.006g | 0g |
| 22: 0 Begen | 0.002g | 0g |
| 24: 0 Lignocerin | 0.001g | 0g |
| Monounsaturated fatty acids | 1.348g | 1g |
| 14: 1 Myristolein | 0.003g | 0g |
| 15: 1 Pentadecene | 0.002g | 0g |
| 16: 1 Palmitoleic | 0.18g | 0g |
| 16: 1 cis | 0.175g | 0g |
| 16: 1 trans | 0.005g | 0g |
| 17: 1 Heptadecene | 0.004g | 0g |
| 18: 1 Olein (omega-9) | 0.63g | 1g |
| 18: 1 cis | 0.622g | 1g |
| 18: 1 trans | 0.009g | 0g |
| 20: 1 Gadolein (omega-9) | 0.449g | 0g |
| 22: 1 Eruga (omega-9) | 0.047g | 0g |
| 22: 1 cis | 0.045g | 0g |
| 22: 1 trans | 0.001g | 0g |
| 24: 1 Nervous, cis (omega-9) | 0.034g | 0g |
| Polyunsaturated fatty acids | 0.811g | 1g |
| 18: 2 Linoleum | 0.081g | 0g |
| 18: 2 trans isomer, not determined | 0.019g | 0g |
| 18: 2 Omega-6, cis, cis | 0.057g | 0g |
| 18: 2 Conjugated linoleic acid | 0.005g | 0g |
| 18: 3 Linolenic | 0.047g | 0g |
| 18: 3 Omega-3, alpha-linolenic | 0.045g | 0g |
| 18: 3 Omega-6, gamma-linolenic | 0.002g | 0g |
| 18: 4 Steroid Omega-3 | 0.072g | 0g |
| 20: 2 Eicosadiene, Omega-6, cis, cis | 0.018g | 0g |
| 20: 3 Eicosatriene | 0.013g | 0g |
| 20: 3 Omega-6 | 0.004g | 0g |
| 20: 4 Arachidon | 0.014g | 0g |
| 20: 5 Eicosapentaenoic (EPA), Omega-3 | 0.182g | 0g |
| Omega-3 fatty acids | 0.679g | 1g |
| 22: 4 Docosatetraene, Omega-6 | 0.001g | 0g |
| 22: 5 Docosapentaenoic (DPC), Omega-3 | 0.047g | 0g |
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.333g | 0g |
| Omega-6 fatty acids | 0.096g | 0g |
Required products :
Method of preparation :
Beat the two eggs with a teaspoon of sugar and salt. Pour the milk and beat with a wire whisk. Gradually add the flour to the resulting mixture, stirring constantly to avoid lumps. Finally, pour in the oil and stir again.
Bake thin pancakes from the dough.
Spread one with cream cheese. Put a second one on it, arrange thin pieces of salmon and continue arranging in this sequence (pancake, cream cheese, pancake, fish ...).
Eight pancakes are enough to prepare the appetizer. Leave the latter uncovered.
Cut the resulting "cake" into squares, using a sharp knife, pizza knife or special mold.
Put a pitted black or green olive on each bite and stick suitable sticks to make it convenient to eat.
Have a delicious and festive day!
Required products :
Method of preparation :
Place the pan on the stove when hot, pour the wine and let it boil for 3-4 minutes. Then put the fish in it (fresh salmon without skin or canned), add salt and stew under a lid for 10 minutes, turning the fish on the other side in the middle of cooking.
Remove the fish from the pan and cut it into small pieces with a fork. Collect the wine that remains in the vessel in a glass.
Pour the mushrooms into a bowl of cold water, quickly wash them and remove from the liquid. Cut them into small pieces.
Peel a squash, grate it and cut it into circles.
Heat 30 grams of butter and fry the mushrooms and onions in it over medium heat, stirring constantly until the mushrooms release their juice. Then sprinkle them with flour and fry for another 2 minutes.
Pour in the wine and milk, stirring constantly. Once the mushroom sauce boils, let it boil for a minute to thicken and allow to cool.
Boil the fresh cabbage leaves in salted water until semi-finished. Boil the rice until fully cooked.
Mix the fish with mushroom sauce, add rice, green onions, season to taste.
Put the stuffing on each cabbage leaf and form sarmi, which you fry in oil or fry in a pan with a non-stick coating until an appetizing yellow crust forms on their surface.
Have a good time!
Necessary products:
Method of preparation:
Preheat the oven to 100 degrees and cover the pan with a sheet of parchment. Beat the egg whites with a pinch of salt until stiff.
Add powdered sugar, rose water and lemon juice. Stir in with a spatula and fill a kitchen bag. Squirt into molds of your choice and bake the kisses for an hour or two.
The process is rather drying, so the temperature should be low. When ready, cool, arrange and serve.
Be sweet and fragrant!