| Nutrient | Content | Reference |
|---|---|---|
| Calories | 560kCal | 560kCal |
| Proteins | 20.16g | 20g |
| Fats | 45.32g | 45g |
| Carbohydrates | 16.57g | 17g |
| Dietary fiber | 10.6g | 11g |
| Water | 4.37g | 4g |
| Ash | 2.99g | 3g |
| Vitamin A, RE | 26mcg | 26mcg |
| alpha Carotene | 10mcg | 10mcg |
| beta Carotene | 0.305mg | 0mg |
| Lutein + Zeaxanthin | 2903mcg | 2903mcg |
| Vitamin B1, thiamine | 0.87mg | 1mg |
| Vitamin B2, riboflavin | 0.16mg | 0mg |
| Vitamin B4, choline | 90mg | 90mg |
| Vitamin B5, pantothenic | 0.52mg | 1mg |
| Vitamin B6, pyridoxine | 1.7mg | 2mg |
| Vitamin B9, folate | 51mcg | 51mcg |
| Vitamin C, ascorbic | 5.6mg | 6mg |
| Vitamin E, alpha tocopherol, TE | 2.86mg | 3mg |
| gamma Tocopherol | 20.41mg | 20mg |
| tocopherol delta | 0.8mg | 1mg |
| Vitamin H, biotin | 10mcg | 10mcg |
| Vitamin K, phylloquinone | 3mcg | 3mcg |
| Vitamin PP, NE | 1.3mg | 1mg |
| Potassium, K | 1025mg | 1025mg |
| Calcium, Ca | 105mg | 105mg |
| Silicon, Si | 50mg | 50mg |
| Magnesium, Mg | 121mg | 121mg |
| Sodium, Na | 1mg | 1mg |
| Sera, S | 100mg | 100mg |
| Phosphorus, P | 490mg | 490mg |
| Chlorine, Cl | 30mg | 30mg |
| Aluminum, Al | 1500mcg | 1500mcg |
| Bohr, B | 200mcg | 200mcg |
| Vanadium, V | 170mcg | 170mcg |
| Iron, Fe | 3.92mg | 4mg |
| Iodine, I | 10mcg | 10mcg |
| Cobalt, Co | 5mcg | 5mcg |
| Lithium, Li | 4.4mcg | 4mcg |
| Manganese, Mn | 1.2mg | 1mg |
| Copper, Cu | 1300mcg | 1300mcg |
| Molybdenum, Mo. | 25mcg | 25mcg |
| Nickel, Ni | 40mcg | 40mcg |
| Rubidium, Rb | 20.2mcg | 20mcg |
| Selenium, Se | 7mcg | 7mcg |
| Strontium, Sr. | 200mcg | 200mcg |
| Titan, Ti | 45mcg | 45mcg |
| Fluorine, F | 3.4mcg | 3mcg |
| Chrome, Cr | 6.9mcg | 7mcg |
| Zinc, Zn | 2.2mg | 2mg |
| Zirconium, Zr | 35mcg | 35mcg |
| Starch and dextrins | 1.67g | 2g |
| Mono- and disaccharides (sugars) | 7.66g | 8g |
| Glucose (dextrose) | 0.32g | 0g |
| Maltose | 0.17g | 0g |
| Sucrose | 6.87g | 7g |
| Fructose | 0.24g | 0g |
| Arginine | 2.134g | 2g |
| Valin | 1.249g | 1g |
| Histidine | 0.512g | 1g |
| Isoleucine | 0.917g | 1g |
| Leucine | 1.604g | 2g |
| Lysine | 1.138g | 1g |
| Methionine | 0.36g | 0g |
| Threonine | 0.684g | 1g |
| Tryptophan | 0.251g | 0g |
| Phenylalanine | 1.092g | 1g |
| Alanine | 0.973g | 1g |
| Aspartic acid | 1.884g | 2g |
| Glycine | 1.009g | 1g |
| Glutamic acid | 4.3g | 4g |
| Proline | 0.938g | 1g |
| Serine | 1.283g | 1g |
| Tyrosine | 0.509g | 1g |
| Cysteine | 0.292g | 0g |
| Phytosterols | 214mg | 214mg |
| Campesterol | 10mg | 10mg |
| Stigmasterol | 5mg | 5mg |
| beta Sitosterol | 198mg | 198mg |
| Saturated fatty acids | 5.907g | 6g |
| 6: 0 Nylon | 0.012g | 0g |
| 10: 0 Capricorn | 0.004g | 0g |
| 14: 0 Myristinova | 0.019g | 0g |
| 16: 0 Palmitic | 5.265g | 5g |
| 17: 0 Margarine | 0.009g | 0g |
| 18: 0 Stearin | 0.478g | 0g |
| 20: 0 Arachin | 0.046g | 0g |
| 22: 0 Begen | 0.04g | 0g |
| Monounsaturated fatty acids | 23.257g | 23g |
| 16: 1 Palmitoleic | 0.495g | 0g |
| 18: 1 Olein (omega-9) | 22.674g | 23g |
| 20: 1 Gadolein (omega-9) | 0.089g | 0g |
