| Nutrient | Content | Reference |
|---|---|---|
| Calories | 629kCal | 629kCal |
| Proteins | 2.8g | 3g |
| Fats | 67g | 67g |
| Carbohydrates | 3.7g | 4g |
| Water | 25g | 25g |
| Ash | 1.5g | 2g |
| Vitamin A, RE | 20mcg | 20mcg |
| Retinol | 0.02mg | 0mg |
| Vitamin B1, thiamine | 0.01mg | 0mg |
| Vitamin B2, riboflavin | 0.05mg | 0mg |
| Vitamin B4, choline | 14.34mg | 14mg |
| Vitamin B6, pyridoxine | 0.01mg | 0mg |
| Vitamin E, alpha tocopherol, TE | 30mg | 30mg |
| Vitamin PP, NE | 0.5mg | 1mg |
| Niacin | 0.1mg | 0mg |
| Potassium, K | 38mg | 38mg |
| Calcium, Ca | 33mg | 33mg |
| Magnesium, Mg | 13mg | 13mg |
| Sodium, Na | 508mg | 508mg |
| Phosphorus, P | 54mg | 54mg |
| Iron, Fe | 1mg | 1mg |
| Mono- and disaccharides (sugars) | 3.7g | 4g |
| Cholesterol | 100mg | 100mg |
| beta Sitosterol | 130mg | 130mg |
| Saturated fatty acids | 7.96g | 8g |
| 14: 0 Myristinova | 0.01g | 0g |
| 16: 0 Palmitic | 4.48g | 4g |
| 18: 0 Stearin | 2.79g | 3g |
| 20: 0 Arachin | 0.2g | 0g |
| 22: 0 Begen | 0.46g | 0g |
| Monounsaturated fatty acids | 16.32g | 16g |
| 16: 1 Palmitoleic | 0.08g | 0g |
| 18: 1 Olein (omega-9) | 16.18g | 16g |
| Polyunsaturated fatty acids | 43.6g | 44g |
| 18: 2 Linoleum | 39.24g | 39g |
| 18: 3 Linolenic | 0.01g | 0g |
| Omega-3 fatty acids | 0.01g | 0g |
| Omega-6 fatty acids | 39.24g | 39g |
Necessary products:
500 grams of mushrooms
3 onions
3 carrots
3 cloves garlic
100 grams of cream
mayonnaise
oil
Method of preparation:
Wash the mushrooms and cut them into cubes. Pour oil into a hot pan and fry them. Add the chopped carrots and onions.
Then make the sauce by mixing the cream with a little mayonnaise. Add the garlic and dilute with a little warm water.
Season the mushrooms with salt and pepper to taste and pour the sauce. Mix everything well and wait for it to boil, then reduce the temperature and let the dish simmer for another 10 minutes. Turn off the heat and leave the mushrooms for 5 minutes to absorb the flavors and aromas.
Enjoy your meal!
Required products :
7 hard-boiled chicken eggs and 3-4 quails (for decoration)
2 stalks of celery
7-8 pickles
2-3 stalks of finely chopped dill a
handful of chopped green onions
1/4 tea cup skim sour cream
1/4 tea cup mayonnaise replace with natural yogurt)
1/2 teaspoon ground red pepper
1/2 teaspoon salt
pinch ground black pepper
Method of preparation :
Peel the eggs, cut the hens into small cubes and the quails into halves. Pickles in circles, celery - retail.
Mix the prepared products in a bowl, add green onions (leave a little for decoration) and dill, add salt and stir.
In a separate bowl, make a sauce of sour cream, mayonnaise, season with both types of pepper and beat.
Pour over the eggs, stir and garnish with the quail halves and the reserved onion.
Enjoy your meal!
You will prepare this potato salad with mayonnaise in just about 20 minutes, and you will receive 8 servings of a filling appetizer.
Required products :
Method of preparation:
Put the potatoes in a saucepan with salted water. Wait for the water to boil, cover the pan and let it boil for about 10 minutes. Drain and allow to cool.
In a large bowl, mix the mayonnaise, mustard, eggs, vinegar and honey. Add the potatoes and half of the green onions and mix thoroughly.
Arrange the salad in suitable plates and sprinkle with the remaining green onions. Enjoy your meal!