| Nutrient | Content | Reference |
|---|---|---|
| Calories | 89kCal | 89kCal |
| Proteins | 19.8g | 20g |
| Fats | 0.5g | 1g |
| Water | 78.5g | 79g |
| Ash | 1.2g | 1g |
| Vitamin A, RE | 30mcg | 30mcg |
| Retinol | 0.03mg | 0mg |
| Vitamin B1, thiamine | 0.12mg | 0mg |
| Vitamin B2, riboflavin | 0.15mg | 0mg |
| Vitamin B4, choline | 65mg | 65mg |
| Vitamin B6, pyridoxine | 0.12mg | 0mg |
| Vitamin B9, folate | 15mcg | 15mcg |
| Vitamin B12, cobalamin | 1mcg | 1mcg |
| Vitamin E, alpha tocopherol, TE | 0.5mg | 1mg |
| Vitamin K, phylloquinone | 0.1mcg | 0mcg |
| Vitamin PP, NE | 1.1mg | 1mg |
| Potassium, K | 230mg | 230mg |
| Calcium, Ca | 118mg | 118mg |
| Magnesium, Mg | 20mg | 20mg |
| Sodium, Na | 68mg | 68mg |
| Sera, S | 198mg | 198mg |
| Phosphorus, P | 180mg | 180mg |
| Iron, Fe | 1.4mg | 1mg |
| Copper, Cu | 250mcg | 250mcg |
| Selenium, Se | 16.8mcg | 17mcg |
| Zinc, Zn | 1mg | 1mg |
| Cholesterol | 50mg | 50mg |
| Saturated fatty acids | 0.127g | 0g |
| 14: 0 Myristinova | 0.002g | 0g |
| 16: 0 Palmitic | 0.09g | 0g |
| 18: 0 Stearin | 0.035g | 0g |
| Monounsaturated fatty acids | 0.088g | 0g |
| 16: 1 Palmitoleic | 0.015g | 0g |
| 18: 1 Olein (omega-9) | 0.073g | 0g |
| Polyunsaturated fatty acids | 0.17g | 0g |
| 18: 2 Linoleum | 0.033g | 0g |
| 18: 3 Linolenic | 0.017g | 0g |
| 20: 4 Arachidon | 0.052g | 0g |
| 20: 5 Eicosapentaenoic (EPA), Omega-3 | 0.023g | 0g |
| Omega-3 fatty acids | 0.085g | 0g |
| 22: 5 Docosapentaenoic (DPC), Omega-3 | 0.012g | 0g |
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.033g | 0g |
| Omega-6 fatty acids | 0.085g | 0g |
Necessary products:
for the dough:
For the filling and the coating:
Method of preparation:
The dough
From the listed products knead the dough and leave it to rise.
Divide it into 8 equal parts, separate 2 of them for turtle heads and legs. Roll into circles, take one, sprinkle with grated white chocolate and press with another.
Do the same for the others. From the previously set pasta pieces, form the heads and legs, and use the sesame seeds for eyelets. Arrange the turtles on a tray covered with a sheet of parchment and wait for them to double in volume.
Glazurata
Meanwhile, mix the rice flour, yeast, water, sugar, olive oil, cocoa, salt and mix until smooth.
Glaze the turtles with the mixture and sprinkle with sugar.
Preheat oven to 180 degrees and bake for 15-20 minutes. When ready, arrange on a plate and serve warm.
Enjoy!