| Polyunsaturated fatty acids | 14.38g | 14g |
| 18: 2 Linoleum | 14.091g | 14g |
| 18: 2 Omega-6, cis, cis | 14.091g | 14g |
| 18: 3 Linolenic | 0.289g | 0g |
| Omega-3 fatty acids | 0.289g | 0g |
| Omega-6 fatty acids | 14.091g | 14g |
If you want to diversify the homemade small cakes you make for your family and add more flavors to them, try this recipe. With pistachios, white chocolate and dried blueberries, their taste is incomparable.
Required products :
Method of preparation :
Mix the rice and sugar and grind with a robot for about 10 seconds. Add the flour and butter and make a few pulsations lasting 5 seconds to obtain crumbs.
Add the pistachios, blueberries and again make 3-4 pulsations to crush all the products.
Transfer the mixture to a floured surface and mix to combine the ingredients well.
Form a long wick (about 30 cm) and wrap it in foil. Refrigerate for 1 hour.
Remove from the refrigerator and cut into slices about 5 millimeters thick.
Arrange the cookies in a tray lined with paper and bake for 20-30 minutes at 150 degrees (preheat the oven).
Cool the finished cookies for 10 minutes.
Meanwhile, melt the chocolate in a water bath or microwave.
When the cookies have cooled, dip half in white chocolate.
Arrange on paper and refrigerate for 30 minutes to harden the chocolate.
Required products :
* A tea cup is used to measure the quantities.
Method of preparation :
Turn the oven to 180 degrees. Cover the bottom of a rectangular pan with a greased sheet of parchment paper.
Combine flour and baking powder. Beat the sugar, butter, lemon zest and salt with a mixer. Without stopping the mixer, add the eggs one by one and the flour mixture (you should get a smooth dough).
Add the pistachios and dried blueberries, stir and pour the dough into the prepared pan. Bake for about 40 minutes or until lightly golden brown.
Remove from the oven, cut into slices, arrange them lying in the pan and bake for 15 minutes or until slightly golden.
Melt the white chocolate in a water bath and dip half of the cookies in it, then sprinkle them with sugar crystals and refrigerate for 35 minutes. Serve with a glass of hot drink if desired.
Enjoy
Required products :
Method of preparation :
Bake the pistachios for 15-20 minutes in the oven (180 degrees), peel the garlic cloves and cut them into large pieces, grate Parmesan cheese, squeeze the juice from half a citrus, grate 1/2 of its peel, separate the nettle leaves from the stems and rinse with cold water. (use gloves).
After preparing all the necessary products, place a large pot of water on the stove and once the liquid boils, pour the nettle into it for 1 minute. Then remove the leaves with tongs, wash with ice cold water and cut into large pieces.
Put them in a blender, add the peel and juice of lime, pistachios, garlic, parmesan, pour olive oil and season with a pinch of pepper and salt.
Beat the ingredients and the sauce is ready. You can store in the refrigerator in a tightly closed container for 5 days.
Enjoy your meal!