| Nutrient | Content | Reference |
|---|---|---|
| Calories | 619kCal | 619kCal |
| Proteins | 17.21g | 17g |
| Fats | 56.8g | 57g |
| Carbohydrates | 9.09g | 9g |
| Dietary fiber | 11.5g | 12g |
| Water | 1g | 1g |
| Ash | 4.4g | 4g |
| Vitamin A, RE | 5mcg | 5mcg |
| beta Carotene | 0.03mg | 0mg |
| Vitamin B1, thiamine | 0.325mg | 0mg |
| Vitamin B2, riboflavin | 0.285mg | 0mg |
| Vitamin B4, choline | 55.1mg | 55mg |
| Vitamin B5, pantothenic | 7.056mg | 7mg |
| Vitamin B6, pyridoxine | 0.805mg | 1mg |
| Vitamin B9, folate | 238mcg | 238mcg |
| Vitamin C, ascorbic | 1.4mg | 1mg |
| Vitamin E, alpha tocopherol, TE | 31.2mg | 31mg |
| Vitamin H, biotin | 7.8mcg | 8mcg |
| Vitamin PP, NE | 4.198mg | 4mg |
| Potassium, K | 491mg | 491mg |
| Calcium, Ca | 57mg | 57mg |
| Silicon, Si | 8mg | 8mg |
| Magnesium, Mg | 129mg | 129mg |
| Sodium, Na | 613mg | 613mg |
| Sera, S | 172.1mg | 172mg |
| Phosphorus, P | 1158mg | 1158mg |
| Chlorine, Cl | 47mg | 47mg |
| Aluminum, Al | 296mcg | 296mcg |
| Bohr, B | 113.5mcg | 114mcg |
| Vanadium, V | 84.1mcg | 84mcg |
| Iron, Fe | 6.81mg | 7mg |
| Iodine, I | 6.8mcg | 7mcg |
| Cobalt, Co | 5.3mcg | 5mcg |
| Lithium, Li | 7.1mcg | 7mcg |
| Manganese, Mn | 2.114mg | 2mg |
| Copper, Cu | 1834mcg | 1834mcg |
| Molybdenum, Mo. | 19.5mcg | 20mcg |
| Nickel, Ni | 144mcg | 144mcg |
| Rubidium, Rb | 26mcg | 26mcg |
| Selenium, Se | 62.2mcg | 62mcg |
| Strontium, Sr. | 27.2mcg | 27mcg |
| Titan, Ti | 27.9mcg | 28mcg |
| Fluorine, F | 91mcg | 91mcg |
| Chrome, Cr | 1.3mcg | 1mcg |
| Zinc, Zn | 5.3mg | 5mg |
| Zirconium, Zr | 164mcg | 164mcg |
| Arginine | 1.816g | 2g |
| Valin | 0.994g | 1g |
| Histidine | 0.477g | 0g |
| Isoleucine | 0.861g | 1g |
| Leucine | 1.254g | 1g |
| Lysine | 0.708g | 1g |
| Methionine | 0.374g | 0g |
| Threonine | 0.702g | 1g |
| Tryptophan | 0.263g | 0g |
| Phenylalanine | 0.883g | 1g |
| Alanine | 0.844g | 1g |
| Aspartic acid | 1.848g | 2g |
| Glycine | 1.104g | 1g |
| Glutamic acid | 4.216g | 4g |
| Proline | 0.893g | 1g |
| Serine | 0.812g | 1g |
| Tyrosine | 0.503g | 1g |
| Cysteine | 0.341g | 0g |
| Saturated fatty acids | 5.953g | 6g |
| 14: 0 Myristinova | 0.058g | 0g |
| 16: 0 Palmitic | 3.202g | 3g |
| 18: 0 Stearin | 2.522g | 3g |
| Monounsaturated fatty acids | 10.841g | 11g |
| 16: 1 Palmitoleic | 0.056g | 0g |
| 18: 1 Olein (omega-9) | 10.72g | 11g |
| 20: 1 Gadolein (omega-9) | 0.055g | 0g |
| Polyunsaturated fatty acids | 37.507g | 38g |
| 18: 2 Linoleum | 37.39g | 37g |
| 18: 3 Linolenic | 0.079g | 0g |
| Omega-3 fatty acids | 0.079g | 0g |
| Omega-6 fatty acids | 37.39g | 37g |
Fans of roasted sunflower seeds have long been accustomed to buying ready-made roasted sunflower seeds in bags. But it will be much tastier if you fry the seeds at home. Firstly, you yourself will be able to control the desired degree of roasting of the seeds. Secondly, you can wash the seeds at home before frying and be sure that your seeds are clean, which cannot be said with certainty about purchased seeds.
You can fry sunflower seeds in a pan, in the oven and even in the microwave. When frying seeds, consider some of the nuances:
- be sure to rinse the seeds before frying;
- When frying, constantly stir the seeds so that they are evenly fried;
- Remove the seeds from the fire when they are still a little undercooked. The seeds will fry a little more in the process of cooling;
- do not fry smechki with a large margin. It is always better to fry a new, fresh batch of seeds.
Recipes with sunflower seeds
Step 1
For work, we need sunflower seeds - 150 grams, salt - 0.5 tsp, sunflower oil - 0.5 tsp, sieve or colander, frying pan, spoon.
Step 2
Wash the seeds and dry a little.
Step 3
Place seeds in hot skillet. Add salt and sunflower oil.
Step 4
Roast the seeds on low heat, stirring constantly. Constantly test the seeds for readiness.
Step 5
As soon as the seeds are almost ready, pour them onto a flat plate and leave to cool completely. The seeds are ready.
Step 1
For work, we need sunflower seeds, a baking sheet, a metal sieve or a colander, a spoon.
Step 2
Wash the seeds and dry a little.
Step 3
Arrange the seeds in 1 layer on a baking sheet. Send to the oven, preheated to 100 ° C.
Step 4
Stir the seeds every 5 minutes and check for readiness.
Step 5
When the seeds are almost ready, transfer them to a flat plate and let cool completely. The seeds are ready.
Step 1
For work, we need seeds and a wide plate.
Step 2
Wash and dry the seeds.
Step 3
Arrange the seeds in a single layer on a wide plate. Send in the microwave for 2 minutes at a power of 800 watts. Stir and turn on the microwave for another 1-2 minutes. Taste the seeds. If there is such a need, turn on the microwave for another 1 minute. Leave the seeds to cool completely in the microwave.
Step 4
The seeds are ready.
How not to please your loved ones with fresh salted cucumbers? They pair perfectly with meat dishes and are also a great snack. Lightly salted cucumbers can be cooked both in brine and in a dry way - the result will always please!
We share 5 cool recipes for lightly salted cucumbers with those who love to crunch!
These are not just quick salted cucumbers, but also with a pleasant aftertaste of lemon. Rinse the cucumbers, cut off the ends and cut lengthwise into 4 parts. Put the cucumbers in a clean bag, pour over with freshly squeezed lemon juice, sprinkle with salt, add garlic and dill. Tie the bag tightly and shake to distribute the marinade evenly. Send the cucumbers in the refrigerator for 1.5-2 hours and try!
See how to cook lightly salted cucumbers in 2 hours >>>
Fragrant, crispy cucumbers that perfectly complement any dish and will be an appropriate snack even on the festive table! In a bag, put chopped cucumbers into cubes, chopped garlic, dill, tarragon, parsley, currant leaf, salt, sugar and pepper in slices. Shake the bag for 1-2 minutes and leave it in the refrigerator for 2.5 hours. Serve lightly salted cucumbers seasoned with vegetable oil. Bon appetit!
Step-by-step recipe for making lightly salted cucumbers in a bag >>>
Very tasty and fragrant cucumbers, pickled with herbs! Put cucumbers in a dry bag, add dill, cherry and currant leaves, as well as garlic, salt and sugar. Tie the bag, shake it and send it to the refrigerator for 8-10 hours. Help yourself!
Recipe for dry-cooking pickled cucumbers in a bag >>>
Delicious cucumbers in hot brine in just a day! Put a third of the greens on the bottom of the pan: dill, horseradish leaves, amaranth leaves, put half the cucumbers on top, again the third part of the greens, then the remaining cucumbers and greens. Pour cucumbers with hot salted water, cover with a plate, place a weight on top and leave the pan at room temperature for a day. Try salted cucumbers with pleasure!
See how to cook lightly salted cucumbers in a day >>>
An interesting recipe for making delicious mineral water cucumbers in a simple and quick way. At the bottom of the pan, put half the dill umbrellas, then the cucumbers and the remaining dill on top. Salt and pour cucumbers with chilled mineral water. Send the pot with cucumbers in the refrigerator for 12 hours. Try!
Step-by-step recipe for cooking cucumbers on mineral water >>>
Bon appetit!
read more...It would seem that everything is going according to plan, the preparation of the culinary masterpiece is almost completed, and then the unexpected happens: you oversalted or overpepped! How to save the situation? First rule: don't panic. We tell you how to fix culinary mistakes.
You can add a little raw potatoes to the oversalted sauce, it will serve as a kind of sponge and absorb excess salt. When the dish becomes less salty, the potatoes can be removed. The advantage of this method is that the potatoes do not leave behind any characteristic taste.
Similarly, you can add some greens to a salted dish: for example, parsley. She will also take on salt well, after which she can be selected from the dish. In some dishes, you can add a little lemon juice, vinegar, or more tomatoes - but make sure the ingredients are appropriate. This trick will not work with desserts, but it will be great for preparing fish dishes, sauces and meat dishes.
Excess salt can be killed with sweetness - just add a little sugar or a sweet vegetable to the dish. For example, you can add even more carrots or a teaspoon of sugar to carrot soup, the extra salt will not be so noticeable. Salty soup can also be diluted with a liquid: pre-prepared unsalted broth or, in extreme cases, water. If there is no broth at hand, and you don’t want to spoil the taste with water, dip a bag of rice into the soup - it will draw out the maximum salt. Another way is to add some pasta (if the soup allows it).
The easiest way to get rid of an unpleasant burning sensation in a dish is to cook another, but already unpeppered portion of the same dish, and then mix both options.
You can get rid of excess pepper in the same way as excess salt - just add a little carrot or raw potato to the dish. If the dish is already ready and cooling down, add some of these ingredients anyway, let them brew for several hours - then take them out.
If you have added a little extra pepper to the meat, do not despair: sprinkle it with citric acid or add a little citrus juice. Lime or lemon juice works best. Finely chopped pineapple perfectly copes with pepper, it also gives the dish a special exotic taste.
In addition to the above methods, you can add a little sour cream during cooking or after. This option is well suited for meatballs, pancakes and other dishes that are traditionally served with sour cream.
If the onion is too spicy, soak it in cold water for 10-15 minutes.
If the broth is too greasy, put the pan with it in the refrigerator, then carefully remove the greasy crust.
If the cream turned out to be too liquid: custard - boil, sour cream - mix with a small amount of sifted flour, oil - put in the refrigerator.
If you know more interesting life hacks to eliminate culinary mistakes, share with us in the comments!
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